As we listen to the dismal economic news this week — plummeting housing sales and weak employment figures, it’s easy to think about what isn’t working and what we need to cut back on to financially survive this crisis. But happily, when the going gets tough, the tough often get creative and find new ways to thrive, despite the barriers to entry.
Lucky for foodies, some of the great and aspiring chefs of the world seem to be both tough and creative in their approach to the restaurant business.
“Pop-up” restaurants and gourmet food trucks are two examples of this creativity. While wearing my chauffeur hat on Monday, I heard a yummy story on NPR about “pop-up” restaurants (http://n.pr/dzSF78). Apparently, many great chefs that have trained in fine restaurants and are ready to forge out on their own, are either finding it difficult to get the money they need to start a restaurant or they simply don’t want to take a risk in this down economy. So instead, they rent a space temporarily and open what’s being coined a “pop-up” restaurant. In the NPR story, they talked about Ludovic Lefebvre and his restaurant Ludobites in LA. Currently, he is renting what is a sandwich shop by day and using it as a restaurant by night. It’s a win-win-win for the sandwich shop, the chef, and the foodie customers. The sandwich shop makes more money, Lefebvre has much lower overhead and very little risk so he can showcase his skills without charging super-high-end restaurant prices. The result: Ludobites is packed and the patrons are enjoying fantastic gourmet food at a more affordable price (if they can get a reservation).
According to a NY Times article (http://nyti.ms/8XcHMX), pop-up restaurants are hitting the local San Francisco scene as well. In one example, the restaurant, Mission Street Foods, brings in rotating guest chefs and they use the profits in part to raise money for charitable causes. Same concept, different implementation.
Another rising trend is gourmet food trucks. These are not the “roach coaches” we all remember eating from out of desperation in the corporate parking lot. 2010 food trucks are run primarily by talented chefs who can’t or won’t take the risk to invest in a permanently-located restaurant. They usually have a specialty and become the best at that particular style of food. Like the pop-up restaurants, the food is gourmet quality for prices lower than a full-fledged restaurant could possibly offer. The idea is becoming so widespread in major cities like LA and Portland, that you can schedule your dining by the web-published or tweeted schedule of your favorite food truck. As with any popular idea, there is already a reality show about it so if food trucks inspire you, check out Tyler Florence hosting a Food Network show called the The Great Food Truck Race with 7 trucks competing for a 50,000 prize.
Not since my days attending UC Berkeley have I eaten from a good food truck or cart nor have I been lucky enough to try any of the pop-up restaurants. Have any of you eaten at a pop-up restaurant or from a great food truck that made you say OMG! Yummy? If you have, please share your experience. Inquiring and hungry minds want to know.
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Hi There! Thanks for stopping by my place. I love food trucks, used to eat at them all the time when I lived in L.A. There was a taco one on my way to the library that was fantastic. Where I live now, the idea of a big city means it has a Target, so no yummy food truck goodness.
But the good news is that a truck can travel so maybe you can convince someone to pass through – if they park at the local Target, it could be big business!
Fascinating to read about trends in restaurant concepts. My husband and I, who recently started our own food/wine/spirits blog, have always fantasized about starting our own restaurant one day. It’s rare to make a success out of that sort of business; it’s nice to see how people are thinking outside of the (lunch)box!
Enjoying your blog.
Laura
http://culinaryspirits.wordpress.com/
Thanks for stopping by! We are wine and spirit lovers in our house as well so I will be checking out your site too. I hope these new restaurant ideas do bring even more creative cooks/chefs into the mix. I know where we live we need more restaurants and I’m sure the cost of rents and the economy are not helping to fill that void.
I love the food truck concept. We don’t have any (good or bad) where I live except for the occasional hot dog vendor.
Stopping by from SITS.
Thanks for stopping by – hope something more exciting than hot dogs finds its way to your area soon. Love the photos on your blog.
I love love love the food truck movement. I live in NYC and they have become quite popular here. We’ve always had middle eastern food trucks (let me tell you, you’ll never taste better schwarma or falafel), but it’s fabulous to see it expand to bistro food, burgers, artisanal ice cream and other fantastic concoctions. If I didn’t love to cook I’d easily go broke here.
http://www.biggirlkitchen.com
I can only imagine the plethora of fabulous foodie finds in NYC. How lucky to be part of that! I recently posted about a great falafel stand I found at a Farmer’s Market. I know they are looking for a restaurant and struggling with the financing. I’ll have to stop by their stand and suggest they think truck!
