LEADING QUESTIONS: Zoo’s top dog aims to inspire
How does the Indianapolis Zoo aspire to save the world? What has its CEO learned from past mistakes? Michael Crowther has answers.
Mason King
Articles
INSIDE DISH: ‘Edibles’ team returns with moveable feast
Becky Hostetter and her husband, David, are applying lessons learned from the implosion of Essential Edibles to their new health-conscious food trailer, Duos.
LEADING QUESTIONS: Pacers’ new coach preaches overachieving
Why base the team's identity on a scene from "Rocky"? Is he soft on discipline? What "stupid human tricks" can he perform? Frank Vogel has answers.
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.
LEADING QUESTIONS: Conrad’s top chef rustles up advice
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.
INSIDE DISH: King David Dogs nabs bigger digs
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.
LEADING QUESTIONS: State Fair’s boss plans for big bash
How does a celebration of agriculture stay relevant? What happens after the cows go home? Cindy Hoye has answers.
INSIDE DISH: Italian eatery tables expansion amid downturn
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.
LEADING QUESTIONS: Influential Miles enjoys wide reach
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.
INSIDE DISH: Mexican mainstay puts second spot on front burner
After 25 years at La Margarita, stabilizing sales and surviving family tragedy, owner Lori Rangel-Grubbs is branching out to Fountain Square.
LEADING QUESTIONS: Wishard’s top doc stays true to roots
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.
INSIDE DISH: Monon restaurant gets lesson in shifting gears
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.
LEADING QUESTIONS: Fast-growing firm handles ascent
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?
INSIDE DISH: ‘Diners’ TV spot boon and bane for Jersey’s Cafe
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.
LEADING QUESTIONS: Indians boss still having a ball
What's the secret to baseball profitability? Why is the offseason so important? Franchise President Max Schumacher fields questions.
INSIDE DISH: Irvington cafe knows its audience
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.
LEADING QUESTIONS: Webber gives tech firms their wings
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.
INSIDE DISH: St. Elmo stakes out expansion plan
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.
LEADING QUESTIONS: Startup a study in quick growth
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.
INSIDE DISH: Cafe bolsters base of Turkish food fans
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.