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>>ABOUT 11 YEARS AGO, WE DECIDED
TO REOPEN IOZZO'S TO PAY HONOR
TO MY ORIGINAL FAMILY MEMBERS
WHO OPENED IOZZO'S IN 1930.

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SO, WE DO THE SAME RECIPES AND
HONOR THEM ON THE WALL.
>>IOZZO'S GARDEN OF ITALY OWNER
KATIE HARRIS ON HER FAMILY'S

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ROOTS IN THE INDIANAPOLIS
RESTAURANT SCENE.
YOU COULD DESCRIBE KATIE HARRIS
AS A RESTAURANT SURVIVOR.

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HER BUSINESS IS STILL SERVING UP
RECIPES CREATED BY HER FAMILY
DATING BACK TO THE 1930S DESPITE
THE HAND THE PANDEMIC HAS DEALT

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INDIANA'S $5 BILLION HOSPITALITY
INDUSTRY.
MARCH MADNESS HAS SERVED AS THE
PERFECT RECIPE FOR HOTELS AND

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RESTAURANTS TO REGAIN THEIR
GIVING BUSINESSES THE HUGE
ECONOMIC SHOT IN THE ARM THAT
THEY'VE BEEN CRAVING FOR MORE

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THAN A YEAR.
FOR PERSPECTIVE ON THE
TOURNAMENT'S IMPACT AND HOW IT
COULD BE A SPRINGBOARD FOR

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FUTURE BUSINESS WE ARE PLEASED
TO BE JOINED IOZZO'S GARDEN OF
ITALY OWNER KATIE HARRIS AND
IOZZO'S NEW EXECUTIVE CHEF ALAN

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STERNBERG.
WELCOME TO YOU BOTH.
>>: THANK YOU FOR HAVING US.
>>: ABSOLUTELY.

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KATIE I WILL START WITH YOU MANY
PEOPLE KNOW OF IOZZO'S.
IT'S AN ICON, BUT GIVE US A
QUICK THUMBNAIL OF THE HISTORY

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AND HERITAGE OF THE RESTAURANT.
>>: ABSOLUTELY IOZZO'S WAS
OPENED BY MY GREAT GRANDFATHER
MY GRANDFATHER MIGHT GREAT UNCLE

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VINCENT IN THE 30s IT WAS THE
FIRST FULL-SERVICE RESTAURANT IN
INDIANAPOLIS AND WAS IN
OPERATION FOR ABOUT TEN YEARS.

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IT CLOSED IN 1940 DUE TO A
TRAGIC ACCIDENT AND ABOUT ALMOST
12 YEARS AGO I DECIDED TO KIND
OF REINVIGORATE THE RESTAURANT.

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I WAS HONORING MY FAMILY'S
TRADITIONS.
>>: TALK ABOUT THE PAST YEAR
BECAUSE IT'S SOMETHING YOU'D

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LIKE TO FORGET BUT HOW
CHALLENGING IS THE PAST YEAR
BEEN FOR YOU AS A RESTAURANT
OWNER?

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>>: I THINK THAT 2020 WAS
DEFINITELY HARDER THAN 2009 WHEN
WE OPEN THE RESTAURANT AND
COMING OUT OF THE GREAT

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RECESSION BACK THEN PEOPLE WERE
ASKING QUESTIONS LIKE WHY WOULD
YOU OPEN A RESTAURANT AT THIS
TIME, BUT I HAD A REALLY GOOD

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FEELING WE COULD MAKE IT WORK
AND HAD FRIENDS AND FAMILY AND
WANTED TO MAKE IT WORK IN THIS
YEAR'S COMPLETELY DIFFERENT HOW

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DO YOU OPERATE A RESTAURANT AND
HOW DO YOU KEEP YOUR STAFF AND
HOW DO YOU MAKE SURE THEY ARE
ABLE TO PROVIDE FAMILIES WHEN WE

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ARE NOT ABLE TO PROVIDE GOODS
AND SERVICES DUE TO GOVERNMENT
RESTRICTIONS AND IT WAS A WHOLE
NEW WAY OF THINKING AND BEFORE

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IT WAS JUST US HOW CAN WE MAKE
THIS WORK AND NOW IT'S A
COMMUNITY, HOW CAN THE
RESTAURANTS TOGETHER MAKE IT

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WORK.
HOW CAN WE HELP EACH OTHER AND
HOW CAN THE GOVERNMENT STEPPED
IN AND HELP US.

