POP UP KITCHENS are a thing. Here is why a POP UP is way better than a POPTY PING!

 

If you have already read my articles on The Law of Attraction in Hospitality, How to make profit selling food and Attributes for success in Hospitality then this is no doubt why you are reading this.

This is arguably the most interesting option for growing your pub food business.

INTRODUCING THE POP UP KITCHEN!

The pop up kitchen is now a viable alternative to transform the way you make a profit from food.  POP UPS provide an energetic, exciting, vibrant injection of life and ideas into your business with massive upsides. 

The headline benefit is a guaranteed income from your kitchen as a pop up pays you to use your kitchen! 

Pop ups popped up some 10 odd years ago so they are not new news but the uptake has been slow in this corner of the country, but now with the influx of entrepreneurs from London, and indeed from across the pond we are now in an environment of opportunity to embrace the idea.

Pop ups have been a spring board to launch budding entrepreneurial chefs looking to take that next leap into business independence, but now there is a huge benefit to a pop up residency.

Now Pop ups are looking for semi permanent bases to reside so they can still develop their brand and offering while having the ability to do so within a commercial setting.

Now pop ups are establishing residencies, or even running the whole venue, see Cinque Ports with the International Wrap Artists. DIRTEE FEAST at The Churchill Tavern have just just begun their residency. (Good luck to them!)

The Soul Chef Kitchen is a Caribbean Jerk food sensation that is literally popping up all over, check out their socials to see where they will be! 

Pasta Sluts at The George and Heart

Pop ups think beyond the four walls and many now operate a viable take away operation from the same kitchen which increases their turnover while bringing potential customers to your pub too.

What types of people want to POP UP, and what do they want?

It can be an individual chef who wants a low risk short term commitment to experiment with dishes and ideas before taking that forward for a possible investment into their own premises.

It could be a semi permanent residence where they operate for extended periods before moving to another place, the idea being that they keep the anticipation going maximizing on initial curiosity, and makes way for exciting new ideas and new customers attracted through your door.

A permanent residency where they bring their creative concept for food and set up home in your kitchen. 

What other benefits are there for a POP UP kitchen operator in a pub? 

You have a captive audience in a pub that are more likely to buy. 

A recognized base, having a base can also provide a sense of authenticity, security. Some may feel negatively if a pop up is operating out of a persons own home, it's not a professional kitchen.

Negatives to having someone operate from your kitchen.

Negative experiences and reviews. The association may reflect on you.

You are not in control, you can choose who you allow to POP UP, but once in place they may change things which you may not agree with, so make sure you understand each others expectations.

In addition the tenant works for themselves, so if they don't want to open, they don't have to (unless you build that into a working contract)

Choose carefully. POP UP entrepreneurs can be just someone that's watched too much naked chef and fancies themselves but zero commercial experience. There may not be much wrong with that but use caution.

It is your premises and your reputation, bad hygiene practices can see you in hot water with the authorities.

Responsibility of the pop up.

It's all on you, once you have agreed a price for rent you will be bound by that.

Your staffing issues, your problem.

Your cost issues, your problem.

Your marketing, your problem.

Pop ups and pubs need to work together.

This has to be a mutually beneficial arrangement and as such it will be important to identify ways of support for each other. 

Your pop up may have one or two in the kitchen, but if this is a pub facilitating dining and benefiting from the sale of drinks, then you could expect them to provide a front of house to assist service.

Marketing material and website inclusion, all costs money and so work out the expectations of who is paying for what and when.

Encourage the business of the other. An opportunity to promote a band or sporting event for the pub is also an opportunity to sell your food.

Tailor special offers to suit the needs of the pub.

Provide your services to assist the pub with events catering.

Are you ready to POP UP? 

Here are are a few places I have spotted recently.

The first is Harbour and Tide opposite the Turner Center in Margate. A small boutique gift shop, not licensed for food but a good indication costs.

If you are looking for a commercial kitchen to operate from there are websites like this one which have them listed all over the country.

Another closer to home in Margate is simply a garden, but there is no limit to what you can do here!  Licensed for alcohol, this garden is at the rear of but owned by the Hair and Skin salon at the very bottom of the High Street in Margate. It has a large grassed southerly aspect garden with its own front and rear access.

If you have a pub kitchen that you think could benefit from a pop up, or are looking for a venue to pop up in, then comment below. #trysomethingnew