Why Facebook Events? Feastly is an event-based platform, so Facebook events are a natural fit. Also, Facebook events are a great way to get the word out about your pop-ups. Users can invite people and interact with them via the Events. Lastly, Facebook suggests Events based on user interest and/or location, making your meals fully discoverable. IMPORTANT: Facebook events should be made from a business page, not a personal page. Why? Feastly (or any other business page) cannot co-host events made from a personal page. Ads cannot be created for events made from a personal page. Users in your geographical area are more likely to see and interact with a business page. Business pages gain views and grow an audience over time. Don’t have a business page? Click here to get started. How to use this tutorial If you’re new to Facebook Events, start from the beginning! If you have experience, jump to the section that best fits your needs using the table of contents below. Each section contains helpful info and a link to …

How To Open A Pop-Up Restaurant 101 The pop-up restaurant was once a temporary set-up for chefs in between restaurant jobs. However, it has become a mainstay in urban epicenters globally. Want to know how to open a pop-up restaurant yourself? That’s where we come in. For over three years, Feastly has been helping cooks to design pop-up concepts, build brands, and host thousands of adventurous diners in cities across the country. Using this guide as a starting point, you too can open a successful pop-up restaurant! STEP 1: CHOOSE YOUR PURPOSE Before opening up your pop-up, decide why you’re doing it! Step 2: Build Your Concept The most successful pop-up restaurants have food that tells a story. This should be something easy to describe and simple for diners to understand – if you can’t succinctly explain the concept of your pop-up restaurant, chances are your audience won’t be able to either. Here are some examples from Feastly chefs who maintain unique, cohesive concepts for their pop-up restaurants: STEP 3: FIND A VENUE Most cooks don’t have …

It goes without saying that the creation of any discount code should be done with an understanding of the potential loss in profit. But with the right planning and strategy, they can help you grow and make money by encouraging more sales and build lasting relationships with diners.

Want to know how to post early menus in order to sell your meals faster? This how-to about “to be decided” menu-writing will get you on the right path.  Posting Early Improves Rate of Sales If you’ve attended some of our previous webinars, you know that getting your menus up early is one of the best ways to sell out (hence the 5% early-posting discount if you get your meals up 30 days out!). As many of you may have noticed, many of the ticket sales happen within a week of the meal. However, our data shows that the bulk of the views on a meal page come 15-35 days out, which is why meals posted early tend to sell much better. So how can you capitalize on this opportunity if you (like me and many of our chefs) struggle to finalize a menu that far in advance? Sparse or Non-Existent Descriptions/Menus Decrease Sales One thing I strongly advise against is the one line “TBA” or “Coming soon” for menu description or dishes. In surveying …

Hey Chefs! Want a tip for how to sell out your meals? We spend hours analyzing the hundreds of thousands of people that come to our site looking to purchase seats to a pop-up, and here’s some insider info: People love using the pricing filter and those who use it are 100% more likely to book a meal. Importantly, 50% of those users click on the “Under 35” filter – 3X as many as click on any of the others. Try it for yourself and you’ll see that the number of meals we have in this price bucket is at an all-time low (pretty much just brunches!). So here’s my tip: find a way to create a menu that you can do at this price point: fewer courses, faster service, higher max-seats and maybe even a drink pairing add-on to increase average order value after the decision to attend is made. If you’re proactive about marketing these lower cost meals you can really fill a venue and earn more than you would at a higher …