5 Lessons Learned from Pop-Ups Around the World | Food Newsfeed
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5 Lessons Learned from Pop-Ups Around the World

February 07, 2018
A hand sprinkling ingredients on top of cabbage

1. Social Media Is Vital

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1. Social Media Is Vital
Without social media, Chef Yana Gilbuena says she doesn't know how she would have pulled SALO Series off.
Chef Yana Gilbuena preparing food at a dining table lined with banana leaves

2. But Cold Calling Still Works

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2. But Cold Calling Still Works
Before building her brand and her network, Gilbuena often cold-called restaurants and pitched them to let her do a pop-up.
Chef Yana Gilbuena preparing food in a kitchen

3. No Kitchen Is Too Small

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3. No Kitchen Is Too Small

Gilbuena has cooked her suppers in anything from a full commercial kitchen down to a 4-burner electric stove.

Pop-up chef Yana Gilbuena holding flowers at the farmer's market

4. Markets Are The Secret

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4. Markets Are The Secret
Sometimes she's lucky enough to get a restaurant that's willing to shop for her, but most of the time local farmers markets are where she finds the best products for her pop-ups.
Chef Yana Gilbuena scooping rice at a dining table lined with banana leaves

5. Brand Authenticity Rules

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5. Brand Authenticity Rules
Whether she's searching for a pop-up location or interacting with her diners, Gilbuena strives to connect in an authentic way that has helped her build a following. She calls it "being able to touch their heartstrings."