Pop-up restaurants may stick around as COVID sees resurgence

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Pop-up restaurants may stick around as COVID sees resurgence
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Pop-up restaurants, many started as stopgap measures by struggling chefs and owners, may have staying power as consumers continue to embrace takeout and delivery and the delta variant threatens to make dining in less of an option.

Pop-up restaurants can take a variety of forms, from a ramen maker appearing for one-night only at an established bar or restaurant, to a taco maker using an unused space to temporarily host diners, to a chef offering meatballs for delivery only.

The restaurant industry has been one of the hardest-hit during the pandemic. It is still down 1 million jobs from the pre-pandemic employment level of 12.3 million. Restaurant sales in 2020 totaled $659 million, down $240 million from expected levels, according to the National Restaurant Federation. Sales rebounded this year as the economy recovered and restrictions were lifted, but now some economists are paring back expectations for U.S.

“This flexibility was something we found very important during our pop-up stages, when the world was getting locked down and heavy restrictions were being placed on businesses,” he said. “We’ve designed our operations in a way that we can continue to operate with a lean team, with every safety precaution taken, to be able to serve guests in both a to-go and delivery capacity.”

A Nashville chef for decades, Stephenson knew a number of chefs who were trying to stay afloat during the pandemic with projects like creating take-out dinners or starting food trucks, he said. Stephenson said he plans to keep on having pop ups even after the pandemic wanes rather than reopening full time.

In May he started Naegi, a pop-up serving fried chicken sandwiches from a window in the building he bought. The pop-up helped bring awareness to the permanent restaurant, Matsu, a more traditional Japanese restaurant with a tasting menu, which will open in a few weeks.

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