My husband and I had been talking about becoming owners of a restaurant, for several years now, When we heard about pop-up restaurants, we felt it was our opportunity to find out if owning a restaurant was something we wanted to do.
It would be terrible if we were to quit our jobs and mortgage our home, only to find out that being restaurateurs was not what we wanted to be.
By trying out a pop-up restaurant, we had little commitment. I had heard that many professional chefs opened pop-up restaurants just to build their culinary reputation. Because a pop-up restaurant is short term, it allows chefs to have total freedom and creativity in the kitchen. A pop-up restaurant could also help you entice would-be investors to try out our food. When I found out how easy it was to advertise for the pop up restaurant, I knew it was something we should try. We worked up a menu, and all we needed was one meal. We set up a complete four course meal and put the menu on social media sites. We let everyone know that we only had this limited menu, and that there were no substitutions. The biggest problem was that we didn’t know how many people would show up and we had to prepare for whatever happened, whether it was ten customers or one hundred ten. The best thing about opening a pop up restaurant was that if we didn’t like the work, there was no time limit on how long it had to be open. It could be a day, weekend, week or a month. People had to watch social media to find out when or if the pop up restaurant was going to open.
Shipping container restaurant