Brewhouse Blog

The Return: Scotty's Brewhouse Set to Reopen On Indy's South Side

The South side of Indianapolis will soon see the return of Scotty's Brewhouse. After opening their 9th location in Fort Wayne last month, the company now plans to reopen their concept on the South Side of Indianapolis on December 19th, in the exact same location as the one they left in March, 2013 at 4530 Southport Crossing Dr.


"We never wanted to leave the South side back in 2013," said Scott Wise, President and CEO of a Pots and Pans Production. "Business was great and this was one of our top performing stores, however, we were operating that location under a management contract with another investor group that didn't work out."

The restaurant, located at 4530 Southport Crossing drive, will feature the traditional Brewhouse food menu, more than 20 draft beers and will join the other Brewhouse locations in carrying beer from Thr3e Wise Men Brewing Company. Guests will be able to purchase carryout growlers of all the Thr3e Wise Men brews Monday - Saturday.

"Since we were in this building before, it allows us to speed up the process of opening quite a bit," said Eric Schamp, Chief Operations Officer. "Normally, the construction process is 4-6 months, but, in this case, it already was built to have the look and feel of a Brewhouse."


While the location and building may be all set, the next step will be finding employees to run a successful restaurant. To help speed up this process, Scotty's is holding open auditions for all positions next Monday and Tuesday from 11am - 7pm at the Courtyard by Marriot on Southport Crossing.

"We will be looking for great people to fill all types of positions," said Tracy Morgan, Director of Human Resources. "From cooks, to servers to management positions, we will have opportunities for everyone."

If you are interested in applying for one of these positions or at any Scotty's location, you can start the process by filling out an online application at

"We encourage everyone to get the process started by completing the online application," continued Morgan. "The open interviews will, then, afford the opportunity to meet face to face and move the hiring process along."

With over 1,000 employees, a Pots and Pans Production offers great benefits including health insurance, health club membership reimbursement, companywide special events, and many other programs and incentives.

Scotty’s will have a trailer in the parking lot beginning on Black Friday to begin selling Gift Cards for this location (or they can be used at any Scotty’s location throughout the state).

To get more information about employment and to start the application process, visit



Scotty's Gives Back During Holiday Season

Believe it or not the Holiday Season is upon us and that means the Scotty’s team is hard a work on two big giving initiatives. The first event will be their 5th annual “Feast for the Less Fortunate” on Thanksgiving Day at their Downtown Indianapolis location. This will be followed up with a trip to Peyton Manning Children's Hospital in December to deliver toys to the patients that have been donated by customers at all of the Scotty’s locations across the state.

“Five years ago we started our Thanksgiving dinner event and every year it has continued to grow and become better,” said Scott Wise, President and CEO of a Pots and Pans Production. “This year we are working with even more shelters and organizations to provide a great meal to over 250 people.”


“I am very blessed to be in the position I am in and believe it is my responsibility to motivate others to do good in our society and give back to all our communities that so proudly support us.  I believe it is a social responsibility of success that you share this by reaching back and grabbing the hands of those that are less fortunate, clasp hands tightly and give someone a lift up,” continued Wise.

Not only does Scotty’s provide a traditional Thanksgiving Dinner to those attending, they also give toys to the children and gift cards to each of the adults. During the month of November guests are able to purchase paper turkeys at any of the Scotty’s locations. Guests can choose between a $1 or $5 turkey, place their name on it and then it hang it on the walls of the restaurants. The money from these sales will be used to buy toys for the children attending the event as well as gift cards to Marsh for the adults.

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“Last year we sold around $2,500 worth of turkeys and we hope to raise even more this year,” said Angie Henderson, who is in charge of organizing this year’s event. “We always have more than enough volunteers, but when guest buys a turkey it allows us to give back more to the people we are trying to help with this event."

All the food preparation, set up and service are provided by employees and guests who give the gift of their time to help make a difference. From wrapping gifts, to preparing the turkey and boxing up leftovers, it all happens from people who chose to donate their time.

