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The Making Of A Restaurant

dplink.jpgExperienced restaurateurs and aspiring ones share their hardships and explain the process and challenges of opening a restaurant in today's Denver Post. Leigh Sullivan, the owner of Leigh Sullivan Enterprises, a hospitality consulting firm working with the soon-to-open Corner House describes the process as playing Tetris- an ever-moving puzzle. Dave Query of the Big Red F Group, which owns, among others Jax, the Bitter Bar, and Lola, reveals his commitment to only going into spaces that previously held restaurants. Bobby Stuckey of Frasca Food and Wine, Frasca Caffè, and Pizzeria Locale shares some budgeting surprises that come with opening a new restaurant. None really paints an optimistic picture, but all seem to love what they do. [DP]

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