Restaurant Development & Design

March-April 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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1 8 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • M A R C H / A P R I L 2 0 1 7 TREND Restaurants Host Pop-Ups J ust a few years ago, no one had heard of pop-up restaurants, and now they're seemingly everywhere you turn. And there's good reason for that. Pop-up restaurants can be test runs, creative exercises and financially rewarding endeavors. More brick-and- mortar locations are dipping into the trend. One of the many challenges in hosting a pop-up restaurant is coming up with a design that looks permanent but is anything but — while doing so in a cost-effective and authentic way. Here, we spotlight three very different kinds of pop-ups with very different goals. By Amanda Baltazar, Contributing Editor DW Bistro@MTK Las Vegas Three pop-up restaurants held by DW Bistro proved so popular that the restaurant is opening a new permanent location where it previously hosted pop-ups. In January 2016, organizers of one of the world's largest home and design shows, held in Las Vegas, asked DW Bistro to operate a temporary restaurant in a vacant restaurant space for six days. Bryce Krausman, one of the bis- tro's owners, says he wanted the pop- up, DW Bistro@MKT, to continue the branding of the permanent restaurant — though he only had two weeks to get the place ready. "We are known for being bright and colorful with oranges and whites and greens. So for the pop-ups, we decided to introduce those colors so there was recognition," Krausman says. To make this cost-effective, he asked a local printer to create two 20-foot-long vinyl wall hangings in orange and white stripes, one featuring DW's logo. DW decals were used on the windows and doors. Krausman's team used artwork from a nearby showroom for the other walls, reminiscent of what hangs in DW Bistro. Photos courtesy of DW Bistro

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