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Top tips for setting up a successful pop up bar

Temporary bars, or pop-up bars as they are frequently called, are currently trending amongst both bartenders and bar owners. Whether you set up a pop-up bar at an event or on-site at your venue, they can be a great way of creating more sales opportunities and raising awareness of your business. Pop-up bars are also a sure-fire opportunity for you to create different serves and meet new customers. So how do you set-up a pop-up bar? Take a look at our top tips to get you started.

On-site pop-up bar

Creating an additional, temporary bar in your venue can be useful to promote special events or occasions, work as a seasonal bar or even simply extend the selling points on site. It can be a fully functional bar or focus on a limited collection of seasonal or signature serves.

POP-UP SOMEWHERE SPECIAL THIS SUMMER

We have teamed up with Mr Fogg’s Bar in London to find out the best tips for running a summer pop-up bar of your own

BAR TECHNIQUES YOU NEED TO KNOW

Andrew Dickey runs through some techniques that will create depth and flavour

HOW TO USE INSTAGRAM IN YOUR BAR

We take a closer look at Instagram and how to use it to engage with your customers

Join in the conversation and share your photos on Instagram @diageobarac or post on our Facebook page. We’d love to hear from you.

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Setting up a Mobile Bar Business

All you need to know about starting and running your business.

In this article

What is a Mobile Bar business?

The mobile catering industry has exploded in popularity in recent years. With a huge plethora of events and venues to cater for, it’s no surprise that more and more budding entrepreneurs are trying their hand at mobile catering. Combining the popularity of mobile catering with the UK’s love of alcoholic drinks means a mobile bar business could be a great business opportunity.

Your mobile bar business options are endless. You could opt to start a mobile cocktail bar, mixing some of the nation’s favourite cocktails, such as Mojitos, Pina Coladas, Martinis and Margaritas. Alternatively, you could opt for a mobile beer bar, offering up craft beers or kegs to your customers. Some mobile bar businesses specialise in Champagne, Prosecco or wine, whereas others focus on locally brewed or sourced alcohol. You could even choose to run a general mobile bar, serving a variety of different drinks.

A mobile bar business involves taking a bar to different indoor and outdoor venues and events and serving alcohol and other drinks. A mobile bar can be hired with or without bartenders, although you are likely to get more business if you provide bartenders.

There are several different ways you can run your mobile bar business, including:

• A mobile van.
• A bicycle with an attached cart.
• A pop-up stall that can be transported to different events.

Starting a mobile bar business does not require you to have any prior qualifications and experience. Although bartender training could be an advantage, these skills can be learnt quickly. All you need is a flair for business, the commitment to making your business succeed and a solid business plan.

Running a mobile bar business requires time and commitment. It can be a competitive industry that is difficult to break into. However, if you have a solid business plan and the commitment to make your mobile bar business succeed, you could create a lucrative and rewarding business.

Types of Customers

If you have attended any type of event in recent years, you will likely have encountered a mobile bar. The diversity of events and locations that offer mobile bars, means that there is a huge variation in the types of customers you could focus your business plan on.

Although you may not want to limit yourself by focusing on one type of customer, having a target market can help you to choose the types of events and locations you are going to run your mobile bar business from.

Some options include:

• Hiring a pitch at organised events such as festivals, fairs and music events.
• Food markets, food fairs or street festivals.
• Seasonal events, such as Oktoberfest, Christmas markets and summer fairs.
• Pop-up events.
• Private events and functions such as weddings, christenings and parties.
• Organised outdoor events.
• Sporting events, such as football matches or cricket games.
• Conferences and other business events.
• Popular outdoor locations, such as beaches and parks.

Choosing specific types of events to focus on can have a significant impact on the type of customers you are likely to attract. For example, a music event is more likely to attract young people and groups of friends, whereas a conference is likely to attract working professionals.

As well as location, the type of customer you are likely to attract, or your target market, will depend on several other key factors:

What types of drinks will you serve?

The types of drinks you serve will have a huge impact on the types of customers you attract. Consider the drinks you serve before choosing the events you will run your business from. For example, a cocktail bar is more likely to be successful at a wedding, compared to a football game.

What are your price points?

Your pricing will be based on several factors, including the cost of your ingredients, your running and overhead costs, and your location. A cocktail or Champagne bar is likely to have higher prices compared to a beer bar.

What is your brand identity?

How is your brand identifiable? What makes you stand out from other mobile bars? Your brand identity will be based on several factors, including your menu, the visual look of your business, your price point, your business name, and your logo and displays.

Equipment You Will Need

The type of equipment your mobile bar business will require varies, depending on the type of business you plan to run. To help you plan your equipment requirements and prepare for the associated costs, we have developed a list of the most common equipment needed for mobile bar businesses.

If you opt to run your mobile bar business from a vehicle, this is likely to be your biggest expense.

Prices will vary significantly, based on the type of vehicle you choose:

• A van – This is the most expensive option. They usually come with inbuilt facilities, such as a fridge and freezer. You will likely have to install specialist equipment depending on the type of mobile bar you are running. For example, wine racks or beer taps. Vans can range in price from £20,000 to £200,000.
• A trailer – This is a cheaper option and is recommended for those who don’t need to transport their business regularly. A trailer is usually larger than a van, allowing you to store more equipment and stock and hire extra staff. The average price of a trailer ranges from £5,000 to £50,000.
• A bicycle with an attached cart – This is a cheaper option, although the type of drinks you will serve and the amount of stock you store will be much more limited. A bicycle with an attached cart can be purchased for £2,000-£5,000.

If you opt to run your mobile bar business from a stand or stall, you will have different equipment requirements.

You could choose to purchase:

• An integrated stall with a built-in canvas roof – £200–£500.
• A standard stall with an additional gazebo – £400–£1,000.

A fridge and freezer

If your vehicle does not come with an inbuilt fridge and freezer, or if you opt to run your business from a stall, you will likely have to buy this equipment separately. You can opt for specific beverage fridges, for example a wine fridge, a drinks dispenser, a portable fridge/freezer, or you can pay separately to have this equipment installed or inbuilt to your vehicle. Some mobile bar businesses may not require a freezer. Others may choose to purchase an ice freezer or dispenser.

Drinks making facilities and equipment

There is a huge variety of equipment you could purchase for your mobile bar business. This includes a blender, cocktail shakers, muddlers, jugs, corkscrews, bottle openers, chopping boards, knives, a strainer and trays.

Electrical equipment

When purchasing electrical equipment, you must ensure it is installed correctly and would pass a safety examination. Some of the electrical equipment you may need includes power cables, lighting, a generator, a cash register and a card payment machine. For more information on electrical safety at work, consult our knowledge base .

Serving and takeaway equipment

You will need to provide something to serve your drinks inso will need to invest in a variety of different cups and glasses, depending on the drinks you serve, for example Champagne flutes, cocktail glasses and pint glasses. Try to provide reusable glasses or recyclable plastic drink holders. You may also want to provide paper straws, cardboard drink holders and napkins.

Display items, boards and pricing

You may need display equipment for your drinks. Your options include wine racks, shelving and display cabinets. Eye-catching display boards can help you to attract customers. It should also be easy for customers to see your menu and pricing. Ensure your display boards match your business brand.

A gazebo, tables and chairs

Not all mobile bar businesses opt to purchase these, but it can help to attract customers who want to sit down while they drink. A gazebo retails for £400+. The cost of tables and chairs can vary depending on the size and quality.

Stock prices can vary significantly depending on the types of beverages you sell. It is recommended that your stock price is no more than 30% of your selling price. When purchasing bottles, such as spirits and wine, consider how many sales you can make per bottle. For example, 1 bottle of wine = 5 glasses. If you charge £5 per glass, one bottle = £25 worth of sales. This means you should pay no more than £7.50 per bottle, in order to maximise your profits.

Typical Costs

A mobile bar business usually requires a much lower investment than a traditional bar business. However, it is still important to be aware of your start-up and running costs, so you can estimate your initial investment amount and your potential profits. Some typical pricing associated with your mobile bar business could include:

Equipment costs

As examined above, your equipment costs can vary significantly depending on the type of mobile bar business you set up. To help reduce the cost of your equipment, you could consider buying some of the larger equipment second-hand. However, keep in mind that your business may have to undergo gas and electricity testing. You could also start your business by renting your equipment, only purchasing it once you are sure it is likely to be successful. This helps to reduce the risk to your finances.

Pitching fees

Some events are much more expensive to pitch at than others, with prices ranging from £20 to £2,000 per day. However, events that have higher pitching fees may result in higher profits. For example, the pitching fees at a music festival are likely to be much higher, however, you are likely to have more business and turn an overall higher profit. Keep this in mind when calculating your pitching fees.

Licensing costs

There are several types of licences you require, and each has different associated costs. You will be required to first obtain a BIIAB Level 2 Award or CIEH Level 2 Award. The cost of this ranges from £150 to £200. You will also need a Personal Licence at a cost of £37 and a Temporary Events Notice at an average cost of £21 per event.

A mobile bar business will have several insurance requirements, including Employer’s Liability Insurance, Public Liability Cover and Equipment Insurance. If you run your business from a van or trailer, you will also require Vehicle Insurance. Insurance prices can range from £100 to £500 depending on your insurance provider and your coverage level.

Street trading licence

Depending on where you plan to trade, you may require a street trading licence. The cost of a street trading licence can vary, depending on your local council. You can expect to pay approximately £75 to apply for your licence and may then have to pay weekly or monthly fees to trade.

Running costs

Running costs are the costs associated with running your business. You may be expected to pay these costs monthly or yearly. Your running costs could include your overhead costs such as electricity, gas and petrol. You should aim to have low running costs to help maximise your profits.

