Why are pop-ups popping off? - a podcast by Bon Appétit

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/aboutSanta Monica Farmers Market: https://www.smgov.net/Departments/pcd/farmercontent.aspx?id=10039


Crafted Kitchen LA website: https://www.craftedkitchenla.com/the-kitchensRashida Holmes and Bridgetown Roti – @bridgetownroti

Brandon Gray and Brandoni Pepperoni – @la_brandoni_pepperoniLearn more about your ad choices. Visit podcastchoices.com/adchoices

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