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Starting an dinner club/Underground Restaurant/ Speakeasy

post #1 of 4
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Hi everyone , I was debating on how to post this  but i generaly want the opinion of the comunity .  I love to cook and have been partialy trained in a profesional setting. For a number of reasons i've followed different path and can only cook for friends and family who are not very adventurous so I can really let my creativity fly.  

So , I have been reading about the underground dinning scene that seems to be growing fast. This started me thinking, why not do exactly that , set up an underground restaruant , with a fixed menu , few times a week.  In principal this sounds like a great way to cook for a limited crowd ( 8-10 ) and control the menu, somehting I could never do working at a restaurant.  Also sounds like a way to meet new people for both the guests and me. And  also make some extra cash as a byproduct.  

Ok  so everything is nice and rosy , in my head. That is why im reaching out to everyone out here, to ask you some questions that I hope will steer me in the right direction.  Here's what I have so far : 

1. Would you do this , have people over to your house and cook for them  as a way to express your self cooking for a crowd ? 

2. Has anyone done this as an amateur / proam , I know  a lot of chefs are having popup restaurants but they usually have a follwing , can an every day foodie do this ?

3. Can you make friends with this ? Find other food lovers in the area ? 

4. Is there money to be made ? Would you do it if there was money in it ?

5. What am I not seeing , what are the down sides to this ?

I appreaciate any feedback you guys can give me , im really into this idea but i feel im to close to it so im not seeing it objectivly . Thanks in Advance 

post #2 of 4

Yes to all of it, including the downsides.  It goes without saying that you have to be extremely good at what you do.  The downsides are of course plating in someone else's kitchen.  Plating because it takes time and counter space and depending on how complicated it is, four hands.

post #3 of 4

The downsides are that these are litigious times that we live in, that and the money that is made from such an operation will have lots of agencies that want their share.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 4

It shouldn't be any riskier than a personal chef business though.  Just don't do it at your house.

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