Seasonal, multi-sensory farm dinners in secret urban locations.
The Root & Vine Pop-Up Supper Club redefines experiential dining by hosting exclusive, seasonal dinners in unexpected urban venues like industrial lofts, rooftop gardens, and art galleries. Each month, executive chef Maya Solomon crafts a five-course tasting menu sourced entirely from a single, rotating farm within a 50-mile radius, celebrating the peak of harvest with ingredients delivered within hours of picking. Guests are immersed in a narrative around the farm's history, soil, and sustainable practices, enhanced by curated music, decor, and artisan wine pairings. Our full-time team manages every detail—from scouting and leasing spaces to A/V setup and cleanup—ensuring a seamless, intimate experience for 30-40 diners per event. With a $150+ average ticket, bi-weekly dinners initially, and plans for private events and retreats, Root & Vine captures the growing demand for authenticity and community in dining, all while supporting local agriculture and reducing food miles.
Post-pandemic, diners crave intimate, experiential events over crowded restaurants. The farm-to-table movement is strengthening as consumers prioritize sustainability and hyper-local food systems, making this the ideal moment for a high-end, pop-up concept that combines exclusivity with purpose.
Secure a partnership with Green Valley Farm for the first month's dinner series and obtain a temporary food service permit from the city health department.
Urban foodies and locavores seeking unique dining experiences
Primary revenue from ticket sales ($150-$250 per person per event) covering food, venue, and operations. Additional streams include private event bookings (corporate, celebrations) at $200+ per head, and optional merchandise (aprons, recipe books). Break-even projected after 6 months, with profit from repeat attendees and limited-edition dinner series.
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