Showing posts with label Al Copeland. Show all posts
Showing posts with label Al Copeland. Show all posts

Sunday, March 23, 2008

A Biscuit, a Basket, Al Copeland in a Casket

Scoring Update! The points change, death remains the same...

Al Copeland, a hard-charging, high-living entrepreneur who built an empire on spicy fried chicken and fluffy white biscuits, died Sunday in Munich, Germany, of complications from cancer treatment. He was 64. He had gone to Munich for treatment of his illness, which had been diagnosed in November, said Kit Wohl, his spokeswoman.

Mr. Copeland was "a classic entrepreneur," Peter Ricchiuti, a Tulane University finance professor said. "He had disappointments, things that didn't work out, but that didn't stop him. You can't teach that in a business school. It's something inside you. Maybe it comes from a tremendous desire to succeed against all odds."
Congratulations and 24 points awarded to It's Always Sunny in Philadeadphia. The Rosters and Standings have been updated.

[New Orleans Times-Picayune]

Sunday, March 9, 2008

Al Copeland's Latest Enterprise Lands Him in Germany

Fried Chicken King Al Copeland is making progress in his fight to beat a rare form of cancer.

That's according to his son, Al Jr., who on last night said his father is in Germany battling a rare form of cancer to his salivary glands.
If we had that kind of access to the fatty foods Copeland serves, we'd also be salivating.

[ABC26 News]

Tuesday, January 29, 2008

Investing in His Future, Al Copeland Still Frying It Up

Restauranteur Al Copeland has a nose for the food business. Although he's been sick of late battling a rare form of cancer, last week Copeland reoopened Al Copeland's Cheesecake Bistro in New Orleans for the first time since Hurricane Katrina hit in 2005.

This was the 7th of Copeland's restaurants to reopen since the storm. He has another 7 to go. It's been a long road to recovery, but they're halfway home. As for Copeland himself, his son says:

"He is still actively involved in the design of the products," he said. "There isn't a food product on any of our menus that hasn't been approved by him personally."
That sounds to us like both a recipe and prescription for success.

[New Orleans Times-Picayune]