Why Pop-Up Restaurants are Here to Stay

Pop-up restaurants are by their very name and nature, temporary places to eat and drink. However, these temporary kitchens are increasing in popularity, taking over empty shop premises or being run from a mobile van. Reputable restaurants and renowned chefs are expanding into the pop-up restaurant business, which is fast becoming the hottest new food trend.

Started in Britain and Australia in the year 2000, pop-up restaurants have existed under other names and guises in places like Cuba and the USA for decades. In Tahiti "roulottes" are a popular way to dine outdoors from mobile food vans that set up tables for the evening in prearranged areas, particularly when there's a special festival or event.

Pop-up restaurants in glorified food trucks are often the way for young professionals to cut their teeth in the field of hospitality without having to invest in a long-term tenancy or run the risk of bankruptcy. Once they have proved themselves successful they are in a better position to seek investment and move from mobile pop-up to more permanent premises. Flat Iron in London's Soho and Yalla Yalla, which serves Lebanese cuisine, both trialed their concept from temporary sites before moving into permanent premises.

Although temporary pop-ups may lead to permanent premises, the latest purpose of pop-up restaurants tends to be quite the reverse. Well established restaurants and chains see the potential for offering reputable food and drink to visitors at fashion get-togethers, music events and literary or arts festivals. They provide top quality food and drink on a short-term basis, lasting just a few nights. It's a great way for these existing restaurants to gain exposure to a new market.

BBC Chef James Tanner and his brother Chris set up their exclusive Tanners Restaurant on Plymouth's historic Barbican. Their pop-up restaurant is a huge attraction at the Plymouth Christmas Market on Armada Way, reaching a clientele who would probably never dream of visiting their award-winning restaurant premises.

Pop-up restaurants are increasingly serving high quality food focusing on provenance and authenticity rather than on cheap fast food. For example, Indian restaurant chain Cinnamon Kitchen maintains a high reputation in London. They now venture out from their Devonshire Square address and attend events and festivals under the brand name Joho Soho. Head Chef Abdul Yaseen sees the pop-up restaurant service as a good way to keep staff motivated while expanding their skills. "I have several chefs …that want to get out and about in the open and showcase their skills to new customers," he says. "It's great for the team." Joho Soho even tailors its menu to specific events such as the Halal Food Festival held at the ExCel Exhibition and Conference Centre.

Festival Village at London's Southbank Centre has an ongoing programme of events, from food festivals to Christmas markets. Pop-up restaurants provide the perfect way to cater to these events with different themed restaurants such as Roti Chai providing pop-up catering at Darbar, the Indian Music Festival.

Another London success story, Wahaca, recently launched a mobile pop-up arm of their well-established restaurants, seeing the move as "taking street food back to the streets". They now operate two Wahaca brand vans under the name Mexican Street Kitchen and have a semi-permanent venue at the Southbank Centre, made out of eight shipping containers. Their pop-up restaurants serve tacos, burritos and salads in the upmarket areas of Southbank and Canary Wharf.

High-class burger chain Byron offers hamburgers the way they should be made. They use quality Scottish beef, minced fresh and cooked to juicy perfection to create their signature Triple Cheesemas. As well as having a variety of locations around the UK capital, they also have van pop-ups to attend street food events, festivals and private events.

Following the success of pop-up stores and pop-up theatres, it seems that pop-up restaurants are likely to be a temporary trend that's definitely here to stay.