Pop-ups fascinate me. I’m interested in the business model - how they work, and the benefits or challenges they present for operators. I’ve seen and heard a lot about Not Sad Food Co. so I reached out to Claudia Alberti for a chat about how (and why) she and her partner Yoraya Nydoo run pop-ups and kitchen takeovers. They’ve developed a fun, funky food brand, free of the constraints of walls and a permanent location - but what’s next?

Not Sad Food Co.

Gabba International - Italian Wines & Spirits

Kaas Club by Dalewood Fromage

• www.rwm2012.com
• On Instagram @a_table_inthecorner
• Cover image sketched by Courtney Cara Lawson
• All profile portraits by Russel Wasserfall unless otherwise credited
• Title music: 'In Time' by Olexy via Pixabay