Pop-Up Restaurants 

The Ins and Outs of Running a Pop-Up Restaurant
Dining trends come and go, but few have provided more opportunity for new and established cooks in recent years than the phenomenon known as the pop-up restaurant. Located anywhere from supperclubs in your own home to music festivals and empty factories, pop-ups depend on making a big impact in a short space of time. To do this they need to attract adventurous diners almost entirely by word of mouth and the use of social networking.
But what exactly is a pop up restaurant? How does a super club differ from a pop-up? What opportunities does the experience of running these events offer? Where do the pitfalls lie and can they make any money?
These and other questions are fielded by our panel of guests hosted by Guild of Food Writers member Philip Dundas, pop-up cook, host and author of Cooking Without Recipes (www.pipsdish.co.uk). The other speakers are: Martin Morales founder of Ceviche -- Peruvian Kitchen and Pisco Bar, Soho; Kerstin Rogers, known as MsMarmiteLover and founder of The Underground Restaurant supper club and author of Supper Club; Guyrope Gourmet, Josh Sutton, from Otley in West Yorkshire whose love of cooking outside led to him running a pop up restaurant in a tent.

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