It’s a risk to get into this industry. It’s a risk to open your own restaurant. And, for most of us, after we’ve taken those two big risks, our appetite for risk diminishes.
But, as the years wane on, there’s this thing nagging within us. All of these amazing ideas for all of these incredible dishes and concepts that we’re afraid to execute because, honestly, they’re really out there.
That’s why I reached out to the guys from Biite. These guys live on the edge of culinary greatness, curating interesting and entertaining pop up events within existing restaurant with the chefs that helm them.
In today conversation we unpack the essential elements of a memorable event, how to find your true audience and most importantly, how to sell out every single time.
For more on Biite Club go to https://biite.club
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