A few times a month, I will post articles from my monthly “Food Consulting” Newsletter. Click here to receive the newsletter by email. The prevalence of social media has created new, low-cost marketing tools for the entrepreneur. It also presents challenges …
Every March and August, restaurants in the Boston-area offer discounted prix-fixe menus as a way to lure customers into the restaurant as part of the well-promoted restaurant week. While it doesn’t cost anything for a restaurant to participate in restaurant …
Samantha’s (the name has been masked, as the company was recently sold to a new owner) was a local food service company with retail cafes in the financial district of Boston. They catered to the lunch-time crowd with salads, soups …
Perhaps it’s a sign of a recovering economy: entrepreneurs are opening new businesses. Lydia Shire and Jasper White’s new restaurant, Towne Stove and Spirit opened this summer at the Hynes Convention Center. Farmers Juan Mendez and Andrew Rebula, broke ground at their …
Recently, I was reading the autobiography of an entrepreneur. He described the demise of his gift catalog business: “Finally, after the program grew so that it produced revenue of three-quarters of a million dollars and only cost us approximately $750,000, …
From April to November, farmers drive into Boston from the rural fields of Massachusetts, New Hampshire and Rhode Island, flooding the farmers’ markets and restaurants with fresh local produce. Given that most food travels an average of 1,500 miles from …
The books proliferate. The newspapers cover it, and the movies mainstream it: people want to know where their food comes from, and think more about creating a sustainable food environment. Meanwhile, commercial agricultural has demonstrated to have a profound, negative …