Tapas pop-up in an existing pub or bar

The host venue's regular customers and new diners who follow your social media or hear about the nights locally.

You sell plates to customers, and agree a deal with the host such as a share of food sales, a fixed fee or kitchen hire. The host usually keeps the bar takings.

• Cooking small plates at speed
• Menu costing
• Social media and local promotion
• Negotiating a fair deal with the host

• Check who is the registered food business operator and that your registration covers you at the host's premises
• The host's premises licence covers alcohol, so check what is allowed and who is responsible
• Public liability insurance, and check what the host's policy covers
• Allergen information for every dish
• Host venues can change plans or close, so do not rely on one site

Startup costs are typically around £2,000 to £8,000, depending on equipment, ingredients and the deal with the host venue. Monthly revenue is typically estimated at £2,000 to £10,000, depending on how many nights you run and how busy they are.

Things to check: who is the registered food business operator and whether your registration covers the host's premises. The host's premises licence covers alcohol, so check what is allowed and who is responsible. Also check public liability cover and allergen information for every dish.

Estimates suggest at least 15 hours a week. Useful skills include cooking small plates at speed, menu costing, local promotion on social media and negotiating a fair deal with the host. Host venues can change plans, so avoid relying on one site.