FC: Executive Team 2011
1: "I go against the grain in saying that our customers aren't actually number one. Our employees are number one, because if they are happy, they will make our customers happy." -Scott Wise
2: Declaration of a Brewhouse Tyler Thompson I remember Scott letting me know that he was going to purchase the little bar on campus called “Mugly’s”. It had always been sort of a hippie bar, and the place where minors knew they could go for a beer without much hassle. I gave notice at the frame shop I was working and started helping clean the dingy smoke laden bar. We all took buckets of Murphy’s Oil and scrubbed the hell out of that dark old wood. Soon a lighter, cleaner, fresher place started to emerge. We painted the walls and things immediately started looking like a place we could be proud of. Scott had a local person make a carved wooden sign that hung out front of the building, declaring we were now “Scotty’s Brewhouse”. The sign eventually fell down and broke in a storm and is now kept safely in our warehouse. There was a back room with pool and foosball tables and rail around the outside wall for people to set their beer and food down on. The dining room consisted of about 6-7 booths, about 6 tables, and maybe 10 seats at the bar. The whole place only seated about 65 guests, and lots of standing room in the back. The kitchen was just off the bar and had the old fashioned saloon swing doors that kept it separated. Downstairs was all the dry storage, walk in cooler and freezer, and a small beer cooler. The ceiling was low, the stairs were steep, and the whole basement looked more like a cellar that had been dug out of the ground some 50 years ago. I can remember coming in for my shift, and bringing my own music for the night. We had a CD player hooked up to speakers and the bartender would always control the atmosphere of the restaurant by playing what he or she enjoyed listening to. When guests would walk into the building and seat themselves (no hosts on in the early days) the bartender would come out from behind the bar, to greet the table, bring menus, and offer drinks and a hot plate of loaded wedge fries. We would go back to the bar, fetch drinks for the table, and then head to the kitchen to start cooking the fries. A couple of minutes later the fries were ready to be served, we would take them back to the table and see if the guests were ready to order a burger, chicken sandwich or a salad. Back to the bar, serve any bar guests that may be ready for a refill, and then head to the kitchen to drop the burgers or make the salads. It was very simple back in the beginning, but something that our guests became very familiar with and enjoyed.
3: The menu was born with Scott hand drawing on letterhead from Kinko’s. A chicken for the chicken sandwich options, a cow drawn for the burger selections. I remember prepping the Caesar salads in a zip lock bag just add dressing, shake it up, and dump the contents into a bowl and add croutons/parmesan cheese. The original draft beer selection consisted of a few domestic options, Guinness, Bass Ale and Newcastle. Another staple were the Samuel Smith 22oz bottles, we carried several varieties including the Nut Brown, Taddy Porter, Oatmeal Stout, Pale Ale, Winter Welcome Ale and others. All the beers and sodas were served in the original glassware which was Ball brand canning jars made locally in Muncie. The delicious wine we served was straight out of a box, kept cold in the stand up cooler in the kitchen. No need to fancy thing up with bottle or a cork.
4: I can still remember the day I came to my first interview at Scotty’s. I was already a server making a good amount of money for a large restaurant company with a group of friends that I was inseparable from. When Matt Whisler, the GM sat me down, we talked about why I liked my present job so much. It was the people. It was the sense of team. I didn’t want to be a server forever, but I was happy working with people that made the job enjoyable. I didn’t want to give that job up, I just wanted to get back into bartending and there wasn’t as much opportunity at my current job, so with Scotty’s just opening in Indy, I went for an interview to see if they needed bartenders. During the interview he talked about the “family” that Scotty’s was and the room for growth with the company. We talked for a long time on those subjects, because it was what was most important to me, in a job. Flash forward almost 6 years now, I’m moving away and have to do the thing I never thought I would, leave Scotty’s. Yes, I’ve been here 5 and a half years now and know that I would never leave this company if my own family wasn’t relocating. My Scotty’s experience has been unique because it has played a larger part in my life than I could have ever imagined. I helped open the 96th street location as a bartender. I loved it. Within a year, a position was to be created for an employee that helped in the office with new hires. We called it a key employee and I was the first one of what would end up happening at every location. During that role, Scott sent out an email to all managers, that he still sends out every few months even now, wanting to know if there were people in the company who wanted to move up. I responded and to my surprise, he responded to me. Within a few weeks, I had an interview with him, the owner, to be an assistant on his team, in the training department. Then we opened Downtown, and I started to get more responsibility. I became a training director. And then we opened the Lakehouse, and more opportunity rolled in. Then the brewery came, and still more opportunity. This company is special because it allows for so much growth that everyone has the opportunity to leave their footprint on it’s success.
