This book is packed with everything amateur chefs need to know about delivering a pop-up restaurant. Including tips from the country's leading pop-up restaurateurs, the authors reveal everything from creating a menu, publicizing the event, dressing your venue, to running an organized kitchen. Discover how to: theme your evening, pick a fool-proof menu, organize front of house, keep your customers happy, price your event and get free publicity, avoid licensing and health-and-safety pitfalls, and guarantee your first pop-up is a roaring success. Peppered with case studies from novices and professionals, you'll learn from other chefs' successes (and near-successes!) so your own evening runs without a hitch.

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