There are lots of things involved in setting up a pop-up cafe, but hopefully this guide will help to make the setup smooth.

• POWER Identify where the power is for the coffee machine and water boiler. The coffee brewer can be further away from the serving table because the coffee can be transported in flasks easily enough. If there is no power by the serving area, find a space for the water boiler, fill it and turn it on straight away – it can take 30-40 minutes to heat up. We have some spare 3l flasks that can be used for transporting hot water to and from the boiler to the cafe if there is a distance between them.
• COFFEE Get your first brew going, as outlined in the Drinks & Machines section of the handbook. Each brew takes 5-8 minutes, but stays hot in the flasks for us to 4 hours. The sooner you have coffee, the sooner you can serve!
• TABLES Hopefully you’ll have a minimum of two trestle tables – one to serve the customer, and one for making drinks behind. For 4ft trestle tables there are two black stretchy covers that can be used to cover the tables if need be; if the tables are 6ft long, the covers are navy blue.
• MENUS & DISPLAYS There should be some printed menus to hang or display in your cafe area. Depending on what area you’ve been given, there is electrical tape, masking tape, a hole punch and string available for aiding display. Feel free to put out flyers, coffee info, business cards on the table; please ensure that each cake has a label that includes allergen information (this can be found in the OH folder on-site).
• BACK BAR Setting up the back bar should include finding space for the boiler/urn (or the flasks if your urn has to be plugged in elsewhere), all the different tins of tea, and the large tub of hot chocolate. Depending on the event, you’ll also want space for some cold water, squash bottles or other items you’re selling. Please ensure this area remains tidy and easy to clean. Depending on space at the venue, you may need to unpack the cakes on the back bar – please make sure that this area (and utensils) is cleaned between each cake preparation.
• SERVING TABLE Decide which side your customers are to approach the cafe area. Place the wooden crate (with the menu attached) at this end and here is where you can place the till and cash box. Allow for space at the opposite end of the table (where people will leave) for customers to collect their hot drinks. This collection point will host the caddy full of stirrers, sugars, lids and napkins for customers to help themselves. The rest of the bar should display the various cakes available and their labels.
• TILLS There is a cash tin, and a card terminal available to take payments. Please watch the video on how to use the till on the Cake & Equipment page.

Please keep all areas as clean and tidy as possible. Basic Food Hygiene advice can be found here.