LEADING QUESTIONS: Arts groups strive to keep lean
Awaiting the 2011 city budget, Arts Council of Indianapolis’ Dave Lawrence discusses his transition to CEO and lessons
learned as arts funding grows scarce.
Mason King
Articles
INSIDE DISH: Fairgrounds caterer revels in year-round gig
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.
LEADING QUESTIONS: Gleaners chief gets wake-up call
CEO Pamela Altmeyer reevaluated her priorities
and decided to step down after a family tragedy and the agency's latest capital campaign.
INSIDE DISH: Kelties eyes return to salad days
Owner and chef Keltie Domina is relying on cost-cutting, an uptick in sales and her talent for shifting strategies
to dig out of a recession-based deficit.
LEADING QUESTIONS: Education guru’s back-to-school advice
College costs continue to soar, putting more pressure on students. Jamie Merisotis, CEO of the Lumina Foundation, offers advice on how to keep them enrolled and engaged in school.
INSIDE DISH: Italian eatery thrives despite early blunders
For Matteo and Emily Di Rosa, the sustained profitability of Matteo's
Ristorante Italiano is even sweeter in light of the errors of naivete made at the start.
LEADING QUESTIONS: Burd Ford flies after tragedy
Richard Burd's suicide led to shrewd cost-cutting at the family auto dealership. For Christine Burd, returning to profitability is both heartening and heartbreaking.
INSIDE DISH: Reviving an iconic east-side diner
Harold's Steer-In was on its last legs when the Kehrer family decided
to rehabilitate the beloved eatery. After a slow start, sales are stampeding.
LEADING QUESTIONS: Racing promotions require big drive
Motorsports marketer Zak Brown, once a driver, feeds his competitive fire in the board room, and believes big egos are
good for business.
CIB approves $33.5 million deal to keep Indiana Pacers
The three-year agreement is designed to help the franchise shoulder the costs of operating Conseco Fieldhouse. One dissenting
voice called the team and city back to the negotiating table for a longer-term deal.
INSIDE DISH: Vegas-themed eatery eyes breaking even
Hal's Fabulous Vegas Bar & Grille, with a big stake from owner Hal Yeagy, is battling the economy, increased
competition and the expectations of south-side diners.
LEADING QUESTIONS Not-for-profit prez: ‘Take a breath’
Keira Amstutz of the Indiana Humanities Council has counterintuitive advice for fundraising pitches, plus counsel on
finding balance and avoiding overthinking.
INSIDE DISH: Tulip Noir owner learns as she goes
Dina Romay-Sipe, a designer turned novice restaurateur, cooked up Tulip Noir from scratch. Good advice along the way:
Stick to your budget, pay your bills, and get it in writing.
LEADING QUESTIONS: Telamon CEO adopts unorthodox style
Albert Chen, founder of Telamon Corp., revels in a messy desk, espouses
the benefits of humility, and admires Warren Buffett.
INSIDE DISH: Hollyhock Hill sticks with recipe for nostalgia
The country-cuisine icon has survived several recessions and dozens of food fads. Owner Jay Snyder is
staying the course, while looking ahead to his exit.
LEADING QUESTIONS: Stolen spotlights IRT fundraising
Steven Stolen, managing director of Indiana Repertory Theatre, reveals his favorite how-to text and secrets
for
developing donors.
INSIDE DISH: Goose the Market laying golden eggs
Envisioned by Christopher Eley as a one-man butcher shop, Goose has
grown in three years to a 12-person operation trending for $1 million in sales.
LEADING QUESTIONS: How Staubach fields his team
NFL Hall of Famer turned exec huddles with IBJ about confidence,
hard work, and placing personnel.
INSIDE DISH: H2O owners return with new strategy
Former owners Eli and Nicole Anderson are back at the helm of H2O Sushi
and are on the brink of a significant revamp, likely including rebranding the Asian-themed eatery.
LEADING QUESTIONS: Clarian CEO on daily rounds
Dan Evans, president and CEO of Clarian Health, details his cure for losing sight of day-to-day operations, how
he gauges his effectiveness, and two bits of crucial advice.