Pop up restaurants as an enhancement of entrepreneurial skills and teamwork

Organising a learning activity where students from partner countries together design and execute a pop-up restaurant for a happening to help them gain entrepreneurial skills. This enables them to gain both vocational and entrepreneurial practice during the activity.

At the same time, quality will increase with a strong work-based component that also embeds a trans-national mobility experience as part of the cook’s competence entity. The aim is at perfecting students’ culinary skills.

The workshop starts with the students communicating through 360° platform by presenting themselves and forming teams. (Pop-up restaurants will be executed in mixed teams with students from different partner organisations.)

• virtual demonstration of your skills
• social media platform (Blog, Instagram, Pinterest)
• pop up restaurant business plan
• develop a poster to advertise the event

Priority is to make skills and qualifications more visible and comparable in labour markets in different European vocational colleges and enterprises from hotel, restaurant and catering industry.

Pop-Up restaurants will be set up together with educational institutions and other players. Students have free hands to plan the whole process from start to finish themselves. The role of the teacher is mainly to act as a catalyst for the energy-generating group. Participating students are expected to be interested in food design, innovation, experimentation and art of cooking. The Pop-Up restaurant gives students the opportunity to showcase their culinary skills and passion for cooking. At the same time students share and develop their working skills. It also improves student’s international competences and language skills through life experience.

Pop-up restaurant requires more than culinary information.
It challenges students to critical thinking, working together as a team. It also gives a chance to develop students’ peer learning skills. Teams navigate the challenge with their mentors as a master-apprentice relationship.

Many top chefs use pop-up restaurants to expand their culinary careers, while others use pop-up restaurant as a way to level the dining field, offering gourmet food at affordable prices. Pop-up restaurant will also give students feedback on what to do better with their cooking because people from the public are judging the food. These events will drastically improve the success of any cook in the culinary field.

Social network platform is created to meet certain needs of the pop-up restaurant population. Identifying preferences and dislikes of your community will help you better understand the factors that affect your consumers.

Choose the Social Media Platform for Your Business (a blog, Facebook or Instagram or a combination of these). All different channels are used in different ways. To help students get started teachers guide them in online sessions.

Social network platform is created to meet certain needs of the pop-up restaurant population. Identifying preferences and dislikes of your community will help you better understand the factors that affect your consumers.

Choose the Social Media Platform for Your Business (a blog, Facebook or Instagram or a combination of these). All different channels are used in different ways. To help students get started teachers guide them in online sessions.

All groups will write a pop-up restaurant business plan. People usually visit a pop-up restaurant to experience a unique, creative eating experience. For this reason the pop-up restaurant business plan will be the road map/ idea for the upcoming restaurant. It will prove the viability of the concept to potential investors and provide them with a clear and engaging answer to the question: “Why does the world need this pop-up restaurant?” “What new have they developed?”

The business plan includes:

• the logo/name of the restaurant
• the concept
• the menu
• a presentation of the team
• plan on utilising social media in marketing

In the business plan students need to consider seasonal ingredients. Recipes and product development based on seasonal materials are developed and executed in groups.

All partners are organizations in the gastronomic sector either training restaurants or vocational schools with a branch on gastronomy. Each organization has very good contacts to and cooperation with gastronomic companies and restaurants in their region. Therefore students must develop an advertisement for the event. 

The add needs to include

• the place of the event
• price for the menu or dishes
• the logo/name of the restaurant
• the menu

Pop-up restaurant event is unique. It offers a chance to do something different and see if the restaurant business is something one wants to pursue in the future.

On the day of event, students will only display and sell their products for the customers. The dishes will be pre-prepared on the day before.​