When considering the pricing of your menu, there are several factors that will influence your price points, including:

• The type of drinks you sell.
• The cost of your ingredients.
• Your overhead costs.
• The location or event you are catering for.
• Your target market.

If you cater at public or organised events, you will likely charge per item ordered, for example £5 per craft beer. However, catering at private events, such as parties and weddings, requires a different pricing strategy. The organiser of the event will pay you a per-day cost or, alternatively, you will be paid to supply a certain amount of beverages, for example 100 bottles of wine or 200 cocktails. In this situation, you must calculate your fees carefully, to take into account the amount of stock you will use, your overhead costs and the wages of you and your employees.

Safely Running a Mobile Bar

There are several safety requirements you should adhere to when running your mobile bar business. Safety procedures help to ensure the safety of you, your employees and your customers.

There are several safety protocols it is recommended your business follows at all times:

Hazard Analysis and Critical Control Point (HACCP)

Having an HACCP plan is a legal requirement for all food and drink businesses in the UK. HACCP helps you to manage safety hazards and identify potential risks and implement measures to ensure these risks are reduced or removed. Keeping records of the actions you take in line with HACCP is recommended.

Risk assessments

Risk assessments are an effective way of managing, reducing and removing risk. A risk assessment can be used as clear evidence of your safety procedures and risk management. An additional risk assessment is now needed for risks relating to Covid-19. Some events will require you to provide your risk assessments before they accept your mobile bar business at their event. For more information on risk assessments, consult our knowledge base .

Drinking policies

Implementing consistent drinking policies that all employees are aware of can help ensure the safety of your staff and customers. Your policies could include regulations on serving drinks to people who are considered to be inebriated and checking photo ID. Ensure your business’s drinking policies are in line with government legislation.

Safe storage of stock

Even though you will mainly be dealing with beverages, it is still imperative that you store your stock safely. Alcohol should be stored in a way that it cannot be accessed by customers. If you serve garnishes, such as fruits, ensure this is stored in airtight containers and is kept at the correct temperature.

Mobile bar businesses can be exposed to violent or disorderly behaviour. Ensuring the safety and security of your staff and equipment is paramount. Keeping staff and customers separate is recommended. Preventing customers from being able to touch staff and equipment is also advisable. Ensure you are aware of the security measures that are in place at any events you attend and how to contact security staff.

Cleaning requirements

You will likely have a variety of equipment that you use in your mobile bar business. All surfaces, equipment and utensils should be kept clean at all times. It is best to implement a cleaning schedule to ensure cleaning is done regularly. Make sure you are using the correct cleaning products for each piece of equipment.

Record keeping

You should keep up-to-date records of your business’s cleaning schedule, any risk assessments and any health and safety policies that are followed.

Legal Requirements

There are a number of legal requirements you must ensure your business adheres to at all times. Failure to follow legal requirements could result in a fine, the closure of your business or even a prison sentence.

Register your business

You need to register your business before you begin trading. Register your business at least 28 days before you begin trading. You may also need to register your business with your local council.

Apply for the relevant licences

You will need to obtain a BIIAB Level 2 Award or CIEH Level 2 Award. This licence teaches you about your responsibilities regarding alcohol sales, specific prohibitions, the strength of alcoholic drinks and protecting children from harm. Without this licence, you cannot apply for your Personal Licence. For more information, visit BIIAB’s website . You also need to obtain a Personal Licence and a Temporary Events Notice and to send a copy of your licences to your local authority. You may also be required to send copies to your local police department and the Environmental Health Officer (EHO).

Obtain a Basic DBS check certificate

Without this certificate, you will not be able to apply for a Personal Licence to sell alcohol. You can request your DBS check on gov.uk.

Obtain insurance

There are several types of insurance you will be legally required to obtain. If you hire any employees, the law states you must obtain Employer’s Liability Insurance. You will also be legally required to purchase Vehicle Insurance if you use a van or trailer for your business. Other types of insurance are not legally required but are recommended to help protect you, your employees and your business.

Register as self-employed with HMRC

Running your mobile bar business as an individual or as a self-employed person requires you to register as a sole trader. You will have to think of a name for your business and keep records of all your income, profits and expenses.

Obtain a Gas Safety Certificate (if applicable)

Any gas equipment used as part of your business must be inspected every year by a gas safe engineer. If your equipment is deemed safe to use and complies with government requirements, you will be issued a Gas Safety Certificate.

Challenge underage drinking

It is against the law to serve alcohol to those under 18 years old in the UK. Because of this, you, and any employees, request to see ID for any individuals you believe are underage. It could be beneficial to adopt the Challenge 25 policy, whereby ID is required for all individuals who look younger than 25. This helps to prevent your business from mistakenly serving alcohol to an underage person. For more information about retail guidance for serving alcohol in the different countries of the UK, consult the Retail of Alcohol Standards Group (RASG).

Positives of Owning a Mobile Bar Business

There are many great benefits to starting a mobile bar business.

High markup on products

Quite often, the ingredients you purchase when running a mobile bar business are significantly cheaper than your selling price. If you make cocktails, brew your own beer, or buy your products in bulk, you will be able to sell your products at a high markup price.

You can choose your products and create a menu, travel around attending different events, work directly with the public, and build relationships with other vendors. Running a mobile bar business can be a fun and rewarding job.

High demand

The UK is famed for its love of alcoholic drinks. With thousands of events running across the country every year, mobile bars are in high demand, meaning you will not be short of work and can choose which events you cater for.

Ability to cater for various events

You could choose to cater for private events, business events or organised events. You can choose to cater for a variety of events, to keep your work interesting, or focus on specific types of events.

Flexibility

You can choose how little or often you work, fitting your business around your lifestyle and control your hours. Some people even choose to only operate seasonally or at specific annually run events.

It’s a vocation

If you love bartending or being your own boss, this could be the perfect business opportunity for you. Working in the catering industry can be a vocation, in that you can enjoy your work and be eager to put in the time and effort your business will require.

Customer and event loyalty

If you frequent the same places often, you are likely to receive repeat business. Private event customers may also recommend your mobile bar business to friends or colleagues in the area. If you cater for events, you may be invited back or recommended to others, increasing your business.

Negatives of Owning a Mobile Bar Business

However, there are some important downsides to owning a mobile bar business that you should first consider.

High stress and risk of violence

You will likely be dealing with drunk people and may be exposed to violence which could be potentially dangerous to you, your employees and your equipment. Some events may not provide adequate security, or the security may be difficult to access. This can make dealing with violence or disorderly behaviour even more stressful.

Can require a lot of cash flow

Although start-up costs will not be as high as traditional bar establishments, you will still need to purchase equipment and stock. You also need to consider pitching fees, which can be as high as £2,000 per day, depending on the type of event you attend.

Competitive

The mobile bar industry can be difficult to break into. Private events often hire mobile bar businesses based on recommendations and reviews. Organised events usually desire diversity in the types of businesses they hire. For example, if you run a craft beer bar but this type of business is already hired for the event, you may be denied a pitch.

Business can be up and down – may be busy in the summer and quiet in the winter

Catering businesses tend to be much more popular in the summer. Your business could be up and down based on several factors that are out of your control such as the weather, the season and your competition. This can make it much more difficult to predict the success of your business and your potential profits.

Time-consuming

Even though you may have limited sales time, a lot of time will be required for sourcing and ordering stock, bookkeeping and perfecting your beverages.

Limit to the amount of stock you can store

A catering van has an extremely limited amount of space available. This means you may be limited in the number of employees you can hire and the amount of equipment and stock you can store in your van. This could mean you run out of stock and have to cease operations part way through an event.

It can be time-consuming and expensive to obtain the correct licences. Regulations regarding selling alcohol are strict in the UK. If you are found to breach any regulations, you will likely have your licence revoked.

Planning Your Mobile Bar Business

The first step when starting a mobile bar business is to create a solid business plan.

However, before creating your business plan, it is important you finalise your business idea by resolving the following considerations:

• What drinks are you going to serve?
• What will your price points be?
• What types of locations and events are you going to cater for?
• Who is your target market?
• What will your brand identity be?
• Will you run your business from a vehicle, a stall or a gazebo?
• Do you have any competition selling similar products to your business that is likely to target the same events as you?
• How often are you going to operate your business?

Once you have finalised these details, you can begin to create your business plan. A business plan will help you to:

• Develop the procedures and actions you need to set up and run your mobile bar business.
• Plan your business milestones.
• Assess the feasibility of your business.
• Better understand your menu and your customers.
• Determine your financial requirements.
• Calculate your start-up costs and running costs.
• Estimate potential profits.
• Reduce risk.
• Encourage the success of your business.

As part of your business plan, you will need to plan your equipment requirements. This can help you to calculate your start-up costs and determine whether you can fund this yourself or if you need to apply for finance or external investment.

Once you have finalised your business plan, ensure you prepare all your paperwork and follow all legal requirements. It is recommended that you prepare your paperwork ahead of time to avoid any delays when setting up your business. Consult our list of legal requirements above.

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Home » What You Need To Open a Successful Pop-Up Bar

What You Need To Open a Successful Pop-Up Bar

Are you considering opening up a new pop-up bar? If so, we’ll walk you through the big things you need to open a successful pop-up bar, from a big idea to a viable location.

The first thing any business needs, whether a pop-up bar or pet food store, is an idea. Why do you want to open a pop-up bar, and what will make your business different from the others?