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>>: GIVE US AN IDEA OF THE BOWS
THAT MARCH MADNESS HAS PROVIDED
TO YOUR RESTAURANT.
>>: IT'S BEEN GREAT.

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OUR LOCATION 5-7 BLOCKS HAS PUT
US IN A PROPER LOCATION TO SEE
REALLY THE ECONOMIC IMPACT OF
THIS TOURNAMENT.

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I DID A QUICK FIGURE AND ABOUT
THE THREE WEEKS THE TOURNAMENT
HAS BEEN GOING ON WE ARE UP
ABOUT 25.5 PERCENT OVER 2019

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SALES.
MARCH IS NORMALLY A LOWER TIME
OF THE YEAR FOR SALES REVENUE
DUE TO PEOPLE BEING OUT OF TOWN

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AND SPRING BREAK AND LESS
CONVENTIONS AND THAT WINTER TIME
WHEN WE CAN'T USE OUR FLOOR
SPACE SO THIS IS AN AMAZING

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BOOST TO NOT ONLY FINANCIALLY,
BUT EMPLOYEE MORALE AND THEY SEE
PEOPLE COMING BACK IN AND ARE
ABLE TO SHARE WHAT WE LOVE AND

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WHAT WE CAN DO WITH PEOPLE WHO
HAVE EXPERIENCED THE RESTAURANT
OR INDIANAPOLIS.
>>: THE NEW EXECUTIVE CHEF

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YOU'VE BEEN THERE A FEW MONTHS
AND CAME FROM AN ICONIC INDIANA
RESTAURANT.
TALK ABOUT THE VIBE OF

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RESTAURANT WORKERS LIKE YOURSELF
IN THIS ENVIRONMENT COMING OUT
OF THIS ENVIRONMENT I'M SURE YOU
ARE HAPPY TO BE EMPLOYED COMING

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OUT OF THE PANDEMIC.
>>: IT HAS BEEN KIND OF NICE
JUST TO COME INTO A RESTAURANT
THAT HAS A LOT OF ENERGY AND

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BUZZ EVEN THOUGH LIMITED
CAPACITY JUST WALKING THROUGH
THE DINING ROOM IT BRINGS BACK A
SEMBLANCE OF NORMALITY AND I

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THINK EVERY RESTAURANT IS
DEALING WITH IT DIFFERENTLY.
SOME OF MY FRIENDS ARE STILL
BLEAK AND SOME PEOPLE WON'T MAKE

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IT THROUGH AND WILL NEVER REOPEN
IN OTHER ONES ARE DOING CARRY
OUT SO IT'S REALLY KIND OF THIS
VERY PERSONAL THING THAT EVERY

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SINGLE RESTAURANT AND THE PATH
THEY TAKE IS THE ONE THAT'S THE
BEST FOR THEM, BUT FOR US COMING
INTO A BUSY RESTAURANT THAT'S

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GOT A LOT OF WARMTH AND FAMILY
AND LOVE IT'S BEEN REALLY
REFRESHING FOR ME AS A CHEF TO
BE PART OF THE EXPERIENCE HERE.

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>>: GREAT PERSPECTIVE AND WE
ONLY HAVE 15 SECONDS BUT AS YOU
LOOK AT THIS AS A SPRINGBOARD TO
BETTER THINGS AHEAD IN 2021 AND

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BEYOND DO YOU SENSE THAT LIGHT
AT THE END OF THE TUNNEL?
>>: WE FEEL IT EVERY DAY AND I
THINK THAT GIVES A SENSE OF

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SECURITY THAT WE WILL BE OKAY
AND I CANNOT WAIT FOR THE REST
OF 2021.
>>: GREAT PERSPECTIVE ALAN

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STERNBERG IS THE EXECUTIVE CHEF
SO THANK YOU TO YOU BOTH AND