Steve Gohmann has been a faculty member in the Department of Economics in the College of Business at the University of Louisville since 1988. He became the BB&T Professor of Free Enterprise in 2009 and Director of the John H. Schnatter Center for Free Enterprise in 2015.
His research focuses on entrepreneurship, health economics, information technology acceptance, and the economics of beer. He typically examines the influence of policies on individual decisions. He has published over 60 academic articles. The results of his work have been quoted in various news outlets and blogs including the Wall Street Journal and the Atlanta Constitution Journal.
His primary teaching responsibilities are managerial economics in the MBA program with emphasis on the economics of strategy. He also teaches a course on capitalism and economic freedom and has previously taught labor economics, health economics, econometrics, mathematical economics, and principles of economics at the undergraduate level and health care economics at the graduate level.
He received his undergraduate degree in Mathematics and Economics from Indiana University in 1978 and his PhD in Economics from North Carolina State University in 1984. He did post-doctoral work at Duke University.
Schnatter Center Faculty
We are pleased to introduce the following Economics faculty who are affiliated with the Schnatter Center:
Jacob Burgdorf received his PhD in Economics from Clemson University. His dissertation is in industrial organization and focuses on the effect of regulations in the U.S. brewing industry. Prior to Clemson, Jacob studied Economics at North Carolina State University and is a native of Raleigh, North Carolina.
Conor Lennon comes to the University of Louisville from the University of Pittsburgh, where he earned his PhD in Economics. His research focuses on economic history, empirical labor and health economics. Conor earned his MS in Economic Policy and Planning from the National University of Ireland, Galway and his BS in economics and finance from University College Dublin.
Keith Teltser completed his PhD in Economics at Michigan State University. Keith holds a master’s degree in economics from Michigan State University, and bachelor’s degrees in economics and philosophy from West Virginia University. His recent research focuses on the shortage and allocation of transplantable human organs in the United States.
Thanks to our major donor
In 1983, John Schnatter delivered his last college campus pizza, received his business degree from Ball State University and headed home to Jeffersonville, Indiana. There, at age 22, he knocked down a broom closet in his father’s tavern, installed an oven and began delivering pizza out of the back of the bar.
From day one, John believed he could make a better traditional pizza by using fresh dough and superior-quality ingredients. His goal: to make the same great-tasting pizza that locally owned shops offered, but didn’t deliver. Today, Papa John’s boasts more than 4,600 restaurants in 50 states and 36 countries and territories.
In 1996, John and his company earned the praise of residents in their hometown of Louisville, Kentucky by making a substantial financial commitment to a new 42,000-seat football stadium on the University of Louisville campus. The structure, which opened in September 1998, is called Papa John’s Cardinal Stadium.
John’s other business achievements and philanthropic efforts have earned him and Papa John’s numerous awards and honors, including: induction into the Louisville and U.S. Junior Achievement Business Halls of Fame; induction into the Nova Southeastern University Huizenga Business School’s Entrepreneur Hall of Fame; winner of the 2013 Business First Business of the Year Award (very large business category); highest customer satisfaction rating among pizza chains in the American Customer Satisfaction Index (ACSI); and in 2015, John was named Louisvillian of the Year by the American Advertising Federation Louisville chapter.
John believes that if you are curious, innovative and work hard in America, you can get ahead – especially when you have the right ingredients.