Known for chicken wings and gourmet smothered fries, Chicken Scratch scores high in Yelp user reviews for the restaurant’s blackened chicken alfredo and Buffalo chicken sandwich.
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Bar One Fourteen will accommodate private parties of up to 18 people in a setting designed for audiophiles.
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Taylor’s Bakery, a cake and pastries business that had been owned by four generations of the same family, has been acquired by an Indianapolis real estate investor.
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Several restaurants and businesses have recently opened or are planning to open their doors in the north suburbs of Indianapolis. Here’s a look.
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Declaring a mission to liberate “Taco Tuesday” for all, Taco Bell is asking U.S. regulators to force Wyoming-based Taco John’s to abandon its longstanding claim to the trademark.
Federal officials say two 10-year-olds are among the 300 children who worked for three separate franchisees that operate a total of 62 McDonald’s locations across Kentucky, Indiana, Maryland and Ohio.
Indianapolis is home to two Ruth’s Chris locations—downtown at 45 S. Illinois St. and on the north side at 2727 E. 86th St.
Keystone Sports Review plans to move 15 blocks north this summer to take over the former Birdy’s Bar & Grill. Meanwhile, KSR’s existing site has a new owner that will open another business after KSR relocates.
Many restaurant owners have grown tired of being blamed for something they couldn’t control and never signed up for.
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.
