A lack of chips, computer not tortilla, is wreaking havoc on the already beleaguered restaurant and bar industry.
Torchy’s Tacos, Kung Fu Tea and more coming to Hamilton, Boone counties
Roundup: Fishers might soon be getting a taco joint, an Asian tea franchise and a fast-seafood eatery. Also, a relocated veterinary clinic has plans to build next to a new Mexican restaurant in Carmel and part of a former Big Lots in Boone County is slated to become a new gym.Read More
Parks Place Pub to open in former Brixx pizzeria in downtown Fishers
Parks Place Pub—named after the city’s first bar, Parks Place Saloon—will be operated by three men who will be out to prove they can overcome their lack of restaurant experience.Read More
Artisan marketplace at 16 Tech adds tenants, amps up for grand opening
About half of the 20 vendors so far are already open at The AMP, which has its grand opening later this month. The AMP, a food-and-drink-based artisan marketplace, is on the campus of 16 Tech on the western edge of downtown.Read More
Musk restaurant group reverses course, plans to reopen Next Door Eatery in SoBro
When Next Door American Eatery on College Avenue closed in March 2020, co-owner Kimbal Musk said the closure would be permanent. But the company now says that a transformed version of the restaurant will reopen at the same location this summer.Read More
In a push to bring more revenue to Indianapolis restaurants as they recover from the pandemic, Downtown Indy Inc. is introducing a new event on Monument Circle.
Chef Carlos Salazar said he expects downtown Indianapolis customers will be more open to the global street food he serves at Lil Dumplings.
Several tons of salmon, engineered by biotech company AquaBounty Technologies Inc. and raised in Indiana, are heading to restaurants and dining services for the first time.
North Carolina-based Clean Eatz opened its first Indiana location in Dyer last spring and will open its first central Indiana location in Fishers in September.
With nearly half of all Americans at least partially vaccinated and 100% of Americans tired of their own cooking, restaurant traffic is rocketing back.
Restaurateur and chef Craig Baker is leading operations at the AMP, the artisan marketplace at 16 Tech Innovation District.
The owners say the Carmel Board of Zoning Appeals’ decision to deny a zoning variance that would permit the tavern “was arbitrary and capricious.” They also point to other bars and restaurants in close proximity to The GOAT that are allowed to operate.
The fast-food giant is also encouraging its franchisees—which make up 95% of its restaurant base—to boost pay.
A conservative legal outfit claims the prioritization of restaurants and bars owned by women and certain minorities is pushing white men “to the back of the line” for aid for their eateries.
Eddie Merlot’s, an upscale steakhouse chain based in Fort Wayne, had signed a lease to move into the restaurant space in 2019, but those plans were ultimately derailed by the pandemic.
The 23,000-square-foot restaurant-and-entertainment venue, part of a Denver-based chain, has been closed since March 2020, eliminating 91 jobs.
Host Mason King talks with two restauranteurs—Loughmiller’s Pub & Eatery co-owner Danny Scotten and Upland Brewing Co. President David Bower—about how the labor crunch is affecting their eateries and what they’re doing to try to find workers.
Local restaurant owners battling a nationwide labor shortage are using alternative recruiting techniques and financial incentives to try to staff a returning dinner rush.
A Louisville, Kentucky-based restaurant chain known for its house-made desserts is entering the Indianapolis market, with Homemade Ice Cream & Bakery Cafe locations set to open within months in both Zionsville and Noblesville.
A Fort Wayne-based franchise group that operates 45 Pizza Hut locations, including some in Hamilton and Boone counties, has signed a deal to open 15 Dave’s Hot Chicken locations in Indiana. Most are expected to be in the Indy-area market.
The Restaurant Revitalization Fund will provide up to $10 million per recipient to qualifying restaurants, bars, food trucks, caterers, and other eligible recipients based on their pandemic-related revenue losses.
Even before the pandemic, DoorDash, Grubhub and other delivery companies had a rocky relationship with restaurants, who criticized their high fees, lack of transparency and sometimes spotty service. That relationship was further tested by the pandemic.