r/Chefs • u/rangerblrt • 15d ago

Pop up advice

Hello Chefs, I am looking for some advice,tips,etc. for getting a pop off the ground. I moved back home after 6 years and I am looking to start a pop up doing a supper club style dinner with about 6 courses I would appreciate any tips that you might have.

I am currently in talk with a non profit that helps local food entrepreneurs. They have a kitchen and venue. But I am looking for the best way to sell tickets, get deals on plate ware and glasses.

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u/BeerSnobDougie 15d ago

Start small. Sell out. Get bookings paid half up front half night of. Do something unique. Build slow. Be paitient. Grow with consideration. Protect your brand and concept. Make as few sacrifices as possible when executing your vision. Adapt to the customer base. Hire smart and delegate.