A Description of the Pop-up Restaurant – Case Study Example

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The paper "A Description of the Pop-up Restaurant" is a perfect example of a case study on tourism. Introduction A pop-up restaurant can be considered as a temporary restaurant installation that can either take the form of a food exhibit or something like a one-night stand, among many other numerous forms (Scapp and Seitz, 1998). On some occasions, a pop-up restaurant could be instituted in order to give the investors the ideas of whether to establish a permanent restaurant of not. It can be considered as a more to back-to-basics concept in some way since the focus is the menu offered, the services, and space (Scapp and Seitz, 1998).

It is a change from the strong urge to open restaurants with media-only campaigns and gala events that often provide short-term gains before such restaurants are left with empty seats. This is therefore what pushed for the invention of the concept of pop-up restaurants. Indeed, this is one of the newest trends in the experience economy (Wood, 1995). This paper will give a report to illustrate the concept of a pop-up restaurant.

This is an old inner-city factory space with plenty of room, and since it is supposed to be converted into executive apartments, the last chance has been provided for the establishment of a pop-up restaurant. However, it is important to note that the concept of establishing the pop-up retail and restaurants is to attract the attention of young cosmopolitan urban professionals, aged between 21-35 years. This focuses on the retail event itself, and as a part of the marketing strategy for the apartments. The report will provide a description of the pop-up restaurant, including its interior and exterior, associated food and beverage services, and the customer areas. Description of the pop-up restaurant The restaurant seeks to create memorable social and culinary moments that would only exist for a short period then disappear.

It is apparent that there is a desire among young urban professionals to experience a unique and unforgettable hospitality experience (Ritzer, 1999). Normally, trips and tours to upscale restaurants would look like a special occasion, but to the residing population, this is considered a regular part of life. This, therefore, calls for a special entertainment and dining experience that would be offered at an affordable cost.

This is basically one of the key reasons as to why this pop-up restaurant would be established. The pop-up restaurant will be situated in an old inner-city factory space with plenty of room for the customers. This building is supposed to undergo some transformations and be turned into executive apartments. The restaurant will be operational for a period of two weeks in spring 2011 and will be trading form 11 am to 10 pm, from Wednesday to Sunday.

In addition, this restaurant will be themed with consideration to the general public. The restaurant will feature some of the star chefs in the region in order to illustrate what it takes to feed customers within the ancient constructs of an inner-city that will provide not only dining services but also portray creativity. It will have one senior chef and two others. There are five themes to be exhibited and therefore, one theme will be applied for two days since the restaurant will be operational for ten days, in order to transform this space into a new dining experience.

Moreover, this shows that this season is beyond just food experience, considering the fact that it is the last time-space is being used as a restaurant before being transformed into an executive apartment (Pine et al. , 1999). The experience has to be historic too and celebrate the menu that will be offered at the restaurant. Each evening will be organized in the same way as dinner parties, where the guests have the opportunity to sit for their dinner at the same time and share the evening.

Besides, this would also offer the guest the opportunity to interact and make friendship ties.

References

Barrows, C. 2008. ‘Food and Beverage Management’, SAGE Handbook of Hospitality Management , SAGE, London

Beardsworth A & Keil T 1997. Sociology on the Menu: An invitation to the study of food and society . Routledge, New York.

Flandrin, Jean-Louis and Massimo, M. 1999. Food: A Culinary History from Antiquity to the Present. Columbia University Press: New York.

Petrini, Carlo, 2003. Slow food: the case for taste. Columbia University Press, New York.

Pine, B. Joseph II and Gilmore, James H. 1999. The Experience Economy: Work Is Theatre and

Every Business a Stage. Harvard Business School Press: Boston, Massachusetts.

Ritzer, George, 1999. Enchanting a disenchanted world: Revolutionizing the means of consumption. Pine Forge Press, Thousand Oaks

Scapp, R. and Seitz, B. Eds. 1998. Eating Culture. State University of New York Press: New York.

Spang, Rebecca L. 2000. The invention of the restaurant: Paris and modern gastronomic culture. Harvard University Press, Cambridge.

Walker, H. 1999. Food in the Arts: Proceedings of the Oxford Symposium on Food and Cookery. Prospect Books: England.

Wood, R. C. 1995. The Sociology of the Meal. Edinburgh University Press: Edinburgh.

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