5: Today I am the Guest and Staff Relations Director and have a job doing what I thought was most important to me in a job in the first place. Building on the culture of our restaurant. In over five short years I have moved up the ladder in a whirlwind. I should also tell you that I met my husband here, who also worked with the company for 11 years, and on the executive team. Unique to this company, we are all very young on this exec team. Mostly in our early thirties. So we’ve all sort of grown up together. Many of us met our spouses here and/or worked with them here. We all started having our children at the same time. There are so many Brewhouse babies! We’ve shared in birthday parties for our little ones and now started to watch them grow up together, and now still celebrated the birth of new babies. We’ve all shared a lot of laughs, nights out together, and sometimes even shared in struggles together. They were all at my wedding, and have been there for me when I needed them. It is like no other group of people that I’ve ever worked with. They are my home away from home. Some have come and gone before me, that will be lifelong friends. The relationships that I’ve made here are incredible. Scott has this vision for the company that we all have been a part of so long, that it has become a part of us. While I’m leaving now, I have this feeling that Scotty’s and I won’t be seeing the last of each other. This company will keep growing because of the family that it has become. -Crystal Ward
6: I started as a line cook in May of 2000, 1 week after my 21st birthday. I spent my first couple months working flattop, becoming a trainer learning all the stations. One day in August, I walked in the front door and Scott was sitting at the first seat right inside the door. “Luke,” he says “can you come over here”. Now I had met Scott once, so the fact that he knew my name was immediately shocking to me. My previous jobs the General Managers rarely knew my name let alone the owner. He said to me “that Fucker Hermann (AKM at the time) walked out today. I hear you have really been stepping up back there, I want you to help me keep it together back there tonight.” I was shocked. He needed me to keep it together. “No Problem” I say. I always played it cool. That night I helped run the kitchen for the first time. I took it by the horns. It was the first time in a long time I had stepped up and met a challenge. Things happened. In August new KM, Joe Davis, took over for the guy who was running it (poorly) when I started. No one gave this guy the time of day. I was always the guy at school who would be nice to the new kid, because I had moved every four years and often had to make new friends in the middle of a school year. So I did what I do. I taught him what I was taught. I helped him around the city. He made me his AKM, and fired the rest. We brought up one more guy, Eric Kling, and it was the three of us running the show. When winter rolled around, Joe Davis rolled out of town. “Who will run the kitchen?” I asked him. “You will. It will be easy” he says to me. Fucking liar. But Scott signed off on it. On January 1st 2001, I was a kitchen manager. I worked 6-7 days a weeks. I was there 70 or more hours a week to get that kitchen into shape. It was something else. That first year was when a lot of the things that follow me around to this day actually happened. The yelling, making people cry, throwing boxes at people’s heads, and many, many pranks. You know the stuff that happens in kitchens. Scott gave me my first cell phone. It was his old one (cause he had to have the latest one), but I still had the fanciest phone of anyone I knew. Scott and I were together in the office getting ready for the manager meeting on his birthday that year. When I walked in, he said “check out this crazy shit. A plane just hit the World Trade Center.” We were watching when the second plane hit live on TV. It was a scary day for the country. It was tough to work that day. In 2002 my future wife (Amanda) started working at Scotty’s. We dated for many months before anyone knew about it. In 2003 I got the opportunity to open the new Scotty’s in West Lafayette. I had helped open the Bloomington location, but opening one from the inside was different. It had more seats than any other one. I was in over my head truth be told. The first night we had tickets ringing back, I thought to myself, “What have I gotten myself into?” Well, we opened that store up, and it was a challenge. During that time, Amanda found out she was pregnant. On my 25th birthday in 2004 I found out we were having twin boys. I called Scott, my mom, then my best friend in that order. He laughed his ass off. So I cursed him in that moment that he would have twins too. I am not one to be trifled with.
