Pop-up restaurant

A pop-up restaurant is a temporary restaurant. These restaurants often operate from a private home, former factory, or similar space, and during festivals.[1]

A pop-up restaurant in Belgium

Description

Pop-up restaurants have been popular since the 2000s in Britain and Australia, but they are not a new phenomenon. Pop-up restaurants have existed in the United States and Cuba.[2] Diners typically make use of social media, such as the blogosphere and Twitter, to follow the movement of these restaurants and make online reservations.[3]

Pop-up restaurants, like food trucks, are an effective way for young professionals to gain exposure of their skills in the field of hospitality as they seek investors and attention pursuant to opening a restaurant or another culinary concept.[4]

Pop-up restaurants have been seen as useful for younger chefs, allowing them to utilize underused kitchen facilities and "experiment without the risk of bankruptcy".[3] By 2013, this restaurant style had gained steam and prevalence in larger cities thanks in part to crowd-funding efforts that offered the short-term capital needed to fund start-up costs.[5]

Notable entrepreneurs, chefs, and restaurateurs have opened pop-up restaurants:

Restaurant Day

Differently from traditional pop-up restaurants, which tend to financially support their restaurateurs as means of profit or living, the Restaurant Day event (Finnish: Ravintolapäivä) invites people to put up their own restaurants, cafés, and bars for one day only. Founded by Timo Santala, Olli Sirén, and Antti Tuomola in Helsinki, Finland, in 2011, the movement is intended to promote and celebrate food culture.[15]

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See also

References
  1. Schindler, Sarah (2015). "Regulating the Underground: Secret Supper Clubs, Pop-Up Restaurants, and the Role of Law". University of Chicago Law Review Dialogue. 82: 16. SSRN 2560695.
  2. "Everyone back to mine: Pop-up restaurants in private homes are the latest foodie fad". The Independent. 4 June 2009. Retrieved 2011-01-23.
  3. "At Pop-Ups, Chefs Take Chances With Little Risk", Gregory Dicum, New York Times, February 11, 2010
  4. Sarah Schindler, Unpermitted Urban Agriculture: Transgressive Actions, Changing Norms, and the Local Food Movement, 2014 Wisconsin Law Review 369, available at https://ssrn.com/abstract=2414016
  5. "New Trend: Pop-up Restaurants Selling Tickets". ThunderTix. Retrieved 18 May 2015.
  6. "Jason Atherton Pop-up Restaurant", PKL, January 30, 2011
  7. "Born to eat and run", Brian Niemietz, New York Post, May 6, 2010
  8. Inspire, Forage Taste (2018-01-18). "We Have Found Brisbane's Ultimate Degustation Pop-Up That You Need To Try". Style Magazines. Retrieved 2018-12-17.
  9. quick, Better be; Fast!, Because Seats Sell (2018-06-12). "The Degustation Experience That Every Brisbane Foodie Needs To Try". Style Magazines. Retrieved 2018-12-17.
  10. "Brisbane's Best Degustation Menus 2018 - Gourmand & Gourmet | Gourmand and Gourmet". Retrieved 2018-12-17.
  11. "French Laundry's Thomas Keller Opens Ad Lib Pop-Up - BiteClub Wine Country Dining". BiteClub Restaurants Dining and Food. Retrieved 18 May 2015.
  12. "London’s Pop-Up Restaurants Let Rising Chefs Shine"
  13. "'Pop-Up' Restaurant LudoBites Hit Of Los Angeles", Alex Cohen, Southern California Public Radio, NPR, August 23, 2010
  14. "Guess Who's Coming To Dinner?", Danielle Stein, W Magazine, September 2010
  15. "Restaurant Day is a carnival of food". Visithelsinki.fi. Retrieved February 14, 2014.
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