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.
24 04, 2018

7 Most Powerful Ways I Promote and Market My Catering Business

By |2018-04-26T21:44:37+00:00April 24th, 2018|Catering|0 Comments

Whether you’re interested in launching a small catering business from the comfort of your own kitchen, or adding a new revenue stream to your existing restaurant, you’ll need to learn to promote your new venture effectively. Catering can be extremely lucrative, particularly during wedding season, during the summer, or around […]

22 04, 2018

12 Tips for Dreaming Up a Yummy Name for Your Catering Business

By |2018-04-26T21:44:46+00:00April 22nd, 2018|Catering|0 Comments

You’ve already determined that you make some of the best puff pastry-based passed appetizers in town, and you’ve done your market research and identified the need for a new catering business in your community. You’ve roughed out a business plan, and the numbers seem to […]

9 04, 2018

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

By |2018-04-26T21:45:24+00:00April 9th, 2018|Restaurant|0 Comments

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 […]

6 04, 2018

Can You Sell Home-Cooked Food to the Public?

By |2020-08-10T21:35:21+00:00April 6th, 2018|How To|0 Comments

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 […]