7: I think Scott will tell you that we have always done things this way or that way. But the truth is we all had to take our lumps. We made up so much of it as we went; it felt like the Wild West sometimes. We had to define, and redefine so many things. Set parameters and the refine them. We had to create the rules and then most times smash them. The only constant was change and growth. Honestly we learned so much because we made so many mistakes. Instead of being crushed by rejection or failure, we would always redouble our effort and make it work. If I were to go back and place a motto on the period when there were 3 Scotty’s I would say “make it work”. There were moments that the managers at each store would compare notes and found we were doing something 6 different ways between 3 stores. I know that drove Scott batshit crazy. Hence the creation of the corporate team. If you ever get a chance to go to Chicago with the company, you should do it. So I have twins. It meant many sleepless nights with a new restaurant and its many problems, which meant long days. In 2006, August to be exact, I moved to Indianapolis to open 96th st. One night while I lay sleeping in Indy, Amanda, Bussberg, and Beau Hurley got off work in WL and went skateboarding. Amanda broke her leg marvelously, and Jaimie (was Rice now Kline) picked them up her car and took her to Bussberg’s new house. Long story short Amanda has surgery, in a full leg cast and we have 2 year old twins. These are not the ideal conditions to open a new restaurant. Scotty’s Brewhouse 96th st. It was unlike anything we had seen so far. We were serving liquor for the first time. Trying out new monitors in the kitchen. More seats than ever before. Rock star opening management team. It was awesome. Friends and family night went super smooth. I was sitting in the candlelight room, eating our wings and MoFo mustard for the first time with the Director of Kitchen Operations and Private Parties Randall C. Hull and having a good old time. Then we opened to the public and we found a glaring hole in the monitor systems that cause problems for weeks to come. It was awesome. But we figured it out. I enjoyed Rock Star status for almost 2 years before I got the call to step up to the Executive team. Then we opened Downtown Indianapolis, Scotty’s Lakehouse, Thr3e Wisemen Brewing Co., and Scotty’s Burger Joint. I may not always love everything I have to do, but I never dread coming to work. I have truly enjoyed working for a company where I could treat people how I want to be treated; a company that focuses on transparent behaviors and actions. It is nice to know why we do what we do. It is nice to understand and be able to explain our actions to other people and have confidence that what I am saying, and what I am doing is the right thing. It is nice to not have to compromise your beliefs to have a career. That is what keeps me coming to work every day. -Luke Duncan (His side of the story)
8: I’m so happy to have an opportunity to share with you what Scotty’s means to my family and me. I think it’s only appropriate to start from the beginning, 4 years ago, when I was single and without little munchkins biting at my ankles. I had just moved back from Minnesota and my parents told me about this great new sports bar and restaurant that was close to home and was always busy. My mom happened to be the teacher of the owner’s son, Slater. They suggested it might be a great place for me to get a serving position while repositioning myself within the recruiting firm with which I had just made the transfer. Little did I know, great changes were about to come. I applied for the position, made it through training alive, and began a journey I’ll never forget. I had been to the Scotty’s in Muncie a few times in previous years, but was unaware of the empire that was being built. The Scotty’s Brewhouse on 96th St. was opened not too long after all of my friends graduated from Ball State, IU, and Purdue and it seemed that was the only place any of my friends ever wanted to eat. I remember during my first week out of training, I was about half way through the service of a table in the family dining section when a manager informed me that I was serving two members of our corporate team. I immediately lost my cool. I was trying to remember if I had done my greet correctly and if I had forgotten anything along the way. Funny to think about it now because Crystal Barth and Dan Ward played such a huge part in where I am today! A couple weeks later I finally had the chance to meet THE Scott Wise. I’m really not sure how I worked up the courage, but I marched straight up to your table, interrupted what was probably a very quiet meal with your folks, to introduce myself as the daughter of the teacher of your son, Slater. I walked away thinking, ‘man, he probably had no idea what I just said and he probably didn’t like getting interrupted.’ Either way, I was super excited to have finally met you! Suddenly my connection to SBH felt legit. I had met THE MAN!
