The waiting game: What goes into opening a restaurant
Kinfolk owner Cole Jeanes surveys the construction of his restaurant Aug. 29, 2024, as renovations continue after a building water leak July 27, 2024. (Mark Weber/The Daily Memphian file)
When Central BBQ closed its initial location for remodeling, it was supposed to reopen within a couple months.
Instead, it took more than two years.
Opening a restaurant is a challenging task even for experienced restaurateurs. Perfecting recipes, hiring and training staff and fine-tuning the concept are key ingredients that go into a new location, but there is often another big hurdle: construction.
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Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years. In her role as the food and restaurant writer for The Daily Memphian, she covers food news, provides readers an inside look into their favorite restaurants and offers suggestions for what to order at eateries across the Memphis area.
Chandler’s stories and recipes have been featured in national publications such as Real Simple, HGTV Magazine and Woman’s World. She’s also appeared on a number of national broadcast cooking segments including Food Network’s “Dinner: Impossible” and Ducks Unlimited TV. She also hosts a radio show “The Weekly Dish” on Memphis’s NPR station WKNO-FM.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
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