In the ever-changing hybrid business landscape, a key challenge is maintaining high onsite attendance. We put together a data-driven report on ‘return-to-office’ trends, providing insights and strategies to increase onsite days.
When we’re looking for restaurant partners, we’re searching for the best of the best from trendy downtown restaurants to scrappy food trucks to hidden-gem mom and pops. We’re proud of our roster and each year we celebrate it with the Best of Fooda awards, asking you to choose your favorites. The votes are in, and here are your winners for Milwaukee’s Best of Fooda 2019.
SingleBest Lunch – Aloha Poké Co.
220 E Buffalo Street
You can expect great taste and texture in every bite at Aloha Poké Co. where they serve Hawaiian-style raw-fish bowls. This protein-packed lunch starts with a bed of rice or salad, then your choice of long line wild caught tuna, antibiotic-free, farm-raised Atlantic Salmon, or tofu. Each bowl is then customized with fresh ingredients and sauces such as avocado, tobiko, seaweed, and yuzu ranch.
Best American – Ian’s Pizza
2035 E North Avenue, 146 E Juneau Avenue
A trip to Italy inspired Ian to open the first Ian’s Pizza on the edge of the University of Wisconsin Madison campus. There, his pizza-by-the-slice concept was accepted and loved by coeds, professors, and townies alike and they told their friends. Today, nearly two decades later, Ian’s Pizza can be found in six locations across the United States. And while cheese and pepperoni slices remain customer favorites, the menu now includes vegan and vegetarian options as well.
Best BBQ – Saz’s Catering
201 West Walker Street
Saz’s Catering is just one part of the empire that is Saz’s Hospitality Group, which was born out of the success of Saz’s State House, a popular eating spot for sports fans known for baby back ribs and white cheddar cheese curds. Saz’s Catering takes all that culinary know-how to the lunchtime set. Favorites include the pulled pork sandwich made with Saz’s original BBQ sauce as well as a Mediterranean orzo salad and a power slaw made with brussels sprouts, cabbage, broccoli, kale, and a house malt vinegar dressing.
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