I think there’s quite a few reasons people come. I’m just going to bullet some of them out in no particular order:

- We do the work to find the restaurant and curate a menu, story, and theme. E.g., we might go to an Indian restaurant and focus the event on only the southern regional dishes.

- Many times we have dishes that are off menu specially for our event.

- Sense of community. We have quite a few regulars who have gotten to know each other. In 2025, 45 people reached their 20th or 30th event with us. Since we take over the whole restaurant there’s a little more freedom in how the space is used. Lots of new friendships have been forged.

- When you go to a restaurant with a friend or small group, you can only order so much. We’ve had events with upwards of 25 different bites. There’s really no better way to sample everything the restaurant has to offer.

- There’s a few people who say their partner are picky eaters, so they come to our event each month to have the opportunity to be a bit more adventurous. It’s an incredibly diverse group with a lot of different reasons to attend.

Most of it goes to paying for the meal. We make around a 20% margin. Our cost to operate the business is quite low, but we do invest a lot of our personal time into it. It’s a labor of love.

Our biggest cost center is when we guarantee a minimum number of seats and come up a little short. Doesn’t happen often, but when it does it eats into the margin fast.

We negotiate a per seat all in cost with the restaurant inclusive of food, one drink, tip, and tax. We sell the tickets directly to our members and add some margin on top. Average ticket is $115.

5 days before the event we lock the head count with the restaurant. At this point the ticket is non refundable (we allow transfers). Then we pay the restaurant one lump sum. At the event the guests are only responsible for their bar tab (outside the one included drink), we don’t get a cut of that.

Sometimes we have seat minimums we need to hit and eat the cost if we are short (that rarely happens). We don’t allow ordering any other food outside of what’s on our menu.

I am also curious on that

We never intended to make money. The first dinner was with 13 of our friends. We just organized the location and menu.

From there people started to tell their friends, who told others, then the local newspaper wrote about us, and people started talking about us on Facebook food groups and posting on Instagram. The community grew very organically, we never spent a penny on marketing. Most of the original 13 don’t come anymore, and we have grown into an incredibly diverse community.

Happy to chat, email is in my profile.

I host Supper Clubs in London :)

Honestly, I can’t think of anything I would have done differently. Each stage of our growth came with some challenges and lessons. I think we did a pretty good job of internalizing and adapting. We definitely made some mistakes along the way, but nothing I regret doing and wouldn’t do again. Every mistake and lesson taught us something.

Feel free to email me if you run into any challenges. We might have already been through it!

We’ve never paid for marketing or advertising.

- We are lucky to have a passionate community who tell others about us.

- Sometimes we do shared reels with the restaurant, which helps drive some of their traffic to our social pages and website.

- There’s a few large local Facebook food groups which have driven membership.

- The largest driver of new membership came from coverage in the region newspaper. We credit that with the transition from 1 or 2 degrees of separation to people we had no connection to.

- There’s been a few influencers who have shown up and documented their experience. We didn’t pay for it. It drove a few members, but the quality of the newspaper and Facebook group members was higher.