Pop-Up Dinner Partnership
Hyper-Local - Seasonal - Crafted With IntentionThis partnership structure is designed to simplify the process for venues, farms, wineries, and event spaces by allowing Wild Foods by Dyllan to provide a fully curated dining experience for a flat per-guest rate. The hosting venue maintains control over ticket pricing, ticket sales, and overall event profit.
Pricing Structure
Three-Course Dining Experience
$50 per guest
Four-Course Dining Experience $65 per guest
Expanded dining experience with additional seasonal and locally sourced offerings.Five-Course Dining Experience $75 per guest
Refined multi-course experience with more intricate preparation and presentation.Six-Course Dining Experience $90 per guest
Full fine dining tasting menu experience Multi-course plated dinner featuring local and seasonal ingredientsMinimum Booking Requirement 20 guest minimum for all events
Planning & Booking Fee A $250 nonrefundable planning fee is required for all events This fee covers: Email correspondence Event planning Menu development Scheduling and coordination This fee is separate from the event total
What Wild Foods by Dyllan Provides
Included in the pricing:
- Full custom menu development
- Ingredient sourcing
- One lead chef (Dyllan)
- One sous chef
- One server
- All plates, flatware, and tableware
- All tablecloths
- Full prep, execution, and cleanup of food service
Optional Add-On:
- Tables and chairs rental/setup: $250 flat fee
Guest Count & Staffing
Included Staffing Covers:
- Events up to 32 guests
Events Over 32 Guests
For events larger than 32 guests:
- Hosting venue is responsible for providing additional servers
- Additional $200 chef fee applies for expanded kitchen workload and staffing demands
Payment Structure
To secure the date:
- 50% deposit due upon booking
- Remaining 50% due one week prior to the event
Dates are not considered confirmed until the deposit has been received.
Venue Responsibilities
The hosting venue/partner is responsible for:
- Selling tickets
- Managing guest reservations
- Handling ticketing platforms and guest communication
- Providing event space and standard utilities
- Providing additional staffing if guest count exceeds 32
The venue retains all ticket revenue beyond the agreed catering cost.
Additional Notes
- Menus are seasonal and ingredient-driven
- Wild and foraged ingredients may be incorporated depending on seasonality and availability
- Dietary accommodations can be discussed during menu planning
- Alcohol service is the responsibility of the hosting venue unless otherwise discussed
Goal of This Partnership
This model allows venues to:
Offer a unique chef-driven dining experience
Control ticket pricing and maximize profitability
Remove the complexity of menu execution and staffing logistics
Create memorable hyper-local culinary events with minimal operational stress
And it allows Wild Foods by Dyllan to focus on what matters most: creating exceptional food experiences rooted in local farms, wild ingredients, and Ozarks culinary traditions.
Let’s Build Your Hyper-Local Dining Experience