Once Thanksgiving has passed, Scotty’s will begin preparing to deliver toys to the children at Peyton Manning Children's Hospital in December. Until December 14th, guests can come into any Scotty’s location, donate a toy and receive a free appetizer.  On December 15th, all toys will be transported to the Scotty’s corporate office to be delivered to the hospital by members of the Scotty’s team, led again by Scott in his charge to make people smile, even while in a little pain.

"I love going from room to room and personally delivering the toys to these brave children, who are going through such a difficult time," said Wise. "Most of us are so fortunate to have healthy children, that it's easy to forget the kids out there who struggle with their health every day."

If you would like to make a donation, some of the favorite toys for children are Legos, craft kits and anything Fisher Price. You can also visit Peyton Manning Children's Hospital website for information as to other ways to give back financially, donate items to the hospital, and volunteer your time.

If you would like to buy a turkey to help with our Thanksgiving event or donate a toy for the children, please visit any Scotty's Brewhouse or Thr3e Wise Men Brewing Company. The final day for Turkey donations is November 26th and the final day for toy donations is December 14th

Scotty's offers a different volunteer opportunity every month for employees. Part of the companies vision card is for employees to do something good in their communities every 90 days.


"I want our employees to have the opportunity to give back to the local community," concluded Wise. "That is why we organize the volunteer events each month in the different cities we are located in."

 If you would like to be a part of these opportunties you can email Angie at


Scotty's To Offer FREE Kids Meals In Exchange for Candy Saturday

"Trick or Treat, donate your treats, get kids meals free to eat."

That is the plan this Saturday at all Scotty's Brewhouse and Thr3e Wise Men locations. Kids can drop off their Halloween candy and receive a free kids meal.  Scotty's will then take the candy and mail it to Armed Forces overseas.

"Kids get so much candy each Halloween, " said Scott Wise, President and CEO of a Pots and Pans Production. "We wanted to give parents and kids a incentive to be a little healthier and do something good at the same time."

According to the average American child receives 50 pieces of candy when they trick or treat, with over 44% saying they get more than 100 pieces.

"We want parents to let their kids splurge a little, but not over-indulge," continued Wise. "They can bring their kids in on Saturday, donate their excess candy and get a free healthy kids meal."

Scotty's offers several healthy options for kids including salads, Gluten Free options and fresh fruit cups instead of fries.


In addition to the free kids meals, Scotty's is offering several adult specials for this Halloweekend, including two drinks created just for Halloween.  The Witches Cauldron, which serves 4 or more, is served in a fish bowl and features pinnacle orange vodka, coconut rum, creme de banana, midori, blue raspberry lemonade and gummy worms. A Candy Corn Martini is also available, created with  whipped vodka, pineapple juice, sour mix, grenadine and whipped cream.

"We wanted to have a little fun for the Halloween Weekend," said Mark Sontag, Director of Food and Beverage. "We took a couple of our regular drinks and gave them a Halloween spin."

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For those wanting to stay at home, most of the Scotty's locations deliver. You can find all their delivery information and place your order here. For those wanting to just pick up dinner after a night of trick or treating Scotty's is offering 10% off any carryout order October 31st - November 2nd.  Simply use the code SPOOKY14 when checking out online.

Click here to order Scotty's Brewhouse Carryout

Click here to order Thr3e Wise Men Carryout

Click here to order delivery. 

Thr3e Wise Men Named One of Top 5 Most Kid Friendly Pubs in Indy

Top Five Kid-Friendly Pubs in Indy

By Indianapolis Monthly
October 13, 2014 

1. The Local Eatery & Pub14655 N. Gray Rd.,
This far-north darling skirted with tables covered in butcher paper (crayons provided) lures families in the door with a chalkboard menu that gives attention to root-beer floats (for the kids and the designated drivers) and Sun King ales.

2. Three Wise Men Brewing Co.1021 Broad Ripple Ave.,
Kids eat for free on Tuesdays at Broad Ripple’s lively offshoot of the Scotty’s Brewhouse family, where the complimentary baskets of popcorn are bottomless and picnic tables serve as seating. The offspring can gorge on one-topping pizzas and elephant ears made from homemade pizza dough.


3. Twenty Tap5408 N. College Ave., 317-602-8840,
Although this SoBro hangout doesn’t have a dedicated kids menu, starters such as cheese curds and soft pretzels keep the younger crowd busy while the grownups explore the 38 craft beers on tap and a selection of house brews.