Pop-up bars have grown steadily in popularity since they first emerged on the scene years back, so there’s more competition than there used to be for patrons’ attention. What’s the big idea behind opening your pop-up bar that will make it successful? Once you’ve figured out the main idea, the rest is in the details.

A Location & Space

Of course, you need a location and space for your pop-up bar before you can open it! The convenience of small pop-up bars is that there are a few more options for spaces—renting out a location, constructing a new one, or even using a shipping container.

The pop-up container bar has grown popular because of its utility and convenience—it makes it much easier to find a location. It is an affordable alternative to renting or construction. A container bar only requires a few essential modifications , and these changes are often much less expensive than renting out a space or building something completely new. Plus, if you don’t like the location of your pop-up container bar, you can always pick it up and move it somewhere else!

While new containers may seem nicer, used shipping containers are often just as capable as new containers at a fraction of the price.

You’ve got your idea, location, and space for your pop-up bar, so now all that’s left is figuring out how you’ll make it work. First, what are the core elements of your pop-up bar—the target market, the marketing plan, and how the menu caters to that target market?

What will your pop-up bar’s initial costs and expenses be, and what profits do you need to be financially viable after a year? Those are just a few questions, but once you’ve figured out the core elements of your pop-up bar plan, you can confidently open up and hit the ground running.

Pop-up bars are becoming more commonplace in many places, but like any restaurant or bar, they’re far from a guaranteed success. Keep these core elements in mind while planning; there’s a good chance your new pop-up bar can thrive.

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Mobile Bar Business Plan

Business flexibility, low startup & infrastructure costs, and minimal staff requirements make starting a mobile bar a lucrative yet rewarding business option.

Anyone can start a new business, but you need thorough business planning when it comes to raising funding, applying for loans, and scaling it like a pro!

Need help writing a business plan for your mobile bar business? You’re at the right place. Our mobile bar business plan template will help you get started.

Free Business Plan Template

Download our free business plan template now and pave the way to success. Let’s turn your vision into an actionable strategy!

• Fill in the blanks – Outline
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How to Write a mobile bar Business Plan?

Writing a mobile bar business plan is a crucial step toward the success of your business. Here are the key steps to consider when writing a business plan:

1. Executive Summary

An executive summary is the first section planned to offer an overview of the entire business plan. However, it is written after the entire business plan is ready and summarizes each section of your plan.

Here are a few key components to include in your executive summary:

Introduce your business:

• This section may include the name of your mobile bar, its location, when it was founded, and if there is any specific information you would like to add.

Market opportunity:

Product and services:.

• For instance, your products and services may include alcoholic and non-alcoholic beverages, bartending services, event planning and coordination, and similar other services.

Marketing & sales strategies:

Financial highlights:, call to action:.

Ensure your executive summary is clear, concise, easy to understand, and jargon-free.

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2. Business Overview

The business overview section of your business plan offers detailed information about your business. The details you add will depend on how important they are to your business. Yet, business name, location, business history, and future goals are some of the foundational elements you must consider adding to this section:

Business description:

• Trailer bars
• Horsebox bars
• Pop-up bars
• Trolley bars
• Describe the legal structure of your mobile bar, whether it is a sole proprietorship, LLC, partnership, or others.
• Explain where your business is located and why you selected the place.

Mission statement:

Business history:.

• Additionally, If you have received any awards or recognition for excellent work, describe them.

Future goal:

This section should provide a thorough understanding of your business, its history, and its future plans. Keep this section engaging, precise, and to the point.

3. Market Analysis

The market analysis section of your business plan should offer a thorough understanding of the industry with the target market, competitors, and growth opportunities. You should include the following components in this section.

Target market:

• For instance, folks planning to host weddings, corporate or private events can be an ideal target audience for a mobile bar.

Market size and growth potential:

Competitive analysis:, market trends:.

• For instance, after the COVID-19 outbreak, customers increasingly prefer contactless bartending services, so explain how you plan to implement contactless services.

Regulatory environment:

Here are a few tips for writing the market analysis section of your mobile bartending business plan:

• Conduct market research, industry reports, and surveys to gather data.
• Provide specific and detailed information whenever possible.
• Illustrate your points with charts and graphs.
• Write your business plan keeping your target audience in mind.

4. Products And Services

The product and services section should describe the specific services and products that will be offered to customers. To write this section should include the following:

Describe your services:

Mention the mobile bar services your business will offer. This list may include services like,

• Beverage service
• Bartending service
• Equipment rental
• Event planning and coordination

Beverage option:

Bartending services:, additional services:.

In short, this section of your mobile bar plan must be informative, precise, and client-focused. By providing a clear and compelling description of your offerings, you can help potential investors and readers understand the value of your business.

5. Sales And Marketing Strategies

Writing the sales and marketing strategies section means a list of strategies you will use to attract and retain your clients. Here are some key elements to include in your sales & marketing plan:

Unique selling proposition (USP):

• For example, you may mention customizations, professional bartending services, and various beverage options as some of your USPs.

Pricing strategy:

Marketing strategies:, sales strategies:, customer retention:.

Overall, this section of your mobile bartending business plan should focus on customer acquisition and retention.

Have a specific, realistic, and data-driven approach while planning sales and marketing strategies for your mobile bar, and be prepared to adapt or make strategic changes in your strategies based on feedback and results.

6. Operations Plan

The operations plan section of your business plan should outline the processes and procedures involved in your business operations, such as staffing requirements and operational processes. Here are a few components to add to your operations plan:

Staffing & training:

Operational process:, equipment & machinery:.

• Explain how these technologies help you maintain quality standards and improve the efficiency of your business operations.

Adding these components to your operations plan will help you lay out your business operations, which will eventually help you manage your business effectively.

7. Management Team

The management team section provides an overview of your mobile bar’s management team. This section should provide a detailed description of each manager’s experience and qualifications, as well as their responsibilities and roles.

Founder/CEO:

Key managers:.

• It should include key executives, senior management, and other department managers (e.g., operations manager, beverage manager.) involved in the business operations, including their education, professional background, and any relevant experience in the industry.

Organizational structure:

Compensation plan:, advisors/consultants:.

• So, if you have any advisors or consultants, include them with their names and brief information consisting of roles and years of experience.

This section should describe the key personnel for your mobile bartending services, highlighting how you have the perfect team to succeed.

8. Financial Plan

Your financial plan section should provide a summary of your business’s financial projections for the first few years. Here are some key elements to include in your financial plan:

Profit & loss statement:

Cash flow statement:, balance sheet:, break-even point:.

• This exercise will help you understand how much revenue you need to generate to sustain or be profitable.

Financing needs:

Be realistic with your financial projections, and make sure you offer relevant information and evidence to support your estimates.

9. Appendix

The appendix section of your plan should include any additional information supporting your business plan’s main content, such as market research, legal documentation, financial statements, and other relevant information.

• Add a table of contents for the appendix section to help readers easily find specific information or sections.
• In addition to your financial statements, provide additional financial documents like tax returns, a list of assets within the business, credit history, and more. These statements must be the latest and offer financial projections for at least the first three or five years of business operations.
• Provide data derived from market research, including stats about the mobile bar industry, user demographics, and industry trends.
• Include any legal documents such as permits, licenses, and contracts.
• Include any additional documentation related to your business plan, such as product brochures, marketing materials, operational procedures, etc.

Use clear headings and labels for each section of the appendix so that readers can easily find the necessary information.

Remember, the appendix section of your mobile bartending business plan should only include relevant and important information supporting your plan’s main content.

The Quickest Way to turn a Business Idea into a Business Plan

Fill-in-the-blanks and automatic financials make it easy.

This sample mobile bar business plan will provide an idea for writing a successful mobile bar plan, including all the essential components of your business.

After this, if you still need clarification about writing an investment-ready business plan to impress your audience, download our mobile bar business plan pdf.

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Frequently asked questions, why do you need a mobile bar business plan.

A business plan is an essential tool for anyone looking to start or run a successful mobile bar business. It helps to get clarity in your business, secures funding, and identifies potential challenges while starting and growing your business.

Overall, a well-written plan can help you make informed decisions, which can contribute to the long-term success of your mobile bar.

How to get funding for your mobile bar business?

There are several ways to get funding for your mobile bar business, but self-funding is one of the most efficient and speedy funding options. Other options for funding are:

Small Business Administration (SBA) loan

Crowdfunding, angel investors.

Apart from all these options, there are small business grants available, check for the same in your location and you can apply for it.

Where to find business plan writers for your mobile bar business?

There are many business plan writers available, but no one knows your business and ideas better than you, so we recommend you write your mobile bar business plan and outline your vision as you have in your mind.

What is the easiest way to write your mobile bar business plan?

A lot of research is necessary for writing a business plan, but you can write your plan most efficiently with the help of any mobile bar business plan example and edit it as per your need. You can also quickly finish your plan in just a few hours or less with the help of our business plan software.

About the Author

Upmetrics Team

Upmetrics is the #1 business planning software that helps entrepreneurs and business owners create investment-ready business plans using AI. We regularly share business planning insights on our blog. Check out the Upmetrics blog for such interesting reads. Read more

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Pop Up Restaurant Business Plan [Sample Template]

By: Author Tony Martins Ajaero

Home » Business ideas » Retail Industry » Pop Up Shop

Do you want to start a pop up restaurant and need to write a plan? If YES, here is a sample pop up restaurant business plan template & feasibility report.

Despite the fact that there are competitions in the restaurant industry in the United States, but if you are determined to start a business in the industry, you can still win a fair share of the available market within your area of specialization or the locations you intend launching the business.

