Delivered in partnership with NCASS (Nationwide Caterers Association), this practical panel breaks down the realities of moving between street food and bricks-and-mortar hospitality, and what operators need to get right at each stage. Moderated by Henry Poultney of Grace + James, the session brings together Adam Johnson (The Plough / Deathrow Sandwiches), David Wolanski (Chick ‘N’ Sours), and Rob Machin (Reimagine) to share hands-on guidance drawn from real experience. The discussion will cover the practicalities of scaling up from street food to a restaurant, costs, financing, sites, staffing, menus, and compliance, as well as why some established restaurants return to street trading to test concepts, manage risk, and reach new audiences.