A week after our (slightly early) Thanksgiving Dinner we have now tidied up, cleaned up, consolidated and got back to work. Even though we're getting ready for our Christmas Event (by the way, get tickets for that event here) there has still been a bit of admin to get through...
If you are thinking about running a pop-up, this insight into the running of things may be a useful read. The immediate days after a popup event continue to keep us chefs turned pop-uppers busy and even though it's not food-related, its crucial to creating a great and viable experience. Firstly, we like to personally ensure that our guests know how grateful we are for their attendance by sending out a follow-up e-mail keeping our guests in the loop. MailChimp is an email client that we use and has so far been really useful for us in getting feedback from guests.
Once the e-mails have been dished out we have to tend to the books. We love cooking and feeding everyone and want to be able to keep doing it for you but sometimes we have to come back to reality a bit and do some accounting. Despite everyone's love for paperwork, I try to get it all done and dusted as quickly and accurately as possible. On the free side of things we are scanning receipts using Camscanner saving us a bit of time and hassle when it comes to keeping our books in order (A is a huge fan of scanning his receipts and sending them my way ;-)!).
After this is all done, I can just get back to sharpening my knives so I am ready to crack on with with a busy lead in to Christmas. Smoke & Salt will be cooking a private event this weekend for the US Alumni Club at a gorgeous venue in Fulham called Poppy's Place, so hopefully we will impress with a second dosage of our Thanksgiving menu. Watch this space as we'll head in to Christmas with some great tips and recipes before the year is out. R.