Why are pop-ups popping off?

It used to be that opening your own restaurant was the only path to gaining recognition as a chef. But these days, more and more chefs are opening pop-ups as a first step, or even an alternative, to a brick-and-mortar spot. Pop-ups can offer flexibility, freedom, and exposure without the high overhead and financial risk. But that doesn’t mean pop-up life is a walk in the park. This week on the show, Amanda talks to two LA chefs who run their own pop-ups—Rashida Holmes of Bridgetown Roti and Brandon Gray of Brandoni Pepperoni—about the pros and cons of the business model, their mixed feelings about press attention, and what chefs need to know before popping up.  Stuff we talk about in this episode:  The Promises and Perils of Pop-Ups: https://www.bonappetit.com/story/promises-and-perils-of-popups Bridgetown Roti website: https://www.bridgetownroti.com/ Brandoni Pepperoni website: https://www.brandoni-pepperoni.com/ About Chef Craig Wong: https://chefcraigwong.com/about Santa Monica Farmers Market: https://www.smgov.net/Departments/pcd/farmercontent.aspx?id=10039 Crafted Kitchen LA website: https://www.craftedkitchenla.com/the-kitchens Rashida Holmes and Bridgetown Roti – @bridgetownroti Brandon Gray and Brandoni Pepperoni – @la_brandoni_pepperoni For a transcript of this episode, please follow this link. Learn more about your ad choices. Visit podcastchoices.com/adchoices