AB–5

Berta, Dina. “Q&A Champion: Flying Biscuit’s Ideal Servers.” Nation’s Restaurant News 10 Dec. 2007: 18. Business Source Corporate [EBSCO]. Web. 22 Feb. 2016. Dina Berta, a journalist for ‘Nation’s Restaurant News’ writes an article about her conversation with the founder of Flying Biscuits Café that uncovers the ‘business side of the franchise’. The evidence used to support the text is an actual interview Berta had with Delia Champion, Flying Biscuit’s founder; also Berta uses some facts about Champion and the awards she has won as a businesswoman. Berta’s purpose in writing this article is to show how the founder chooses people to be a franchisee and to see how risks are necessary in completing a dream. Champion: “ Whenever I have the opportunity to mentor others I tell them… make choice you don’t regret…I would have regretted not trying to have my own café.” This article is directed towards people looking to own their own restaurant or even managing one. It’s useful because it gives a background on the principles this café was built on and how to own a franchise. Berta also asks Champion how the café maintains its “neighborhood, independent feel as a franchise.” This question helps the audience see the purpose of the article and hopefully take from it. Pictured in this image is the founder of Flying Biscuits, Delia Champion. This picture was used in the...

AB–4

Lauterbach, Christiane. “Come Fly With Me.” Atlanta Magazine Jan. 2006: 188-89. Galileo. Web. 21 Feb. 2016. Christiane Lauterbach, a journalist for Atlanta magazine, is a food enthusiast who writes in this article about Flying Biscuit Café being a unique restaurant that has made “an art of comfort food.” Lauterbach writes ‘Come Fly with Me’ as she visits the restaurant in hopes of seeing why it has become so popular in the city in the last decade. The evidence she uses is from her experience at the café. She goes into detail about the different combinations of comfort food. The author’s purpose is to recognize the Flying Biscuit as a restaurant that thrives in Atlanta and is seen as gourmet home food. Lauterbach also gives some background on the café The intended audience is Atlanta magazine readers and the people who are interested in seeing a different Atlanta.. The source is useful because it gives insight on Flying Biscuit and what it’s kitchen has to offer. Its useful to my interior environment because it sums up what the general public thinks of this seemingly famous café. Flying Biscuits Logo since it first opened in...
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