4. Shoefly Public House,122 E. 22nd St., 317-283-5007,
Each item on the kids menu at this cozy Fall Creek Place pub is named after a child in the owner’s family. The Julio features juicy shredded-pork tacos, and The Lilah is a mound of vegetarian meatloaf ladled with rich brown gravy. There is even a selection of craft sodas to wash it all down.


5. Rockstone Pizzeria Pub11501 Allisonville Rd., Fishers, 317-288-9761,
A brief but solid kids menu includes focaccia cheese pizza, a “lil’ meatball” sub with rigatoni, and the favorite Baby Daddy, a hearty blend of cavatappi pasta doused in the secret Mac Daddy sauce. And if you add in the Nutella nuggets and s’mores pizza, you might as well plan on this becoming a weekly—and demanded—tradition.

For More information about  Thr3e Wise Men and to see their current beers available, visit their website:

Scotty's Unveils New Menu With New Options and Old Favorites Plus New Fall Drink Menu

It's back to school time, football season and the rollout of Scotty's Brewhouse's latest menu.

"This is my favorite time of year," said Scott Wise, President and CEO of a Pots and Pans Production. "I just love the Fall weather sitting on the patios, the excitement in the air with the return of students to our campus locations and, of course, football on TV!"

Scotty's Brewhouse has locations on or near the campuses of Ball State, IU, Purdue, Notre Dame and Butler as well as several others throughout Indianapolis and Carmel.

"When the students come back and football gets into full swing, it is our busiest time of the year," said Eric Schamp, President of Operations.  "Not only does it help with our business; it also allows us to provide jobs for 100's of students as they come back to school."

The new menu that rolled out in September features several new and unique items including Sriracha Pork Tacos, a Mexican Fiesta Salad and Totchos (tater tots topped with nacho cheese, red onions, tomatoes, jalapenos, bacon crumbles and sour cream). It also brings back some old favorites like homemade cole slaw and an appetizer sampler called The Kitchen Sink.

"We are always evaluating our menu and making changes based on customer feedback and sales," said Wise. "We like to try new and unique items, like the Totchos, and will bring back old favorites if we hear feedback from our guests that they miss them."

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If one of your favorite items has been removed from the menu, Scotty's encourages guests to ask their server if they can still make it.

"One of our philosophies is 'The answer is YES, now what is the question?'" said Wise. "If we still carry the ingredients, we will gladly make any item for you."

In addition to all the new food items, Scotty's will release their new fall drink menu on Thursday. Guests will be able to pick from a Apple Cranberry Spiced White Sangria, Bubbly Poinsettia, Kentucky Bourbon Mule and a Pumpkin Pie Martini.


"We are even going to create 2 special drinks just for Halloween," said Mark Sontag, Director of Kitchen Operations. "Over Halloween weekend we will be serving Candy Corn Martinis and a Halloween version of our fishbowl called the Witch's Cauldron."

Scotty's changes their drink menu seasonally so look for Holiday Drinks coming soon.

Thr3e Wise Men Brewing company, a separate concept run by a Pots and Pans Production, also recently added some new items to their menu including a Margherita Pizza, Pulled Pork Nachos and a Bar-b-q Chicken Sandwich. Thr3e Wise Men also brews beer for all of the Scotty's Brewhouse locations. Guests can even get the Thr3e Wise Men beer to go in a 32 oz plastic bullet or a  64 oz growler.  Upcoming seasonal beers include 8 Mile Michigan Cherry Wheat, which taps October 7th, and Hot for Teacher Ms. Doppelbock that will tap on November 4th.

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Scotty's Brewhouse was just voted Indy's number one sports bar by Indy's A-list and is a favorite location to enjoy football games throughout the state. Each location features 50 - 100 televisions showing the biggest games every week. Guests can also get interactive and join Scotty's Pick 'em Football League for free and win prizes every week.

"I have always loved sports, burgers and beer and that is why those are all huge parts of our restaurant concepts, " continued Wise. "We want people to come in, have a great meal and enjoy the games with their friends and family."

