Why “pop-up” restaurants are now everywhere

Why “pop-up” restaurants are now everywhere

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Why “pop-up” restaurants are now everywhere
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The post-covid pop-up boom, explained.

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From 2021 to 2022, one specific type of restaurant saw 105% growth in the United States: pop-ups, or temporary restaurants. From 2022 to 2023, there were 155% more pop-ups. If you're a foodie in an American city, the diversity of foods you can get today is greater than ever. Why do so many leaders decide to “pop up” all of a sudden?

To find out, we interviewed the owners of two New York pop-ups to hear their stories. For Jorge Aguilar and Amanda Rosa, chef and co-owners of breakfast taco pop-up Border Town, their story begins during the pandemic. They were unemployed, and instead of trying to rent space and open a brick-and-mortar restaurant, they started working out of temporary space and marketing themselves through Instagram. Eric Huang, chef and owner of Pecking House, a Sichuan-style fried chicken pop-up turned brick-and-mortar restaurant, told us a similar story.

So how did these restaurateurs pivot during tough times to ultimately succeed?

Links and further reading:

Emma Orlow who we spoke to for this video is a writer for Eater. You can read her work here: https://www.eater.com/authors/emma-orlow

A great gourmet newsletter to which we subscribed when making this video: http://sweetcity.substack.com/

Other pop-ups we spoke with: https://austin.eater.com/2024/6/3/24170461/southeast-roadhouse-austin-pop-up-restaurant-asian-american-dining-chains https:/ /natecox.net/BIG-CHUNE-2

Yelp State of the Restaurant Industry 2024: https://data.yelp.com/state-of-the-restaurant-industry-2024.html

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