09.10.21

From Burn-Out to Business Opportunity: Lessons from the original Burned-In Teacher

When life gives you lemons, make lemonade. When your career brings you burn-out, build a business! That was the lesson offered by Amber Harper, educator, author, and founder of the Burned-In Teacher. Speaking at The NIIC Innovation Leadership Showcase Breakfast, Amber shared insights from her entrepreneurial journey and explained how she turned career burn-out into […]

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08.05.21

4 Expert Tips to Revitalize Your Restaurant Brand for Post-COVID Economy

What is a brand story, and why does it matter? Bradley Houser, Founder & CEO of EatHere Indy — the largest digital food publisher in Indiana — offered his expertise through the Restaurant Revitalization Speakers Series, hosted by The NIIC. You can catch the replay here. Bradley knows the value of communicating a brand story […]

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08.05.21

8 Tips for Restaurant Industry Management to Create Magic Through Operations, Hospitali...

Any restaurant that has survived the recent pandemic has learned to restructure and reimagine its management model. Perhaps no one has done that better than Justin Lance, Regional Director of Operations at City Barbecue. With over 25 years of experience in the restaurant industry, Justin has worked all over the nation. He says he works […]

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08.03.21

Pivoting Toward Success Amid COVID-19, Northeast Indiana Brewery Shares How

Many companies needed to make lightning-fast pivots to survive the pandemic. Many of these changes had to be made overnight — so quickly and significantly that they can only be described as miraculous. Mary Corinne (MC) Lowenstein, Director of Marketing, Hop River Brewing Company, shared her story through the recent Restaurant Revitalization Speakers Series hosted […]

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08.03.21

Menu Management is KEY to Post-pandemic Restaurant Recovery

11 Steps to Success from Chef Brandon Gump According to Brandon Gump, Chef and General Manager of Tri-Lakes Restaurant in Columbia City, Ind., wooing customers back to restaurants after COVID-related shutdowns requires culinary inspiration mixed with sound business management. He is also the food entrepreneur behind Rowdy Rooster Artisan Meats, a new charcuterie business in […]

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