By Lori Fredrich Senior Food Writer, Dining Editor Published Sep 24, 2025 at 11:01 AM

This feature was made possible by a partnership with  and the Serve MKE grant program.

When Charese Gardner opened Wall Street Stock Bar at 219 S. 2nd St. in Walker’s Point in 2022, she envisioned a space where professionals could unwind after work, grab a cocktail and enjoy food that went beyond typical fried bar fare. The real estate agent-turned-entrepreneur wanted to build a place that emulated the vibes of Capital Grille or Elsa’s: classy, relaxed and designed for conversation.

But nearly two years in, turnover among employees was constant. Cooks weren’t showing up or, worse, drinking on the job. She was spending more time putting out fires than running her business, all while juggling her real estate career.

“If it weren’t for , my business would be under at this point,” she says.

That lifeline came through , an Employ Milwaukee program designed to help local businesses build dependable staff while giving workers the skills and experience they need to succeed.

Wall Street Stock Bar on South 2nd Street
Wall Street Stock Bar on South 2nd Street
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How Serve MKE works

Serve MKE provides Paid Work Experience (PWE), fully covering wages for new hires during their first 90 days of training. Employers can then transition into On-the-Job Training (OJT), with Employ Milwaukee continuing to cover a percentage of wages for another 90 days.

The grant also supports Incumbent Worker Training (IWT), funding certifications like ServSafe, HACCP training, bartender licensing and other specialized programs identified by participating businesses.

To qualify, employers must have been in business at least a year and provide a W-9 along with proof of insurance. The program is open through September 2026, and Employ Milwaukee is actively seeking more local businesses to participate.

A game-changer for Gardner

Gardner discovered the program after confiding in a fellow business owner about her struggles. They urged her to call Employ Milwaukee. Within days, she connected with Program Specialist Tashika Coleman, who quickly understood the urgency of the situation.

“I could tell she was stressed,” Coleman recalls. “So I met her where she was. I literally walked up to the sink and started doing dishes. You could see the relief in her face.”

Since April 2025, Serve MKE has covered wages for six of Gardner’s hires, from cooks to bartenders and barbacks, allowing Gardner to focus on operations, marketing and making her employees more accountable.

“It’s freed up so much of my time," says Gardner. "I’ve learned to be accountable to the business, and I’ve learned to make my employees accountable to me.”

Coleman says that’s the beauty of Serve MKE. “We can take some of the weight off business owners’ shoulders by paying their employees for those first three months. Better employees make a better impression, and that gives owners space to focus on growing their business.”

Charese Gardner and Tashika Coleman
Charese Gardner and Tashika Coleman of Employ Milwaukee
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A program that works

For Gardner, the difference has been night and day. “So many people knock the government,” she says. “But this program is a stimulator for our business community.”

Employ Milwaukee hopes more businesses will take advantage of before the grant period ends in 2026. Whether it’s covering training costs or helping businesses find (and keep) the right employees, the program is proving to be both a lifeline and a long-term investment in Milwaukee’s workforce.

Lori Fredrich Senior Food Writer, Dining Editor

As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.

When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.