Tim Williams learned to make big changes on the fly during the first year of his fledgling Broad Ripple eatery, including scrapping counter service, adding a wait staff and revamping the menu.
After a massive spike in traffic sparked by a Food Network show, owner Blair Laing must deal with food shortages, employee departures and long waits for patrons.
John Robertson swore he'd never go into the restaurant biz. Now his comfort-food oasis is an east-side institution, in part for hemming to its historic surroundings and middle-class roots.
Ascending from server to owner of Bosphorus Istanbul Cafe, Orhan Demirtas has leveraged a relationship with Eli Lilly and Co. to diversify revenue, and solidified his base by opening a new breakfast cafe and hookah bar.
Mohey Osman has breathed life into a Middle Eastern tradition at the Broad Ripple eatery and hooka bar, but a state smoking ban could choke the business.
Jeff Yater has ushered his meat-lovers concept from the barbecue competition circuit to two Indy-area restaurants. Now he wants to recruit wannabe franchisees with $500,000 and a passion for chicken, beef and pork.
Daniel Blanco took a serious shot at the restaurant biz, working 19-hour days as both a truck driver and owner of a South American eatery, with more on the way.
Owner Taki Sawi received a crash course in getting a restaurant back on its feet after a catastrophic fire on Oct. 11. The Greek eatery is slated to reopen in mid-December.
Emilie Myers is getting all the practical experience she can handle as she and her mother (owner of Zionsville’s late The Pie Safe) try to push La Mie Emilie into the black.
Deb and Carter Hutchinson, owners of Mooresville's unlikely Creole hotspot Zydeco's, have made a living through their gifts for shifting gears. Created on little more than a whim, the eatery thrives on its out-of-left-field approach.
Founded in 2008, Indy's first production brewery in decades already has blitzed five-year goals and plans to ramp up capacity to as much as 12,000 barrels per year, says co-owner Clay Robinson.
In a first year filled with adjustments, fledgling restaurateur Katie
Harris of Iozzo's outlines lessons learned from the $350,000 start-up and fluctuating sales.
Plying fairgoers with country-fried treats is just the
start for John Barto, whose firm provides food-and-beverage service for confabs
across the Fairgrounds calendar.