Summary of coding procedures for RQ2
| Concepts and labels from interviews | Sub-themes | Themes |
|---|---|---|
| Better at managing ticket times | Efficiency | Cooking knowledge |
| Understand how to stagger orders | ||
| Better at managing the queue | ||
| Improved cooking under pressure | Confidence | |
| Gained cooking confidence | ||
| Understood the value of mise en place | ||
| Found voice/style | Honing cooking style | |
| Created more complex food | ||
| Recipe testing Consumer feedback | ||
| Increased revenue | Business opportunities | Entrepreneurial experience |
| Catering requests Other revenue streams | ||
| Contracts/Terms knowledge | Business creation | |
| Paying/saving for taxes Established LLC Identified investors Created a business plan | ||
| Are they their own boss | Self-employment | |
| Work for themselves more quickly | ||
| Faster process for entrepreneurs | ||
| Gained a full-time job | ||
| Honed the concept | Brand awareness | Brand recognition |
| Established a vision | ||
| Embraced a style | ||
| Appeared in magazine articles | Awards and Accolades | |
| TV appearances Local and national awards | ||
| Generated social media following | Loyal following | |
| Developed repeat clientele | ||
| Understood consumer preferences | ||
| Improved employee management | Leadership | Restaurant management and operations expertise |
| Improved employee motivation | ||
| Learned to take charge | ||
| Learned how to hire staff | Operations | |
| Developed supplier relationships | ||
| Understood food costs | ||
| Improved food pricing | ||
| Learned how to forecast covers | ||
| Optimized kitchen layout | Restaurant design | |
| Optimized restaurant layout | ||
| Need more experience before opening a permanent location | Remain in industry (Pop-up or permanent) | Remain/Exit awareness |
| Want to remain in the pop-up space | ||
| Dislikes the stress | Exit the industry | |
| Lack of work–life balance | ||
| Cannot maintain physical toll | ||
| Capital outlay for a permanent is too much |
| Concepts and labels from interviews | Sub-themes | Themes |
|---|---|---|
| Better at managing ticket times | Cooking knowledge | |
| Understand how to stagger orders | ||
| Better at managing the queue | ||
| Improved cooking under pressure | ||
| Gained cooking confidence | ||
| Understood the value of mise en place | ||
| Found voice/style | ||
| Created more complex food | ||
| Recipe testing | ||
| Increased revenue | Entrepreneurial experience | |
| Catering requests | ||
| Contracts/Terms knowledge | ||
| Paying/saving for taxes | ||
| Are they their own boss | ||
| Work for themselves more quickly | ||
| Faster process for entrepreneurs | ||
| Gained a full-time job | ||
| Honed the concept | Brand recognition | |
| Established a vision | ||
| Embraced a style | ||
| Appeared in magazine articles | ||
| TV appearances | ||
| Generated social media following | ||
| Developed repeat clientele | ||
| Understood consumer preferences | ||
| Improved employee management | Restaurant management and operations expertise | |
| Improved employee motivation | ||
| Learned to take charge | ||
| Learned how to hire staff | ||
| Developed supplier relationships | ||
| Understood food costs | ||
| Improved food pricing | ||
| Learned how to forecast covers | ||
| Optimized kitchen layout | ||
| Optimized restaurant layout | ||
| Need more experience before opening a permanent location | Remain/Exit awareness | |
| Want to remain in the pop-up space | ||
| Dislikes the stress | ||
| Lack of work–life balance | ||
| Cannot maintain physical toll | ||
| Capital outlay for a permanent is too much |
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