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.
Local restaurateur Gino Pizzi refocuses his new downtown locale after unexpected challenges, including higher costs
and lackluster lunch business.
Bowen Technovation has assembled an eclectic group of electrical engineers, journeyman machinists and artists to design exhibits
for museums, science centers and planetariums. Computer systems analysts and audio and lighting experts are also part of the
mix.
The 12-person firm led by CEO Scott McLaughlin recently “graduated” from five years at the Indiana University Emerging Technologies Center
and finished a profitable year.
Jean Wojtowicz will serve another one-year term leading the board of the National Association of Development Companies.
Shrewd moves have allowed restauranteur Taki Sawi to cement Santorini Greek Kitchen in Fountain Square and pave the
way for future expansion.
Indiana University is showing signs that it’s finally serious about translating research into commercial product, through
grants it is awarding via its $10 million Innovate Indiana Fund and by developing a computing technology mini-campus.
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.
Mike Cunningham has run dining spots ranging from a bar and grill to yogurt stands and is now growing a popular chain of upscale
restaurants—primarily under the Stone Creek Dining Co. name—in Indiana and Ohio.
Marketing
pro Lorraine Ball suggests a test for when it's time to ditch the corporate gig, plus tips for networking
and
public speaking.
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.
Companion Diagnostics wants to detect early warning signs of chronic diseases.
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.
Launched in Houston three years ago, Lemonade Day aims to educate children from pre-kindergarten through high school how to
start, own and operate their own small businesses.
Tasked with boosting Indiana’s economy following the Great Recession, the 2010 General Assembly tinkered at the edges
by passing a handful of incentives meant to spur small-business growth.
The prices hogs are fetching this year will help farmers begin to climb out of the crater of 2008 and 2009. Average pork prices
may approach record levels this year, Purdue University agricultural economist Chris Hurt predicted, up to $53.63 per hundred
pounds. The record is $55.44 per hundred pounds, set in 1982.
The Mass Ave. restaurant is set to become Mesh, which will feature a more casual atmosphere and menu, as well as a new operator who will
lease the space
from the building’s owners.
In IBJ's new video feature on front-burner business issues that vex restaurants, Regina Mehallick
of downtown's R bistro mulls the financial and personal demands of running a chef-owned eatery with a menu that changes
every week.
Verdure Sciences, a botanical-extract distributor, has invested more than $1 million in marketing and research,
and hopes to see its product in more
foods and drinks, perhaps even mouthwash.
Deseri Garcia’s Vida Aventura consulting firm uses challenge courses, other unusual techniques to improve teamwork, morale.
