Do you know Pop-Up restaurants?

The traditional ways of creating a hospitality business are slowly dying giving way to new ideas and concepts.

Every day we find new formulas and gastronomic trends that we would never imagine. In this case, we are going to focus on the Pop-Up restaurants.

This new way of understanding the hospitality business is based on the principle of ephemerality and mystery, since they are dinners or lunches that are organized in unexpected places and not regularly used as restaurants.

They keep the menu a secret until the last second and seek to offer a gastronomic experience that goes beyond of the classic.

This innovative idea of ​​Pop-Up catering was born in London’s bohemian East End, where young chefs were looking for a new way of doing things in the kitchen. The idea they came up with was to offer modern and quality food in which the dishes were only made for that one moment, thus adding a fugacity value that caught the attention of the public.

The places chosen to offer these dinners were spaces that normally nor they are used for gastronomic purposes (such as abandoned factories, metro stations or public parks). And if all this is not enough to convince the public, the menu and the place of the dinner are not announced until the last moment.

So yes, Pop-Up restaurants offer diners a sensory adventure in which food and surroundings blend to create unique and unrepeatable environments.

Pop-Up Restaurants to attract customers

The Pop-Up method is not only used for new restaurant concepts, there are also certain Gastronomic venues that decide to apply Pop-Up dinners to escape from the regular kitchen What do they do. So every day it is more common for many restaurateurs to reserve certain days of the month to get off the menu and experiment with what they want to offer.

This helps them attract new customers, in addition to improving the quality of the experience of those who are already regulars, who will see in this type of dinner a way of try new things and thus escape the routine.

The Pop-Up technique is also used to test new restaurant concepts, since require a much lower investment: you only have to have the money to offer the service for one night, and you do not need a place itself.

With this, the restaurateurs make sure that their idea is good to develop as a business and not an idea, which, although it may seem beautiful, is not viable to be able to live on it.