Tapas pop-up nights at a host bar

Regulars of the host venue, local food fans and groups looking for a casual night out.

You sell food directly, and drinks are usually sold by the host venue. Some hosts take a share of food sales or a flat fee; agree terms in writing.

• Cooking small plates in volume
• Menu planning and food costing
• Promoting events on social media

• Food permits and whether you can prep at home, since many areas require a licensed or commissary kitchen
• The host venue's alcohol license should cover drink sales, so check that you are not selling alcohol yourself
• General liability insurance, and whether the host requires you to be listed on their policy
• Food safety, especially with cured meats, seafood and allergens
• Unclear deals with the host, so put revenue share and responsibilities in writing

Startup costs are typically around $3,000 to $15,000, depending on your equipment, permits and insurance. Because you use a host venue, you don't need to build your own bar or restaurant first.

Monthly revenue is typically around $3,000 to $15,000, depending on how many nights you run, your menu prices and how busy the host venue is. Put any revenue share with the host in writing.

Check food permits and whether you can prep at home, since many areas require a licensed or commissary kitchen. Also check that the host's alcohol license covers drink sales, and whether you must be listed on their insurance policy.