What is in this article?:
- Restaurant Concept Goes Pop
- 'Unpredictable, but Fun'
“It’s not just about the food. It’s about creating a whole new dining experience."
— Renata Dos Santos, founder of LIME
Renata Dos Santos, founder of LIME, serves guests at a recent event.
'Unpredictable, but Fun'
Dos Santos admitted the concept can be unpredictable. Sometimes kitchen equipment at the location doesn’t work. One outdoor event was so hot, half of the guests ended up going in the nearby pool and dining poolside.
“It can be unpredictable, but that’s part of the fun,” said Dos Santos.
For supermarkets, opening a pop-up restaurant may be a stretch given their operational model. Still, Whole Foods Market this summer opened what it called a pop-up farmstand in Wainscott, N.Y., featuring products from local stores and perishable items supplied by the company.
Read more: WFM Opens 'Pop-Up' Farmstand
The better opportunity, Tristano believes, is in supplying the pop-ups, many of whom don’t have the scale or regularity of schedule to work with a distributor.
“You’re looking at demand on a day-to-day basis,” he said. “They’re not going to have refrigeration units, and they’re not going to have the level of storage and operations that a typical restaurant has.”
| Suggested Categories | More from Supermarketnews |
 | |
| | |
 | |
