The Pop-up Restaurant Phenomenon To disappear or to stay?
It is designed as a pop-up store because the SM Aura Location would only be open for a year. This is also the only Magnum Store that features savory dishes crafted by Chef Him Uy de Baron and signature desserts by Chef Miko Aspiras.
The millennium, having technology reigned consummate, will always surprise us with novel pursuits just as how ‘selfies’ sneaked its way to everybody’s businesses. Now, it’s a daily thing and has become a physiological dependency problem. Talk about duck faces? But this one, not that I’m skewing your perspectives, is an advantage not only to the fickle economy, but your stomachs as well. You see, everyone’s happy if a smoked turkey is served well; in our case here in the Philippines, anything with ‘sabaw’ could instantly satisfy a craving belly.
The Pinoy food industry has diversified food sectors—an excellent year-long source of high-quality fresh, processed, and value-added food products. And seeing the ripe opportunity for Filipinos to do business globally, it aims to further penetrate the regional market and establish the country as a reliable supplier of food commodities.
One thriving venture that holds interest to Filipinos especially chefs and foodies, is the emergence of pop- up restaurants. As with food trucks, this form of novelty borne of economic need has become a global phenomenon.
Equal parts dinner party and dinner theater, a pop-up refers to a dining establishment that is open anywhere from one to several nights, usually in an existing restaurant or other commercial food establishment. They offer many of the same benefits as that of the traditional brick and mortar restaurants except for the high cost of opening.
Prospect
heights
Restaurant cooking is evanescent by design, and food is created so that it may be consumed. Of course, there will be intellectual and unique recipes but the experience of eating a specific dish created from a specific kitchen cannot be replicated at home.
This understanding is at the core of this investment. Because of the faithfulness of the experience, people will clamor to get in. And since pop- ups are defiantly transitory enterprises that are designed to exist for only a few days, or, at most, months, it becomes an actual word of the mouth.
There are no million-dollar invest- ments here, but look ahead. No plan to create an institution either, but it’s something light with a freedom of experimentation—quickly turning you profit over the course of its limited existence.
Manila has pretty been an incubator for innovative ideas especially involving food, so it’s no surprise that pop-ups are popular there. This trend applies to boutiques, galleries, clubs, coffee houses, and bars. I first heard about pop-up events while couch-searching through the Internet. Chef Erwan Heussaf, the brainchild behind Manila Pop-up, was serving much-lauded, locally-sourced dinners, each time with the help of a guest chef. The food is unpredictable with regard to cuisine or style. The location? It gets more creative and funky.
Clearly what's going on here is a far cry from the definitive restaurant transaction, where customers simply pay for food and services, and are also asked to cover many of the business's start-up costs—sometimes literally.
Restaurant cooking is evanescent by design, and food is created so that it may be consumed. Of course, there will be intellectual and unique recipes but the experience of eating a specific dish created from a specific kitchen cannot be replicated at home.
This understanding is at the core of this investment. Because of the faithfulness of the experience, people will clamor to get in. And since pop- ups are defiantly transitory enterprises that are designed to exist for only a few days, or, at most, months, it becomes an actual word of the mouth.
There are no million-dollar invest- ments here, but look ahead. No plan to create an institution either, but it’s something light with a freedom of experimentation—quickly turning you profit over the course of its limited existence.
Manila has pretty been an incubator for innovative ideas especially involving food, so it’s no surprise that pop-ups are popular there. This trend applies to boutiques, galleries, clubs, coffee houses, and bars. I first heard about pop-up events while couch-searching through the Internet. Chef Erwan Heussaf, the brainchild behind Manila Pop-up, was serving much-lauded, locally-sourced dinners, each time with the help of a guest chef. The food is unpredictable with regard to cuisine or style. The location? It gets more creative and funky.
Clearly what's going on here is a far cry from the definitive restaurant transaction, where customers simply pay for food and services, and are also asked to cover many of the business's start-up costs—sometimes literally.
Why pop-ups should go bust?
Pop-ups are the easiest way to generate a certain amount of publicity. If someone opens for just a day or two and long lines form in the process, it can act as a great way to gin up the interest of potential backers for a more permanent project. It can also give jar of good press to chefs whose restaurants have been around for a while yet are off the media's collective radar.
Pop-ups are great deal.
Pop-ups are the easiest way to generate a certain amount of publicity. If someone opens for just a day or two and long lines form in the process, it can act as a great way to gin up the interest of potential backers for a more permanent project. It can also give jar of good press to chefs whose restaurants have been around for a while yet are off the media's collective radar.
Pop-ups are great deal.
First, the semiotics of pop-up
haphazard service, cheap chairs, limit- less booze.
People are willing to pay for it.
The demand for pop-ups is a sign that people really value evanescence in restaurants. Predictability in restaurants (even predictable greatness) is no longer an asset but a hindrance revolutionizing it. I suppose it’s possible.
The demand for pop-ups is a sign that people really value evanescence in restaurants. Predictability in restaurants (even predictable greatness) is no longer an asset but a hindrance revolutionizing it. I suppose it’s possible.
Chefs are being challenged.
Pop-up restaurants provide an outlet through which they can constantly change their menus and re-evaluate their business strategies. Why they should.
Pop-up restaurants provide an outlet through which they can constantly change their menus and re-evaluate their business strategies. Why they should.
Pop-ups are a gamble.
The big question is: What’s in it for these traveling restaurateurs, who seemingly would rather run their own establishments, and for their hosts, allow outsiders to take over their businesses?
We’re not sure whether pop-ups are legitimate models with staying power, or are simply vanity projects for lauded but idle chefs? I mean, nowadays, staying relevant become more difficult each day. Even more so in big cities. You tend to be forgotten pretty fast, and if you stay away for a while, you’re as good as dead. Operating a restaurant in rented space can be a logistical nightmare. It’s very much like starting a new restaurant every day because you have to utilize a few hours to your best advantage. And being resourceful at haste is impractical.
The Bottom Line
Foodies are already plotting new experiences reserved for the privileged few. The days of gimmicky concepts are gaining, as ever-more-savvy consumers seek to innovate their dining experiences. It used to be that a tasting menu was a novelty, but now a mainstream. People learned and liked choosing now. Experiential marketing is really taking off and consumers are expecting brands to offer them experiences outside of their usual scope. How about you—would you be prepared in case a pop-up resto comes your way?
(Louie dela Vega) Focus.
The big question is: What’s in it for these traveling restaurateurs, who seemingly would rather run their own establishments, and for their hosts, allow outsiders to take over their businesses?
We’re not sure whether pop-ups are legitimate models with staying power, or are simply vanity projects for lauded but idle chefs? I mean, nowadays, staying relevant become more difficult each day. Even more so in big cities. You tend to be forgotten pretty fast, and if you stay away for a while, you’re as good as dead. Operating a restaurant in rented space can be a logistical nightmare. It’s very much like starting a new restaurant every day because you have to utilize a few hours to your best advantage. And being resourceful at haste is impractical.
The Bottom Line
Foodies are already plotting new experiences reserved for the privileged few. The days of gimmicky concepts are gaining, as ever-more-savvy consumers seek to innovate their dining experiences. It used to be that a tasting menu was a novelty, but now a mainstream. People learned and liked choosing now. Experiential marketing is really taking off and consumers are expecting brands to offer them experiences outside of their usual scope. How about you—would you be prepared in case a pop-up resto comes your way?
(Louie dela Vega) Focus.
0 comments:
Post a Comment