Pop-up Restaurants
Located somewhere between underground supper club and full-fledged restaurant, NY Magazine points us to an emerging trend in the NYC dining world – the one night stand concept. There appear to be two prevailing models that are currently being tested out: would-be restauranteurs “borrowing” kitchens from established restaurants for a single evening to serve their own cuisine, in what is likely some type of revenue sharing agreement and another where restaurants offer a special menu that is only available once a week, usually at a reduced price. Both versions create an opportunity to drive customers with an the promise of an unique experience coupled with the urgency of a limited time offer without carrying the risk of opening shop in tough economic times.
[image via Maine Outdoors]
Recent Articles By Scott Lachut 
Scott Lachut is PSFK’s Director of Consulting, working with a team of global researchers to provide leading companies with insights on the trends and innovation that are shaping the marketplace from both a consumer and business standpoint. His previous jobs resemble multiple chapters from Studs Terkel's "Working." Away from the computer his interests skew towards cooking and lawn games.
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| TOPICS: | Food & Drink |
| TAGS: | Beer Table, Bonjin, Damon: Frugal Friday, pop-up restaurants, Vietnamese Bep |
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