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 […]
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
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 […]
How I Converted a House into a Fully Licensed Restaurant – Part 1
A little over two months ago (which is kind of bonkers, now that I think about it), an opportunity presented itself which I had to take advantage of: A house two doors down from where I live, on the corner of a major intersection* with lots of tourist traffic became available for rent. Because I […]
8 Specific Ways I Saved Money Opening my Restaurant
When I decided to make the leap from my seasonal food truck into a year-round brick-and-mortar takeout restaurant location, I had no idea how I was going to pay for any of it. My chef friends had already filled my head with horror stories about the amount of money they spent (and eventually lost) opening […]
Should You Sell Branded T-Shirts At Your Restaurant? (I Do.)
After a few years toiling away in the sweltering hot, confined space of an 8×10 concession trailer, and enjoying a fair amount of press and accolades, the time seemed right to make the leap into a brick-and-mortar restaurant. There was just one problem: With a lousy credit score and credit cards that had been stretched […]
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