Exactly, if we had done it again this year it would have payed off for sure, knowing what we know now.

In the end calculating in a restaurant is pretty straight forward, but it is a little bit more different in a pop up restaurant. We had to keep the prices low because we were new thats a starter. Secondly we did not know what to expect in terms of how much would be sold during those 3 weeks.

And third, in a pop up restaurant with 38 degrees celsius inside stuff tends to spoil a bit faster ;)

But mostly I mean like in food extra stuff as: to go boxes, cutlery, sauce, frying oil, charcoil, lighters for under shaving dishes.
With drinks you need cups and ice-the end