{"product_id":"how-to-run-a-pop-up-restaurant-or-supper-club","title":"How To Run A Pop-Up Restaurant or Supper Club","description":"Product Description\n\nThis 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:\n\nTheme your evening, and pick a fool-proof menu\nOrganize front of house, and keep your customers happy\nPrice your event and get free publicity\nAvoid licensing and health-and-safety pitfalls\nGuarantee your first pop-up is a roaring success\n\nPeppered 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.\n\nBook Description\n\nTurn your passion for food into profit with this step-by-step guide\n\nFrom the Back Cover\n\nTurn your passion for food into profit with this step-by-step guide\n\nThis 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:\n\nTheme your evening, and pick a fool-proof menu\nOrganize front of house, and keep your customers happy\nPrice your event and get free publicity\nAvoid licensing and health-and-safety pitfalls\nGuarantee your first pop-up is a roaring success\n\nPeppered 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.\n\nAbout the Author\n\nHusband and wife team William and Abigail Alldis are food bloggers who run a successful pop up restaurant at their home in Essex and a pop up food stall at Borough Market. Having previously worked as a head chef in the French Alps, Cirencester and London, William now specialises in game cookery, which he shoots himself. Shooting Times journalist Abigail Alldis has previously worked as a restaurant critic and launched a successful food magazine.","brand":"smeikalbooks","offers":[{"title":"Default Title","offer_id":39655423443029,"sku":"9781472119087N","price":14.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2481\/5790\/products\/c6b140a1-1154-4058-b9a1-52babd68fe08.jpg?v=1638454346","url":"https:\/\/smeikalbooks.co.uk\/en-us\/products\/how-to-run-a-pop-up-restaurant-or-supper-club","provider":"smeikalbooks","version":"1.0","type":"link"}