Print As restaurant jobs have disappeared during the pandemic, there has been a boom in informal food pop-ups in Los Angeles, a rapidly evolving culture that has brought us smoked brisket and roti filled with chicken curry, fried bananas with salted caramel and lemon olive-oil cake. Every week, it seems, chefs post new menus listing creative, compelling takeout fare. For the food-obsessed in pursuit of a great meal, it’s been an opportunity to experience some of the best food Los Angeles has to offer. For chefs and bakers, however, it’s been a time of great uncertainty and stress. Many started pop-ups by taking orders through direct messages on Instagram, which can quickly lead to chaos and seemingly endless questions: How do you streamline menus and orders? What’s the best way to deal with payments?