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.
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Extremely useful book!
Tue, 28 Jun 2022 | Review
by: Richard-John C.
When considering the feasibility of establishing a pop-up or 'underground' restaurant, there is much information one needs about a range of important issues, including creating a menu, licensing, pricing, publicity, and many more. This book is a mere 144 pages in length but covers all the relevant topics, is an easy read, and certainly packs a punch. I have no reservations recommending it to all amateur chefs who dream about indulging their passion in cooking and entertaining.
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