Yogi: The first question is always how did you find Yogi's and how long have you been working here. So that's technically two questions in one, but I make the rules here.
Sean: Ha. I have been at Yogis for almost six years now. I began working at Yogi's because my roommate's parents were friends with Big Yogi. I started on the line in the kitchen and over time I worked my way up to the Kitchen Manager position. I've been the Kitchen Manager for the last three years.
Yogi: Being in charge of the kitchen staff takes a special talent in itself. Talk about your crew and how you all make it happen behind-the-scenes.
Sean: It's like any family really. We fight and argue but in the end we are all striving for the same goals and those are making excellent food in a timely fashion. The staff has to consist of all kinds of different people to make it work properly. Certain guys thrive in certain places and struggle in others. You need balance. Or maybe that's just what keeps it interesting. Either way I think we have one of the best staffs around. We know how to keep a light attitude and have some fun, but when the time comes to dig in and get dirty they are some of the hardest working guys I know. Now with Doug, our new chef, on board we are excited for see what new challenges he will present for us.
Yogi: Some of Yogi's busiest times are either IU games or NFL Sundays. Pick your poison.
Sean: All big games and sporting events usually give us a run for our money because of our great televisions and craft beer selection. Given the choice, I would say IU sports take the cake because of the time format. NFL fans are usually here all day and they don't all order at once. Lots of them do, but not all of them! For IU football and basketball we get a pregame rush for folks that are heading to the game. After they clear out to the statium, we fill back up with people who are watching the game with us. After the game ends, it turns over another time and then we have our usual after game rush for the folks who couldn't make it before hand. That's a lot of turn over, but that's how we like it. Specifically, IU football home games are the busiest because the tailgating field is located only blocks away and obviously, the football stadium and tailgate crowds have more people than basketball. However IU basketball brings us more of a rush for the away games as fans are looking to hang out together, eat great food and drink craft beer while cheering on the Hoosiers!
Yogi: It seems like everyone who works at Yogi's is in to craft beers. Do you fit that description and if so, what have you been imbibing lately?
Sean: When in Rome...I do enjoy craft beers and I have been drinking a lot of sours and lambics lately. I have also recently found a love of Kolsch-style craft beers. There are not tons of them available but I am enjoying the ones we have at Yogi's.
Yogi: What's your current favorite item on the menu and what are some items that our customers SHOULD know about but maybe aren't aware of just yet.
Sean: My favorite menu item is the Yogi's Buffalo burger that we get right here in Monroe County. Buffalo is a really lean meat with just enough of a "gamey" flavor that's delicious and good for you. My favorite new special was the Reuben sandwich which we featured the last weekend of July. It was awesome so keep your eyes out to see if that makes our new menu! Oh and don't forget to try the Beer Cheese! You'll have to ask for him by name until the new menu debuts.
Welcome to Five Questions where go behind-the-scenes with the people who make Yogi's one of the most popular and highest-grossing establishments in South-Central Indiana. This week we feature our in-house photographer and beer aficionado Jamie Smith in our "Five Questions" segment.
Welcome to Five Questions where go behind-the-scenes with the people who make Yogi's one of the most popular and highest-grossing establishments in South-Central Indiana. This week we feature our in-house artist and beer aficionado Hollis Austin in our "Five Questions" weekly segment.
Here we go!
Welcome to Five Questions where go behind-the-scenes with the people who make Yogi's one of the most popular and highest-grossing establishments in South-Central Indiana. This week we feature beer aficionado Ryan Thomas (pictured above with colleague Hollis Austin at Beer School) in our Five Questions segment. Ryan also works in the kitchen at Yogi's so he has an interesting dual-perspective on the goings-on at the corner of 10th and Indiana.
Welcome to Five Questions where go behind-the-scenes with the people who make Yogi's one of the most popular and highest-grossing establishments in South-Central Indiana. This week we get to meet Chris Karl, pictured above from Dyngus Day in 2012, Vice President and owner, and expert Cicerone. What's that? Read on, people!
From time to time, we'll ask a Yogi's employee Five Questions so you can get to know the folks that enjoy taking care of you week in and week out. Today, we feature General Manager Joana Glasscott in our Five Questions segment.
Q: When did you start working at Yogi's and why haven't you left yet?
A: Ha! I started in 1994 as a waitress when I was in college and each year I found myself moving up the ladder. Now, as a minority owner and General Manager I'm too busy to go anywhere. Most people don't last 18 years in this business.
Q: What has been the biggest change in kids over the last 15 years?
A: That they stay the same? Besides the smart phones and internet being distractions, they are still just kids trying to get through college or trying to make a living. As I have gotten "more mature", they keep me young and I have to adjust to keep up with them. It helps to keep the job fresh.
Q: What is the biggest challenge of putting and maintaining a staff of over 100 employees?
A: Keeping a happy and healthy balance between our customer's needs, Yogi's needs and the employee's needs is a challenge with 100 or more different personalities!
Q: What's your favorite reality television show?
A: The Voice. I'm secretly in love with Adam Levine. Don't tell my husband!
Q: Besides Yogi's where else do you enjoy dining in Bloomington?
A: When we do go out, which isn't much anymore, we head to our old favorite, The Malibu Grill. If we can get out for a couple of hours, we enjoy Dave and Chrissy Tallent's place!