I have a restaurant and I am interested in doing a Pop Up Kitchen concept for Charity. I was wondering if any of you have any experience with pop up kitchens. I want to agther as much info pro's, con's, what to look out for (good & bad), or any thing that may assist me in making an informed decision. I welcome any and all replies. Thank you to everyone in advance for any assistance you may provide.
Pop up kitchen
Indoor or outdoor? If outdoor what kind of weather do you expect, and is there any shelter already there? Onsite facilities or bring your own? I'm assuming there is some sort of dining space as you say it is only a pop up kitchen and not a pop up restaurant. What type of cuisine? What price point? How many guests do you expect? Your question was sort of "how do you cater?" kind of a broad subject.
I am sorry I was not as specific as I should have been. I want to use my own restaurant as the venue. It has an 85 seat capacity. All indoor no oustside area. The location is by USC in Los Angeles, CA.
I want to use this to help out a local charity, which I have not chosen at the moment.
As far as the price point I have not considered any at this stage. Basically I want to gather as much info to see what it takes to make a successful and profitable event for all parties involved. Also how the split of profit, after the $ given to charity, is normally split. What special needs need to be addressed, etc. I have never done this so I want to make sure that I plan this out so that everyone is well compensated. Again any and all info, advise, links, are greatly appreciated. Thank you for your time.
We got a little experience with this here in Red Deer Alberta Canada. We are the BBQ CRUE and our job is to raise money for the Food Bank we are staffed by Food Bank volunteers and employees and have been at it for 10 years or so, as the name says we are BBQ Caterers run out of and by the Food Bank. We also do fund raising for other organizations, enough about us. As a charity we are always happy to have new events and ways to raise money. Your idea is great and I would suggest first identify your charity of choice and talk to them. We can be very helpful in getting advertising for little or no money. Second if possible theme the event food to the organization. One of our biggest fund raisers was a Mac n Cheese with a hot dog lunch. We had it in a local hotel lot of details but we fed over 1000 people and raised over $140,000. When it comes to pricing we do it in 2 ways we charge fair market value or we allow folks to donate never at the same time they need to be handled differently. Our experience is a private invite only dinner will raise more money if you say "what ever your heart feels moved to give". On the other hand an event open to the public there is no problem setting fare prices. Remember the idea is to raise money for a charity and to do that prices should reflect what the food is worth not less than because its for a charity. Lastly I thank you for stepping up charities will be made better because people like yourself will put themselves out there. FYI our BBQ CRUE raised over $50,000 net last year for the Food Bank.