Tapas pop-up dinner nights

Local diners booking through social media or a simple booking page, plus the venue partner who gains trade on a quiet night.

Ticketed or per-plate sales on each night, usually with a revenue share or fixed fee paid to the host venue.

• Cooking for groups
• Menu costing and prep planning
• Social media and local marketing
• Working to a tight service schedule

• Food business registration with the council, and whether the host venue's registration covers you or you need your own
• Alcohol can only be sold under a valid liquor licence, usually the host venue's, check with your state regulator
• Public liability insurance, and whether the venue requires you to hold your own
• Food safety and allergen handling, especially with seafood, nuts and gluten
• Variable demand, so start small and don't over-prep

Startup costs are typically estimated at around $2,000 to $12,000, depending on equipment, ingredients, insurance and how much you spend on marketing. Using a partner venue's space can keep costs well below a full restaurant.

Monthly revenue is typically estimated at around $1,500 to $8,000, depending on how many nights you run, your pricing and how many diners book. Demand can vary, so starting small and avoiding over-prep is sensible.

Check food business registration with the council, and whether the host venue's registration covers you. Alcohol can only be sold under a valid liquor licence, usually the venue's, so check with your state regulator. Also check insurance requirements and allergen handling.