How to Run a Pop-Up Restaurant

Theo Friedman

This program will tell you everything you need to know to open a pop-up restaurant. From sourcing, to branding, to marketing to strategy and logistics, Theo has 5 years of pop-up experience to help you solve all of your problems and answer all your questions.

What You Get

The magic is in the details. Unless stated otherwise above, your videocast will:
* Last up to one hour
* Allow for up to 200 connections into the Cast (a connection is a login from a unique location)
* Include the two-way video experience (including interactive HD streaming video and audio) and dedicated support

Special Requests

Any additional options available for this Cast are shown below. If you don't see the option you'd like, add your special request during checkout.



Theo Friedman started working in restaurants in high school and continued to balance working in Michelin stared kitchens in NYC while going to college in Boston. While working his way through restaurants and Tufts University, where he studied Entrepreneurial Leadership, Theo decided to open his own underground supper club out of his dorm room. With a desire to bring people together and to create a space for culinary exploration and freedom, Theory Kitchen was born.

Theo has seen it all in the world of pop-ups. Creating 20 course tasting menus out of non-restaurant spaces has taught Theo how to be creative, solve unexpected problems and become a master of event operations and logistics.

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How to Run a Pop-Up Restaurant