We’ve all made assumptions about large restaurant chains: They care more about profits than people. The quality of their food is low. They don’t engage with the communities in which they operate. But sometimes the values espoused – and enacted – by a large company defy the stereotypes.
This week we’re talking to Milwaukee native, Ari Domnitz, about his career in the Milwaukee food scene, from work with venues like Hi-Hat and Hospitality Democracy to taking the leap and owning his own bar and restaurant (Karma). But he also shares insights gleaned from his four-year tenure with Shake Shack, a publicly traded company with over 300 locations. During our conversation, we discuss the brand’s company culture and values, how they’ve influenced Domnitz’s career choices, and (maybe most intriguingly) how the brand is able to thrive in a city where great burgers and frozen custard have been around for decades.
Wisconsin’s Miijim to contribute to Indigenous food renaissance
14 seats: The making of 1033
Behind the scenes with Samantha Mitchell of SamanthaStarr Events
A fresh take on Indian fare with author Ruta Kahate of “6 Spices, 60 Dishes”
Rethinking zero proof at The Counter Day Bar
Popping the cork with Thelma Carol Wine Merchants
How American Wine Project is reframing Wisconsin wine
A decade later: Enlightened Brewing Company
What's a shrub? A chat with the badass women behind Siren Shrub Co.
Building a community hub: Chris Harris Morse of North Avenue Market
Next level vegan fare with Chef Joya
Six grate years: A chat with Chef Aaron Patin of Iron Grate BBQ
Good sustainable tea: A chat with Aureal Ojeda of Outwoken Tea
What you need to know about EVOO with Josh Saiia of Oro di Oliva
Lao food, family and tradition with Victoria Sithy & Alex Hanesakda
From Texas to Wisconsin, a chat with Chef Ashley Turner
An intoxicating chat with "Bar Menu" author Andre Darlington
From hobby to pop-up: The story of Sweet Smoke BBQ
Chef Adam Siegel reflects on his career & inspiration for Lupi & Iris
Bringing Italy to the Table with the folks from Ca’Lucchenzo
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