About Malcolm Bedell

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food-centric "Spork & Barrel" and Brocavore, a blog focusing on street food culture and cooking. His contributions include Serious Eats, Down East, L.A. Weekly, Bon Appetit, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater.

Author Archive | Malcolm Bedell

stress restaurant owner

How I Opened a Restaurant with No Money and a 540 Credit Score

Do a quick Google search for “financing a restaurant,” and you’ll find the same advice over and over. Do your research. Write a business plan. Get a loan or find an investor. Some of the more cutting-edge research available out there might even mention crowdfunding as an option, or other alternative funding sources. But what […]

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7 Ways Restaurant Owners Can Take Better Food Photos

Editorial Note: The author of this post Malcolm Bedell is not a professional food blogger. He runs a restaurant and food truck full-time in Rockland, Maine, and doesn’t spend the majority of his time editing photos. You can learn more about his restaurant here. I’m shocked (shocked!) to see how many amazing chefs there are […]

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Food Truck VS Restaurant: What’s the Best Option?

For several years, I operated a food truck on the coast of a sleepy fishing village on the coast of Maine. Because that’s the dream, right? Gorgeous sun-kissed summers, abundant, fresh seafood and ingredients, making your own hours, and answering to nobody but yourself? It’s the kind of thing that gets a lot of us […]

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7 Reasons to Consider Adding Small-Batch Retail to Your Restaurant

When I first opened Ancho Honey, a small, takeout-focused restaurant in a tiny coastal fishing village in Maine, I was a little overwhelmed by the structure of the restaurant space. Located in a converted early 20th century residential farmhouse, the building wasn’t exactly crying out to be a restaurant; a side entry door led to a […]

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How I Converted a House into a Fully Licensed Restaurant – Part 2

Note: This is part two of a post detailing my experiences converting a residential farmhouse into a commercial restaurant space. In part one, I described the building, secured a loan from my sister, and started renovating the space, so if you missed part one, you’ll definitely want to start there. Phase 4: Disaster Strikes! With […]

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