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*Pop* Goes The… Kosher Resturaunt?

Yeah, that’s Kosher wondered aloud on his twitter feed whether “this #kosher restaurant model would work in #NYC: #London Testing Pop-Up Restaurant for 2 Days in Dec: ”

I wonder the same thing. I wonder if it would be a good way to test the interest in a kosher restaurant in ANY market, and more specifically whether any market might be interested in a restaurant which was good and-oh-by-the-way kosher.

London is Testing Out a Pop-Up Restaurant for 2 Days in December: “Kosher Roast”

“Kosher Roast” is renting out a bar called “The Shop” in the Kensal Rise neighborhood of London. The Shop will be converted into a Kosher restaurant for 2 Sunday’s next month: December 4th and 11th.

This is clearly a concept that the founders of Kosher Roast are testing.

For each of the 2 days, only 60 places are being offered, and tickets must be purchased in advance at £25 each.
>> Purchase your tickets to Kosher Roast < <

With your ticket, you’re entitled to one of 2 menus: Meat & Vegetarian:


    • A selection of classic British bar snacks
    • Roast beef and Yorkshire puddings; goose fat roast potatoes, seasonal vegetables, gravy
    • Coffee/tea and chocolate surprises


  • A selection of classic vegetarian British bar snacks
  • Vegetarian Wellington; rock salt and rosemary roast potatoes, seasonal vegetables, mushroom and red wine gravy
  • Coffee/tea and chocolate surprises

The Kosher supervision is being provided by Rabbi Moshe Dadoun, a prominent member of the Porat Yosef Synagogue and Hendon Jewish community.


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3 responses »

  1. Really interesting idea! I am curious, though… we kasher our kitchen when kid comes home, and one of the requirements we’ve always had is that the stovetop and oven be unused for 24 hours prior to kashering. I can’t see how that would be possible in this situation. Do you think that’s just not required by the local halachic authority, or is there some other way they’re dealing with that?

    I can imagine that a pop-up kosher resturant could succeed very well, maybe especially in an area where there isn’t a large enough community to sustain a full-scale operation, but enough to represent significant pent-up demand!

    • Depending on the nature of the space, you could actually bring in the (already kashered) equipment the night before you open. If you were diligent about prepwork, you could minimize a lot of the onsite cooking needed.

      On the other hand, I’ve watched enough episodes of The Great Food Truck Race to know that you don’t need a big space to put out good food. In face, if you had one of those nifty (kashered) food trucks in back you could pretty much move from site to site as needed.

      And to your point about pent-up demand, I still think this would be a great way to find out WHAT the demand might be. Set up for a weekend, and if it’s successfull return for a weeklong engagement. Get a sense of the eating patterns and requests. If you think there’s a viable client base, use that data to get investors, get a space set up and open up shop!

      Thanks for the comment!
      – Leon

  2. Pingback: Kosher curry « 1947/1948

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