It’s a wrap! Your food popup is over. Your guests are full and happy. The crockery as clean as a whistle. You’ve locked the doors. You’re home – you settle down for a nightcap, it’s time to relax.
But then the sadness creeps in. It feels a bit like Boxing Day. Is it all over? After all that effort? It’s common to feel a little empty / lost / lacking direction or low after your popups have ended. Let’s cheer things up and see what we can do next!
PS. Not feeling the blues? Book yourself another food popup now!
Obviously you can do a stock take if you want (and you probably should). But, we’re talking about being honest about how well it went.
Write down what went well. And don’t forget – be honest – what didn’t go well? Seriously.
Did you sell enough covers? Were you prepared to for the day? What would have made things better / easier / faster? Did you sell out too soon?
What Could You Improve?
I’m sure there’s probably some smart saying about self-improvement that could be inserted here but I’m on a tight time-budget, OK?
Finding the things you could improve will have the singularly biggest impact on your success as a popup food chef. You obviously need to know what you’re really good at.
It’s ok to be generous with the truth on your Instagram feed. But, behind the scenes – know your weakness(es).
Nail The Good Stuff
Ok, so you’ve got yourself a list of improvements. Nice work big boy. Now you should focus on what went really well. Not what went really well in your mind. Winners focus on what went really well in your customer’s minds!
You can ask them during the popup or check their Instagram. Even ask for feedback after the event if you have their email.
If your thing is big fat juicy vegan burgers. Make big fat juicy vegan burgers like a boss, every time. Don’t deviate, unless your customers stop ‘customering’.
How Was The Venue?
If no-one turned up, how was your marketing? Did you invite enough people? Was the venue not suitable for your food? If you’re [stuck] outside, was the weather crap? Or just no passing trade.
As we’ve said before, free is not necessarily good. Not all venues are created equal – you need to choose the right one for your food and audience.
Yeah, that’s right. You might have just finished one popup but you gotta keep the train moving. Once it’s moving, it should keep on moving. But you’ve got to stoke that fire.
Figure out what you kind of venue you really want, find it and freaking book it. If you’re stuck – call us.