Food businesses
BY David Port
The story of two brothers who brought Soviet inspired coffeehouses to the U.S. Clif Bar Founders Get Into Venture Capital
BY Matt Villano
The founders of Clif Bar set out to fund more altruistic success stories with their venture capital firm White Road investments. Franchise Takes the Cafe Concept on the Road
BY Jason Daley
BikeCaffe, a British franchise concept, brings the coffee house to the customer. Fresh Idea: The Unlikely Inspiration Behind Food-Saver FreshPaper
BY Amy S. Choi
Kavita Shukla spoke at the Women in the World Summit today about finding inspiration in uncommon places. Franchise Brings a Fresh Take on Beef Jerky
BY Jason Daley
The Beef Jerky Outlet, a 13-unit franchise sells over 200 varieties of small-batch jerky, including alligator, kangaroo and pheasant. Nonprofit Incubator Teaches Low-Income Women to Build Restaurant Businesses
BY Melinda Newman
The story of one La Cocina graduate and her quest to cook up authentic Mexican tastes. How a Retired FedEx Exec Built a Mini Sandwich Empire
BY Jason Daley
Edith Kelly-Green was ready to settle into a retirement when her family convinced her to open a Lenny's Sub Shop franchise. Philip Romano, Restaurant Artist
BY Brian Patrick Eha
With his incubator in Dallas, longtime restaurateur Philip Romano is looking to usher in a new generation of restaurants. Former Software Engineer Takes a High-Tech Approach to Farming
BY Jodi Helmer
How PodPonics transformed an unused lot in Atlanta into a productive farm. 5 Lessons for Brands From the Burger King Twitter Hack
BY Kevin Allen
The company regained control of its Twitter feed after hackers overtook it for hours. Here's what brands need to know. A Family Business With an Open-Minded Hiring Policy
BY John Patrick Pullen
Dave's Killer Bread, a Milwaukie, Ore.-based family business, gives ex-cons a second chance. How Barbeque Helped Break Down Racial Barriers
BY Sarah Max
John Parker recalls how his dad's BBQ joint, open in 1962, served black and white patrons alike. Today, he's keeping the legacy alive. Roll It Your Way: Customization and Automation Set U-Sushi Apart
BY Jason Daley
Jeremy Umland came up with a quick-serve sushi concept: Customers design their own rolls at the counter, then a kitchen full of automated machines helps cooks prepare them for takeout in just minutes. Truffle Fries With That? Fast-Food Franchises Spice Up Their Menus
BY Jason Daley
Quick-serve restaurants are beefing up their menus with gourmet offerings in an effort to compete with their fast-casual counterparts. Crash Course in Business Plan Competitions
BY Michelle Goodman
Business-plan competitions can yield more than seed money for your bright idea -- they can also connect you with mentors, collaborators and investors. How One Business Bounced Back from Bankruptcy
BY Gwen Moran
Four factors that led to Fatburger's financial comeback. Biggest Franchise Trends for 2013
BY Jason Daley
Even among the seemingly endless variety of franchises, patterns emerge. Here are some macro trends that will be driving franchising this year. 100-Year-Old Pizza Franchise Finally Cracks the Franchise 500
BY Jason Daley
It's been a long road to franchise success for Rosati's Pizza stores who squeak onto our ranking at number 499. The Biggest Trends in Business for 2013
BY Entrepreneur Staff
Our look at new directions in business and how they will affect you in the coming year -- and beyond. Health-Food Business Taps Into its Native American Roots
BY Christopher Hann
A PGA player tees off to improve Native American health. Day #5: 10 Great Foodie Gifts This Holiday Season
BY Colleen DeBaise
We drank and tasted our way through all the food submissions in this year's gift guide -- and deemed these the most delicious. Crowdfunding Site Gives Startups and Small Businesses a Boost
BY Jason Daley
A spin on crowdfunding, Smallknot, asks customers to support local businesses. How Two Business Students Created Nutrition Bars for Dancers
BY Jodi Helmer
Julia Erickson and Aaron Ingley were both ballet dancers and business students when they came up with an idea to keep dancers full between rehearsals. An Entrepreneurial American Couple Conquer Paris' Food Scene
BY Bruce Schoenfeld
With a little experience and their own money an American couple opens a wine bar and restaurant in the City of Light. 
