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How Franchisees Use Pop-Up Kitchens to Test New Menus
In episode 172 of Franchise Conversations, Lucas and Luna dig into a growing trend among quick-service franchisees: using pop-up kitchens and ghost concepts to test menu innovations without committing to a full rollout. With the cost of a failed menu launch running into six figures for a multi-unit operator, a pop-up can cut that risk dramatically. They walk through a concrete example: a three-store burger franchisee who ran a limited-time smash burger concept out of his own kitchen for four weeks, using his loyalty app to drive traffic and social media to gauge demand. The results: 12…
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