Pop-up restaurants
Pop-up restaurants and bars are not a new concept but have continued to remain a popular stalwart of modern drinking and dining culture.In our special feature this month, we take a look at how it’s done, what costs and overheads are involved and what location you should choose from those that have been there and done it.
How to run a pop-up restaurant: Street Kitchen
Last October Mark Jankel and Jun Tanaka took to the streets of London in an Airstream van to serve fresh, British food inspired by Jankel’s project The Food Initiative over the course of two weeks. Street Kitchen was run as part of the London Restaurant Festival, but is set to return this June after a successful first run. Jankel explains how the concept was executed.
How to run a pop-up restaurant: Jason Atherton
In 2010, former Maze executive chef Jason Atherton decided to run a pop-up in a disused Caffé Uno in Mayfair, to raise funds for homelessness charity Street Smart. The venue, which ran for just two days, was entirely funded by donations, and raised over £20k.
How to run a pop-up restaurant: Goodfellows at Glastonbury
Adam Fellows, chef/proprietor of Goodfellows restaurant in Wells, Somerset, launched Glastonbury’s first ever fine dining pop-up restaurant in 2007. He explains how his experience hasn’t put him off running a business in a muddy field just yet.
How to run a pop-up restaurant
Running a pop-up restaurant or bar can be an overwhelming and challenging experience, but do it properly and you’ll find the benefits make up for the labour. In this feature series, we uncover how to run a pop-up restaurant successfully.