Pop-Ups; The Death of the Traditional Restaurant
“There are so many chefs’ out there, they have their restaurants, their day jobs, but they’re looking for something more. That’s what the Pop-up culture offers them. They are able to take someone’s space for only a few hours and convert it into their own identity. It’s not just about the food, it’s about creating a memorable experience for the guests” – Chef Melissa King, Top Chef Season 12
After having nose-dived in popularity in the 1960’s Pop-up restaurants are making a resurgence. No matter where you turn people are selling food, whether it be from food trucks, off the market or from their kitchens. (CLIK, 2016)
A pop-up owner (Johnson), says another trend is theatricality. Just another …show more content…
Not only for the customer but for prospective businesses and potential investors. Pop-ups are a way of sounding out the market. For prospective businesses it is affordable, rent is only paid on a temporary basis, only whilst space is being occupied and labour is also hired on a temporary basis and if the ventures fall flat? The allurement of the pop-up is that they can close as fast as they open. (QSR magazine, 2011)
Potential investors are also known to frequent these events sometimes offering bustling businesses their own permanent brick and mortar …show more content…
The ‘Experimental Diner’ craves not just a delicious meal but also a unique new dining experience. (National Restaurant Association, 2016) A pop-up dining experience encompasses a communal or social feel to the event. As well as feeling like they are receiving a deeper connection to their food as the pop-up offers a more intimate atmosphere allowing the customer to get to know the makers and the ingredients behind the food. Most pop-ups serve edgier gourmet cuisine. These contribute to the exclusive feel of pop-ups driving more and more people in droves to attend.
The pop-up restaurant “Enquire Within” changes its identity every twelve months, to stay current. Menus will be flipped as well as their theme and décor. This is said to be the ultimate pop-up. (Salter, 2012)
These pop-ups just seem to meet the ‘Need it Now’ basis of society more so than the traditional restaurant did. Economic prosperity means that more of us are eating out more each year. Pop-ups aid with this as they produce food significantly quicker and have a better turn around, not to mention usually half the price of traditional restaurants.
“More than four in five people would rather attend these events rather than a traditional
“There are so many chefs’ out there, they have their restaurants, their day jobs, but they’re looking for something more. That’s what the Pop-up culture offers them. They are able to take someone’s space for only a few hours and convert it into their own identity. It’s not just about the food, it’s about creating a memorable experience for the guests” – Chef Melissa King, Top Chef Season 12
After having nose-dived in popularity in the 1960’s Pop-up restaurants are making a resurgence. No matter where you turn people are selling food, whether it be from food trucks, off the market or from their kitchens. (CLIK, 2016)
A pop-up owner (Johnson), says another trend is theatricality. Just another …show more content…
Not only for the customer but for prospective businesses and potential investors. Pop-ups are a way of sounding out the market. For prospective businesses it is affordable, rent is only paid on a temporary basis, only whilst space is being occupied and labour is also hired on a temporary basis and if the ventures fall flat? The allurement of the pop-up is that they can close as fast as they open. (QSR magazine, 2011)
Potential investors are also known to frequent these events sometimes offering bustling businesses their own permanent brick and mortar …show more content…
The ‘Experimental Diner’ craves not just a delicious meal but also a unique new dining experience. (National Restaurant Association, 2016) A pop-up dining experience encompasses a communal or social feel to the event. As well as feeling like they are receiving a deeper connection to their food as the pop-up offers a more intimate atmosphere allowing the customer to get to know the makers and the ingredients behind the food. Most pop-ups serve edgier gourmet cuisine. These contribute to the exclusive feel of pop-ups driving more and more people in droves to attend.
The pop-up restaurant “Enquire Within” changes its identity every twelve months, to stay current. Menus will be flipped as well as their theme and décor. This is said to be the ultimate pop-up. (Salter, 2012)
These pop-ups just seem to meet the ‘Need it Now’ basis of society more so than the traditional restaurant did. Economic prosperity means that more of us are eating out more each year. Pop-ups aid with this as they produce food significantly quicker and have a better turn around, not to mention usually half the price of traditional restaurants.
“More than four in five people would rather attend these events rather than a traditional