The current competitive nature of the restaurant industry in Los Angeles has amateur and veteran restaurateurs looking for different approaches to opening a new eatery. Pop-up restaurants are the latest craze and the public seems to be in love with the idea of adding a new one of a kind dining experience to an old and somewhat status quo industry. Gone are the days when the only way to introduce your culinary creations to the world is to offer them in an elaborate setting. Pop-ups restaurants sometimes appear in nontraditional places and usually do not include tuxedo clad servers, crystal chandeliers, and valet parking. Rather, you will find pop-up restaurants inside of bars, backyards, otherwise empty buildings, or even a gas station. The emphasis is placed on the food they serve and customer satisfaction not on the overhead costs included with maintaining a fancy venue. Despite the humble surroundings, once you indulge in some tasty treats from a pop-up restaurant you cannot help the feeling of exclusivity while dining on food recommended by the foodie insiders.
The term “pop-up” has been recently popularized thanks to the savvy entrepreneurs from the Millennial generation. The genius behind opening a relatively low cost and limited run restaurant instead of a costly permanent location is fairly obvious. An entrepreneur can test the market to see if their concept for the restaurant will prove to be a success or a complete failure without losing a staggering amount of money and causing a disaster of a lifetime.
Getting the word out there to let the public know they actually exist is always the hardest part of any business. With the use of social media and internet marketing campaigns restaurateurs can launch advertising campaigns for a lot less than traditional methods of marketing. Word-of-mouth is priceless and has always been the best type of free marketing a business can hope for and great food definitely has the potential to go viral. If the food and service is on point customers will perceive added value in the offerings and you best believe people will be talking about it, a lot.
The environment in the Los Angeles restaurant industry has created a paradigm shift and pop-up restaurants are becoming a mainstay for successful restaurateurs. In the end, it’s the customers that will become the ultimate victors with plenty of dining options and bellies full of food. Restaurateurs will have to try harder to win your patronage and only the best businesses will rise to the top. Only the restaurants worth their weight in gold will become permanent locations and be granted the opportunity to continue to serve the public with the great food and drink. Pop-up restaurants are here to stay and in the near future of the food and beverage industry all start-up restaurants will be pop-up restaurants. If your dining options consist of only tried, tested, and true establishments break away from the everyday and seek out some serious sustenance from a potential up and coming industry leader.