Speculation on 2012's food trends are everywhere, from the newest ethnic flavors to the next super berry. But more interesting are the ways experts see...
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![Pop-Up Eateries are the New Wave for Restaurants [infographic] | Social Media Restaurants | Scoop.it](http://img.scoop.it/AoGuV9ZcFGY8CalY88FN5zl72eJkfbmt4t8yenImKBVaiQDB_Rd1H6kmuBWtceBJ)
Restaurants are a $372 billion industry. Pop-Up restaurants are appealing considering that more than a quarter of traditional restaurants fail within their first year, and 60% fail by their third year. Cutting–edge chefs and restaurant financiers have sought new investment opportunities in recent years. The latest trend is Pop-up restaurants. These are hybrids of pop-up shops and good restaurants. They're less expensive to start up and operate than regular restaurants, so they have lower risk and barriers to entry. This infographic details the business model and 7 steps required to start your own pop up eatery. Delete the scoop?
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Pop-up restaurants are usually the province of chefs idling between gigs or wannabe owners trying out their dream concept before signing a lease. Most have an edgy feel, but new Chicago pop-up PT at the Talbott is anything but edgy. Instead, it’s a big-league operation that’s the brainchild of multiconcept operator Mercadito Hospitality, proprietors of two of Chicago’s hottest restaurants, Mercadito and Tavernita. Delete the scoop?
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