The restaurant emerged 11 years ago in a previously abandoned Fletcher Place building, immediately gathering accolades and contributing to the city’s ascent as a culinary destination.
Indiana is following California’s lead in moving toward regulating third-party food delivery providers by requiring them to get written consent from restaurants to deliver their food.
Fast food and fast casual restaurant chains are experimenting with concepts that exclusively serve food to go.
Many think robot waiters are the solution to the industry’s labor shortages. Sales of them have been growing rapidly, with tens of thousands now gliding through dining rooms worldwide. Others say they aren’t much more than a gimmick.
The first Indiana location for Wing Zone, a fast-casual chain with more than 60 locations, is expected to open by the end of the summer.
McDonald’s has more than 150,000 employees in corporate roles and in company-owned restaurants. It warned employees in January that layoffs would be coming.
Companies from toothpaste makers to Chipolte are adding more premium items as they reach out to wealthier shoppers who are still spending freely even in the face of higher inflation.
A local entrepreneur is in the early stages of redeveloping a 5,400-square-foot building, anchored by a pizza restaurant, directly south of the Indy Eleven and Keystone Group stadium district project at the former Diamond Chain Manufacturing Co. site.
From the U.S. to Brazil and Indonesia, governments are embracing energy made from plants like soybeans or canola, or even animal fat, to move away from fossil fuels and cut emissions.
As being developed by Indianapolis-based Cunningham Restaurant Group, the lineup of eateries in the $20 million Commission Row will include an upscale restaurant with steak and seafood, as well as a tavern-style concept with more shareable fare.
Indianapolis-based Steak n Shake has spent $50 million to eliminate table service at its restaurants in favor of self-service ordering—an investment the company says has allowed it to regain profitability after three straight years of losses.
Several restaurants and businesses have recently opened or are planning to open their doors in the north suburbs of Indianapolis. Here’s a look.
Indiana’s first Crazy King Burrito location is expected to open June 1 in Carmel. Other suburban locations for the fast-casual restaurant are in the works.
Americans have been rushing back to restaurants after staying away during the pandemic. To catch that demand, chains are opening thousands of new locations. It has the makings of a boom, except for one glaring problem: there aren’t enough workers.
The keys to the restaurant’s success, said owner Terry Anthony, have been the generous terms from his landlord, the quicker-than-expected return of convention and event business, and his willingness to be flexible as downtown recovers.
Chris Burton and Gus Vazquez, owners of The Oakmont restaurant and bar, want to open Vicino in the Mass Ave district by mid-April.
The owner told IBJ he can’t afford to pay increased rent prices at the building where beer first was bottled in 1904. But the landlord said the brewery had been paying below-market rent that needed to be renegotiated.
Subway, one of the most recognizable names in the industry, has more than 20,000 U.S. locations, making it the largest by store count in the country, dwarfing even McDonald’s.
The “boneless wing” is a thriving and delicious deception. It’s part of a subset of foods that are popular but also aren’t really what they say they are.
The cafe, set for a spring opening, will be Tinker’s fourth cafe overall, but its first standalone location.
