Monday, January 27, 2014

Pop-up Restaurant Driving Meal Occasions with Authenticity

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.   specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a brand leveraging integration strategy.  Since 1991 Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche. visit Johnson, or

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