Pop-ups lift spirits, but break bodies

Two chefs chat about challenges of going solo

215ef658-0e01-47e9-9fcf-83b48b1a7638_960x540
Avatar photo
Avatar photo

Pop-ups were already surging prior to the pandemic. Now they’re everywhere.

Typically defined as solo nomadic cooking operations, pop-ups are more nimble than traditional restaurants, which is a distinct advantage in a time of supply chain breakdowns, staffing challenges and intermittent Covid closures. And because pop-ups don’t require the financial outlay that it takes to open a restaurant, the format has been hailed by former hospitality employees and consumers alike for diversifying the industry and facilitating creativity.

blue-line

This Article is included for subscribers to South Edition and our All-Access Plan.

BECOME A SUBSCRIBER

Help us cover food and drink across the American South as though it mattered as much as crime and politics (because it does.)