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, Eat Rockland, 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 Much Does it Cost to Buy a Starbucks Franchise in 2018?

For many small businesspeople, 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 to manage the day-to-day tasks of […]

Read full story Comments { 0 }

6 Profitability Secrets Chinese Restaurants Don’t Want You to Know

There’s one in every neighborhood. That run-down, hole-in the wall Chinese restaurant in the wrong part of town, with the big stock photographs on the wall of hundreds of different dishes, that all somehow taste the same as every other Chinese restaurant in the area. The one with the dingy tile floors, the hulking television […]

Read full story Comments { 0 }
Dinner table with a spread of different foods such as grilled steak, potatoes, salad and bread sitting on a brown table.

Can You Sell Home-Cooked Food to the Public?

Do you make your own super-hot salsa? Do you dabble in pickle-making, with award-winning dills that the buying public would be dying to try? Is your killer habanero clam dip always the first thing to go, when you bring food to a party? If so, you’ve probably considered using your own home kitchen to launch […]

Read full story Comments { 0 }
Woman tying an apron in a bow behind her back.

31 Awesome Cottage Food Business Ideas You Can Start Right Now

When it comes to food, many of us have one rock-solid idea that we’re convinced can turn us into overnight millionaires. Maybe you’ve perfected a habanero apricot buffalo wing sauce. Perhaps you’ve created the ultimate bar snack, after studying street vendor Filipino garlic-roasted peanuts for ten years. Or maybe you’ve started making guacamole with gochujang […]

Read full story Comments { 0 }