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 […]
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 […]
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 […]
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 […]
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 […]
