The post-covid pop-up boom, explained.
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From 2021 to 2022, one specific type of restaurant grew 105% in the US: pop-ups, or temporary restaurants. From 2022 to 2023 there were 155% more pop-ups. If you’re a foodie in a US city, it’s made the diversity of food you can get today higher than ever before. Why are so many chefs deciding to "pop up' all of a sudden?
To find out, we talked to the owners of two New York City pop-ups to get their stories. For Jorge Aguilar & Amanda Rosa, chef & co-owners of the breakfast taco pop-up Border Town, their story starts in the pandemic. They were unemployed, and instead of trying to rent a space and open a brick and mortar restaurant, they started working temporary locations, marketing themselves via instagram. Eric Huang, chef and owner of Pecking House, a Sichuan-style fried chicken pandemic pop-up that became a brick and mortar restaurant, told us a similar story.
So how did these restaurateurs pivot during difficult times to ultimately find success?
Links and further reading:
Emma Orlow who we spoke to for this video is a writer for Eater. You can read her work here: [ Ссылка ]
An awesome foodie newsletter we subscribed to while making this video: [ Ссылка ]
Other pop-ups we spoke to: [ Ссылка ] [ Ссылка ]
Yelp’s state of the restaurant industry 2024: [ Ссылка ]
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