In this episode of Head Over MEAT: Demand Before Lease, we break down why most chefs commit to permanent space before validating real demand.

We cover:

• The difference between momentum and repeat behavior

• Why sold-out popups don’t equal sustainability

• How to measure price tolerance before locking into rent

• The fixed costs that quietly kill restaurants

• What real demand proof actually looks like

Popups aren’t just events — they’re feasibility studies.

Before you sign a lease, ask yourself:

Do you have data… or just excitement?