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.
2 02, 2021

6 Smart Ways to Improve Your Restaurant’s Seating Strategy

By |2021-02-02T13:11:20+00:00February 2nd, 2021|Restaurant|0 Comments

As an independent restaurant owner, there comes this sort of terrifying moment in the “build stage” of your business where you must confront the cavernous room you’ve set aside for your loyal patrons, and figure out how to make it work best for both your customers and your bottom line.

Remember, […]

1 02, 2021

My 5 Tips for Winning the Buffalo Wild Wings Blazin’ Wing Challenge: 10 Year Retrospective

By |2021-02-02T13:22:11+00:00February 1st, 2021|How To|0 Comments

As we get older, and look back on our own lives with a sense of nostalgic wonder, most of us can point to a few key moments that defined our sense of ourselves; those brief moments in a lifetime of accomplishment that will be talked about for generations by our […]

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 […]