For more information about specials during the games, check out Scotty's Specials page:  /specials/

To join Scotty's Free Pick 'Em League check out the info page: football

To see the entire new menu, view the menu page here: menu

To see pictures of all menu items, view our food gallery here: food  gallery

To see the new Thr3e Wise Men menu and current beers available, visit their website:


Scott Wise Opens New Restaurant Concept in Bloomington Indiana and Plans Open a New Brewhouse in October

C 3photoWith 8 successful Scotty's Brewhouse restaurants around the state of Indiana and a brewery + pizza pub in Broad Ripple, Scott Wise, President and CEO of a Pots and Pans Production, has opened a new restaurant concept in Bloomington, called C3 Bar.

C3 was named for the building number and plot on the site plans for Renwick , a smart growth community on the Southeast side of Bloomington, Indiana. “Crafted Cocktails + Cuisine” is the alliteration for the three C’s.  And, a tagline of “Next door, next level” is the theme.  Renwick Village was developed by Eric C. Stolberg, President WSProperty Group and his partners. 

"This concept is different than our other restaurants," said Wise. "We don't own this concept, but are contracted to manage it for the owners.  The concept was a lot of fun to develop and create.  I have a great team of passionate professionals that designed an incredible food and drink experience for the Bloomington market."

C3 is a small plates bistro with fresh, hand-crafted cocktails and tapas style small plates that puts a detailed approach and focus towards local products.  C3's stylish designed interior allows for a private date for two at one of our tables inside or on the patio.  Or, a group can enjoy a semi-private couch and lounge area while sipping on a C3 Classic Manhattan or a buttery glass of Chardonnay from Napa Valley.

"We took a fun, elegant and whimsical approach to classic cocktails and groceries bought from our local Farmer’s Market to develop menus that will change seasonally, with the freshness and seasonality of our produce, meats and vegetables," said Wise.  "Our menu is served small plate Tapas style."

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Wise isn't done growing the Brewhouse concept either. Construction is currently underway in Ft. Wayne and he is also in talks with several other developers in differently locations throughout the state as was well as Louisville. Another Thr3e Wise Men Brewing Co. location is planned to open in Muncie, Indiana in the Fall of 2015 in the new Marriott hotel being built downtown with the Arc project.

"We are excited about this new concept, but also plan to continue to grow our Brewhouse concept over the next few years, " Wise continued. "Ft. Wayne is just the first step in our growth plans and we hope to branch out of Indiana in the next year.  We have lots of locations and new concepts planned up our sleeves in the next several years."

Wise is in talks with local company Local Stake about funding for future growth through social investment opportunities.  Stay tuned for more info on this coming soon.

For more information about C3 Bar you can check out their website at

For more information about Scotty's Brewhouse you can visit their website at

'Star Trek'-themed beer to debut Saturday

Courtesy of
By Channing King  

Bloodwine may be the Klingon drink of choice but that hasn't stopped an Indiana brewery from creating a new 'Star Trek'-themed beer. This Saturday,Klingon Warnog gets a coming-out party at Scotty's Brewhouse Downtown in advance of its July 28 rollout across the U.S..

Presented by Downtown Comics, 'Star Trek First Contact Beer Debut' will give fans their first chance to try the non-synthehol drink. Bearing the official 'Star Trek' license from CBS Studios, Klingon Warnog is produced in Evansville by Tin Man Brewing. According to the Federation of Beer website -- "Prime Directive: unite both Star Trek and Craft Beer fans" -- the Warnog

incorporates rye malt into a moders Dunkelweizen grain bill, creating a flavor profile that is both familiar and unique. Warnog's aroma is predominantly mild banana and clove produced by the German wheat yeast, supported by subtle sweet malt character from the use of Munich malt.

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Those words probably mean little to non-drinkers such as myself, but it sounds interesting at least. (I'm not sure I associate Klingons with bananas, but they are a strange race.)

Befitting the occasion, entertainment for the 'Star Trek First Contact Beer Debut' party will be provided by Five Year Mission, the 'Trek' tribute band that writes and records songs based on episodes of The Original Series. Though not required, costumes are appreciated, as is the periodic crying out of "dabo!"

