I have always felt like we have put our restaurants on the 'cutting edge' of everything we do. Whether it is technology advances in front-of-house/back-of-house service, hand dryers in our restrooms, TV's in our booths or above restroom stalls, restaurant design, staff uniforms and, most importantly, menu creation - we have always been at the forefront in our field.

I don't believe I'm an "artist;" but, I do have a knack for creativity and thinking "outside the box." I believe people that think this way are often the ones that offer the most risk for the biggest reward. (My dad's boat has the name "Risk Reward.") When Bill Gates, Steve Jobs and Phil Knight created the products that we now use every day across the world, at the time, they did so as rebels. They were running in the opposite direction of the mainstream crowds. And, this is what made them so successful.

I don't compare myself to any of these gentlemen (at least not yet); but, I do have the same thoughts and theories about how I run my restaurants. If everyone is doing it one way, you can believe I'm going to do it another.

These thoughts and theories are how the new Lakehouse, Burger Joint concept was born. While I don't take credit for starting the revolution on recycling and composting, I do think this is something that will set us apart from most. Especially our attitude of composting food waste.

We won't be the first restaurant to attempt to source as many products as possibly locally. But, when you combine that attitude with the attempt at EVERY item on our menu, as well as, our entire draft and bottled beer list coming from Indiana farms and brewers, again, we are set apart in our own uniqueness. Our motto is: Local * Fresh * Natural * Organic. We want hormone-free, antibiotic-free, cage-free, natural products. We want our guests to taste freshness in every bite and know it is coming from the state of Indiana.

Stamping our menus on the brown, recycled table paper is another unique quality. Fresh cut fries in fryer baskets, served with 3 homemade sauces. Combining these unique qualities with the combination of our numerous TV's, our kid's menu and play area and our laid back attitude and attire of our staff, creates a welcoming environment. We don't have attitude. We aren't chefs. We are foodies. We are creative and different and we have a passion for our business.

We want our guests to feel comfortable in their Sunday Best or their Sunday Sweats. We want our guests to come off the lake, stop by to get a great burger, catch a game and enjoy an ice cold beer with service that is unbeatable.