9: A couple months later I met my husband and began to contribute to what, I later learned, is referred to as the Scotty’s Babies Family. Lillian is now 3 and Mack will be celebrating his first Birthday Party at Thr3e Wise Men on Saturday! My brother asked me a few days ago, “What one year old has their birthday party at a Brewery?” A Scotty’s Baby! I have been with Scotty’s longer than my family. It’s absolutely a second family to me. I have so many amazing memories from over the years and have met some of the most amazing people along the way. I can’t imagine my life without Scotty’s. When I tell friends and family some of the stories and perks of being an employee of Scotty’s, I honestly think they don’t believe me. I love to brag about the small things. Flowers, blankets and personalized books when the kids were born. Personalized anniversary and birthday cards from you each year. Tickets to Colts games, the Children’s Museum, and Stoney Creek. You care about the one thing that means the most to me in life, family. And that is hard to find in a company. The generosity and opportunities that have been showered on me and my family are endless. And it’s all sincere! I wake up each morning and look forward to coming to work. I hear you speak and I listen to the direction you want to take Scotty’s and your team and I can’t believe how passionate you are about it day in and day out. Your drive is contagious! I am so proud to be a part of Scotty’s and can’t wait to embark on our next journey. I wanted to share with you how Scotty’s has intertwined itself with my family and to thank you from the bottom of my heart for letting me be a part of all of this. Your work and vision are appreciated so much more than any letter or pictures or book could explain. Thank you Thank you Thank you Thank you Thank you Thank you Thank you Thank you Best wishes to you, the growing Wise family, and the Scotty’s Brewhouse Family in 2012! Kim Lewandowski
11: Remembering Scotty’s Brewhouse, the Very Early Years Eric Schamp I was hired back in September of 1996, about a month after Scotty’s Brewhouse opened in the Ball State Village. The main things I remember from the beginning are the smell of the wood in the bar, the long bar and familiar bartender as the first impression when you walked in, the dim lighting at night, regulars sitting along the bar and in booths, a great game of foosball or pool with friends up in the back room, great music playing on the speakers and just a real comfy and familiar feeling throughout the bar. Scott has allowed a feeling of ownership from the very beginning. You feel like you own the place because it is that familiar and comfortable. We have always said that the environment is something that anyone can relate to and feel like they are a part of it. The atmosphere back in the beginning was much more laid back and relaxed due to the smaller space. It was also more focused on hanging out, drinking a few beers, playing pool, talking with friends and listening to good music. But, the energy we see now in our restaurants was created back then. Many nights it was very relaxed but there were nights that we would fill up and that energy was being created. We have always been very focused on great beer and to see the craft beer explosion happening now is very rewarding to see. We even tried to hit the cigar boom back then, but that didn't last very long. We obviously went the opposite direction with that over the years. There was a very loyal group of friends that worked at Scotty’s in the beginning which made our jobs so enjoyable. There wasn't a division by position, it was just one team working together and having fun. I remember it being the first place that I worked at that I really enjoyed going to work. It is great to think back to that first year in 1996-97 and remember all the names and faces that helped make Scotty’s so successful. This led to the new building in the summer of 1997 and becoming very well known around Indiana. I remember our guests telling us that they just kind of felt like it was its own fraternity or society. Kind of a Scotty’s Institution. There was a lot of pride by employees that translated to the guests and really made it feel like a special place to work and visit. There are so many memories over the past 16 years and they all kind of blur together. Trying to think of who worked with whom and who all I got to meet and work with along the way in many of our restaurants is so much fun to think back to and try to remember. It’s funny when I ask someone that works for Scotty’s or used to and try to remember who they worked with. Usually their reply is “I have no idea who that person is you are asking about.” So many great people though, and so many great friends have been made along the way. I owe a lot to this company and to Scott for what he has built and allowed me to be a part of all these years. If it weren't for this company, I wouldn't have stayed in Muncie after school and wouldn’t have met my wife Dea. Or as you all know her, bar-b-q quesadea. I look forward to many more years of success and memories!
12: Scotty’s Is About The People Lauren Fiedler Director of Marketing and Promotions (4 Year Employee As Of 2011) | I’m sure I’m not the first or the last person to tell you that the best part about Scotty’s is the people. When you first start working for Scotty’s you are told it's like a family and you don’t believe it. I have to be honest, while I was attending Ball State I used to think everyone that worked at Scotty’s was in some sort of cult, they lived and breathed Scotty’s. When out with them you knew Scotty’s would come up at some point or another, a “one time at Scotty’s” story that, as an outsider, I never would understand. It wasn't until I became part of the Scotty’s culture that I truly understood why they spoke about their job unconsciously all the time. When you become immersed in Scotty’s as a whole you meet new friends that you would have never met otherwise. They become those people that you grow with and share every life stage with.
13: They're the type of coworkers that you invite to your wedding, baby showers and the type of people you don't mind hanging out with outside of work for a night out. There are not many jobs out there where you can say you truly feel a part of a cohesive group and Scotty’s is one of those places. It's a family, one big happy, dysfunctional, insane, crazy, loving, family. Also, word of advice, if you get a chance to go to the NRA show? Go. Yes, it may be in the dreadful city of the Cubs (Go Cards!) but it is worth ignoring that to get to have a fantastic time with some wonderful people. It was the first time I saw the people of this company truly 'kick off their shoes' and let me tell you, you don't want to miss it.