5 Questions Answered By Someone Awesome - Scott Wise

5 Questions Answered By Someone Awesome - Scott Wise

By Guest Blogger - Cleveland Chick

I'm excited to start this new feature on my blog. I find someone that I think is awesome and ask them to answer 5 questions. You can find more about why I am doing this here

The first person I am starting with is Scott Wise, the owner of Scotty's Brewhouse in Indianapolis. You can check out Scott's bio and company history here

Here is what I know of Scott... he is a social media master.  And his joint has the best wings ever. 



Scott has done away with "traditional" media and he does all his promotion on social media. His twitter feed is full of specials for his restaurants, but also interesting stories, family stories and Indiana pride. 


Now for the awesome part. It was my second visit to Scotty's Brewhouse and let's just say I was having a craptastic experience. And I tweeted it. Blow by sad blow while I was waiting for my friend. After my friend arrived,  we were enjoying our adult beverages and nachos, watching the Colts and the Browns. Ok, I was watching the Browns. And then something weird happened. 


Staff from all areas of the restaurant came up to us, checking on us, chatting about the game. It went from zero staff interaction to 100 in about 20 minutes. Around half time, a man sat next to me and said, "So, I understand there are some problems today. What can I do to help?"




Turns out, Scotty was at home, reading his Twitter, and called the restaurant (with a name like ClevelandChick and wearing a Phil Awesome Dawson jersey, it wasn't hard to pick me out), and got the GM to hustle his hiney into the restaurant to fix things.



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One of the Brewhouse Managers set the Browns pennant up for me. 


How often do you go out, have crappy experience and have to deal with it? Too often in my book.  Years later, as an extra touch of awesome, one of his staff brought in an old Browns pennant and surprised me with it at my spot at the bar. Awesome.


Scotty took that moment, and turned me around as a guest. I very easily could have never stepped foot in the restaurant again. But, I turned into a regular. That was pretty awesome.


Early on, he had a financial choice to make; to cut staff or cut traditional marketing...he went with keeping his staff and moving to social media. If you want to see how to do social media right, follow him here.


I asked Scott 5 questions and here are his answers. I hope you learn something. I sure did. 


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5 Questions answered by Scott Wise

1.     I know you because you are the Father of Indianapolis Hospitality Social Media. How did you get involved in social media?

Hahahaha, I’ve never had it phrased that way; but, I like it.  Makes me sound a bit older than I care to acknowledge – cough – 40 is the new 20 – cough!  I have always found technology interesting, so part of me just liked to “geek around” to see what the latest tech was and how it could be used in my industry.  For example, we had iPads at our tables at Thr3e Wise Men in 2010…  you are seeing them a lot now; but, I guess I just like trying to be the 1st to use innovation in the restaurant segment.  Being first, however, can also mean you get to work out all the bugs on technology as well, and we’ve been bitten by that too.  But, the important part that I always try to remember is to not just use a technology to say I’m using one.  I see too many people do that…  usually the big box companies that a bunch of suits sit around a table with no true knowledge of tech and say, “I keep seeing these QR thingies, we need to get a QR.”  And, then they use it improperly and wonder why “tech doesn’t work for them.”  

When I use technology, it has to do 2 things for 2 different groups of people:  it has to save my company and/or the guest, time and/or money.  So, back to your original question, it wasn’t just that I was geeky over technology – I saw a window where the world had changed, we went digital and I think I may have just chosen to go “all in” quicker than a lot of other people that were still just “dipping their toes in the water” to see if this stuff would really take off.  I believe that I am my typical customer.  I believe I am very “average Joe.”  And, there were things I was doing in my life that changed – for example, I quit walking outside to get the paper to read it in the morning and I quit listening to most traditional FM radio stations.  Why?  Because I got the newspaper, and not just 1; but, 4 or 5 different ones, emailed to my inbox every morning and I read the stories online.  And, I quit tuning into FM radio and used my XM receiver to get radio while driving, or I listened to my iTunes account in the car…  So, knowing those things, I thought to myself, “why would I put an ad in the paper or on traditional radio, if I’m a typical customer and I don’t use those mediums?”  Why not put the ads or marketing where people are gravitating – the web…  and figure out where they are all going and how to get that message in front of them.  Enter social media.  

