How To Run A Pop-Up Restaurant or Supper Club

by Aldis, Abigail,William Alldis, William Alldis

Overview

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.

Product Details

ISBN-13:	9781472119087
Publisher:	Little, Brown Book Group
Publication date:	10/01/2015
Pages:	160
Product dimensions:	5.00(w) x 7.70(h) x 0.50(d)
Age Range:	18 Years

About the Author

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.