That is why it is expedient to choose a niche that is well accepted and one of such niches is to start a pop up restaurant. A pop up restaurant can be defined as a short-term restaurant that allows chefs to try out new concepts, test new audiences, experiment with edgier cuisine, fundraise money, or draw new investors without the expense of opening a traditional restaurant .

A Sample Pop Up Restaurant Business Plan Template

1. industry overview.

Pop up restaurants fall under the Chain Restaurant industry and the industry comprises chain and franchised restaurants that provide food services to patrons who order and are served while seated (i.e. waiter or waitress service), and pay after eating.

These establishments may provide this type of food service to patrons in combination with selling alcoholic and other beverages. Please note that a pop up restaurant is a temporary restaurant and most often than not, these restaurants usually find it convenient to operate from a private home, former factory, or similar space, and during festivals.

Pop-up restaurants have been popular since the 2000s in Britain and Australia, but they are not a new phenomenon. Pop-up restaurants have existed in the united states and Cuba. Diners typically make use of social media, such as the blogosphere and Twitter, to follow the movement of these restaurants and make online reservations.

A close observation of the Chain Restaurants industry shows that the industry experienced steady growth over the last half decade. During the stated period, as per capita income increased and unemployment declined, consumer confidence improved, giving rise to greater spending on sit-down meals.

Even though the average industry profit margin remains slim, profit margins at most chains have increased over the last five years, as revenue has grown and costs have been kept under control. The Chain Restaurants industry run of steady growth is projected to moderate in the coming years.

It is also projected that consumers will increase their spending at restaurants as the economy continues to improve and unemployment rate drops.

Statistics has it that in the United States of America alone, there are about 789 registered and licensed chains of restaurants (pop up restaurants inclusive) scattered all across the United States responsible for employing about 1,861,015 people and the industry rakes in a whopping sum of $108 billion annually. The industry is projected to enjoy 4.3 percent annual growth within 2011 and 2016.

The industry is made up of a vast array of chain and franchised restaurant operators and food concepts, as well as the extensive number of sites they operate. A number of chains and franchised operators have establishments that are spread nationally and even internationally.

The report further stated that in the past five years, the industry’s concentration level has fallen slightly because a number of conglomerates have offloaded underperforming chains to private equity firms. Most recently in 2014 Darden Restaurants offloaded its 600-plus Red Lobster restaurants to Golden Gate Capital for $2.1 billion.

In summary, it is safe to state that the pop restaurant business is a profitable industry and it is open for any aspiring entrepreneur to come in and establish his or her business in any city in the United States of America.

2. Executive Summary

Martins Jones™ Pop Up Restaurant, LLC is a world-class restaurant business with a niche in pop up restaurant style services that will be located in San Francisco County – California. We are deliberate about our business location because San Francisco County can boast of per capita personal income of over $100,000, and is among 2 of the top 12 highest-income counties in the United States.

We have been able to secure a short – term lease agreement for a make – shift restaurant facility in the heart of the city. Martins Jones™ Pop Up Restaurant, LLC will be involved in operating a short-term restaurant that allows chefs to try out new concepts, test new audiences, experiment with edgier cuisine, fundraise money, and draw new investors without the expense of opening a traditional restaurant.

We are aware that that there are other standard restaurants all around San Francisco County – California which is why we spent time and resources to conduct our feasibility studies and market survey so as to offer much more than our competitors will be offering.

We have a wide array of food and wine cum drink options for our customers, and our outlet is well secured with the various payment options.

Martins Jones™ Pop Up Restaurant, LLC will at all times demonstrate her commitment to sustainability, both individually and as a firm, by actively participating in our communities and integrating sustainable business practices wherever possible.

We will ensure that we hold ourselves accountable to the highest standards by meeting our client’s needs precisely and completely. We are going to be a customer-centric pop up restaurant business with a service culture that will be deeply rooted in the fabric of our organizational structure and indeed at all levels of the organization.

With that, we know that we will be enables to consistently achieve our set business goals, increase our profitability and reinforce our positive long-term relationships with our clientele, partners (vendors), and all our employees as well.

Martins Jones™ Pop Up Restaurant, LLC is owned by Martins Jones and his immediate family members. Martins Jones is an American young chef, he has a B.Sc. in Food Science and a Diploma in Business Administration, with about 2 years’ experience in the restaurant industry, working for some of the leading brands in the United States.

Although the business is launching out with just one outlet in San Francisco County – California, but there is a plan to open other outlets in the Greater Los Angeles Area, Marin County and in other key cities in the United States of America.

3. Our Products and Services

Martins Jones™ Pop Up Restaurant, LLC is in the restaurant industry to make profits and we will ensure we establish a standard restaurant and make available well – prepared local and intercontinental dishes and drinks to our clients.

We are prepared to make profits from the industry and we will do all that is permitted by the law in the United States to achieve our business goals, aim and ambition. Our product and service offerings are listed below;

• American food sales
• Intercontinental food sales
• Assorted wines
• Beverage sales

4. Our Mission and Vision Statement

• Our vision is to establish Martins Jones™ Pop Up Restaurant, LLC as the premier pop up restaurant concept while maintaining an unwavering dedication to our people, values and principles.
• Our mission is to start a pop up restaurant business that will raise the required capital to establish a standard restaurant in the United States of America.

Our Business Structure

The success of any business is to a larger extent dependent on the business structure of the organization and the people who occupy the available roles. Martins Jones™ Pop Up Restaurant, LLC will work with a business structure that will give room to employees to explore their creativity and grow through the corporate ladder of the organization when we transit from pop up to full-time restaurant.

We will ensure that we put the right structures in place that will support the kind of growth that we have in mind while setting up the business. We will ensure that we hire people that are qualified, honest, customer centric and are ready to work to help us build a prosperous business that will benefit all our stake holders (the owners, workforce, and customers).

As a matter of fact, profit-sharing arrangement will be made available to all our senior management staff and it will be based on their performance for a period of ten years or more. In view of that, we have decided to hire qualified and competent hands to occupy the following positions;

• Chief Chef (Owner)
• Restaurant Manager
• Human Resources and Admin Manager

Sales and Marketing Manager

• Accountants/Cashiers

Waiters/Waitresses

5. Job Roles and Responsibilities

Chief Chef – CEO (Owner):

• Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results.
• Creating, communicating, and implementing the organization’s vision, mission, and overall direction – i.e. leading the development and implementation of the overall organization’s strategy.
• Responsible for fixing prices and signing business deals
• Responsible for providing direction for the business
• Responsible for signing checks and documents on behalf of the company
• Evaluates the success of the organization
• Reports to the board

Admin and HR Manager

• Responsible for overseeing the smooth running of HR and administrative tasks for the organization
• Maintains office supplies by checking stocks; placing and expediting orders; evaluating new products.
• Ensures operation of equipment by completing preventive maintenance requirements; calling for repairs.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Defining job positions for recruitment and managing interviewing process
• Carrying out induction for new team members
• Responsible for training, evaluation and assessment of employees
• Responsible for arranging travel, meetings and appointments
• Oversee the smooth running of the daily office activities.

Restaurant Manager:

• Responsible for managing the daily activities in the pop up restaurant (kitchen inclusive)
• Ensure that the restaurant facility is in tip top shape and conducive enough to welcome customers
• Interfaces with third – party providers (vendors)
• Interface with investors and donors
• Organize fund raising events
• Attends to Customers complains and enquiries
• Prepares budget and reports for the organization
• Any other duty as assigned by the CEO
• Responsible for preparing different meals as requested by our clients
• Make lists and budget for cooking supplies
• Oversee the entire cooking process
• Responsible for training new cooks
• Makes sure that quality is maintained at all times
• Responsible for purchasing food ingredients for the organization
• Ensures that the kitchen is kept clean at all times
• Ensures that all kitchen wares are kept at their proper position after use.
• Any other duty as assigned by the Chief Chef.
• Manage external research and coordinate all the internal sources of information to retain the organizations best customers and attract new ones
• Model demographic information and analyze the volumes of transactional data generated by customer purchases
• Identify, prioritize, and reach out to new partners, and business opportunities et al
• Identifies development opportunities; follows up on development leads and contacts
• Responsible for supervising implementation, advocate for the customer’s needs, and communicate with clients
• Document all customer contact and information
• Represent the company in strategic meetings
• Help increase sales and growth for the business

Accountant/Cashier:

• Responsible for preparing financial reports, budgets, and financial statements for the organization
• Provides managements with financial analyses, development budgets, and accounting reports
• Responsible for financial forecasting and risks analysis.
• Performs cash management, general ledger accounting, and financial reporting
• Responsible for developing and managing financial systems and policies
• Responsible for administering payrolls
• Ensuring compliance with taxation legislation
• Handles all financial transactions for the organization
• Serves as internal auditor for the organization
• Interact with customers, take orders for drinks, food and snacks.
• Plan and present bar menu.
• Check identification of the guest to make sure they meet age requirements for purchase of alcohol and tobacco products.
• Mix drinks, cocktails and other bar beverages as ordered and in compliance with hotel standard drink recipes.
• Assist in the movement of cooking utensils, plates, spoons and other relevant wares
• Promptly attends to customers in a friendly and professional manner
• Ensures that customers order is properly taken and delivered
• Ensures that un-occupied tables are always set and ready for customers
• Pulls out chairs for customers as they arrive
• Handle any other duty as assigned by the Chief Chef/Restaurant manager
• Responsible for cleaning the restaurant facility at all times
• Ensure that toiletries and supplies don’t run out of stock
• Handle any other duty as assigned by the restaurant manager.

6. SWOT Analysis

Pop up restaurants can easily generate business sales with little stress as long as they have delicacies and are well positioned and equipped to carry out their functions.

