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Explained simply, a pop-up restaurant is an eatery that is functional for a limited period of time at a temporary location. Customers are tempted to make a beeline for it as these are not permanent fixtures and also offer something unique.
While being cost-effective, budding restaurateurs can test out new concepts and assess their target audience’s preferences with the help of pop-ups. These also make room for more creative freedom and are perfect for those interested in venturing into the catering business.
Given the popularity and potential of pop-up restaurants, we asked a few food critics and entrepreneurs at top food and beverage conferences about them. Here’s what we learned:
What we love about pop-ups is the fact that one can open them almost anywhere, be it your home, near a park, at a farmers’ market or music festival, or even inside shipping containers! You must have seen the most common ones in the form of food trucks. Many budding chefs interested in pop-ups also walk the extra mile to collaborate with fellow restaurant owners who don’t provide the same food options to their customers. This leads to lower operating costs as they can use the existing kitchen and seating spaces.
It can be tempting to work on setting up a pop-up restaurant right away, as it comes with lesser financial risks. However, before you begin, do carry out the following steps:
Acquire required licenses to run a temporary food business.
Set up a social media account.
Planning on serving alcoholic beverages? Get a permit!
Have strict hygiene and sanitization protocols and ensure that every staff member is adequately trained.
Get insured.
Ensure that your branding is up to the mark and start posting about your business online to generate interest. This also includes spreading the word in the local food community.
To bring in profits, experts at global food conferences suggested that you begin with a limited menu. It is vital to not go overboard with too many food choices as you will have limited space for ingredients and appliances. So, choose your menu wisely!
Ensure that your branding is up to the mark and start posting about your business online to generate interest. This also includes spreading the word in the local food community.
Secondly, you can also decide to adopt the BYOB concept to avoid having to get an alcohol permit. This saves you money on storage too, and is convenient for customers who’d like to simply enjoy good food and their favorite, affordable bottle of alcohol.
Thirdly, we cannot stress enough on the importance of promoting your new venture online. This is how your target audience will get to know that you exist! Ensure that you inform your followers about the location of your pop-up restaurant on Twitter, Facebook, and other popular social media platforms. Remember to post real-time pictures to draw in the famished! Also, keep track of farmers’ markets as well as block parties and ensure that you make your presence felt.
Pop-ups offer incredible rewards and experiences to food enthusiasts as well as restaurateurs. To know more about such novel concepts from the best in the industry, register for our upcoming food event, the Food 2.0 Conference!
Tarun Wadhera loves to read food reviews and explore hidden, off-beat restaurants all around the city. After work, you can find Tarun trying out craft beers and understanding how to distinguish pure, authentic caviar from all the scams and fakes out there.
