di Holden Krivelin
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?
Just because a category is crowded doesn’t mean it’s saturated. And just because something is trendy doesn’t mean there’s real demand.
Restaurants don’t die because of bad food. They die because of unvalidated assumptions.” Then define guesswork as: Guessing demand Guessing pricing Guessing location Guessing repeat behavior Guessing operating costs