We are quite aware that there are several pop up restaurants all over San Francisco County – California and even in the same location where we intend locating ours, which is why we are following the due process of establishing a business.

We know that if a proper SWOT analysis is conducted for our business, we will be able to position our business to maximize our strength, leverage on the opportunities that will be available to us, mitigate our risks and be equipped to confront our threats.

Martins Jones™ Pop Up Restaurant, LLC employed the services of an expert HR and Business Analyst with bias in the restaurant and fast food business to help us conduct a thorough SWOT analysis and to help us create a Business model that will help us achieve our business goals and objectives.

This is the summary of the SWOT analysis that was conducted for Martins Jones™ Pop Up Restaurant, LLC;

Martins Jones™ Pop Up Restaurant, LLC is centrally located between a densely populated residential estate and a business district in the heart of San Francisco County – California; our location is in fact one of our major strength. We are also one of the very few pop up restaurants in the whole of San Francisco County – California that will prepare a wide range of both intercontinental and local dishes.

Another strength that counts for us is the power of our team; our workforce and management. We have a team that are considered experts in the restaurant line of business, a team of hardworking and dedicated individuals.

Martins Jones™ Pop Up Restaurant, LLC is a new business which is own by an individual (family), and we may not have the financial muscle to sustain the kind of publicity we want to give our business, to attract some of the biggest donors in town, and also to attract some of the well – experienced chefs in the industry.

• Opportunities:

Some of the highest income counties in California are Marin County and San Francisco County, which both can boast of per capita personal incomes of over $100,000, and are 2 of the top 12 highest-income counties in the United States.

As a matter of fact, some coastal cities include some of the wealthiest per-capita areas in the U.S., notably in the San Francisco Bay Area and the Greater Los Angeles Area.

The truth is that there are no standard pop up restaurants within the area where ours is going to be located; the closest to our proposed location is about 6 miles away. In a nutshell, we do not have any direct competition within our target market area.

Some of the threats that are likely going to confront Martins Jones™ Pop Up Restaurant, LLC are unfavorable government policies, demographic/social factors, downturn in the economy which is likely going to affect consumer spending and of course emergence of new competitors within our location.

7. MARKET ANALYSIS

• Market Trends

Interestingly, pop-up restaurants, like food trucks, are an effective way for young professionals to gain exposure of their skills in the field of hospitality.

One common trend in the industry is that, the more the varieties of meals you can cook (that is local and intercontinental meals) the easier it is for you to welcome a barrage of customers from different cultures and class. For this singular reason, most aspiring entrepreneur ensure that they learn how to make a wide variety of both intercontinental and local meals before launching their business.

So also, in keeping consumers’ appetites satisfied, pop up restaurants have created new menu options that capitalize on the increasing awareness of the health risks associated with a high – fat diets. These trends are expected to continue and contribute to revenue growth going forward.

8. Our Target Market

One thing about pop up restaurants is that you can hardly find someone who don’t patronize them. In view of that, we have positioned our pop up restaurants to service the residents of San Francisco County – California and every other location where our chains of pop up restaurants will be located.

We have conducted our market research and we have ideas of what our target market would be expecting from us. We are in business to sell our food to the following groups of people;

• Busy corporate executives
• Busy businessmen and business women
• Sports Men and Women
• College Students

Our competitive advantage

Our competitive advantages are our access to multi – skilled and flexible chefs and workforce, our ability to quickly adopt new technology and proximity to key markets. Martins Jones™ Pop Up Restaurant, LLC is launching a standard pop up restaurant that will indeed become the preferred choice of residents of San Francisco County – California.

Our pop up restaurant is located in a corner piece property on a busy road directly opposite one of the largest residential estates in San Francisco County. We have enough parking space that can accommodate well over 15 cars per time.

One thing is certain, we will ensure that we have wide varieties of both intercontinental and local dishes available in our restaurant at all times.

One of our business goals is to make Martins Jones™ Pop Up Restaurant, LLC a one stop pop up restaurant. Our excellent customer service culture, various payment options and highly secured facility will serve as a competitive advantage for us.

Lastly, our employees will be well taken care of, and their welfare package will be among the best within our category (startups pop up restaurant) in the industry, meaning that they will be more than willing to build the business with us and help deliver our set goals and objectives.

We will also give good working conditions and commissions to freelance sales agents that we will recruit from time to time.

9. SALES AND MARKETING STRATEGY

• Sources of Income

Martins Jones™ Pop Up Restaurant, LLC is in business to prepare and serve a wide variety of both intercontinental and local dishes and wines/drinks to the residents of San Francisco County – California. We are in the restaurant industry to maximize profits and we are going to ensure that we achieve or business goals and objectives.

Our source of income will be the preparing and sale of;

10. Sales Forecast

One thing is certain when it comes to pop up restaurants, if your restaurant is centrally positioned and you have tasty delicacies, you will always attract customers cum sales.

We are well positioned to take on the available market in San Francisco County – California and we are quite optimistic that we will meet our set target of generating enough income/profits from the first six months of operation and grow the business and our clientele base.

We have been able to examine the pop up restaurant business, we have analyzed our chances in the industry and we have been able to come up with the following sales forecast. Below are the sales projections for Martins Jones™ Pop Up Restaurant, LLC, it is based on the location of our business and other factors as it relates to pop up restaurant startups in the United States;

• First Fiscal Year (FY1): $350,000
• Second Fiscal Year (FY2): $450,000
• Third Fiscal Year (FY3): $600,000

N.B: This projection was done based on what is obtainable in the industry and with the assumption that there won’t be any major economic meltdown and there won’t be any major competitor serving same delicacies as we do within same location.

Please note that the above projection might be lower and at the same time it might be higher depending on how our donors and investors respond during our fund raising events.

• Marketing Strategy and Sales Strategy

The marketing strategy for Martins Jones™ Pop Up Restaurant, LLC is going to be driven basically by tasty and sumptuous meals, excellent customers service and quality service delivery. We want to drive sales via our delicacies and via referral from our satisfied customers. We are quite aware of how satisfied customers drive business growth especially businesses like pop up restaurants.

Martins Jones™ Pop Up Restaurant, LLC is strategically located and we are going to maximize the opportunities that are available to us which is why we spent more to locate the business in a location that will be visible and accessible to our target market.

Our sales and marketing team will be recruited based on their vast experience in the industry and they will be trained on a regular basis so as to be well equipped to meet their targets and the overall goal of Martins Jones™ Pop Up Restaurant, LLC.

Martins Jones™ Pop Up Restaurant, LLC is set to make use of the following marketing and sales strategies to attract clients;

• Open our pop up restaurant in a grand style with a party for all.
• Introduce our pop up restaurant business by sending introductory letters alongside our brochure to residents, corporate organizations, schools, event planners, households and key stake holders in San Francisco County – California
• Ensure that we make wide varieties of both intercontinental and local delicacies in our restaurant at all times.
• Make use of attractive hand bills to create awareness and also to give direction to our restaurant
• Position our signage/flexi banners at strategic places around San Francisco County – California

11. Publicity and Advertising Strategy

Martins Jones™ Pop Up Restaurant, LLC is set to create a standard for the pop up restaurant business in San Francisco County – California and throughout the United States which is why we will adopt and apply best practices to promote our business.

Here are the platforms we intend leveraging on to promote and advertise Martins Jones™ Pop Up Restaurant, LLC;

• Encourage our loyal customers to help us use Word of Mouth advertisement (referrals)
• Advertise our business in relevant food and lifestyle magazines, local newspaper, local TV and radio stations
• Promote our business online via our official website
• List our business on local directories (yellow pages)
• Sponsor relevant community programs
• Leverage on the internet and social media platforms like; Instagram, Facebook, twitter, et al to promote our brand
• Install our Billboards in strategic locations in and around San Francisco County – California
• Direct coupon mailing approach
• Distribute our fliers and handbills in target areas
• Ensure that all our staff members wear our customized clothes, and all our official cars and trucks are customized and well branded.

12. Our Pricing Strategy

At Martins Jones™ Pop Up Restaurant, LLC, our pricing system is going to be based on what is obtainable in the pop up restaurants industry, we don’t intend to charge more (except for premium and customized services) and we don’t intend to charge less than our competitors are offering in San Francisco County – California.

Be that as it may, we have put plans in place to offer discount services once in a while and also to reward our loyal customers especially when they refer clients to us.

• Payment Options

The payment policy adopted by Martins Jones™ Pop Up Restaurant, LLC is all inclusive because we are quite aware that different customers prefer different payment options as it suits them but at the same time, we will ensure that we abide by the financial rules and regulation of the United States of America.