14: You can be part of a great company, and you can be part of a close family – but it is rare to be part of a great company that is such a close family. | -Ashley Barth
15: I have known Scott pretty much all my life. I remember him starting different businesses in high school and college and it was clear he had the entrepreneurial spirit. When I moved back to Muncie after attending Purdue I got my first taste of Scotty's and knew it was going to be successful. Then as luck would have it Scott wanted a web site for his business and I happened to work for a local company who had started an internet division. So for the next few years I got to help with the Scotty's site. I was always amazed by all the cool things he was doing on the web and how far ahead he was of any restaurant I knew of when it came to using the internet to market his business. Over the next few years as I started my own companies I often touched based with Scott and followed all the ways he was using websites, email marketing, and then social media. I was also impressed with the company and the group of people he had put together to run it. When Scott asked me to join the company I jumped at the chance. I knew this would give me an opportunity to grow, learn, and be around a great people at a fast growing company. On a non serisous side I also know all kinds of stories about Scott. I won’t share any of them here, but you might ask him about our trip to Brookville when you have some free time. -Bruce McClain
16: Sometime in 2005 I was working as a manager in the café inside of Lifetime fitness and had served Scott many peanut butter banana protein shakes, I knew his face and his drink and that he wanted an extra scoop of protein but other than that I had no clue who he was. I was sick one day and laying on my couch and stumbled upon the public access channel and saw Scott speaking about I think smoking in restaurants. I asked a friend, who was from Muncie, about this Scott guy and asked what his restaurant was about. My friend took me to the Muncie Scotty’s and I fell in love with the place and knew I wanted to work there! Awhile later and once I found out that Scott was opening a Brewhouse on 96th street I started stalking him like it was my job, I handed him my resume and asked him to give me a chance. After a 2 hour interview with Luke Duncan I was hired as an hourly kitchen manager. In the past five years I have met my husband (in the West Lafayette Scotty’s), had an amazing child, grown further in a company than I ever have and lastly have added so many friends/ brewhouse family members to my life. There are so many people in this company that have truly impacted my life and I don’t know what I would do without each and every one of them. It all comes back to Scott taking a chance on me and I appreciate that more than he will ever know! =Angie Vosmeier
17: When I was in college, Scotty’s (Muncie) was THE place to be – those who weren't lucky enough to work for Scotty’s, hung out there instead. All the servers and bartenders were the “cool kids” on campus. Other students actually knew who they were. And, it was hard to get a job here. Once I turned 21, I couldn't apply for a serving job at Scotty’s fast enough. But, there weren't any spots available at the time so I started practicing my serving skills at The OG (Olive Garden) instead. Eventually, I scored a 1st interview with the GM, Eric Schamp. I’m still not sure if there was, actually, an available position or if I just badgered the poor guy to the point that he raised the white flag and agreed to interview me (he does, on occasion, joke that I “made” him hire meI’m never really sure if he's actually joking or not). At any rate, Schamp did hire me and the rest, as they say, is history. Believe it or not, before I started working at Scotty’s, I was pretty shy. I’d even make my sister call to order pizza so I didn't have to talk to someone I didn't know. I was lucky enough to be paired with THE best trainer Scotty’s had and she taught me so much, more than just all about our menu. I already had a pretty good idea of what great customer service looked like and knew that I had a real passion for it; she taught me self confidence and how to teach menu knowledge and skills. Even now, almost 12 years later, I often ask myself how she would have trained something before adding to or editing our training programs. I like working for Scotty’s because it's become like my 2nd home, my 2nd family. The people I work with everyday know me (insert Cheers theme song here) and I’ve known a lot of them for a long time, some more than 1/3 of my life and longer than I’ve known my own kids. I know much more about a select few of them than I probably should or want to! I’ve been with the company so long that I feel like it’s just part of me, part of what defines me. I have a lot of my history here and Scotty’s has been a part of many milestones in my life: college, my first experience at a real job (which is why I decided NOT to work in the industry I majored in), graduation, getting engaged, getting married, my first actual real job, the births of my sons. The people that have become my best, lifelong friends work (or have worked) here. Sure, the restaurant industry, in general, comes with its fair share of trials and tribulations, stress and dysfunction but, in the end, the fun that we have working here, the people that I get to work alongside every day and the opportunity that I have, in my role, to help develop people and, hopefully, somehow make a positive impact on them make it all totally worth it. I’ve never experienced that anywhere else and that's the reason I’ll probably retire from this place someday. I’m pretty sure I’ll be the only 65 year old having this much fun though! -Rachel Redwine-Nelson
18: I’d like to share a small bit of each. My first shock was when I attended the Rose Awards with nominee Joe Jackson last March. Now, I’m not sure who arranges what, however being picked up in a limo and stepping out onto a red carpet with photographers taking your picture will make any girl feel like a million bucks! (and I was just the date!) That experience was amazing! My next awesome experience was winning the spring/summer gift card contest last year. I got lucky, one guy bought $1,000 worth and I think he liked my smile, but that's another story. My reward was tickets to a Cubs game. Now, being the nice young lady that I am, I returned the favor to my Rose Awards date and took Mr. Jackson. We had an amazing time and our seats were awesome! I continued to notice the not so little things Scott did to recognize his employees as time went on. Shortly after I was promoted to the exec team I was involved in a car accident in which my car was totaled. My co-workers were more than understanding about me missing a couple days of work, which was much appreciated! When I returned to work I checked my email and noticed an email from Scott, which always makes me a nervous wreck! This email, however, was wishing me an easy recovery and to take the time I needed to get better. That email in itself made me feel better. I received my one year card the other day, just so everyone knows; Scott takes the time to reflect on what each person has done for the company and thanks them for their loyalty. To me, this is a HUGE deal! For the owner of your company to actually sit down, reflect on who you are and what you have done with the company says a lot about him and how much he truly cares about his entire staff! I’m sure there will be many more “wows” in my time to come with Scotty’s and I’m excited for those and the trials that my job may bring. Here’s to more years to come! Thank you, Scott! -Brandi Large | While I have only been with Scotty’s for almost exactly a year, as I’m writing this, I feel as though I have seen several different aspects of this company. I went from server, to catering assistant to joining the exec team as the social media assistant and now I’m getting settled into my new position which is responsible for a little bit of everything! Talk about a crazy and fun first year! Needless to say, hard work and dedication are recognized in this company. There have been several times I’ve been wowed by the support and positive comments from Scott.
