“In all cases the planning, project management and implementation of the temporary kitchen facilities are the key to success,” notes PKL’s Lee Vines.With the growing popularity of so-called ‘pop-up’ restaurants as a promotional tool, many companies are finding that more planning is required than they initially realised, warns PKL.
PKL has supplied pop-up kitchens to many such projects. These include Westfield Stratford City’s Studio East Dining Pavilion, Innocent Smoothie’s ‘Five for Five’ promotion, the Bloomsbury ‘Big Top’ and Jason Atherton’s two-day restaurant at the London Restaurant Festival which raised funds for the homeless.
“There are lots of things to consider when ‘popping up’ a restaurant, ranging from regulatory compliance and availability of services through to choice of venues and use of creative advertising.
That’s why we have launched a website (http://www.popup-restaurants.com/) dedicated to the planning and implementation of these temporary venues,” he added.
“By their very nature pop-up restaurants can be set up almost anywhere and at any time, their uses ranging from providing short-term facilities during peak seasons to promoting a new venue or product.In each case, the requirements have been specific to the location, requiring a tailored solution that relies heavily on expertise and experience.
More information about pop-up restaurants can be found at http://www.popup-restaurants.com/contact-pkl.aspSo it’s inevitable that there is no ‘one size fits all’ approach. It really is a matter of calling on specialist assistance to evaluate each project in minute detail and ensure nothing is overlooked,” concluded.