Here are the payment options that Martins Jones™ Pop Up Restaurant, LLC will make available to her clients;

• Payment via bank transfer
• Payment with cash
• Payment via credit cards
• Payment via online bank transfer
• Payment via check
• Payment via mobile money transfer
• Payment via bank draft

In view of the above, we have chosen banking platforms that will enable our client make payment for our food and drinks without any stress on their part. Our bank account numbers will be made available on our website and promotional materials

13. Startup Expenditure (Budget)

After following due process, we were able to come up with estimates that we would need to establish our pop up restaurant and these are the key areas where we will spend our startup capital on;

• The total fee for registering the business in the United States of America – $750.
• Legal expenses for obtaining licenses and permits as well as the accounting services (software, P.O.S machines and other software) – $1,300.
• Marketing promotion expenses for the grand opening of Martins Jones™ Pop Up Restaurant, LLC in the amount of $3,500 and as well as flyer printing (2,000 flyers at $0.04 per copy) for the total amount of – $3,580.
• The cost for hiring Business Consultant (Writing of Business Plans inclusive) – $2,500.
• The cost for insurance (general liability, workers’ compensation and property casualty) coverage at a total premium – $2,400.
• The cost for payment of rent for 12 months at $1.76 per square feet in the total amount of $45,600.
• The cost for construction of a standard pop up restaurant and kitchen – $50,000.
• Other start-up expenses including stationery ($500) and phone and utility deposits ($2,500).
• Operational cost for the first 3 months (salaries of employees, payments of bills et al) – $40,000
• The cost for start-up inventory (cooking ingredients and drinks et al) – $25,000
• Storage hardware (bins, rack, shelves, food case) – $3,720
• The cost for counter area equipment (counter top, sink, ice machine, etc.) – $9,500
• The cost for store equipment (cash register, security, ventilation, signage) – $3,750
• The cost for the purchase of furniture and gadgets (Computers, Printers, Telephone, TVs, Sound System, tables and chairs et al) – $4,000.
• The cost of launching a website – $600
• Miscellaneous – $5,000

We would need an estimate of two hundred and fifty thousand dollars ($250,000) to successfully set up our pop up restaurant in the United States of America. Please note that this amount includes the salaries of all staff for the first month of operation.

Generating Funds/Startup Capital for Martins Jones™ Pop Up Restaurant, LLC

Martins Jones™ Pop Up Restaurant, LLC is a private business that is owned and financed by Martins Jones and his immediate family members. They do not intend to welcome any external business partners which is why he has decided to restrict the sourcing of the startup capital to 3 major sources.

• Generate part of the startup capital from personal savings
• Source for soft loans from family members and friends
• Apply for loan from my Bank

N.B: We have been able to generate about $50,000 (Personal savings $40,000 and soft loan from family members $10,000) and we are at the final stages of obtaining a loan facility of $200,000 from our bank. All the papers and document have been signed and submitted, the loan has been approved and any moment from now our account will be credited with the amount.

14. Sustainability and Expansion Strategy

Part of the plans we have in place to sustain Martins Jones™ Pop Up Restaurant, LLC is to ensure that we continue to make available a wide range of American and intercontinental meals and drinks, deliver quality services, improvise on how to do things faster and cheaper.

We are not going to relent in providing conducive environment for our workers and also the required trainings that will help them deliver excellent services at all times.

Another factor that kills new businesses is financial leakages. In order to plug financial leakages, the management of Martins Jones™ Pop Up Restaurant, LLC will adopt the use of payment machine and accounting software to run the business.

We are quite aware that our customers are a key component to the growth and survival of our business hence we are going to continuously engage them to give us ideas on how to serve them better and the meals and drinks they want to see in our menu.

We will not waste time in adopting new technology, best practices and diversifying our services. Martins Jones™ Pop Up Restaurant, LLC will make sure that the right foundation, structures and processes are put in place to ensure that our staff welfare are well taken of.

Our company’s corporate culture is designed to drive our business to greater heights and training and retraining of our workforce is at the top burner. We know that if that is put in place, we will be able to successfully hire and retain the best hands we can get in the industry; they will be more committed to help us build the business of our dreams.

Check List/Milestone

• Business Name Availability Check : Completed
• Business Registration: Completed
• Opening of Corporate Bank Accounts: Completed
• Securing Point of Sales (POS) Machines: Completed
• Opening Mobile Money Accounts: Completed
• Opening Online Payment Platforms: Completed
• Application and Obtaining Tax Payer’s ID: In Progress
• Application for business license and permit: Completed
• Purchase of Insurance for the Business: Completed
• Renting of facility and remodeling the facility to fit into a standard pop up restaurant: In Progress
• Conducting Feasibility Studies: Completed
• Generating capital from family members: Completed
• Applications for Loan from the bank: In Progress
• Writing of Business Plan: Completed
• Drafting of Employee’s Handbook: Completed
• Drafting of Contract Documents and other relevant Legal Documents: In Progress
• Design of The Company’s Logo: Completed
• Printing of Promotional Materials: In Progress
• Recruitment of employees: In Progress
• Purchase of the needed cooking utensils and kitchen wares, serving wares, furniture, racks, shelves, computers, electronic appliances, office appliances and CCTV: In progress
• Creating Official Website for the Company: In Progress
• Creating Awareness for the business both online and around the community: In Progress
• Health and Safety and Fire Safety Arrangement (License): Secured
• Compilation of our list of meals and drinks that will be available in our restaurant: Completed
• Establishing business relationship with vendors – suppliers of cooking ingredients, coffees, wines, alcoholic drinks and soft drinks: In Progress
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Bartenders Business

Educating bartenders worldwide..

By Beverage Trade Network

What Bartenders Need To Know About the Pop-Up Bar Concept

07/01/2020 This trend is quickly gaining popularity because of one simple fact, the bar goes where the customers are, here is all you need to know about Pop-up Bars.

In recent years, the concept of the pop-up bar has exploded in popularity. Many restaurants and on-premise establishments now have multiple bar areas, and at many outdoor events (such as summer festivals), it’s almost a guarantee that you will see a pop-up bar. Even some retail venues have started to add pop-up bars as a way to building excitement and buzz around new product launches or major announcements.

The important point to keep in mind that there are two primary types of pop-up bars: the on-site pop-up and the mobile pop-up. Accordingly, there are different business reasons for establishing each of these, as well as different considerations to keep in mind when deciding when and where to set one up. Below, you can find a summary of the primary differences between on-site pop-ups and mobile pop-ups – as well as a list of tips to make each experience as enjoyable (and profitable) as possible.

The on-site pop-up bar

The on-site pop-up bar at your current on-premise establishment is more than just a novelty or a “nice-to-have.” It can actually help to deliver real business value. For example, it can be used to promote special events and occasions. Or, it can be used to extend key selling points on-site (such as specialty cocktails made with a specific spirit or liqueur). As such, the on-site pop-up bar can be fully functional, or it can be very limited in nature, with just a few seasonal or signature serves.

The primary selling point of an on-site pop-up bar is that it helps you to stand out from the crowd. By adding a second bar to your establishment, you can reduce the pressure on your main bar, speed up the pace of service, and improve the overall level of service. And all of these are key factors in providing superior customer service. If crowded competitors are forcing patrons to wait a long time for their drink orders to be filled, you can become known as the place where drink orders are filled quickly.

Of course, with that in mind, you also need to take a few steps to ensure that levels of customer service remain very high. For example, it’s important to brief all staff members (including servers) about which drinks you will be serving, and any special offers that you will be promoting. Often, it makes sense to offer a reduced, scaled back menu. That’s particularly the case if you are operating a seasonal-themed bar, in which it is fully expected by most customers that you will only be offering seasonal drinks that fit into the overall theme. In addition, it’s necessary to ensure a streamlined, unbroken line of communication between the on-site pop-up bar and the main bar. You will need to make sure that you have appropriate stock levels, that waste is being handled expeditiously (and not just piling up somewhere!), and that staff performance is still at a very high level.

The mobile pop-up bar

There are a variety of places where you can set up a mobile pop-up bar, especially during the summer time, when the “summer pop-up” is especially popular. Festivals, fairs, and markets are the most popular venues, but just about any local community event can be made better with a pop-up bar.

And, just like the on-premise pop-up bar, there are a variety of business purposes that you can serve with the mobile pop-up. Most obviously, you can support local events, grow your local network and expand your connections in the local community. If you’re setting up at a farmer’s market, for example, you might even partner with some of the vendors at the market, using their local produce as ingredients or garnishes for your drinks.

Moreover, a mobile pop-up bar can be used to boost customer awareness of your main establishment. This is particularly the case if your bar is located away from the main retail thoroughfare of your town. And don’t forget – your new mobile pop-up can also be used to test the waters for an expansion of your existing bar or restaurant. You can start to learn more about the area, and the demographic profiles of the people that you will be serving.

There are some very important tips to keep in mind anytime you set up a mobile pop-up. Planning and overall focus is paramount since you are operating with limited resources. You can’t just walk around the corner and pick up whatever you need, so there are some good rules of the road for keeping everything working very efficiently. First and most importantly, you need to think about ways to prepare as much as you can in advance – such as by preparing garnishes in advance, pre-batching complicated or popular serves, and paring back all bar menu options to those that are popular or easy to make.

Another practical consideration here is how to serve your drinks. In a traditional bar, you’d use glassware, and worry about the detail later. However, if you are pouring drinks at a venue like a music festival or fair, you will want to use plastic cups or plastic glasses. You will also be expected by the operators of the venue to have suitable disposal options for these cups. The good part about plastic cups is that they can easily be used for branding purposes. For example, adding a logo and corporate name to cups can be a great way to share your name with all the participants of the venue.

Many bartenders and bar owners like the pop-up bar concept simply because it is so versatile. For some bars, for example, it might be a way to drive customer awareness of the establishment in general, or (more specifically) to get customers excited about one of your house specialties or signature serves.

Planning is key for any pop-up bar, and for that reason, many bartenders like to use planning checklists to help ensure that they don’t miss any of the main details. As long as you pay attention to branding, consistency and the overall customer experience, the pop-up bar concept can be a fantastic way to boost revenues, improve profitability, and generate excitement and word-of-mouth buzz about your main venue.

