Why Most Chefs shouldn’t Sign a Lease (Yet)

In this episode of Head Over MEAT: Demand Before Lease, we break down why most chefs commit to permanent space before validating real demand.We cover:• The difference between momentum and repeat behavior• Why sold-out popups don’t equal sustainability• How to measure price tolerance before locking into rent• The fixed costs that quietly kill restaurants• What real demand proof actually looks likePopups aren’t just events — they’re feasibility studies.Before you sign a lease, ask yourself:Do you have data… or just excitement?

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This episode was published on February 26, 2026.

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