The 2nd part of that story and why I got entrenched so quickly was the recession…  in 2009 I had to save my company about $500,000.  My CFO said, “you can lay people off or you can cut marketing out.”  I chose the marketing path as I didn’t want to lose my people.  Well, as a Marketing/PR graduate of THE Ball State University (Go Cardinals – Chirp! Chirp!), this was tough – how am I going to get my message out to people if I have no marketing budget?  Ahhhhh, the “free medium” of Social, right?  And, that’s when I went all in.  It started, as funny as it is to hear today, with MySpace (Facebook, at that time was only for college kids) and I used MySpace exactly like I use Facebook and Twitter today…  when they opened the gates for the public to enter the FB world, I was first in line.  And, when Twitter was created, I was one of the first accounts.  I just had a feeling this was the way the world was going to get their new and info.  So, I guess, being the 1st one to the party and figuring out how to use it pretty uniquely, made me a “Father of the Hospitality Social Media industry,” huh?  Going back to those suits at the Big Box…  it is one thing to have the technology – it is a whole other thing to figure out how to use it properly.  And, everyone has a different methodology.  Mine seems to work for me; but, that doesn’t mean it would be the correct strategy for someone else.  

The most important thing for me is to have fun with it – to make people laugh, to engage and communicate with people (the most important) and to listen/read as well as talk…  At the end of the day, I call it “Digital Bartending.”  The great thing about social media is allowing me to have a conversation to someone like you in Cleveland, a customer sitting at the bar in Mishawaka, another customer sitting at Scotty’s in Downtown Indy and another in the bar in West Lafayettte…  I may sit behind a desk; but, I can still engage with guests, fix problems that occur and give great feedback to my team members from a tweet telling me how awesome John Doe server was for them…

2.     When in Indianapolis, I can sit in your restaurant and get tweets and messages from you, sometimes I think you are hiding in the next booth. How has twitter improved the guest experience in your restaurants?

I may have answered some of your next questions in my long diatribe above; but, I’ll elaborate on some…  I check Twitter the entire day – I think part of our success is not just the responsiveness from me, the owner, but, we do it quickly and we answer every single tweet that tags us.  There are times where I wish my management would take care of an issue before a guest thinks to involve me and Twitter…  but, I would never be upset by the guest doing this…  it is the digital world of customer service that we now reside.  My view is to embrace it and use it to improve our operations…  if a guest lets me know we have failed them in some way, I am thankful for them telling me this.  “You can fix what you don’t know is broken.”  The “digital eyes” of our world has actually allowed me to save money.  We got rid of our Secret Shopper company several years ago when I embraced the social world and saved over $100,000 a year we were paying them…  now I have guests that let me know the bad and the good.  The positive tweets are just as beneficial as the constructive ones, in a different sense.  I think we all respond better to positive reinforcement rather than negative…  so, when a guest tells me a specific server or bartender or manager gave them great service, I thank the person tweeting me; but, then I also email the employee and show them the tweet and tell them “thank you for giving great service – YOU are the reason this company is successful!”  And, I mean that.  I do it for all 1,000 employees and 9 restaurants every day.  Hell, I even know when a Browns fan (Cleveland Chick) is served her beer in a Godforsaken Steelers mug at Scotty’s, right?  J 

3.     You encourage your staff to be involved in social media and that is something a lot of companies would run away screaming from. What would you say to those companies that avoid social media like they would a stinky fish?

When you were a teen living at home, did your parents ever tell you not to do something?  Whether you were planning to do that thing or not, sometimes the challenge alone by your parents was enough to push you to do something you probably shouldn’t have done.  That same thing applies to a company and social media.  Sure, there are all kinds of preventative and protective measures a company should take.  They should have a dialogue and talk about the proper ways in which to use the medium.  Let them know you will eventually hear or see something they have said or done that they probably shouldn’t have.  (And, you get to sound just like Mom and Dad when you come home past your curfew…)  So, instead of telling someone they can’t, just tell them to be careful, understand you are watching over it and to be smart about it.  For example, when I talk to my team of servers I tell them, “I’m not going to see every one of your tweets, but, trust me – people love to let me know when/if someone in my company says or does something they shouldn’t.  So, eventually I will find out.  Instead, use the power of social media for the greater good – meaning, if you are serving tonight, why not say, “come see me at Scotty’s tonight for $2.50 pints – ask for me to wait on you!”  You just gained extra tips when your friends come in to see you!  Fish only stink until you marinate them with Mo’Fo’ Mustard and put them in some bad ass Fish Tacos from Scotty’s… 

4.     You are a respected and successful entrepreneur. What is one piece of advice you wish someone had shared with you before you started your business?

