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.
Mason King
Articles
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.
INSIDE DISH: Peterson’s rebounds after rough start, recession
Joe Peterson dreamed of opening a high-end restaurant. The start was
rough, but it led to breakthroughs at Joe's day
job as a manufacturing magnate.
LEADING QUESTIONS: Goodwill boss on lessons learned
Jim McClelland of Goodwill Industries picks his favorite book on management
and explains how he righted his biggest wrong turns.
INSIDE DISH: Bonge’s Tavern survives, thrives in the boonies
Despite setbacks including a devastating lightning strike, Tony Huelster of Bonge's Tavern
has turned the middle-of-nowhere eatery into a dining hotspot.
LEADING QUESTIONS: Small-biz tips from finance whiz
Jean Wojtowicz, whose firm has helped fund more than 1,200 Indiana companies, recommends the "front-page test,"
looking seriously at expanding, and pulling the trigger quickly on toxic employees.
INSIDE DISH: Ambrosia’s Pizzi hits learning curve
Local restaurateur Gino Pizzi refocuses his new downtown locale after unexpected challenges, including higher costs
and lackluster lunch business.
KING: News in the age of instant feedback
Most IBJ editors and bloggers now can access readership stats for every bit of news content on our website. We know
how many times each story, blog and video has been viewed and for how long, for any month, week or day.
LEADING QUESTIONS: Literacy leader pens success story
Indy Reads' Travis DiNicola empowers employees by preaching an entrepreneurial mindset.
INSIDE DISH: Real estate deals central to success for Santorini
Shrewd moves have allowed restauranteur Taki Sawi to cement Santorini Greek Kitchen in Fountain Square and pave the
way for future expansion.
LEADING QUESTIONS: Lead-foot Skillman takes tactful route
Lt. Gov. Becky Skillman left behind the hot-rod racing of her youth
for the hallowed halls of the Statehouse. Polite persuasion is her secret weapon.
INSIDE DISH: Brugge Brasserie brews plans for expansion
The
Broad Ripple-based brewpub's owners bet its Belgian beer and vittles will go over just as well outside Indy. But first
they need $1 million from an investor, in part to streamline brewing.
LEADING QUESTIONS: Small biz whiz talks taking risks
Marketing
pro Lorraine Ball suggests a test for when it's time to ditch the corporate gig, plus tips for networking
and
public speaking.
INSIDE DISH: Papa Roux pops after stumbling at the start
Art Bouvier fled his corporate IT gig to open a small Cajun place without
a business plan or prior restaurant experience. After a number of blunders, Papa Roux looks like it will pan out.
LEADING QUESTIONS: Conner Prairie CEO on missteps, ‘The Matrix’
Ellen Rosenthal, CEO of the 19th-century history park, shares her biggest career blunder, how to raise funds in a recession,
and how Conner Prairie is like a certain sci-fi film.
INSIDE DISH: Mug-n-Bun rides on 50-year formula
IBJ's new video feature on restaurateurs tries curbside
service at Speedway's Mug-n-Bun, unchanged in concept since the 1960s but now sporting subtle tweaks.