I listened to this story on NPR this morning. I haven’t actually spotted one of these trucks in my neck of the woods yet but what a clever tactic! Great post!
If you spot one, let me know! Thanks for stopping by my blog.
When I lived in Taiwan, there were these food carts everywhere; they were the norm, there, as many people could not afford to rent out actual space to build a restaurant. The food carts were everywhere and one could find really delicious, plentiful eats for two dollars.
It was also a way for them to up the competition; food carts allowed mobility, and they could just pack up and head off to another place if they scoped out a better area. Taiwan is constantly going through these food trends, which are usually invented by food carts (years ago, the fad was sweet egg tarts; then later on, it was all about crepes).
Many people also open up restaurants (or rent out their ground-floor space to chefs) in their own homes. Since Taiwan is so small, everybody builds up; a home may have several stories, with the garage at the ground floor. Since the garage opens out into the street, a lot of people just start their own restaurants in their own homes.
Thanks for stopping by and sharing your insight into food trucks/carts and temporary restaurant locations in Taiwan. How interesting! I think the gourmet food truck idea in this country is a re-invention of an old idea. The pop-up restaurant seems to be a fairly unknown idea in this country, except in the most “hip” culinary locations but one that is quite timely, in my opinion.
What a great idea. I am going to be on the lookout for this in my area.
I’ve heard about the gourmet food trucks but not the pop up restaurants. I’ve also been hearing more and more about chefs creating meals in non-restaurant locations. Some travel around from place to place and announce dinners, others run farms and invite guest chefs to prepare meals. I’ve been to one of the latter and it was amazing.
Thanks for stopping by! Your blog is hilarious. I think your husband and my husband might have the same “shopping” gene. Oh my.
I have also heard wonderful things about the farm dinners – no chance yet to participate but it’s on my list.
Love the concept of pop up restaurants. Hungry just thinking about it. How did you get on the WordPress home page? How fabulous!
Thanks for stopping by. I left a link on your blog about the 5 parameters for getting “freshly pressed”. But it was a surprise to me this morning – a great surprise though. Busiest day ever on my blog by far. And yes – I am so intrigued by this pop-up restaurant idea, especially with all the empty storefronts you see these days.
Man…I wish someone would come to South Dakota and start pop-up restaurants during our tourist season. I think if someone had the wherewithal and the skill they could make a ton of money!
Crystal
http://www.crystalspins.com
Thanks for stopping by Crystal! There are so many ways the pop-up idea and gourmet truck idea can be used. Might be hard to keep a restaurant going all year during the winters in South Dakota, but you’re right, probably a gold mine during tourist season. I live near great culinary areas, but my specific location has a dearth of interesting restaurants. But we have empty store fronts and lots of room to park trucks 🙂
Hmm…this is interesting! Great Post!
-Noor
http://noor724.wordpress.com
🙂
Very interesting. If these pop-up restaurants ever make their way where I live, I think it would be quite interesting to try them out. Speaking of food trucks, I’ve seen everything from fast food to dumplings to baked goods. But what I love about anything that makes/sells food is that it always smells good.
Thanks for stopping SunflowerDiva. Smell really is at least 50% of what makes something yummy, isn’t it? I guess that’s why Emeril is always hoping that they’ll invent “smellovision” for his cooking TV show.
I’m not sure if this counts as a gourmet food truck, but there’s a restaurant around where I live that takes “delivery” to a whole new level. Wok Wagon (http://www.wokwagon.com/) will drive to your home and prepare your catered meal in front of your house. They’ve been around for a number of years, and have a small storefront for pick up or delivery only. I’ve always thought it was a great concept, and it must be making them money, because they’re still going strong. I don’t know of any that are only found on wheels though…love the idea of it! Reminds me of the Chinese takeout place from The Fifth Element…
Thanks for stoppying by “Rat”! What a cool idea the wokwagon is. Besides traveling from home to home, they could probably start the gourmet food truck idea in your area – at least during the warm weather time of the year. Seems like it could certainly serve both purposes.
I’m intrigued by your mention of The Fifth Element. Just looked it up – I see there is a flying chinese food guy – think I’ll have to rent this one 🙂
Interesting 🙂
Cheers, Niconica
http://niconica.wordpress.com
Great idea; I love seeing people direct their minds and energy to work around this economy.
Hi Simple Life! Thanks for stopping by. I agree – I know how difficult this economy is for so many but it’s hopeful to think that out of this mess will also come new and better ways of doing things — necessity is the mother of invention after all.