How To Run A Pop-Up Restaurant or Supper Club
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A01=Abigail Alldis
A01=William Aldis
advice
Age Group_Uncategorized
Age Group_Uncategorized
Author_Abigail Alldis
Author_William Aldis
automatic-update
Brown Book Group
Category1=Non-Fiction
Category=KJ
Category=KNS
Category=KNSH
COP=United Kingdom
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_business-finance-law
eq_isMigrated=2
eq_nobargain
eq_non-fiction
expert advice
guide
Language_English
PA=Available
pop up
pop up restaurant
Price_€10 to €20
profit
PS=Active
softlaunch
supper club
tips
Product details
- ISBN 9781472119087
- Weight: 133g
- Dimensions: 128 x 196mm
- Publication Date: 02 Jul 2015
- Publisher: Little, Brown Book Group
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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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.
