It seems the trend of pop-up restaurants is here to stay after a student by Eventbrite shows that the number of pop-ups being hosted and searched for by diners is one the rise. Analysing their own platform of events the company found that pop-up restaurants were up by 82 percent from 2013.
The company also say that the number of food and drink events in general is also on the rise with F&D events up by 47% overall when compared with 2013.
To focus further on pop-up experiences the team surveyed 2,000 diners who attended a pop-up experience in the last year. Interestingly, 75% of those people said they believe it’s worth paying more money for a unique dining experience.
The survey also found that cost is not a the primary factor for people when deciding to attend a pop-up. More emphasis is placed on the importance of a unique menu or theme, one-of-a-kind events and memorable locations over that of cost.
The study shows that pop-ups are increasing and that customers not only appreciate these event but are willing to spend more money to attend them. It’s a promising sign for young chefs who want to establish themselves with one-off events, think about the events byThe Young Turks- James Lowe and Isaac Mchale both have their own restaurants in London after the success of their pop-ups.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.