- Joined Jul 30, 2007
this new trend of the pop up restaurant is confusing me. what i understand is that chefs set up temporary digs in places that don't normally serve food, i.e. museums, galleries, bars, struggling restaurants etc. open for a short time, do 'their thing', then leave and do it all over again at a new location, for a short time. while appreciating the attraction of here today, gone tomorrow, get it while you can buzz, i don't understand how the money is made, or if there is enough money to be made to warrant all the effort. if a chef goes into a space that does not normally serve food and has to bring pots, pans, tables, chairs,employees, pay insurance, licences, some percentage of the profit to the space holder, how can that really be easier or more profitable than a conventional restauran? how long do they stay in one location? a few weeks/ a month? what then, pack it all up and find another location to do it in again...then in another month move again...whew, i get tired just thinking about all the moving! while chefs claim that they have more flexibility and creativity with the menu and less commitment or investment, i'm just not seeing the money side. anyone care to shed some light, i would be appreciative. in the end it sounds like its for the young and not as much about money as it is name building.