INSIDE DISH: Meat-and-potatoes Murphy’s makes subtle updates
Murphy's Steakhouse may seem frozen in time, but owner Craig Stonebraker has expanded its footprint, revamped its menu and prepared for exterior upgrades.
Murphy's Steakhouse may seem frozen in time, but owner Craig Stonebraker has expanded its footprint, revamped its menu and prepared for exterior upgrades.
Do you need a culinary degree to be an executive chef? How do you serve hundreds at a time? What's the difference between cooking for Hoosiers and Floridians? Michelle Matiya boils it down.
Thinking his emporium for all-beef franks has maxed out its sales potential, Brent Joseph cut a deal to relocate to an epicenter for downtown office complexes and triple seating.
How does a celebration of agriculture stay relevant? What happens after the cows go home? Cindy Hoye has answers.
Aaron O'Mara, co-owner of Augustino's, expected to open several locales until the economic downturn and a dip in sales scuttled those plans. Now he hopes to hold the line.
What's the status of the Super Bowl? Mass transit for Indy? Economic development? How is one man so connected? Mark Miles shrugs off "power broker" but fits the bill.
After 25 years at La Margarita, stabilizing sales and surviving family tragedy, owner Lori Rangel-Grubbs is branching out to Fountain Square.
How can practicing medicine prepare you for a CEO post? And why is it smart to continue seeing patients once you get the top job? Dr. Lisa Harris will see you now with answers.
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.
Michele Meyer, a former Air Force brat, piloted CSCI Consulting to 850 percent revenue growth over four years. So, why is her advice to "start small"? What obstacles await when a firm takes off?
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.
What's the secret to baseball profitability? Why is the offseason so important? Franchise President Max Schumacher fields questions.
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.
How does angel investor Scott Webber choose which companies to buy into? What common mistakes does he see early-stage entrepreneurs make? What's the best advice his father gave him? The local tech guru reveals all.
Co-owner Craig Huse's designs to create a 3,000-square-foot bar above the landmark eatery is just another example of Elmo's tradition-based evolution.
Vicki Bohlsen explains how her solo PR firm with $25,000 in seed money grew to 14 employees with $780,000 in revenue in one year.
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.
How did Indiana's first female federal judge go from clueless student to the bench? Would she be a good fit for the Supreme Court? When will she retire? Sarah Evans Barker presents her findings.
Gameroom lords Andrew Chang and Troy Branam want players to come for Dungeons & Dragons and stay for the Wizards Gumbo.
How does the owner of F.C. Tucker Co. rally the troops during the home-sales slump? How did his tour in Vietnam reset his course? Why is his desk always so clean? Talk to Jim Litten; he has answers.