Scotty’s Brewhouse selects Axia Technology Partners for company-wide IP technology infrastructure

Scotty's DawghouseINDIANAPOLIS (June 27, 2016) — Scotty’s Brewhouse has tapped Indianapolis-based Axia Technology Partners (AxiaTP) to provide all of the company’s IP technology services as the restaurant chain prepares for continued national expansion.

With several new restaurants opening annually, Scotty’s was seeking a partner to provide sophisticated, turn-key technology in order to maximize efficiency and allow operational leadership to maintain its focus on providing high-quality food, service and experience.

AxiaTP works with clients to provide comprehensive IP technology solutions, from on-site infrastructure to Kerauno, its proprietary unified communications platform.

“Scotty’s Brewhouse is an amazing success story, and the company continues to experience significant momentum,” said Josh Ross, co-founder and managing partner at AxiaTP. “Our focus is to ensure both current and future restaurants possess the technology and software to operate at their maximum ability.”

Scotty’s is one of many AxiaTP clients now using Kerauno, the company’s award-winning software platform. AxiaTP developed the software to provide anytime, anywhere, any device business connectivity. Featuring a drag-and-drop interface, the cloud-based platform enables companies to gain total control over their call environment through interactive dashboards, call routing and parking, and in-depth, real-time reporting and analysis.

Kerauno also has the ability to integrate with any third-party software, including the restaurant software used by Scotty’s Brewhouse.

“Opening a restaurant brings a variety of challenges,” said Scott Wise, president and CEO of Pots & Pans Production, the management company for Scotty’s Brewhouse, Scotty’s Brew Club and Thr3e Wise Men Brewing Co. “Technology is so important, but finding the right systems and software can be difficult. Our partnership with AxiaTP provides a turn-key solution, allowing the company and each restaurant to focus on the things we do best.”