19: I think the best part about working for Scotty’s Brewhouse is the sense of family between employees. I lost three people in my immediate family within a year of each other while working in Muncie. The people I’ve worked with throughout the years have really become a huge part of my life and I consider them family. We’ve watched each other grow up, get married and have kids. We may argue and things may get crazy sometimes but at the end of the day we all truly care about one another. I cherish all the family members I’ve made throughout my years here and am really lucky to have all of them. =Renee Patterson
21: I will never forget the night Gina came home crying. She screamed and cried and slammed her door. All five of us were home at the time. Within the next few minutes we all eventually scurried to her door to see what she was so upset about. “I hate him, he is such an asshole!”, Gina screamed. “He made me pay for that so and so wrap, it wasn’t my fault!” I later found out that the person she was so mad about was Luke. Luke Duncan, the Kitchen Manager at Scotty’s Brewhouse in Muncie. Gina was the oldest out of all five of us. Us being the four other girls I lived with in a house in Muncie where we all attended (they attended, I slept a lot) Ball State University. Over the next year Gina would bring home great stories of her fabulous job at Scotty’s. She made great friends and they would go out together after work. She would talk about how much fun they had when bands like the Why Store came and played. The next year when my other roommate Tiana turned twenty-one she got a job at Scotty’s also. I was the youngest in my house and I wouldn’t turned twenty-one for two more years so everyone was able to go out drinking at the bars before me. I had to listen to them talk about Wednesday night pitchers at Scotty’s for two years before I could actually go with them. Fast forward the summer of 2002, my last summer as an underage college student. I worked at Chi-Chi’s. If you remember Chi-Chi’s you know there is a huge difference between Chi-Chi’s and Scotty’s. Gina and Tiana had these wonderful stories of all the fun they had at work. I was slinging chips and salsa in the smoking section. I never stayed in Muncie over summer breaks and near the end of the summer I realized how much I disliked my job and dreaded going back to Muncie working at the Chi-Chi’s there. I called Tiana and asked her to start putting in a good word for me at Scotty’s. In mid-September I finally turned twenty-one. Of course I thought that the manager of Scotty’s would be knocking on my door the day after I turned 21 expecting me to arrive at work. I mean, I was going to be a third generation SBH server! Gina had worked there, and Tiana, and I was obviously next in line right?? Ugh....No. Two weeks later (and two weeks after I had “officially” ran out of my saved up money from no longer having a job) I still had heard nothing. Tiana said I should call Clint, her boss. I left him three messages and tried not sound like I was begging each time. One week later I got the call. Scott Craddock called and asked when I would be available to come in for an interview. I said right now and headed straight there. I sat down with Craddock and his interview went like this, “So you are Tiana’s roommate, and you have served before?” Me, “Yes.” Craddock, “When can you start?” Me, “Tomorrow.” So there I was, finally a SBH server. I was trained by Mary Carter. She is a Scotty’s legend...ask any SBH executive and they will have some great stories about Mary Carter! Within a week Tiana was taking me to hang out with her work friends. They all had funny nicknames. Yummy, Buff, Buss, Les Dawg, Timmy, Craddy, Ne Ne, Donk Thumbs. There was also Nick Kline. He was never nice to me. My boss was Clint and we barely ever spoke to one another. I can honestly say I was scared of him. Everyone told me about his wife, Rachel, and how she was THE best server to ever work at Scotty’s. When I met her she was pregnant and worked for Scott Wise.
