For aspiring restaurateur Radha Singh, pop-up restaurants are the perfect venue to try their hand at managing a kitchen, serving customers, and practice their people skills. Here she shares her thoughts on why anyone who wishes to open a restaurant should seriously consider giving pop-ups a try.
Pop-up restaurants are the best thing that could ever happen to an aspiring restaurateur, at least in my opinion. While not an entirely new concept in the US, pop-ups only gained traction in other parts of the world in the 2000s. There are three main components in a pop-up restaurant: location, menu and equipment. I think one of the things that restaurateurs and chefs truly appreciate about a pop-up is its temporary nature. You can open a pop-up for a couple of days, a week, or months; and by the end of its run, you will have gained plenty of experience and learned a lot of things about not only running a restaurant, but more importantly, serving customers.
With a pop-up restaurant, you can test your skills in managing finances, procuring supplies, fixing a menu, pricing, flow of operations from the kitchen to the tables, timing (from taking to orders to serving the food), and of course, your people skills. And since it’s only a temporary set-up, you can have a breather at the end of its run and take stock of everything you learned, using this as your guiding elements for planning, developing and designing your actual restaurant.
I’ve been asking the help of my friends and family for a pop-up restaurant I hope to open soon. I will let you all know about it once the plans have been put in motion. I do hope I will get to serve you when the time comes!
For more updates from Radha C Singh, please stay tuned to this blog.