Understand the complexities of a Balance Sheet.  It took me years to always look at the Income Statement and try to run our company from just that.  The importance and knowledge of what a balance sheet means is directly connected to the success of an entrepreneur.  Always sleep on a big decision.  Don’t act too quickly, get emotionally involved and make irrational decisions.  I’ve always found it is great to go exercise, do some research and get some sleep – never give an answer to a big question, a big meeting or big decision without doing these things first.  Don’t surround yourself with “yes men and yes women.”  Let people challenge your decisions and listen to them.  Don’t feel like you have to agree or take their advice; but, always listen – their thoughts may help you think of something you hadn’t previously.  And, don’t be afraid to fail and make mistakes.  My second restaurant lost $1 million.  It took me 8 years to pay it all back.  And, I learned more in the 3 years I ran that restaurant, than 10 years running this one.  Just don’t make the same mistake twice.  Lastly, learn to get away from work.  Love your wife, partner, parents, children and don’t forget to have a life outside of work.  The world will remember you for your relationships and what you meant to the world, not for that year you had a big profit.  Do something good in the world, give back, lend a helping hand to those in need and always be philanthropic in nature with your time and life.

5.     Last question, who do you think is awesome and why?

My mom and dad are 2 of the most awesome people I know.  I’m so thankful to have great parents that have made me whom I am today.  My wife is the most awesome person for putting up with me.  The wife of an entrepreneur can be a difficult one and I would not be as balanced or the person I am today if I wouldn’t have met her over 20 years ago.  My kids are pretty damn awesome and they helped turn daddy into less of an obsessive compulsive person and learn to love life more than work.  Leaders, Sports Figures and others that inspire me?  Peyton Manning, Tony Dungy, Pat Tillman, Dick Hoyt (Google it), Steve Jobs

Scotty's Brewhouse opens in Brownsburg

By Brent Glasgow

Hendricks County food and craft beer lovers have a new destination, with Scotty’s Brewhouse opening in Brownsburg on Monday.

The establishment, at the former location of Hurricane Grill & Wings at 251 West Northfield Drive, is the sixth opened statewide by Scotty’s President and CEO Scott Wise.

“I thought it was perfect with its proximity to the interstate, the patio, a great strip center and general growth of the Westside,” said Wise, who opened his first Scotty’s in 1996 at 22 years old. “The demographics also play well into who we are, being very family-friendly.”

While Scotty’s expansion has been spread out since ’96, improving economic conditions have spawned busy times for the company. Another location will open in Carmel next week, and two more will be added in the coming months in Bloomington and Fort Wayne.

In Brownsburg, Scotty’s is starting out with close to 100 employees, a number that Wise expects to settle in at around 80. A by-invitation soft opening over the weekend gave the staff an opportunity to polish its service prior to Monday’s full-scale debut.

“It’s a chance to give your team one last chance to practice before you open to the public,” Wise said. “We had a huge crowd, and everything went real well.”

BrownsburgCraft beer has seen a dramatic increase in market share the last few years, but Wise was a pioneer nearly two decades ago when he put 30 on tap, something almost no one was doing at the time. In 2011, he started his own brewing operation — Thr3e Wise Men — at a former grocery in Broad Ripple. It sells its wide array of brews at that location and at Scotty’s across the state.

“It was always a goal to brew my own beer. That’s what I thought I was getting in business to do,” Wise said. “That location in Broad Ripple became available, and it was just perfect. I have a great brewer, and we have a lot of fun with it.”

Wise and crew celebrated last week, as Thr3e Wise Men’s Hot for Teacher Ms. Doppelbock won a silver medal at the prestigious World Beer Cup in Denver. The brewery’s extensive line will headline the Brownsburg tap list, with six standard styles and rotating monthly seasonals. Per state law, growlers will be filled every day but Sunday.

