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.
7 02, 2020

Small Restaurant Startup Costs Breakdown with Spreadsheet

By |2020-02-07T15:00:09+00:00February 7th, 2020|Restaurant|0 Comments

It’s the age-old question haunting every small entrepreneur, who can’t get their concept for the next great small restaurant in their neighborhood out of their heads. You’ve got the idea. You’ve picked out a name. Maybe you’ve even been daydreaming about logo ideas and menu designs. But sooner or later, […]

29 12, 2019

Pros and Cons of Rotating and Seasonal Restaurant Menus

By |2020-01-07T23:30:41+00:00December 29th, 2019|Restaurant|0 Comments

When I decided to open a takeout restaurant in my tiny town of just 2,500 year round residents (with a population that swells into the tens of thousands in the summertime), it was important to me to find a way to keep both myself and my relatively small customer base […]

27 12, 2019

The Eight Dangers of Starting a Restaurant with a Partner

By |2020-01-07T23:51:38+00:00December 27th, 2019|Restaurant|0 Comments

Should I start a restaurant with my best friend / wife / parent / person I met on the internet?

As small business entrepreneurs, many of us often find ourselves daydreaming about a partnership with a well-financed, experienced partner. It’s a compelling fantasy; a partner can help share the risk, make […]

9 12, 2019

6 Things That Stress Me Out as a Restaurant Owner

By |2019-12-05T23:56:29+00:00December 9th, 2019|Restaurant|0 Comments

This year, I made the transition from a small seasonal food truck in coastal Maine to a full-blown brick and mortar takeout restaurant. If you’re interested in learning my restaurant buildout process, read my epic series of post on the topic.

While the […]

1 12, 2019

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

By |2020-08-11T13:11:50+00:00December 1st, 2019|Restaurant|0 Comments

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, […]