Renata Dos Santos, founder of LIME, serves guests at a recent event.
Consumer tastes are notoriously fickle — one day it’s pork bun sandwiches, the next it’s artisan pickles. Restaurants have always struggled to keep up with these changing preferences, but rather than just update their menus, they’re now rolling out new concepts that are just as short-lived. The business equivalent of finger food, pop-up restaurants are establishments that operate for months, weeks or mere days before closing up shop. The fare ranges from ethnic to ...
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