let's talk about popups...
Vložit
- čas přidán 20. 02. 2018
- Seems like everyone and their sibling has a pop-up coming up right now, so I wanted to share what I've learned with my experience & hopefully it gives you some insight into what in the world a popup is. As of right now I'll still be helping a few select friends with their events & keep cooking, but I want this video to bring value for years to come.
→CZcams (subscribe): geni.us/youtubesubscribe
Shoutout to:
www.esmithmercantile.com/
dudehubert
/ shanemente
🙏Thank you for watching this video. I hope that you’ll keep up with the weekly videos I post on the channel, subscribe, and share your learnings with those that need to hear it. Your comments mean the world, so please take a second and say ‘Hey’ ;)
-
🤑 To learn more about courses, community and coaching for hospitality creators: www.joinrepertoire.com
Join Repertoire Pro Community: www.joinrepertoire.com/pro-me...
-
🔪Browse gear I've reviewed on the channel: geni.us/chefkit
📐Sharpening supplies: geni.us/sharpensupplies
🥄Small but mighty kitchen gear I recommend: geni.us/sbmkit
_
Find me:
💌→The Repertoire Newsletter: www.joinrepertoire.com/newsle...
🎙→Podcast: geni.us/repertoirepodcast
💻→Website (everything): geni.us/site
📸→Instagram (watch my stories/check my photos): geni.us/instag
🐦→Twitter (talk to me): geni.us/twit
📦→Kit(all the gear I probably used to shoot this video): geni.us/kitpage
▶️ →Share the channel with someone: geni.us/nFX4AaH
💙→Facebook: geni.us/faceb
👻→Snapchat (say hi): jkhan1
-
👥Sign up for one-on-one coaching with me: geni.us/coach
-
👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
-
💌Send me mail:
Justin Khanna
212 Broadway E Unit 22725
Seattle, WA 98102 USA
__
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
You are a very impressive young person.
Your info is good. I came home & I did a deal with a Plumber. All he wanted was some New Orleans food. I did the event from my home. I was Amazed how they loved my food. I went to Walmart and bought a picnic table cloth. It went Very Well!!! I work in retail and I don't want overhead. I'm going to turn my whole home into a Retail Business. Thank You!!!
Great info. Good luck, man!
I really like your new lighting setup.
Awsome vid, informative content. Can’t wait for what’s next on DOD
I have to say I'm excited for more episodes of DOD
You motivate me to kill it every time I step in the kitchen 🔥🔥🔥
So I live in NYC whole life but never been to a Pop up. Any recommendations where to look? Loving your vids (kind of deep dove into ur channel) P.S. would love to watch you cook too!
I'm going to do infused dining pop ups in Vegas starting this spring. I have access to a commissary kitchen, vendors, and hands, but no venue. How do I go about discovering a place to host the pop-up? Also, any marketing tips would be appreciated!
I'm currently planning my Caribbean pop up in Studio City and found this video as a resource. Are you still doing your pop ups? Did you enjoy doing them. What are some pros and cons of opening a pop up in your experience? What would you do differently?
I just did one on Monday! We shot a ton of footage, I plan on doing a whole series about it, stay tuned...
Justin! You are so eloquent! How do you do it? And don't say editing! Loved the video! I always recommend pop ups for future restaurant owners to raise capital! Dude, 8 courses is a lot! Was it a profitable operation? I always liked approaching restaurant owners and create a hybrid preset menu with items from both the restaurant giving us the chance to work there and our creations. When approaching a restaurant on a slow night, they were actually pretty ok with offering the menu to all their patrons..advertise it 3 months ahead of time and then boom...it was a success...Do you mind sharing the numbers? How much was your budget and how much profit did you make?
Thank you for sharing Justin!
Love your videos, shocked that with the quality of content and the video quality you don’t have more subs. Will come in time
I was a kinda blurred with the pop-up concept, and now I kinda understand how it works and wether it fits for me or not. Thankyou so much!
I actually want to ask more about the budgeting and cost that you mention in the proposal. What are the things that you include? Is it only your product selling? Sorry if it's a basic question.
Ah, yes. I get the picture now. Thanks a lot Justin!
oh if I could just ask one more thing: how'd you determine the rent cost of their place?
Justin I was wondering how you pick people to help you with your events. Would you consider people from out of town?
Great video @justin what booking software/app do you use for the pop-up?
Using Tock now!
Pop up in Toronto 🤔🤔 please??
Finally!!!!!
Justin, you don't know how long I have waited for this video.....thanks a lot and please do more DODs.
Haven’t watched yet but I’ll say this...
Affording plates is a pain in the fucking ass.
I'm from Tri-Cities, Wa. went to U of W and still visit Seattle quite often, would love to know your schedule of future events & maybe I can be invited to dine or dessert with you & friends
How's COViD restrictions in K,P & R in East WA? In U.K we're 2wks threw 3rd lockdown.
Hey, Chef khanna, can you please make a video on what it's like to be a chef in your current city? Thanks.
Justin Khanna what ever you find fit. What cusine is more popular in that city? What does it take to be successful there?
Great video. Answered all my questions and thoughts on what goes on into a pop-up event. Liked & subscribed!
Best of luck Elvis, thanks for watching!
Can't wait to start my 1st monthly pop up after covid has past
Where are you cooking?
@@justinkhanna South Africa
Are there any restaurants that just serve up what ever suites the chefs' fancy that day everyday? Like no real menu?
I'm not sure they'd know the answer to your question, unless they'd video documented other food pop-ups. I do remember Justin said they only sell tickets in advance only. They don't appear to text reply. As they say 'the devil is in the detail' regarding the video. Sometimes I drop the play speed to lower, internet millennials can talk so fast. I'm U.K born & bred with a good command of British English, but my brain can't compute rapid fire instructional conversation. Perhaps you should video food pop-up for quality & service/overall presentation. Have a hidden camera, with quality microphone & upload your findings ( this would COViD restriction dependent ).
😘👌
My guy
Justin Khanna bruh I'd straight work a popup with you for free like omfg
Hello chef, What do you think about a omakase sushi pop up?
I understand it takes ten years to qualify as a Japanese trained sushi chef. Highly trained with impeccable manners, professionalism of the highest order.
50-52 seconds Justin moves in, whereas now I'm backing off. " Kindly bake - off I'm not your optician ". Any closer I'd feel like a goldfish being gorped at.
What is the most expensive popup you have seen?