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. Check out my restaurant Ancho Honey on Facebook.
4 12, 2020

How Much Does it Cost to Buy a Starbucks Franchise in 2021?

By |2020-12-04T14:51:41+00:00December 4th, 2020|Industry News|0 Comments

For many small business people, buying a franchise can be a very lucrative path to small business ownership, with some key benefits not found when starting a business from scratch. When you buy a franchise, you are buying into an established brand with a track record for success; you get […]

29 09, 2020

Hire a Rockstar Line Cook in 4 Easy Steps: No Experience Required

By |2020-09-29T14:19:57+00:00September 29th, 2020|Restaurant|0 Comments

It’s a simple fact: In order for your business to grow, you’ll need to eventually stop trying to handle 100% of the cooking duties yourself, and learn to delegate responsibility for some tasks and some dishes to other capable, qualified people, who you can trust to execute your vision consistently […]

2 07, 2020

Ways I’ve Coped with Disasters in My Restaurant Business

By |2020-06-29T19:38:55+00:00July 2nd, 2020|Restaurant|0 Comments

So far in my time on food trucks and in the restaurant business, I’ve seen more than my fair share of disasters. And I don’t mean, “someone cut off the tip of their finger on a slicer” disasters, though I’ve seen that, because that someone was me.

No, I’m talking about […]

16 04, 2020

Menu & Recipe Cost Template: Download Free Spreadsheet

By |2020-07-02T14:49:18+00:00April 16th, 2020|Restaurant|0 Comments

Trying to figure out how profitable a new menu will be? Not feeling confident about ingredient costs? We’ve got you covered with the release of the Menu Recipe Upscale and Food Costing Spreadsheet (patent pending).

Using this cost and recipe scaling tool couldn’t be simpler, but there are a few details […]

6 04, 2020

Menu Spotlight: Economics of the Fried Chicken Sandwich

By |2020-07-02T13:56:57+00:00April 6th, 2020|Restaurant|0 Comments

Ask anyone that’s been following the ebbs and flows of the fast food marketplace for the last several years, and they’ll tell you: The once-humble fried chicken sandwich has emerged as the king of the drive-thru landscape.

Investigative Report: It seems like every quick-serve restaurant is rolling out their own fried […]