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.
We’ll be examining the business reasoning behind launching a pop-up site: What’s the viability when compared to the cost? Why should you let a pop-up into your space? What are the main factors to consider when starting out in terms of finance, location, operation and staff?
We’ll also be taking an in-depth look at some of the success-stories, by featuring case studies including the first fine dining pop-up restaurant at Glastonbury and Jason Atherton's charitable venture as part of last year's London Restaurant Festival.