Do you dream of opening a vegan restaurant? If so, then you’ll want to devour my delicious new four-page feature “Restaurant (Im)Possible” in the September/October 2011 issue of VegNews magazine—on newsstands now!
This article not only provides an overview of the essential steps on the road to restaurant success, but terrific tips & tricks of the trade served up by seasoned restaurateurs. From raising money and choosing a food concept to getting experience and knowing what to expect, you’ll get expert advice based on my interviews with some of the industry’s preeminent players, including:
- Greg Dollarhyde, CEO of Southern California vegan fast-casual chain Veggie Grill
- Amy McNutt, co-founder of the vegan Texas-based Spiral Diner & Bakery
- Eric Prescott, co-founding venture capitalist behind Boston’s Piece ‘O Pie gourmet vegan pizzeria
- Richard Landau, co-founder of upscale vegan eateries Horizons and Vedge in Philadelphia
Whether you’re an established entrepreneur on the prowl for new investment opportunities, a visionary neophyte with a hunger to found your own restaurant empire, or just someone looking for a tasty read, my new article will give you some yummy and nourishing food for thought. If you’re not yet a VegNews subscriber, get your copy now by ordering online or picking one up wherever fine vegan lifestyle publications are sold!
Hi, Really great effort. Everyone must read this article. Thanks for sharing.
ReplyDeleteBlogging is the new poetry. I find it wonderful and amazing in many ways.
ReplyDeleteHi, Really great effort. Everyone should read this article. Thanks for sharing.
ReplyDeleteI certainly agree to some points that you have discussed on this post. I appreciate that you have shared some reliable tips on this review.
ReplyDelete