Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Pop Ups For Idiots
    Pop Ups For Idiots
    Pop Ups For Idiots
    Ebook131 pages41 minutes

    Pop Ups For Idiots

    By A.R. Kirimi

    ()

    Read preview

    About this ebook

    So easy…an idiot can do it!

    Popups are the future of social dining. Hip diners flock to them to enjoy new, exciting cuisines, meet interesting people and expose themselves to talented up-and-coming chefs. We believe that the love and support of this group is what determines the success of any pop up. We are your one-stop shop for all the inspired instruction and resources you need to make your dinner party dreams a reality!

    LanguageEnglish
    PublisherA.R. Kirimi
    Release dateDec 22, 2014
    ISBN9781507038727
    Pop Ups For Idiots

    Read more from A.R. Kirimi

    Related to Pop Ups For Idiots

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Celebrate The New Normal

      Nov 25, 2020

      Celebrate The New Normal
      3 min read

    • Article

      Weighing In

      Apr 3, 2023

      Weighing In
      3 min read

    • Article

      Restaurant Rescue?

      Jan 7, 2020

      Restaurant Rescue?
      6 min read

    • Article

      Give A Little Bit

      Aug 28, 2020

      I usually tell people that I’ve been a freelance writer for over ten years because I love flexibility and I love restaurants. I love restaurants so much that I’m a freelancer who writes about restaurants, often while sitting in one. And while I’ve ne

      3 min read

    • Article

      Nest Egg

      Jul 26, 2022

      Nest Egg
      5 min read

    • Article

      Opinion

      Jul 30, 2020

      Opinion
      2 min read

    • Article

      Kitchen Warhorse

      Jun 10, 2021

      How was running a restaurant in the 1990s versus now? For one, I was 30 years younger, inexperienced, but full of energy and endless possibilities. My approach was to throw caution to the wind; I’m more measured and cautious now. The industry has cha

      2 min read

    • Article

      ADVENTURES NEW & OLD

      Aug 14, 2018

      ADVENTURES NEW & OLD
      3 min read

    • Article

      Community Spotlight

      May 26, 2020

      Community Spotlight
      6 min read

    • Article

      The Pioneer Of Fine Dining

      Jul 6, 2020

      The Pioneer Of Fine Dining
      3 min read

    • Article

      Crunch Time

      Aug 4, 2021

      Crunch Time
      3 min read

    • Article

      Lucky Number Seven

      Aug 4, 2021

      Lucky Number Seven
      3 min read

    • Article

      New & Irresistible

      Jul 26, 2022

      New & Irresistible
      3 min read

    • Article

      No Holds Barred

      Oct 19, 2021

      No Holds Barred
      7 min read

    • Article

      The Resilient Philippine Food Industry

      Nov 2, 2020

      If there is one thing aside from shopping that I indulge in, it is food. Traveling around the world has opened my senses to the vast expanse of the global food scene. Every country or city inspires a variety of cuisines, tastes, and flavors. Having l

      3 min read

    • Article

      High Five

      Aug 27, 2022

      It’s sizzling hot! Its not just London’s heatwave that’s rocketing the temperatures, it’s also the annual Oscar of global restaurant awards that is heating up social media, rapid firing headline news and overheating the foodie excitement barometer (y

      5 min read

    • Article

      Savouring Wisdom

      Mar 3, 2023

      Savouring Wisdom
      4 min read

    • Article

      Priyank Sukhija

      Jul 27, 2022

      Priyank Sukhija
      2 min read

    • Article

      Reuben Waller and Peter Payne

      Oct 22, 2021

      Reuben Waller and Peter Payne
      7 min read

    • Article

      From The Editor

      Sep 27, 2022

      PIZZA AND BREWS on a Friday night is a weekly tradition of sorts for my family. So when we heard about Shared/Pizza Champ—the new joint concept in Maplewood from the owners of Elmwood and Side Project Brewing, two of our favorites—we marked our calen

      2 min read

    • Article

      The New Rules of Dining Out

      Sep 24, 2022

      The New Rules of Dining Out
      5 min read

    • Article

      Drenched!

      Aug 13, 2020

      Drenched!
      5 min read

    • Article

      Yes, Soup for You!

