"Restaurant: (Im)Possible" VegNews Article Now Online

Last month I wrote in this blog about my four-page article on how to open a vegan restaurant being in the latest issue of VegNews. Well, now that the magazine's November/December issue is out, I've posted the article as a .pdf on my Web site. If you never got around to reading "Restaurant: (Im)Possible" in print form, now's your chance to read it online.

So You Wanna Open a Vegan Restaurant?

Get an insiders’ view of the biz in my latest article for VegNews magazine!

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!