5 10, 2019

7 Reasons to Consider Adding Small-Batch Retail to Your Restaurant

By |2019-10-01T14:06:27+00:00October 5th, 2019|Restaurant|0 Comments

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 […]

4 10, 2019

How I Converted a House into a Fully Licensed Restaurant – Part 2

By |2019-10-01T13:44:52+00:00October 4th, 2019|Restaurant|0 Comments

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 […]

3 10, 2019

How I Converted a House into a Fully Licensed Restaurant – Part 1

By |2019-10-04T15:15:33+00:00October 3rd, 2019|Restaurant|0 Comments

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 […]

30 09, 2019

8 Specific Ways I Saved Money Opening my Restaurant

By |2019-09-29T20:17:59+00:00September 30th, 2019|Restaurant|0 Comments

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 […]

11 09, 2019

Should You Sell Branded T-Shirts At Your Restaurant? (I Do.)

By |2019-09-11T13:25:11+00:00September 11th, 2019|Restaurant|0 Comments

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 […]