The owner of The Human Bean in Indianapolis and Garbanzo Mediterranean Fresh in Zionsville tell host Mason King about the biggest hurdles they faced launching a restaurant (think rising labor costs and supply chain troubles) and why they don’t regret their mid-life career changes.
Record-breaking cash register receipts for restaurants that were able to weather the pandemic represent one statistic of a “trifecta” of big numbers affecting the industry.
Boulder, Colorado-based The Kitchen Restaurant Group—which was co-founded in 2004 by Kimbal Musk, the younger brother of tech giant Elon Musk—said the name change would be accompanied by a new menu.
Restaurant owners want Congress to replenish the fund, and they want Indiana’s senators to sign on to a proposal that would provide cash to original applicants who were left high and dry.
No longer in a renovated barn, the Rail reboot will be reminiscent of original business model that combined sandwiches with a market.
According to plans approved by the Indianapolis Historic Preservation Commission this month, Landmark Properties plans to make several changes to the five-story building to attract office and retail tenants.
Kate Drury, founder of The Flying Cupcake, opened The Lemon Bar in October 2017 in the renovated site of an abandoned garage. She cited staffing shortages as the reason behind its impending closure.
Torchy’s, which launched as a food trailer in Austin in 2006, opened its first Indiana restaurant last April in Jeffersonville.
High Alpha launched Castiron in October. The startup offers a platform for culinary artisans to sell their products, connect with customers and run their businesses.
Columbus, Ohio-based Jordan Hospitality Group recently acquired all 21 Indiana locations of Donatos Pizza, making it the pizzeria’s largest franchise partner in the country. Owner Ron Jordan says he plans to open as many as 10 more restaurants across the state over the next five years.
Edwards Drive-In, 2126 S. Sherman Drive, initially opened as a Dog n Suds drive-in during the summer of 1957. The restaurant has operated under family ownership ever since.
The Bemberg, a members-only concept, will join Cunningham Restaurant Group’s stronghold in the Mass Ave cultural district.
Most of the more than 7,400 hotel rooms in downtown’s inventory are expected to be occupied on Sunday and Monday nights. And a few remaining rooms available on Friday and Saturday are being offered at astronomical prices.
Following a 2020 dominated by news about restaurants closing permanently, the central Indiana dining scene regained momentum in 2021.
Husband-and-wife air traffic controllers plan to sell meat, dairy and eggs in a building previously occupied by an antique store.
The Patachou restaurants in Indianapolis and Carmel will not be able to recoup their financial losses from the COVID-19 shutdown in the spring of 2020 after a federal court found the insurance policy they held only reimbursed for damage to the actual brick and mortar structures.
Borage restaurant, bakery and cafe will feature pastries made by Zoë Taylor and menu designed by recent Turchetti’s chef Josh Kline.
The outbreaks are a reminder of the risks that front line workers continue to face on the job, and the central role that workplaces can play in the transmission of the virus.
Queenie’s French Bread Pizza opened this month at Sun King Spirits in Carmel, and Natural State Provisions has announced it’s taking over the former site of Flat 12 and Rad Brewing in Indianapolis.
There were no government orders or local restrictions prompting the closures this time around. Rather, businesses were forced to close due to too many staffers getting COVID—or out of caution.