22: I met Randy who Tiana and I would write letters to so he would have reading material for his “home” in the evenings. The best person I met though was that asshole I had heard so much about, Luke Duncan. He had quite the reputation around Scotty’s! He made people cry, he cursed at people. Besides all of the bad news I heard about him, there was something about him that I liked. I had even seen a picture of him with his shirt off. He is hairiest man ever, and for some reason I still liked him. I went to drink pitchers on a Wednesday night and I finally had the chance to talk to him. You know that “I’m so scared to talk to someone because I think I like them” feeling? I had that feeling. We talked about music, work, our friends. He was so mysterious, and I liked it. He avoided me for a few days, I know he did. We actually ended up going bowling together with some other Scotty’s employees and I just couldn’t help it, but I really, really, really liked him. I would call him and try to get him to come over to my house and he wouldn’t. I would try to hang out with him outside of work and he wouldn’t. I just didn’t get it. At the end of that month my roommates and I had a Halloween party. Luke had been trying to evade me but apparently he just couldn’t do it any longer. He told me that he actually really liked me and would really like to date me. It was so official, like in grade school or something. I found out that he was trying to avoid me because he wasn’t supposed to date any employees because he was a manager. We would have to keep it a secret. I don’t know how secret it was, but we weren’t out in the open, “Hey, look at us, we are dating!!” I will tell you though, if you want to keep something secret don’t EVER sit down and have a drink at the bar with Scott Wise’s best friend, Jeff Miller. Jeff saw Luke look at me. It was honestly an “I’m off work and going home, but I don’t want anyone to notice that I am looking at you telling you this” all in one head nod through the kitchen window. How did Jeff pick up on that?!?! He doesn’t matter how, but he did and he told Scott. We were BUSTED! Eventually I learned that Luke was going to be moving to Lafayette to open up the West Lafayette SBH. The third Scotty’s was going to open, this was a huge deal and my boyfriend was moving. Talk about depressing for me, but exciting for him. We didn’t really know what was going to happen, but we decided after he moved that maybe it could work. I would work Saturday days and drive to Lafayette after I got off work. Luke was working crazy hours, and was completely exhausted when he got off work. I tracked A LOT of miles back and forth from Muncie to Lafayette. I actually made it there in an hour and twenty minutes one time, no joke. I took some time off around Christmas and we got to spend a few more days together than normal. Four weeks later after Christmas break, I walked out of my bathroom and gave my roommate Renee a serious look while she talked to someone on the phone. I showed her what I had just discovered. I.WAS.PREGNANT. The first person who knew about my pregnancy was Renee Patterson. Luke came to Muncie two days later and I went to the doctor. It was official. You know the first person he called?? Not his Mom, not his brother...he called Scott Wise. I was the sickest pregnant lady you have ever seen. I puked all day. I had an 8 a.m. class and looked so bad every morning and had to leave to puke at least once, sometimes twice during the class. I know that my fellow classmates thought I was an alcoholic that was hung over every morning. I had no idea why I was so sick! I would finally feel well in the evenings and I would sit on a pickle bucket by the dish tank and scarf a pb&j at work. We found out why I was so sick all of the time on Luke’s 25th birthday, I was five months pregnant. I already looked like I was 8 months pregnant and everyone tortured me saying I was going to have twins. I hated it. I just assumed I was a fatty. Haha, they were right!!
23: We found out we were having....BOYS! Again, who did Luke call first? Scott Wise! I graduated BSU at 7 months pregnant and moved to Lafayette. I worked at SBH WL until they wouldn’t let me work anymore. I was just too dangerous to be around I guess. I would work with servers who are now managers, or executives now at Scotty’s. Tyler Thompson was my boss. Ryan Kellerman was a server and wouldn’t let me pick up anything heavy, He practically did my serving for me. Josh Bussberg lived in our basement and was Luke’s assistant kitchen manager. I worked with Jason Podell, Mark Pendleton, Heather Diehl, Kretz, Jason Schmatz, Mark Sontag, Meredith Sowers, Jeff Parthun and Jaimie Rice. We would become parents and rely on our friends from Scotty’s to keep us sane. Having a baby is hard, but having two is just crazy. I honestly never thought I would make any friends but I did. I missed my friends from Muncie, but those Lafayette people were nice too. Two years of life in Lafayette and then we would would be on our way to Indianapolis to open the 96th Street store. The 96th street store brought so many new and old friends into my life that I really don’t think I will ever be able to get rid of. Luke made Angie Vosmeier his assistant manager. We had her over for dinner and I, seriously, loved her immediately. Rachel Redwine Nelson, whom I knew from Muncie would do a lot of training and I just thought she was the funniest person ever. She cursed, a lot and I loved it. Heather Diehl, Kretz, and Kellerman came from Lafayette. It is funny to think that those WL employees have watched my twins go from tiny little babies to giant seven year olds. I would watch Dan Ward and Crystal (then Barth) Ward try to fool some guy at a bar that they were married...and eventually they did get married. I would watch Nick Kline move to Lafayette and meet this crazy young server, Jaimie Rice, I trained while working at the WL SBH. I eventually quit working at Scotty’s and started my career but Luke stayed. He stayed and eventually got promoted and now is part of the Corporate team of Scotty’s Brewhouse. Over the years I have watched Scotty’s employees children, I am a photographer now and I have taken pictures for so many SBH families. I am not the best writer, I know, and this story may be pieced together but it tells the story of how Scotty’s Brewhouse has brought me so much to be thankful for. It has been so much a part of my life for so many years. I don’t even work at Scotty’s anymore but it is so much a