How to run a pop-up restaurant / Abigail and William Alldis
- Author:
- Alldis, Abigail
- Additional Titles:
- How to run a pop-up restaurant or supper club : turn your passion for food and drink into profit
- Published:
- London : Robinson, 2015.
- Copyright Date:
- ©2015
- Physical Description:
- xv, 144 pages ; 20 cm.
- Additional Creators:
- Alldis, William
- Series:
- Contents:
- Machine generated contents note: What are pop-ups? -- Pop-up and supper club: what's the difference? -- Which one should I run? -- Can I really do that? -- Other reasons to 'pop up' -- Doing your research -- Learning from others -- Supper club and pop-up research online -- Identifying elements for success -- The perfect ten of planning -- Working out your budget -- Finding your price point -- Cost-cutting and raising capital -- Taking over an existing restaurant -- Using empty venues -- How to find an outside venue -- Using your home -- How many staff do you need? -- Your legal responsibilities as an employer -- Using a restaurant's staff -- Calling on family and friends -- Briefing staff effectively -- Being a good manager -- Finding inspiration -- How to price your menu -- Making sure you get paid -- Choosing your drinks menu -- Applying for a Temporary Events Notice (TEN) -- Knowing your market -- The power of the Internet -- Setting up a mailing list -- Using social media -- Get blogging -- The local press -- How to write a press release -- Getting radio coverage -- Designing posters and flyers -- Getting people talking -- Creating the wow factor -- Getting experience -- Finding your customers -- Lighting matters -- What to invest in -- Health and safety qualifications -- How to carry out a risk assessment -- Security -- Register your event -- Food hygiene -- Insurance -- Business rates: the good news -- The day before pop-up -- The day before a supper club -- Prepping your staff -- On the day -- The novice supper club -- The professional supper club -- The novice pop-up -- The professional pop-up -- The Pop-Up King -- The pop-up collaborators -- The pop-up critic -- Five pop-up mishaps [—] and how to cope -- How to turn it around -- Learning lessons -- Publicising your success -- Building on your client base -- Long-term planning -- Starters -- Fortnum & Mason's French Onion Soup -- Duck Liver and Orange Pâté -- Smoked Duck and Quail's Egg Salad -- Mains -- Rib Buster with Chantenay Carrots and New-Season Broccoli -- Lemon-Roasted Spatchcock Poussin with Rosemary -- Grouse and Coconut Curry -- Tomato, Basil and Parmesan Risotto -- Mini Stuffed Pumpkins -- Pan-Fried Sea Bass with Burnt Butter -- Dauphinoise Potatoes -- Sweets -- Tarte Tatin -- Caramelised Poached Oranges -- Brandy Snaps with Moonshine Cream -- Pop-up restaurant or supper club checklist -- Pop-up bar checklist.
- Summary:
- 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, pick a fool-proof menu, organize front of house, keep your customers happy, price your event and get free publicity, avoid licensing and health-and-safety pitfalls, and 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.
- Subject(s):
- ISBN:
- 9781472119087 (paperback)
1472119088 (paperback) - Bibliography Note:
- Includes bibliographical references and index.
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