WEBVTT

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WONDERFUL RISING FOOD SCENE, AS
WELL, AS I LOVE TO EAT.
>> NOW, AGAIN, THE ARTISAN
MARKETPLACE INSIDE INNOVATION

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HUB WILL BE KNOWN AS THE AMP,
FEATURING FRESH FOOD. PRODUCE
FROM LOCAL CULINARY VENDORS,
LONG TIME LOCAL CHEF FOR AMP

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CRAIG BAKER, TELLS ME THE SPACE
HAS THE POTENTIAL TO BE VERY
SPECIAL.
>> OUR GOAL IS TO BE THE LIVING

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ROOM FOR THE NEIGHBORHOOD,
RIGHT?
WE'RE DEVELOPING AN AREA OF
SHIPPING CONTAINERS OVER HERE,

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I'M HOPING TO HAVE A GROCERY
PRESENCE. SO YOU'LL BE ABLE TO
PICK UP LUNCH, PICK UP DINNER,
GO HOME, IF YOU HAVE A LATE

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MEETING COMING OUT OF
INDIANAPOLIS, YOU CAN STOP HERE,
WE'LL HAVE PLENTY OF PARKING,
MEET WITH PEOPLE IN THE

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BUILDING, HAVE THE MEETING, GRAB
DINNER, GO HOME. IF YOU RUN A
LITTLE LATE BECAUSE YOU HAVE A
BEER OR TWO AFTER YOUR MEETING,

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IT'S FINE, YOU CAN GO HOME WITH
EVERYTHING YOU NEED
>> TALK ABOUT DEMAND. THE
RESTAURANT BUSINESS IS ALWAYS

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TOUGH AND COMPETITIVE, BUT
YOU'VE GOT SOME PRETTY STRONG
DEMAND IN TERMS OF PEOPLE WHO
WANT TO BE HERE.

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>> YEAH, SO COMING OUT OF THE
GATE, I WAS A LITTLE BIT
NERVOUS. BUT WHAT WE'RE SEEING
IS PEOPLE GETTING THE IDEA OF

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LARGE SPACES, SOCIAL DISTANCING
WON'T BE A PROBLEM HERE. THIS IS
40,000 SQUARE FEET. SO,
PEOPLE -- WE'RE GOING TO HAVE

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TABLES AND CHAIRS SPREAD ALL
OVER, I'M WAITING TO FIND OUT
WHAT YOU'RE FINAL OCCUPANCY IS.
BUT TO HAVE EVENTS HERE, SO WE

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CAN SOCIAL DISTANCE, IT'S NOT A
PROBLEM. I THINK PEOPLE SEE THE
FACT THAT WE'RE CENTRALLY
LOCATED ON THE NORTH SIDE,

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THIRD-PARTY DELIVERY SYSTEMS ARE
GOING TO BE VERY IMPORTANT FOR
RUNNING -- AND THEN WE'RE
WALKABLE. WE'RE COMPLETELY

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WALKABLE TO EVERYONE IN THE
NEIGHBORHOOD. AND WE'RE
SURROUNDED BY APARTMENTS, AND
HIGH DENSITY. I THINK IT'S A

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GOOD LOCATION TO BE A COMMUNITY
CENTER AND TO REALLY DEVELOP
THAT SENSE FOR THE ENTIRE
DISTRICT.

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>> DO YOU SEE THE POSSIBILITY,
GOING TO HAVE RESTAURANTS, A
BAR, AND SOME OTHER LOCATIONS
HERE, BUT DO YOU SEE THE

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OPPORTUNITY FOR MAYBE EVEN A
FOOD INCUBATOR FOR FOOD
ENTREPRENEURS TO BE PART OF
THIS?

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>> YEAH, THAT'S ON THE AGENDA,
WE'RE DEVELOPING A COUPLE
DIFFERENT MODELS, WHETHER IT'S
IN THE SENSE THAT WE HAVE A

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POP-UP KITCHEN FOR SHORT-TERM,
YOU WANT TO DEVELOP A NEW
CONCEPT, EVEN IF YOU'RE AN
ESTABLISHED RESTAURANTEUR, OR IF

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YOU WANT TO TRY TO TAKE YOUR
HAND AT A BRICK AND MORTAR
TRANSITIONING FROM A FOOD
TRUCK...AND THEN WE HAVE A

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COUPLE OTHER CONCEPTS THAT ARE
IN THE WORKS IN CONJUNCTION WITH
THE FOOD TRUCK KITCHEN, OR
COMMUNITY KITCHEN WE'LL HAVE IN

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PLACE.
>> CRAIG, YOUR A CONSULTANT,
BEEN INVOLVED IN THE RESTAURANT
BUSINESS A LONG TIME. THIS HAS

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TO BE ONE OF THE MORE UNIQUE
PROJECTS YOU'VE BEEN INVOLVED
WITH. DOES THAT EXCITE YOU?
>> YEAH, DEFINITELY THE MOST

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EXCITING THINGS I'VE DONE.
ON TOP OF IT, I COULDN'T DO
ANYTHING MORE INVOLVED WITH THE
CITY AND THE COMMUNITY. I SEE IT

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TO BE A HUGE POTENTIAL FOR ME,
LIKE AS A REWARDING ON A
PERSONAL LEVEL, NOT JUST AS A
BUSINESS, YOU KNOW, LEVEL. I

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THINK WE'RE BUILDING SOMETHING