[Plate] How Hotels, Restaurateurs, and Diners Reap the Benefits of Pop-up Dining
By Stacey Lastoe
Demetri Tsolakis, an adjunct professor at Boston University’s School of Hospitality Administration and CEO of Xenia Greek Hospitality, offers valuable insight into the evolving trend of pop-up restaurants in hotels. Tsolakis highlights the creative potential and reduced operational pressure that pop-ups provide, allowing hotels to offer guests fresh and innovative dining experiences without the need to develop new concepts from scratch.
This article explores how pop-ups, such as Taikun Sushi’s collaborations with high-end resorts like The Ritz-Carlton Laguna Niguel and Four Seasons Jackson Hole, have become a win-win for both hotels and culinary entrepreneurs. It delves into the strategies, challenges, and benefits of these temporary dining ventures, emphasizing the unique appeal and profitability they bring to the hospitality industry.
- Date: June 22, 2024
- Plate features insights into the personalities, inspiration and community that make restaurants important in our society. We’re a voice for independent restaurants and restaurant workers, and a trusted resource for the professional chef community. Whether it’s through our award-winning magazine, interactive virtual events, compelling digital content, or suite of weekly newsletters, members will get in-depth stories and coverage of what matters most.
- Stacey Lastoe is a Brooklyn-based writer and editor who spent several years working FOH (and learning to make Manhattans) in New York City restaurants before embarking on a career in writing about food and drink, travel, and all things lifestyle.