part of my life. I even have a cousin that works at Scotty’s, Rachel Smith. I actually see her now more than I ever did before because I see her when we go to Scotty’s to eat! The people in my story are people that you have heard of or that know now. They have been with Scotty’s for many years also. Scotty’s might be just a job to some, but I think to most it is more than just a job. It is a family of friends. It brings you so many unexpected experiences that at the time seem like normal experiences. They are not. They are part of the Scotty’s Brewhouse story of bringing people together. Scotty’s has brought me love, it brought me friends from cities all of the state of Indiana. It is the reason I have my beautiful children. It has given me so many experiences that I never could have seen coming. It brought Luke and I our honeymoon five years after our wedding with a trip to New York City. It was a trip we will never forget. It has brought me hazy memories of ten Christmas parties that I say every year I will not go to because I make such an ass of myself. But those are the hazy memories I have with all of my friends coming together. It has brought so many people together and they have children, and our children are friends. Luke always tells our boys that their first job will be at Scotty’s someday and I look forward to it. I guess I owe a lot to Scott Wise. He has given me so many things to be thankful for. Thanks Scott, you have given me more than you can ever imagine. I truly believe that everything happens for a reason. =Amanda Duncan (Her side of the story)
24: Back in late 2005 I had a friend tell me that Scotty’s was coming to West Lafayette and I should apply. I had never worked outside of working for my father on the farm so I was like sure I will do it. My first interview was with Eric Schamp and my second interview was with Tyler Thompson and I got a call a few days later and was told I had the job. I was super excited to start this new job but I was even more pumped up on the first day when Scott was there to meet all of us and talk to all of us. From that day I knew that this was going to be a special place for me. I connected with his passion for the business and it made me have this type of passion for something that I had never been involved in. Not only was he there on the first day of training but he came every day during training and he was the one that read the manual to all of us and it really was very impactful for me. | By the end of the first year open in West Lafayette Tyler had made me an hourly manager and I was starting to go to manager meetings. The coolest thing was that Scott & Eric came to every manager meeting every week. Again through these meetings I learned more and more about his passion for making our stores perfect. Since then I have had the pleasure to be a part of the opening of the two Indy stores and running two stores as the GM. Through all of these experience it has been Scott that has helped make me who I am today in this company. He has given me so many opportunities and I am so grateful for everything he has done for me. Eight years and I hope many more to come. Thank you Scott for everything you have done and I am ready to continue this great thing for many more years. -Ryan Kellerman
25: I applied to Scotty’s because I was college sophomore and was in BAD need of some extra beer money. No longer was Keystone Light cutting the mustard. I needed an upgrade. I had never actually visited Scotty’s before but my dad had visited on a business trip and recommended it to me because he thought I would enjoy the atmosphere. I applied and was set up for an interview with Luke Duncan (the KM of that store at the time). I thought the interview had gone well, but to my surprise there was no call back. I was persistent however, and I reapplied about a month later. Luckily I interviewed with someone other than Luke and got the job. It just so happened that my very first night of employment at Scotty’s fell on the night of an all staff meeting. I had no idea what to expect and was kind of terrified to walk into a room with 150 people that I had never met before. Even though nobody knew me I was greeted and accepted. Tyler Thompson took role (for about 30 minutes) and rambled through some meeting notes. None of which made any sense to me. Then he introduced the owner of the company, Scott Wise. I knew absolutely nothing about Scott or the history of the company when I walked in the door that night. Then Scott spoke. He went through a passionate oral history of his life and the story of the company. There were plenty of “f-bombs” and even some crying but it all said one thing to me. This man cares about his company but mostly he cares about the people that work for and with him. He has a passion for life that is contagious to others around him. I was a broke engineering student who was just hired to wash dishes. I could have done that anywhere, but after his speech that night I knew I had chosen the right place. There were perks from the job that completely surprised me. Whether it be the handwritten birthday cards, a watch for five years of service, courtside Pacers tickets close enough to hear Kevin Garnett trash talking with Jermaine O’Neal, or simply a “good job” from an owner that really is the face/voice/twitter handle of his company. I worked my way up from the dishwasher position through the ranks, and even Luke had to hire me this time to work with him on the executive level. Working for a company that allows for this type of professional and personal growth is exciting. That atmosphere and culture begins and is cultivated by none other than Scott himself. I feel honored to just have received my 7 year anniversary card, but I want to say “Thank You” for the opportunities that Scott has provided for me. - Mark Sontag
26: Having only been with the company a short time, I haven't yet been to a Cubs game or an NRA show, but nobody looks at me like the new kid. From the minute I started I felt like a member of the "Scotty's family" I had heard so much about. As a person, it has always been important that I believe in what I am doing. I was never the kind of employee or leader who could just say anything to get the job done. I love that the people around me are the same way. | I am excited to love what I do and thank you for the opportunity. I look forward to celebrating many more years with this company and that is the first time in my career that I can honestly say that. -Wendy Hantelman