New Foodservice Trend: ‘Pop-Up’ Restaurants Entice Consumers

    Feb. 29, 2012
    Temporary and often avant-garde, pop-up restaurants spring up for a short period of time, be it a single night, a week or several months, promoted via social media, e-mail lists or simple word of mouth.

    Temporary and often avant-garde, pop-up restaurants spring up for a short period of time, be it a single night, a week or several months, promoted via social media, e-mail lists or simple word of mouth, according to USA Today. For the full story, click here.

    Editor’s Insight: This trend, still in its infancy, appears to be driven in part by social media. Based on this report, these events have an air of excitement about them.

    Some of the companies sponsoring these events are restaurants who see these events as a way to promote their main businesses.

    What’s unique about these events is they offer consumers something unpredictable.

    Give these chefs and promoters credit for thinking creatively. Vending and coffee service operators need to find creative things to do as well. 02-29-12 By Elliot Maras