New York City Department of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Professor Abreu, Dining Room Operations
From: Ananllely Segura
Date: February 27, 2019
RE: Pete Wells, Can a Pop Up Settle Down Without Losing its Fizz
From: Ananllely Segura
Date: February 27, 2019
RE: Pete Wells, Can a Pop Up Settle Down Without Losing its Fizz
Pete wells go’s on to show the difference of fine dining versus pop up shops. Pop up shops are usually handled by a small team or just one individual where as restaurants have an entire team and staff on board. Instead of having input from other team members, the idea making and planning usually falls on one person. Pete wells shows how small pop up shops can be a lot of work but it can be the first step into actually owning a permanent business. Wells shares Nico Russell’s story of how he single handedly landed a permanent spot through a pop up shop event. “He sold tickets to his Oxalis dinners, enough of them to get a few investors interested. With enough funding to take on a lease in crown heights, oxalis opened in November in a former wine bar within sight of the Brooklyn museum”. Wells shares his odd findings of the Oxalis restaurant due to its interesting layout. Instead of the kitchen being in the back its in the front, the bar is at the back, wells shares his concerns of the layout as he states “Instead of serving as a street-side welcome and a source of energy for the dining room, the bar feels like a waiting room”. Wells shares his dissatisfaction with the little effort on the restaurant’s decoration and presentation of courses.
