Tighter in-office mandates and the high cost of eating out are driving more workers to corporate cafeterias, where upgraded amenities and better food are used to lure staff back.
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The multitude of parties will keep local event and catering companies busy and create an increase in food donations for an Indianapolis not-for-profit.
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Indianapolis Colts hospitality vendor Centerplate announced Thursday that it has added several food items that aren’t typically found at sporting events, plus some that feel right at home. It also revised the beverage menu with new beer offerings.
Renee Miner says there’s nothing better than making clients happy.
Conner Prairie is teaming with Carmel-based hospitality company Ritz Charles on a $3 million project that will renovate the historic Chinese House at the Fishers living history museum and add an event venue along the White River.
In September, the Carmel Board of Zoning Appeals denied a variance request from Forrest and Charlotte Lucas to allow for large gatherings on their massive West 116th Street estate. That decision hasn’t stopped the parties.
The company dreamed of becoming a major hospitality industry player and saw Grand Park Sports Campus as the place to hit a home run. But there were signs of trouble from the start, and unpaid bills quickly piled up.
Jonathan Byrd’s has for years been quietly expanding beyond its successful restaurant and catering company in Greenwood. Now, it is shifting most of its attention to Hamilton County.
Nameless is the only caterer Eleven Fifty coding academy uses. It's also the preferred Vendor for Verge, The Speak Easy, Launch Fishers, DeveloperTown and Dreamopolis.
Taki and Jeanette Sawi of Santorini Greek Kitchen, in Fountain Square, are branching out to open a large banquet facility in a nearly century-old warehouse on the southwestern edge of downtown just across the White River and not far from Lucas Oil Stadium.
Six years after having the area’s largest catering business sold out from under him, Jack Bayt is back, leading a revamped Crystal Catering. But the new iteration is much smaller than in the days when Bayt and his partners wanted to become a regional or even national player.
A stand-alone banquet and conference center in Fishers is scheduled to go on the block at a July 17 sheriff’s sale, but its owners say that’s a mistake they hope to resolve before then.
The Indianapolis Motor Speedway has put its merchandise and food and beverage contracts up for bid for the first time in its 104-year history.
A new survey shows 83 percent of companies polled plan to host holiday parties this year, up from 68 percent a year ago.
Jack Bayt is transferring ownership to head chef Matt Schwartz and T.K. Nelson, a director and general manager. Crystal had largely been dismantled by its previous owner.
Owners, restaurateurs are hoping to avoid new ordinances.
Owners and operators of Indianapolis meeting venues are in the midst of a high-stakes game of musical chairs. The winners will land the biggest parties and events affiliated with Super Bowl XLVI.
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.
The Indianapolis Museum of Art is considering whether to revoke Wolfgang Puck’s exclusive catering contract after the company’s
slow service marred an important event in November.
Crystal Food Services plans to team with several prominent restaurant chains for a nationwide expansion after severing ties
with Marsh Supermarkets Inc. early next year. The locally based catering and food-service company will report directly to
Florida-based Sun Capital Partners, which acquired Marsh in September.
