5 Things to Keep in Mind When Launching a Pop Up Restaurant
Kitchen wizards with fine taste and a flair for flavor aren’t letting yesterday’s barriers get in the way of being a top restauranteur. Cooking up their wildest dishes and creating temporary, memorable dining experiences, chefs around the country are adding mobility and spontaneity to their recipe for success.
It’s not just some “foodie” trend. In fact, pop up restaurants are taking their profits to the bank. With 2.5 million eating from food carts daily, as estimated by the Food and Agricultural Organization, it’s safe to say there’s a huge portion of that market available for pop up restaurants. The here today, gone tomorrow aspect of a pop up restaurant makes these dining experiences ultra-exclusive and often times ads a touch of cultured cuisine not readily found in the city.
If you’ve always dreamed of opening your own restaurant but didn’t have the cash for the long-term investment – it’s never been as easy and affordable as it is today to take your specialty on the go. So, how do you take the cooking skills you’ve mastered at home on the road? Let’s break down the top things to keep in mind when launching your own pop up restaurant.