u/Batya7VZdanii

Greetings to all chefs and culinary enthusiasts! In short, I was so inspired by the idea of ​​a pop-up restaurant that I found a cafe and went to negotiate with the owner about holding the event for literally one evening-dinner-event after closing, and he agreed. The idea is to serve three or four dishes, with reservations and a restaurant atmosphere for one evening. The venue seats 32 people, but I wouldn't want to bet on exactly that many people, and I wouldn't want to think about maximizing profits; rather, the goal is to either break even or not break even, just see how it can went.

Chefs, cooks, and anyone with any expertise in this field, advices, lifehacks etc.

thank you in advance🫡

Greetings to all chefs and culinary enthusiasts! In short, I was so inspired by the idea of ​​a pop-up restaurant that I found a cafe and went to negotiate with the owner about holding the event for literally one evening-dinner-event after closing, and he agreed. The idea is to serve three or four dishes, with reservations and a restaurant atmosphere for one evening. The venue seats 32 people, but I wouldn't want to bet on exactly that many people, and I wouldn't want to think about maximizing profits; rather, the goal is to either break even or not break even, just see how it can went.

Chefs, cooks, and anyone with any expertise in this field, how would u do it?