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Pop Up Store Business Plan : Hermes

“The Blossom Garden”

FASM 410 Retail Management Prof Alessandro Cannta Final Project Pop-Up stor e Ashley Choi Tiffany Lu Ines Arimany Or tiz Alejandr a Cr espo Rendon

• Company Summary • Market Analysis • Target Customer • Store Location • Store Design • Communication / Promotion • Financial Plan

Executive Summary This project is aimed to operate a pop-up store for extending customer experience and increase brand recognization in a different and creative way, aim to be the premier luxury-brand restaurant in Hong Kong. . Pop-Up Hermès bistro located in an upscale area, SOHO, which is in the heart of Hong Kong but at the same time isolated from the big crowd and busy areas, which creates a new and fresh space for Hong Kong millanials. Hermès Bistro will be a 46 seat restaurant offering gourmet style food and service, counting with the collaboration of Three-Michelin star chef Anne-Sophie Pic. We will offer specialty chef selections done with the finest ingredients. In addition, our mission is to grow through innovation and to create an exceptional experience with the highest quality products. We will strive to achieve this goal by: 1) providing menu items incorporating quality ingredients elaborated by a successful and recognized chef around the world, 2) we will be mindful of the well-being of our customers and staff. Key to success counts on every customer who comes in once should want to return, and recommend us. Word–of–mouth marketing is a powerful ally.

HermĂŠs International S.A was established in 1837 by Thierry HermĂŠs, a France-based private company that own by the Hermes family specialized in the design, manufacturing, and marketing of ride range luxury products from clothing, leather goods to homeware.

COMPANY SUMMARY Revenue: 5470.7 USD Corporate Structure Executive Vice President Sales and Distribution: Florian Craen

Executive Vice President Communication: Charlotte David

Artistic Executive Vice President: Pierre-Alexis Dumas

Executive Vice President Finance: Eric du Halgouët

Executive Vice President Compliance and Organisation Development: Olivier Fournier Executive Vice President in charge of Digital Projects: Wilfried Guerrand Executive Vice President Manufacturing Division & Equity Investments: Guillaume de Seynes CO-CEO: Axel Dumas Emile Hermès SARL, represented by Henri-Louis Bauer

Distribution At the end of 2015, Hermès has 307 exclusive stores worldwide 210 of which were operated directly

Future Growth The key to extend market in Asian Market like Korea and Mainland China, focusing on enhancing the existing boutiques Hermès have, expand their size and product offer and more to boutique experience, not meaning to open more stores. This extension faces to recruit the younger generation of clients, not just younger ages but also introduce the house to anyone who wasn’t familiar with Hermès before. Would also relaunch the e-commer platform that as a key way to reach and grow our new group of audience.

SWOT Strength • • • • • • •

Strong enough brand image and global presence with 300+ stores worldwide through Strong management team of ability to combine heritage with innovation, creativities to enter new market Among the strongest luxury brands and its measured expansion has preserved sales Has grown its network of franchise stores and preserve brand integrity from reducing distribution through third-party retailer Wide product range, from fashion to home furnishing The highest quality of materials and pursue no blemish for products Partnerships with schools putting an strong emphasis on a long internal training process

• Limited access of ecommerce

Opportunity

• Increase product range in China market with extended line, Shang Xia, which mainly sells cashmere coats and handmade Chinese tea sets. It joins its two stores in China and Paris. • Improved online presence and interface

Threat • • • •

Rising cost of raw materials Growing competition and lower profitability Increasing awareness of animal welfare Trend of vintage products and vintage stores reselling hermes products which casue a lower exclusivity

Brand Identity

PHYSIQUE - Significant logo of “H” with orange colour - Leather goods, Birkin

PERSONALITY Elegant, Classic, High Pride, Sophisticated

RELATIONSHIP - Trustworthy quality, timless and exclusively connetiong with customers - Drag them to own all of the product range

CULTURE - French, International, - High quality craftsmanship - Heritagr with Innovation

REFLECTION The exclusive product offering creates a gate bwteen brand and customers

SELF-IMAGE A luxurious woman’s life

Brand Position Matrix Higher Price

Hermes is on top of all luxury brands with highest quality of good and craftsmenship, other than Chanel, Louis Vitton, and Gucci. Therefore, it also has the highest price for products. High Exclusivity

Mass Market

Lower Price

MARKET ANALYSIS

Strategies (based on creativity and quality of its products): Goals (Ambitious goal sales growth): • Expand to international Market. • Increase brand awareness and recognition in Asia. • Expand target market to • millennials • Expand target market to Asian millennials specifically to those economically accomplished • Increase social media interaction with Asia market

• Strategies based on creativity and quality of its products. • Open store in key location for our target customers

Objectives • Higher foot-traffic

• Creative pop-up shop that offers unique dining experience, that would appeal to the millennials.

• Higher number of transactions (*compare to Hermes regular stores )

• New stores adapts to social and culture of the location.

• Higher brand recognition from international customers

• Creative marketing campaign • Social media interaction with Popshop example; - Instagram advertising - Instagram hashtag • Location should be luxury fashion shopping district; catering to international customers

• Increase Traffic Volume Social Media account

Size of the market

According to the Frost & Sullivan Report, 15,760 restaurants in Hong Kong’s catering market in 2011.

The market size of the casual dining segment is the greatest among the four catering categories despite accounting for a smaller market share when calculated by number of restaurants. This is due to the fact that casual dining has the largest target audience given the affordability and variety in cuisine offerings. Further, casual dining establishments have more flexible food service times, longer business hours and serve a larger number of customers per establishment. Frost & Sullivan. “:: HKEX :: HKEXnews ::.” :: HKEX :: HKEXnews ::. Frost & Sullivan, n.d. Web. 29 Nov. 2016.

TARGET CUSTOMER Targeted to both women and men, arranging varies from 18-35 years old. More significant, we are catering to the consumer who travels often and are globally aware. Our target consumers are accomplished economically at a young-age with an average salary income. Moreover, their allowance is constantaly increasing, as a result, they demand higher quality of service and products. According to Visitor Arrivals Statistics, the high season of tourism in hong Kong is january among other months.

Demographic 2,342 generation y out of 7,167,403 in 2016 (“Demographics - Overview | Census and Statistics Department.� Demographics - Overview | Census and Statistics Department. N.p)

Psychographic Gen Y is classified as innovators They have the widest variety of interests and activities compared to any other generation. Gen Y are always absorbing information anywhere they go. They have international exposure. Gen Y is classified as self-directed consumers before makeing purchase desicision, gen y perform their own research Millennials are also receptive to new ideas and technologies when new technology is introduced they get excited for a new product. Gen Y is classified as achievers They are committed to their families and jobs. They have busy lives and full schedules. They managed their time wisely, they are very much goal oriented. With their on-the-go lifestyles, Hong Kong residents choose to spend their leisure time outside the home. This is especially the case for young people living with their families, who leave the home to search for space and privacy. As a market strategy we decided to create an environment where people can have unique dinining expereince. A pop up store would be created that featured a cafe where serves afternoon tea set and small food while offering the luxury fashion environment by displaying Hermes products and posters (Those are not for sale)

Kara Chan & Gerard Prendergast, Social comparison, imitation of celebrity models and materialism amongChinese youth, 2008

why millennials prefer to eat out? Fast pace lifestyle: long work hours of work in a competitive work environment where they are challenged to prove themselves valid every day, have led millennials to life a hasty life, leaving them without time to cook. When they do have enough time there lack of expertise in the kitchen discourage them. Searching for diversity: their high income has given them the opportunity to travel and be globally aware which have build up here yearn for international food, with higher inclination towards western food. Rising income has given more possibilities for eating outside. Necessity for wider social life: they are eager to have stronger relationship with partners, friends and co-worker. Going out to eat takeup to 80% of their social lives. In addition 60% of social media users shared their food or restaurant experience in some platform.

survey of generation Y through online and offline questions about shopping habits and the result as below Online

 

2016 年 1 月訪港旅客統計   訪港旅客人次撮要（按居住國家／地區計） 



 人次.

 人次.



短途地區市場 (不包括中國內地)

 











surveyed 30 people (generation y) in Hong kong





資料來源：入境事務處  海灣合作地區國家包括巴林、科威特、阿曼、卡塔爾、沙地阿拉伯以及阿聯酋



Hongkong visitor http://partnernet.hktb.com/filemanager/intranet/ViS_Stat/ ViS_Stat_E/VisE_2016/Tourism_Statistics_01_2016_0.pdf

surveyed 25 people in causeway bay

STORE LOCATION

SOHO When choosing the location for pop-up store, we should consider pedestrian traffic, public transport, vehicular transportation,parking, and infrastructure in order to attract consumers. We are looking to reach the young, trendy, urban consumer in Hongkong. Soho is a perfect place locates our pop up store since it offers various feature that achieve our goal of Hermes pop-up store. Soho is south of Hollywood Road in HongKong. It is part of the central district where full of art galleries, fancy restaurants, high-end/street fashion stores and nightclubs.

Traffic flow from Central

Public Transportations

Vehicular Transportation / Parking

57.55 7.11 m² m²

Human Resource

executive manager dispatched from Hermes

executive chef Anne- Sophie Pic

bistro manager

- manages the staff - connected with executive manager

- connection between Anne and helpers

-prepare -in charge of keeping everything clean

reception store keeper

TASK Executive Manager

He is directly dispatched from the Hermes to manage the whole business of this pop-up bistro, monitor if the business is running porperly and reaching the task and income daily. He also has to in charge of all issues happened in store and which between customers, he also has the power to change schedule and give discount to special customer,etc.

Bistro Manager

He is directly under executive manager, who needs to have good conversation between floor staffs, kitchen staffs and executive manager, he is the bridge of the headquarter and store. He manages all staffs in store, make sure they work porperly towards customers, he has also need to deal with all complains from customers.

