As the food editor of the Cap Times, Lindsay Christians has always had questions about how a restaurant gets made. How do you design a menu? What is it like to get a building up to code? What makes a memorable logo? How do you figure out what your restaurant should sound like, or smell like, or feel like?
With Making a Restaurant, a new mini-series of the Corner Table, Lindsay is getting some answers.
Making a Restaurant will feature interviews with experts on finance, design, menu creation, architecture and all the other things restaurateurs need to think about when turning their idea into a brick-and-mortar reality.
On episode one of the mini-series, which launches today, Lindsay talks with Caitlin Suemnicht, the chief creative officer at Food Fight Restaurant Group, about some of the fundamentals of opening a new restaurant. Suemnicht is no stranger to the process — she's helped open nine locations during her time at the well-known Madison dining collective.
In their conversation, Lindsay and Caitlin talk about where inspiration for a new restaurant comes from, what it's like to re-launch an existing local favorite, whether a concept inspires a location or vice-versa, and some of the mistakes a restaurateur can make in the planning and building phases of a project.