FoodBanter.com - View Single Post - joints with small volumes of pasta making?

Shawn Hirn

In article .com>,
wrote:

> i've perfected an invention that allows making of al dente pasta, with
> VERY reduced energy consumption in the cooking. Patent is pending.
>
> Now as we know, there is only one business which breaks more hearts
> (and more wallets) than the restaurant business - that is the
> inventing business. So I must plan very, very, very carefully in
> putting my invention forward to market.
>
> The item (in its current original form) is actually only truly suited
> to places that do small volumes of pasta.
>
> How do identify and locate these restaurants to target them for
> advertising, free sampling, etc?

Start with your local chamber of commerce and look around for any
colleges in your area that has an entrepreneurial institute.