Pop-ups lift spirits, but break bodies

Two chefs chat about challenges of going solo

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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.


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