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Tech helps chefs with the challenges of running a pop-up

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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? ....

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After Crackdown, What Happens to East LA Pop-Up Scene at Sara's Market?

Sara’s Market
Over the last ten months, the small Sara’s Market on City Terrace Drive has been a haven for burgeoning restaurant entrepreneurs. Not only does the shop supply everyday goods for the Eastside neighborhood at the edge of City Terrace and East LA, it carries small, local producers for things like wine, coffee, chorizo, and tortillas. Out on the sidewalk, a different kind of marketplace takes hold nightly, as customers hover around whichever food stand is set up under the street lamps, cooking away.
Many notable names, from Bootleg Pizza (now with its own storefront on Pico Boulevard) to Evil Cooks, have walked away from Sara’s Market with new fans and plenty of social media buzz. More than anything, the sidewalk at Sara’s has been a safe space, an open area for emerging new vendors (almost always restaurant workers and other unemployed folks) to rotate in and out, earning at least a semblance of a living during such a terrible year for the dining scene ....

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