Doug Marranci's Page

Atlanta, GA, June 09, 2010: Budding kitchen entrepreneurs get ready! Shared Kitchens was designed for

those who want to enter the food service

business, but find the costs prohibitive!

Caterers, Bakers, Product Developers and even Grandma's Cupcakes can now produce their products in accordance to local health regulations in this "incubator kitchen" concept that…

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by Doug Marranci



In the early 90’s I wanted to create a business plan to open my first coffee house in Charlotte NC. I did a lot of research and found many different types of plans that could be written. After going to the library and looking at many books and SBA information about writing a business plan, here are some of my thoughts on writing that first business plan.



1. If you address all of the areas of a standard business plan, you will probably have uncovered all… Continue

The Fed’s Ben Bernanke and many other market watchers say that the recession has bottomed out. There are small positive signs appearing here and there. I agree with predictions that strong signs of recovery will manifest over the next couple of months. There will still be problems here and there, but in my opinion, the bottom line is that the whole economic climate begins to change when a retail consumer sees the item that they have been looking at for many months, picks it up and buys… Continue

Atlanta - By Doug Marranci



With all of the incidents of different types of food poisoning, deaths, and even babies are not safe, what is the Number 1 consumer trend in dining is today?



If you guessed Local products, you are correct. Local and Sustainable are the keywords that are buzzing in local eateries.



Current economic trends in my opinion will provide a balancing effect over time. The time is gone where you can sell a 200.00 bottle of wine, unless you have… Continue