A Marketplace of Off the Menu dishes that drives you revenue and covers with zero risk or cost.
SECRETBURGER lets you show off your creativity by hosting your own pre-paid pop-up events at your restaurant.
How it Works
Submit a Dish
Submit a One of a Kind Off the Menu dish and the date you want to host your event.
Pre-sell 50 to 250 dishes and get paid a week before event.
Customers Show Up
Enjoy a busy day, huge social media buzz, high margin covers and significant overspend with zero risk or cost.
What are Chefs saying?
We sold 31 tickets and got paid a week in advance, pretty cool. Ended up with 63 reservations on the books and lot’s of new faces, amazing. In the last two weeks have seen repeat visits by these new customers as well. As far as I am concerned SECRETBURGER.Com is a no brainer. No risk, no cost, no headaches.
Partner Roberto Liendo, EDO Tapas
We had a great evening with our friends at SECRETBURGER.com. Knowing exactly how many plates to prepare is an amazing advantage. We were able to prepare for and execute a great night. If you haven’t teamed up with SECRETBURGER.com this is something you need to do immediately. You’ll see for yourself the advantages to this awesome business model and I have no doubt you will continue to have success event after event.
Chef Joseph Mosconi, DW Bistro
Our first SECRETBURGER nights were a huge success! We loved the idea of guaranteed, risk-free revenue. Plus it was great to see everyone bring extra guests and buy apps and drinks. More covers, increased average check, AND exposure to new clientele, all from industry-insiders that actually get how restaurants operate? We’ll take it in with open arms.
Elizabeth Blau, Blau and Associates
Pretty great start, we sold 20 tickets, picked up 60 covers and averaged a $30 overspend per person. It was a busy sociable night and we also got a ton of likes and buzz on Facebook and Instagram.
Chef Justin Hall, The Kitchen at Atomic
Really enjoyed the SECRETBURGER event! Guests came pouring in with the nostalgia of Chef Brian's Duck Confit Cinnamon Roll, and we got see some familiar faces that we haven't had in the restaurant for some time. 51 covers sat for dinner, and the energy of the room was great from open to close. We saw quite a few of these guests booking with us between 5p and 6p, a time-slot that is not normally as busy, so we loved driving traffic then! Finally, a great Social Media conversation, and we saw a heavy spike in tags and likes that evening.
Chef Brian Howard, Sparrow + Wolf