About half of the 20 vendors so far are already open at The AMP, which has its grand opening later this month. The AMP, a food-and-drink-based artisan marketplace, is on the campus of 16 Tech on the western edge of downtown.
When Next Door American Eatery on College Avenue closed in March 2020, co-owner Kimbal Musk said the closure would be permanent. But the company now says that a transformed version of the restaurant will reopen at the same location this summer.
In a push to bring more revenue to Indianapolis restaurants as they recover from the pandemic, Downtown Indy Inc. is introducing a new event on Monument Circle.
Chef Carlos Salazar said he expects downtown Indianapolis customers will be more open to the global street food he serves at Lil Dumplings.
Several tons of salmon, engineered by biotech company AquaBounty Technologies Inc. and raised in Indiana, are heading to restaurants and dining services for the first time.
North Carolina-based Clean Eatz opened its first Indiana location in Dyer last spring and will open its first central Indiana location in Fishers in September.
With nearly half of all Americans at least partially vaccinated and 100% of Americans tired of their own cooking, restaurant traffic is rocketing back.
As the pandemic subsides, local eateries are hopeful that a new coronavirus relief program, the Restaurant Revitalization Fund, will help them emerge intact.
Restaurateur and chef Craig Baker is leading operations at the AMP, the artisan marketplace at 16 Tech Innovation District.
The owners say the Carmel Board of Zoning Appeals’ decision to deny a zoning variance that would permit the tavern “was arbitrary and capricious.” They also point to other bars and restaurants in close proximity to The GOAT that are allowed to operate.
The fast-food giant is also encouraging its franchisees—which make up 95% of its restaurant base—to boost pay.
A conservative legal outfit claims the prioritization of restaurants and bars owned by women and certain minorities is pushing white men “to the back of the line” for aid for their eateries.
Plans are in the works for a new location and further expansion of the greasy-spoon concept.
Eddie Merlot’s, an upscale steakhouse chain based in Fort Wayne, had signed a lease to move into the restaurant space in 2019, but those plans were ultimately derailed by the pandemic.
The 23,000-square-foot restaurant-and-entertainment venue, part of a Denver-based chain, has been closed since March 2020, eliminating 91 jobs.
Host Mason King talks with two restauranteurs—Loughmiller’s Pub & Eatery co-owner Danny Scotten and Upland Brewing Co. President David Bower—about how the labor crunch is affecting their eateries and what they’re doing to try to find workers.
Local restaurant owners battling a nationwide labor shortage are using alternative recruiting techniques and financial incentives to try to staff a returning dinner rush.
A Louisville, Kentucky-based restaurant chain known for its house-made desserts is entering the Indianapolis market, with Homemade Ice Cream & Bakery Cafe locations set to open within months in both Zionsville and Noblesville.
A Fort Wayne-based franchise group that operates 45 Pizza Hut locations, including some in Hamilton and Boone counties, has signed a deal to open 15 Dave’s Hot Chicken locations in Indiana. Most are expected to be in the Indy-area market.
The Restaurant Revitalization Fund will provide up to $10 million per recipient to qualifying restaurants, bars, food trucks, caterers, and other eligible recipients based on their pandemic-related revenue losses.
