POP UP RESTAURANT

Pop Up Restaurant



Pop Up Restaurant

Introduction

This is a time when the economic downturn has led to the increase in small restaurants pop (Pop-Ups), innovators, close, sustainable and recyclable, low cost of implementation, which work only for a short space of time and popularization and dissemination of which has been facilitated by communication technologies and social networks and their enormous potential for attracting potential customers (Dicum, 2010, par. 1).

Pop Up restaurants are proposed as a way to avoid this type of process that is anti ostensible (Stein, 2010, par. 6). This is easily executable to construct, with a short lifespan, and made with very basic structures and lightweight, made of recycled materials or reused, such as scaffolding structures, reclaimed wood forms or demolition, polycarbonate greenhouses, tarps or 100% recyclable polyethylene industry, old metal containers, etc

Overview of the Restaurant

This temporary pop up restaurant will be called Bistro Aylanto and introduced as an ephemeral restaurant, built on the deck of a parking building of 35meters in height, located in the area of new construction of Docklands, Victoria and from where whole event of Australian Ice Hockey League venue can be seen. Under a translucent coating, there will be a large living room, consisting of a group of polyhedral with different perspectives on the sports environment and allowing 140 people to enjoy a community dinner. The event has 4 sign open with harbor view and the project will be designed and built for ten weeks, from initial briefing to the opening night. With a life of only three weeks, this construction light 800m2 perimeter surface will be accomplished with a tubular structure and panels of scaffolding and a retractable polyethylene membrane. All construction materials will be selected for their ability to be 100% recycled after the restaurant closes.

Name: Bistro Aylanto

Opening Hours: Wednesday to Sunday (11:00 am-10:00 pm)

Period: 1 week (Spri2ng Season)

Location: Docklands, Victoris.

Target Market

The target market is the local community, business workers, students and tourists who fall between the age range of 21-35 year old. The target audience, who come, will be interested in learning more about contemporary cuisine and try new experiences, creating a climate of direct communication with the creators. The chefs will be free to create prescriptions in direct communication with customers.

Objective

While our grandmothers and could enjoy the concept of mobile shops especially for highly seasonal products, pop-up stores as we know them are a phenomenon with little more than a decade; temporary shops that open with an offer very specific and close or move after a short period of time. This formula has also been used by big brands and small for their marketing purposes, for example to launch a new product or to output a given stock, etc., but they are also a great way to test the possible acceptance of a more lasting initiative as a new menu in a restaurant (Phillips, 2011, par. 3).

In the world of restaurants and cuisine, this form of business is surviving the stakes of the crisis and constantly ...