Private Dining Events.
Ticketed. Underground. Real.

What is a Private Dining Event?

A private dining event on Suppah Social is a ticketed dinner — a single chef cooks a multi-course meal at a private space, and 8 to 30 strangers buy individual seats and show up to share the table. Think of it as the inverse of a restaurant: a fixed menu, a fixed time, a fixed group, all eating together in someone's loft or brownstone or rooftop.

The chef sets the menu, the price, and the date. The host opens the door and provides the space. The platform handles the ticketing, the verification, and the payouts. You buy a ticket, show up, sit down, and the night happens. Most events sell out quickly — the verified-only audience is small enough that demand outpaces supply for most chefs.

How Ticketing Works

Every event lives on a member-only calendar (you'll see it once you're verified — apply at /join/guest). Each event card shows the chef, the host, the menu summary, the date, the seat count, and the per-ticket price.

• Pick a seat. Tap an event card, read the full menu and the chef's note about what to expect, see the host's space photos, hit Buy Ticket.
• Stripe checkout. Standard flow. Your ID has to be verified through Stripe Identity before you can buy public-event tickets — it's the safety gate that lets a host open their door without checking everyone individually.
• Show up. The exact address is shared with confirmed ticket-holders 24 hours before the event. RSVP messaging stays inside the platform.
• Cancellation: Full refund 72+ hours out, 50% inside 72 hours, no refund inside 24 hours. If the chef or host cancels, all ticket-holders get a full automatic refund and a heads-up.

Members can also send private dinnerproposals to chefs they've attended events with. Many chef relationships start at a public ticketed suppah and become a private booking the following month.

What to Expect at Your First Suppah

Real talk: showing up to a stranger's home for a 10-person dinner is a leap. A few things that smooth it:

1. Everyone's vetted.Every guest at the table passed the same ID verification and background check you did. The host already knows the chef. The chef vouches for their craft. There's no "mystery guest" risk.
2. Arrive within 15 minutes of the listed start. Multi-course meals run on a clock — late guests delay courses and stress the kitchen. Show up at the door, take off your shoes if asked, accept a drink.
3. Talk to people.Suppah events seat 8–30 by design. Small enough that "I don't know anyone" gets fixed inside the first course. Most folks come solo and leave with a few new contacts. The chef typically introduces themselves at course one or two.
4. Tip is included in the ticket.No awkward end-of-meal math. You can leave an extra cash thank-you if the night was special, but it's never expected.

Pricing & Frequency

Public ticketed events range from $40 to $200 per ticket. The price floor is the chef's margin plus food cost; the ceiling is whatever the chef thinks the market will bear (and the audience is verified-only, so the bar is high).

How often new events post depends on chef availability. We're launching first in Boston, so the calendar starts modest — typically 2 to 5 events a week to start, climbing as more chefs activate. If your weekend feels light, hit the "notify me" button on a chef's profile and you'll get an email the moment they post their next suppah.

The 70/25/5 split: 70% of every ticket goes to the chef, 25% to the host whose space is being used, 5% to the platform. Posted, transparent, never hidden in fine print.