      Dec 1, 2013

      Yes, Soup for You!
      3 min read

    Related categories

    Reviews for Pop Ups For Idiots

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Pop Ups For Idiots - A.R. Kirimi

      POP UPS: A BACKGROUND AND ITS MANY FORMS

      POP UPS’ APPEAL

      THE SPEAKEASY: POP UP’S BOOZY BROTHER

      TARGET MARKET: WHO IS MY AUDIENCE?

      MIDSCALE VS. UPSCALE. KNOW THE DIFFERENCE!

      CONCEPT: WHAT AM I COOKING?

      FIND A PREP KITCHEN

      Kitchen Organization

      Kitchen Maintenance/Upkeep

      Deep Cleaning

      Sanitation Sink

      Sweeping and Mopping

      Equipment Maintenance

      Inventory

      LOCATION, LOCATION, LOCATION

      Venue

      MENU AND FOOD COSTING

      WRITING AND PRICING YOUR POP UP MENU

      Purveyors

      Maximizing Groceries

      RENTALS

      STAFFING

      HIRING

      A TYPICAL EVENT STAFF

      BOH Roles

      BOH Training

      Insurance, Permits and Licenses

      OPENING DAY

      Setting Up Your Mobile Kitchen

      Electricity

      Propane

      Running Water

      Know the Space

      Plan Accordingly

      Treat the Space with Respect

      KITCHEN OVERVIEW

      The Pass

      Inside Hot/Inside Cold

      Hot Station

      EVENT EXECUTION

      Phase 1: Build the Kitchen

      Plating and Back Station

      Outside Hot Station

      Electricity & Lighting

      Storage

      Phase 2 - Break Staff Down In Stations

      CDP: Outside Hot

      CDP: Inside Hot

      CDP: Inside Cold

      Phase 3 - Finalizing set-up

      Finishing Touches

      Line Up

      Phase 4 – Service!

      Timescale

      Speaking to Diners

      Other Rules to Live By

      Phase 5 – End of Service

      Phase 6 – Post Event

      GENERAL RULES AND PRACTICES

      FRONT OF HOUSE GUIDELINES

      PRE-EVENT SET-UP: All FOH Staff

      UNLOADING THE U-HAUL AKA ALL HANDS ON DECK

      EVENT PREP WORK

      LINEUP

      PREP WORK: ALL SERVERS

      SETTING UP THE DINING AREA

      Tables and Chairs

      Dressing and Taping the Tables

      Setting up Chairs

      SERVICE STATION SET-UP

      Dressing the Table

      SETTING THE SERVICE STATION

      Water Dispenser and Water Bottles

      Cups

      Drink Bin

      Service Station Supply Bin

      LIGHTING/DECORATIONS

      PREP WORK: PORTER

      TRASH CANS

      BOXES

      BATHROOM(S)

      MUSIC

      LIGHTING/DECORATIONS

      DURING THE EVENT: FOOD RUNNER

      POST EVENT: ALL SERVER POSITIONS

      DINING ROOM BREAKDOWN

      Filling Bins

      Cleaning the Dining Area

      POST EVENT: PORTER

      BATHROOM

      LOADING THE U-HAUL

      PUBLICITY

      Advertise Your Pop-Up 

      FINANCING

      WHAT ARE SOME PROBLEMS WITH POP UPS

      FINAL THOUGHTS AKA GUIDELINES TO SUCCESS

      GUIDELINES TO SUCCESS

      POP UPS: A BACKGROUND AND ITS MANY FORMS

      Pop ups can go by many names:  underground restaurant, closed-door restaurants and most notably supper clubs. Regardless of name they are classified as social dining eating establishments. Originally many pop ups were run out of someone's home. Now they can take place in any venue or common space, even someone else’s restaurant! They are, in effect, paying dinner parties.

      They are usually advertised by word of mouth or guerilla advertising, often through social media, (more on that later) and may require references to make a reservation. Pop ups can also be known as a guestaurant—where diners are a cross between being a guest in a dinner party and a restaurant patron.

      They’re international too. In Latin America, pop ups known as either a paladar or a restaurante de puertas cerradas. They've been built into local food culture for decades, and often have higher standards than many licensed establishments.

      POP UPS’ APPEAL

      For the customer, the attraction of the underground restaurant for the customer is the opportunity to sample new food, often at low cost outside the traditional restaurant experience. Underground restaurants have been described as anti-restaurants. They also generally provide a more intimate experience, akin to a dinner

      Enjoying the preview?
      Page 1 of 1