2. Keep the menu simple
A pop-up doesn’t need to cater to the full range of consumers with vegan, gluten-free or other specialty offerings. Wes Rowe ran hamburger pop-ups in San Francisco before launching WesBurger, 'N' More, a quick-service restaurant about 18 months ago. At the pop-ups, Rowe focused on “one item, one way, every week” to keep labor costs low and prep simple. Now that he runs a traditional restaurant, he has expanded the menu, which specializes in burgers and fried chicken.