Using Pop-Up Events to Grow This Holiday Season

The holiday season is upon us, but while retail brands are hopeful for an uptick in sales, restaurants typically face a decline in diners and that was pre-pandemic.

 Food industry entrepreneurs have a long history of rising to meet new challenges, even if a pandemic has never been one of them. And I haven't lost hope, for with crisis comes new ideas and innovation.

Following the 2008 recession, restaurateurs adapted to the new economy by embracing the food truck business model, a model that has remained popular to this day. Costs were lowered, rent payments were eliminated, and business location became flexible. 

In the pandemic economy, lower costs and increased flexibility are also key. Addressing the challenges of today, we are seeing an innovative new business model emerge that presents an important opportunity to industry veterans and newcomers alike: the pop-up. 

See What SticksTraditionally a restaurant can cost nearly $400,000 or more to start. But, today we're…