Founded in 2008, Indy's first production brewery in decades already has blitzed five-year goals and plans to ramp up capacity to as much as 12,000 barrels per year, says co-owner Clay Robinson.
In a first year filled with adjustments, fledgling restaurateur Katie
Harris of Iozzo's outlines lessons learned from the $350,000 start-up and fluctuating sales.
Ann Murtlow describes taking control of the troubled utility and how she handles the demands of serving on a dozen different boards.
Awaiting the 2011 city budget, Arts Council of Indianapolis’ Dave Lawrence discusses his transition to CEO and lessons
learned as arts funding grows scarce.
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.
CEO Pamela Altmeyer reevaluated her priorities
and decided to step down after a family tragedy and the agency's latest capital campaign.
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.
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.
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.
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.
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.
Motorsports marketer Zak Brown, once a driver, feeds his competitive fire in the board room, and believes big egos are
good for business.
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.
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.
Keira Amstutz of the Indiana Humanities Council has counterintuitive advice for fundraising pitches, plus counsel on
finding balance and avoiding overthinking.
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.
Albert Chen, founder of Telamon Corp., revels in a messy desk, espouses
the benefits of humility, and admires Warren Buffett.
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.
Steven Stolen, managing director of Indiana Repertory Theatre, reveals his favorite how-to text and secrets
for
developing donors.
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.
