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Pop-Up Restaurants

post #1 of 2
Thread Starter 

Hello All - 


Just a general inquiry that I was hoping to get some feedback from the professionals (or anyone willing to share) -


Is there a supply-side market for pop-up restaurants (i.e., do chefs really look at this type of platform as desirable/effective in furthering their culinary careers)?


In your opinion, what particular barriers prevent chefs from utilizing such a platform (assuming such a platform is under utilized)? 

post #2 of 2

Funny that you bring that up, pop-ups have been the "hip" thing to do out here in San Francisco for the last few years.


The one time that I was involved with one, identifying and coordinating with the venue, marketing and other logistics started to make me feel like it was not worth the trouble.  I wish I could have focused much more on the food... 

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