Executive Chef

She is exclusively hired from France and as a head of the kitchen, she has the power on controlling menu, in charge of all duty in kitchen. She is also offering the training with our training team towards all helpers to make sure they are helping indeed. She also needs to do the food procuring at wet local market to make sure the food quality as well.

She is inseparably close to executive chef and help .

They are helping to prepare food for chefs, makinf side dishes, clean the kitchen, and one of them is dishwasher.

She is the one to give and collect checks for each table and make sure the right amount, also to monitor the income daily with the bistro manager.

He is the one who control all staffs on floor and waiters, make sure they deliver food on time and give best servise to customers. He also works with cashier and waiters.

We have two reception staffs in rotation to admit consumers, line them up in order and take them to the seats. Make sure to arrange them to seats within a time that they would not wait till angry. Keep consumers a happy mood is also their job. They are the door of our bistro.

Store Keeper

Duties in receiving, storing, issuing, distributing, shipping, and inventory of supplies, materials, equipment and apparatus, he also assists in receipt of goods by unloading, moving and counting packages. He is also the one who open and close the bistro.

Anne Sophie Pic ● COLLABORATION Valence, France ●

Daughter of chef Jacques Pic

Spent entire childhood with cooking Became 3 Star Michelin Chef in 2007 (3rd generation in her family to obtain the coveted Michelin Guide 3 stars) The only female chef in France holds three stars Run family restaurant “Maison Pic” in Valence 2009 Opened her restaurant in Lausanne (Switzerland) (2 stars)

“Pic Collection” menu is centred on family classics - dishes that inescapably speak to traditional tastes and values

Anne Sophie Pic ● Anne Valence, France Our pop-up store will invite French Chef, Sophie Pic as our executive chef to maintain luxury cafe image. ● Daughter of chef Jacques Pic chef in France. She spent entire childhood She is from Valence, France, daughter of chef Jacques Pic, who is a famous ● Michelin Spent entire cooking with cooking and now became a 3-Star Chef inchildhood 2007 (3rd with generation in her family to obtain the coveted Michelin Guide 3 stars). She is the only●female chef in France holds three and at(3rd the generation same time running familyto Became 3 Star Michelin Chefstars in 2007 in her family obtain the coveted Michelin Guide 3 stars) restaurant “Maison Pic” in Valence. We also offer training to chef helpers to keep the chef on top of her game. • 2009 Opened restaurant in Lausanne (Switzerland) stars) ● her The only female chef in France holds (2 three stars ● Run family restaurant “Maison Pic” in Valence ● 2009 Opened her restaurant in Lausanne (Switzerland) (2 stars) We will be sourcing food ingredients from local wholesale food marCollection” centredThe on family - dishes inescapably speak to ● “Picket in Grahammenu Street,isCentral. locationclassics of market is onlythat seven ●

traditional and our values minutestastes away from store. Therefore, we can save our budget for supply transportation. Also, the wholesale market provides fruit, vegetables, meats, seafoods,and all variety of ingredients.

COMPETITORS at location level Direct Competitors

Our direct competitors are luxury cafes where offers similar attributes and prices in Soho, Hong Kong.

Café Gray Deluxe

A modern European cafe where offer afternoon tea for lunchy time. The place is also connecting to hotel and Cafe Gray Deluxe bar. The cafe consists 100 people seats. The price range is $301 HKD to $800 HKD (USD $38- $103)

Caprice, at Four Season Hotel

Michelin two-star French Cuisne cafe with the team of 25 chefs. This place offer indoor seating of 65 and private dining of 12. They also offers afternoon tea set for lunch. The price range is $801 HKD (USD $103)

Le Salon De Thé de Joël Robuchon

Michelin three-star cafe with. This place offer 45 seating. The cafe awared and titles Best French Resturant in 2015. The price range is $301HKD to $800 HKD (USD $38 to $103)

An afternoon tea cafe.This place is including fine are gallery divided into four areas as habour side, bank side, taste bare and large balconies.The price range is $301 HKD to $800 HKD (USD $38- $103)

Indirect Competitors

Our indirect competitors are the restaurants near our pop-up stores. Those restaurants are not luxury cafe and does not offer similar attributes but those restaurants can be our threat to attract our consumers at the location.

Thai lounge bar/restaurants, they accommodate for functions or events

New York based italian restaurant, a private dining reservation

Signature cantonese cuisine, valet parking proviod

LEGAL ISSUE Payment

We will be using bindo pos equipment which is Hong Kong based register equipment. This equipment will allow us to manage cash and credit card register easily also table management, reservation, wait list, menu system,etc.

@shopBindo. "IPad POS for Retail." Bindo

Our pop-up store will contain liquors on our menu therefore we will be applying for temporary liquor license. According to liquor licensing board Hong Kong, the commissioner of Police can issue a temporary liquor license for the retail sale of liquor at any public occasion under certain regulations. "LLB - Temporary Liquor Licence." LLB - Temporary Liquor Licence.

To maintain food safety, we will be checking food alerts each months to provide safe food to our consumers. "Centre for Food Safety." Centre for Food Safety.

Working Visa

According to Hong Kong general visa requirements, Hermes need to process visa application for our French main chef. The immigration department will consider the applicant’s education, job experience and other factors. Our company will ensure our employee’s salary, accommodation, medical, and educational provisions to process the visa. (www.gov.hk), GovHK. "Non-Residents." GovHK: General Visa Requirements.

STORE DESIGN

waiting zone

view behind from the waiting zone

aisle tables

view at the back towards front door

the back garden

the back garden with window view

the back garden with Hermes background

overview of the back and a part of aisle

Menu - petites bouchées small bites $225

LES OURSINS VIOLETS

Creamy sea urchin with dill and sobacha, fine clementine jelly Corsica $218

LE BRIE DE MEAUX

Brie cheese of meaux with vanilla bourbon $206

LE CHARIOT DE FROMAGES Our selection of fine cheese

- les bonbons desert - LES GOURMANDISES AU CHOIX $188

LA CHATAIGNE DE L’ARDECHE, LA COCO L’ABSINTHE ET LE SUDACHI

Cream with chestnuts and Sudachi, Chantilly brown-absinthe, Coconut-chestnut-absinthe sorbet $190

LE MILLEFEUILLE AU CAFE ET AU FRUIT DE LA PASSION

Praline-hazelnut, exotic fruits confit, Light cream plus an emulsion of passion bay and coffee $195

LE CHOCOLAT AU MIEL AMER Like a honeycomb Panna cotta with bitter honey from Corsica Creamy and tea ganache Hojicha Cubèbe

JASMINE LEMON FIZZ TEA Jasmine tea, freshly squeezed lemon, elderflower, soda.

$43 CUCUMBER FIZZ TEA Jasmine tea, cucumber, fresh mint, lime juice, elderflower

$35 LEMON TEA

$30 COFEE Macchiato Cappucino Espresso Americano Latte Mocha

$128 glass / $339 bottle Wine - REDS House Malbec House Cabernet Sauvignon - WHITES House Pinot Grigio House Sauvignon Blanc

$138 glass / $368 bottle Champagne Rosé - Veuve Clicquot

COMMUNICATION / PROMOTION

OMNICHANNEL MARKETING PLAN Creating a single and unified experience through the different channels utilizing one of the most used channels by our target market: millennials. These include: • Instagram • Email blasts • Pre-launch event poster In addition, we also send out e-mail blast to our customers who have shopped with us before, to invite them to our new bistro. According to that, we can also track them if they come to the event because of the email.

Official Instagram

Pre-launch Event Poster

E-mail Blast

Hermes Bistro Opening Party! [email protected]

FINANCIAL PLAN BUDGET

We are paying USD 38677 for rent, and cost of human resources as 35% of the revenue. Since we arre selling wines and sparkling in the bitro, so we have to apply for the liquor licence and pay for that fee. We want high quality of food to deliver to consumers, therefore a big amount is in greedily. The monthly expenses will be USD 71940.

SALES FORECAST LOCATION FOOT TRAFFIC PER DAY PERCENTAGE OF CONVERSION TRAFFIC/FALL Footfall Conv. % Avr.Basket

308 308 0.005 0.008 Day 1 Day 2 2 2 0.05 0.05 $ 25,334.00 $ 25,334.00 TOT.REV TOT.REV $ 1,950.72 $ 3,121.15 $ 780.29 $ 1,248.46

308 0.005 Day 3 2 0.07 $ 25,334.00 TOT.REV $ 2,731.01 $ 1,092.40

308 0.005 Day 4 2 0.07 $ 25,334.00 TOT.REV $ 2,731.01 $ 1,092.40

308 0.005 Day 5 2 0.08 $ 25,334.00 TOT.REV $ 3,121.15 $ 1,248.46

308 0.005 Day 6 2 0.08 $ 25,334.00 TOT.REV $ 3,121.15 $ 1,248.46

308 0.005 Day 7 2 0.08 $ 25,334.00 TOT.REV $ 3,121.15 $ $ 1,248.46 $

19,897.32 7,958.93

PROFIT / LOSS

Through the knowledge accumulated on our research process, our pop up store is a result of great potential and if executed correctly it would accomplish all of our goals. With our innovative concept, we will create an impact in our target customers and we will also create brand awareness. In addition, the limited amount of time of our opening will attract our customers and they will not lose the opportunity of getting to know HermĂŠs Bistro, a concept never seen before in Hong Kong. The store design and the collaboration with chef Anne-Sophie Pic will make this experience even more memorable.

FASM 410 Retail Management Prof Alessandro Cannta Final Project Pop-Up stor e “T he Blossom Garden“ Ashley Choi Tiffany Lu Ines Arimany Or tiz Alejandr a Cr espo Rendon