Bistrotheque's pop-up restaurant at the Royal Academy of Arts

The temporary or 'pop-up' restaurant is an emerging trend among restaurateurs and chefs looking to extend their brand or serve diners in a new location without having to endure the huge costs of setting up a permanent venue.

The Death Row Dinners website featured images of 'inmates' with details of their final meal requests around their neck

Death Row Dinners pop-up comes under fire

By Carina Perkins

The organisers of a death row themed pop-up restaurant in London’s Hoxton Square have apologised after the concept provoked a furious backlash. 

KERB recently launched a new Saturday market (KERB Saturdays) to reach new customers

KERB partners with NCASS to increase street food safety

By Luke Nicholls

London-based street food organization KERB has announced that all of its members will become part of the Nationwide Caterer’s Association (NCASS) in a bid to improve public confidence in the safety of food sold on the streets.

Box-ticking: Pitmans says businesses need to take steps to protect themselves legally when expanding

From start-up to global chain: Law firm provides hospitality checklist

By Luke Nicholls

Whether you are taking your restaurant from ‘pop-up to permanent’, starting an innovative new hotel concept or planning to open a new chain of destination bars, law firm Pitmans has provided seven top tips for entrepreneurs looking to avoid any legal...

Joho Soho uses seasonal ingredients and Vivek Singh’s famous creativity to deliver restaurant-quality food on-the-move

Going mobile: Restaurants realise pop-up potential

By Luke Nicholls

As numerous restaurateurs would testify, the pop-up restaurant has fast-become the new weapon in securing a permanent site. But could we now be seeing a reversal of the trend, with established brands spinning off their own temporary concepts?

Street smart: Pop-up restaurants allow an operator to trial a concept while raising brand awareness

Pop-up to permanent: The lasting legacy of temporary restaurants

By Luke Nicholls

Whether it’s a 30ft-long shipping container, a rooftop Jubilee-themed ‘clambake’ or a steak and cocktail project occupying the upstairs of a pub, the pop-up restaurant is fast-becoming the new weapon in securing a permanent site.

Jankel (left) and Tanaka with their Street Kitchen Airstream van

Tanaka and Jankel take Street Kitchen food truck to the City

By Lorraine Heller

Pearl chef Jun Tanaka and Mark Jankel, chef and founder of The Food Initiative, will take their mobile Street Kitchen unit to Finsbury Avenue Square for three months to bring “gourmet grub” to the City’s business population.

Jankel (left) and Tanaka rented an Airstream van for their Street Kitchen pop-up

How to run a pop-up restaurant: Street Kitchen

By Becky Paskin

Last October Mark Jankel and Jun Tanaka took to the streets of London in an Airstream van to serve fresh, British food inspired by Jankel’s project The Food Initiative over the course of two weeks. Street Kitchen was run as part of the London Restaurant...

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