Brownsburg (1)Wise takes equal pride in his culinary menu. Over 80 percent of the extensive selection is created in-house, using locally-sourced product as much as possible.

Wise’s menu was originally crafted with personal needs in mind.

“I built it knowing I’d be at work all day and that I’d get tired of eating burgers all the time,” Wise said. “I wanted a little bit of everything, but not spreading too thin. We use local meat, and I think burgers are the heartbeat of the menu. I call it upscale comfort food, and you’re never going to leave hungry.”

Scotty's all-ages Brownsburg location opens at 11 a.m., seven days a week.


In honor of Ruth’s Chris Indianapolis’ 20th Anniversary, a special limited edition of Bock of Elijah Bourbon Barrel beer is being launched on April 15, 2014 at both Ruth’s Chris Steak House locations, Northside  (96th and Keystone Avenue) andRuth’s Chris Steak House downtown(45 S. Illinois Street / Circle Centre Mall) . Ruth’s Chris is proud to introduce this locally crafted, celebratory creation in partnership with Indy’s Three Wise Men Brewing Co.

German in heritage, this dopplebock has been crafted with all German malt to enhance its authenticity of taste and experience.  This limited edition beer, fermented for two months, was filtered and then placed in Ruth’s very own aged Elijah Craig Bourbon Barrels.  On April 15th, Ruth’s Bock of Elijah will be pulled straight from these barrels and tapped at Ruth’s Chris’ Northside location and served until it’s gone.

“We wanted to toast our 20th Anniversary in a special way,” said Kevin Armantrout, Franchisee of Ruth’s Chris Steak House Indianapolis.   “Handcrafting a specialty beer with one of the great local brewing companies in Indy is about as good as it gets.  We’re very excited to share our Bourbon Barrel with our guests and look forward to ongoing collaboration with Three Wise Men Brewing Company.”  

“When Kevin Armantrout told me that the Indianapolis Ruth’s Chris had a special release of Elijah Craig in their restaurants for their 20th anniversary, naturally as a craft beer enthusiast, my first thought was ‘What are you going to do with that barrel after you empty it?’ And, from there our two “entrepreneur brains” started churning out the ideas,” says Scott Wise, Owner of Scotty’s Brewhouse. “We had great success at the brewery with another barrel and I knew having one of the best brewers in the state in Kelly Thomlinson, this would be a great collaborative project that I wanted to be a part of.”


Bock of Elijah is named after Elijah Craig, the first person to use charred barrels for aging bourbon. According to local lore, the Rev. Craig suffered a fire in the late 1780s that fried his whisky barrels, and it was too expensive to get new casks. That made Craig the first in the country to age corn-based whisky in charred oak casks which give the drink the golden brown color, undercurrent of smoke, caramel and vanilla flavors that it has today

About Ruth’s Chris Steak House Indianapolis

Ruth Chris Steak House made its sizzling debut in Indianapolis in 1994.  Larry Griggers, one of the brand’s hand selected franchisee’s, brought the New Orleans Steak House concept to the market and since has mastered its reputation of first class dining in a warm and inviting atmosphere.  Griggers, Armantrout and their team celebrate this 20th Anniversary mark with a new look as the restaurant moves to 86th and Keystone Avenue in late July 2014. 

About Thr3e Wise Men Brewing Company

Located in the Broad Ripple neighborhood in Indianapolis, Indiana, Thr3e Wise Men Brewing Company opened in January 17, 2011.  Thr3e Wise Men greets its guests with a classic lodge feel – exposed beams, concrete floors and warm walls, but is filled with multiple big screen TV’s to ensure you won’t miss a game.  The brewery keeps busy brewing seven house beers, quarterly seasonal beers, and several specialty beers throughout the year. The restaurant’s menu is highlighted with homemade pizza, classic brewhouse appetizers, and brew-homemade desserts. Thr3e Wise Men is an all ages venue that caters to your craft beer enthusiasts all the way down to kids looking for a great meal while mom and dad enjoy a cold craft beer.

For more information about Ruth’s Chris Steak House Indianapolis Northside visit or call 317-844-1155.