How to Run a Pop-up Restaurant or Supper Club

This book is packed with everything amateur chefs need to know about delivering a pop-up restaurant. Including tips from the country s leading pop-up restaurateurs, the authors reveal everything from creating a menu, publicizing the event, dressing your venue, to running an organized kitchen. Discover how to:

Theme your evening, and pick a fool-proof menu

Organize front of house, and keep your customers happy

Price your event and get free publicity

Avoid licensing and health-and-safety pitfalls

Guarantee your first pop-up is a roaring success

Peppered with case studies from novices and professionals, you ll learn from other chefs successes (and near-successes!) so your own evening runs without a hitch.

Husband and wife team William and Abigail Alldis are food bloggers who run a successful pop up restaurant at their home in Essex and a pop up food stall at Borough Market. Having previously worked as a head chef in the French Alps, Cirencester and London, William now specialises in game cookery, which he shoots himself. Shooting Times journalist Abigail Alldis has previously worked as a restaurant critic and launched a successful food magazine.

This book is packed with everything amateur chefs need to know about delivering a pop-up restaurant. Including tips from the country s leading pop-up restaurateurs, the authors reveal everything from creating a menu, publicizing the event, dressing your venue, to running an organized kitchen. Discover how to:Theme your evening, and pick a fool-proof menuOrganize front of house, and keep your customers happyPrice your event and get free publicityAvoid licensing and health-and-safety pitfallsGuarantee your first pop-up is a roaring successPeppered with case studies from novices and professionals, you ll learn from other chefs successes (and near-successes!) so your own evening runs without a hitch.

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