Foodservice Solutions® Grocerant Guru sees the undercurrents of “consumers drive for fresh authentic food, intersecting with non-traditional meal occasions served all most anywhere today.”… The rapid growth of Ready-2-Eat and Heat-N-Eat fresh prepared food is fueled in part by consumers drive for fresh food discovery.”
Sara Stuteville writing in the Seattle Times defines a Pop-Up restaurant ““Pop-up” restaurant is slang for a temporary restaurant. It’s a trendy term that has been used to describe anything from a new chef borrowing an existing restaurant for a night to underground restaurants operating out of private homes.” It may even be a food truck or mobile kiosk today.
Once a phenomenon associated with ambitious youthful foodies looking for low-cost and low-risk opportunities to sample new foods; today it has become a consumer’s point of discovery and a testing ground for budding entrepreneurs.
Most “Pop-up’s” offer hard to fine, authentic menu items, attracting immigrants looking for a taste of home or communities looking to lay claim to a point of differentiation that all serves as an invitation to a common palate or mindset.
Today, we find Peruvian, Spanish, Italian, Chilean and Thai eateries leveraging Pop-up locations more and more. No longer are Pop-up operating as a secretive restaurant or exclusive restaurant they are becoming a platform for chain restaurant new menu item testing, sales volume demand testing and PR platforms for budding entrepreneurs.
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