If you’ve been thinking about starting a Chinese restaurant in the United States, the good news is it’s a proven food concept. No matter where you go in the United States, from the East to West coasts or even middle America you can carve out a profitable niche […]
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 […]