The Simple Way to Start Your Pop-Up Restaurant

— From the Team at Wood Apple Haus Of Beer

At Wood Apple Haus Of Beer, our journey didn’t begin with a full-fledged restaurant.
It began with a simple idea, a handful of great recipes, and a community that believed in flavour and authenticity.

If you’re thinking about starting your own pop-up, trust us — you don’t need to wait for a big budget or a perfect location.
What you do need is confidence in your food, a little planning, and some smart moves.
Here’s our guide to help you get started, the way we did.

Step 1: Start With What You Cook Best

Forget the pressure of a long menu.
Start with that one dish you’re truly proud of — something you can cook with your eyes closed, something that always gets people excited.

That’s your hero.
Your pop-up doesn’t need variety; it needs a clear identity.
At WAHOB, we focused on dishes we believed in — and that belief is what sold them.

Step 2: Attract Traffic Without Spending Big

You don’t need paid ads to get people through the door. Here's what works:

• Spread the word through WhatsApp broadcasts, friend circles, and apartment groups

• Post real content — behind-the-scenes, prepping, plating — on Instagram and Facebook

• Invite 1–2 local foodies or influencers for a preview tasting

• Create urgency: “Only 30 portions available today” — this drives walk-ins

Even after selling out, offer tasters — guests appreciate the gesture and are more likely to return next time.

Step 3: Take Control of Quantity

Cook a manageable amount that you’re confident will sell.
There’s no shame in selling out — in fact, it creates demand.

Have a few tasting bites ready post sell-out so visitors can still try your food — it builds anticipation for your next event.

Step 4: Keep Logistics Light & Local

Your pop-up doesn’t need a perfect space.
Look for:

• Society clubhouse corners

• Apartment terraces

• Friend’s backyard or parking area

• Co-working spaces on weekends

Make sure there’s decent foot traffic, basic access to power, and a clean environment. Function over fancy.

Step 5: Serveware Matters (But Keep It Simple)

Presentation matters — even in takeaway.

Use:

• Eco-friendly disposables like kraft boxes or palm plates

• Branded stickers or stamps

• Handwritten thank-you notes
  These small details create a big impression.

Step 6: Use a “GarBox” for Clean-Up

Clean spaces create credibility.
Set up a clearly marked GarBox (garbage bin) near your station with a polite note asking guests to dispose of their used plates/boxes.

Guests respect your effort when they see you care about hygiene and sustainability.

Step 7: Keep Payments Hassle-Free

Be ready to bill with speed and accuracy.

• Keep sufficient cash change (₹10, ₹20, ₹50)

• Place a UPI QR code on your table — laminated and visible

• Use a simple bill pad or notepad to record sales
  It may be a pop-up, but the billing should feel professional.

Step 8: Be Online, Even for an Offline Event

Your pop-up needs a digital face. Before launch day:

• Create an Instagram handle

• Print a poster with:

  • Your logo or pop-up name

  • UPI QR code

  • Social handle

  • Order/contact info

Place it on your counter and invite customers to tag you. Social proof builds momentum.

Bonus Tips From Our Experience

• A Bluetooth speaker with some good music sets the vibe

• Offer free infused water — lemon, mint, or cucumber

• Wear a branded apron or cap for a pro look

• Use a chalkboard or printed menu — stylish and informative

• Greet every guest and say thank you — it sticks

Final Thoughts From Team WAHOB

Starting small is not a weakness — it’s a strategy.

When we launched Wood Apple Haus Of Beer, we began exactly like this — with focus, passion, and simplicity.
We believe your pop-up can be the first step to something much bigger.

Start with flavour.
Serve with heart.
Stay consistent.
And let the crowd grow naturally.

We’re cheering for your success — and if you ever need help, inspiration, or just a push — our community is always open.

– Team Wood Apple Haus Of Beer