Pop-up dining is a popular business model for many a restauranteur whether they want to eventually open their own space or not. For Detroit, the trend may have reached its pop-culture zenith when television host Anthony Bourdain featured local pop-up
Guns & Butter
on an episode of his CNN program Anthony Bourdain: Parts Unknown
. That's not to say that pop-ups are going anywhere any time soon. In fact, it's just the opposite.
is one of the more successful pop-up restaurants in the city. Co-founders Jeremy Damaske and AJ Nanoulian started the pop-up pizzeria in March of 2011, making pizzas out of Jim Geary's Woodbridge Pub
every Sunday. Though they started small, Damaske says that they now sell around 100 pizzas every Sunday. They don't even have pizza ovens, having to use the Woodbridge Pub's two conventional kitchen ovens. The business has gone so well that they're moving operations into the building adjacent to the pub. They hope to be operating daily by the end of the year.
Damaske says that the pop-up restaurant model is perfect for people looking to start a business without a lot of capital. It gives people the chance to get their product out there and build a customer base without having the up-front investment of outfitting a space. It also benefits the host business, drawing customers in that may have not come otherwise.
"There was no real liability for us," says Damske. "We got to use their servers, their liquor license, their alcohol."
The nature of pop-ups can turn going out into more of an event and especially so for less frequent pop-ups like Guns & Butter and Tashmoo Biergarten
. Others are further customizing the model like the community building Detroit Soup
fosters through its monthly dinners, funding creative projects throughout the city. And then there's Hamtramck's Revolver
, whose whole business model is built on hosting rotating chefs and pop-ups.
Source: Jeremy Damaske, co-owner of Pie-Sci
Writer: MJ Galbraith
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