Year: 2025
Type: article
Abstract: Purpose This study sought to ascertain the challenges faced and resources derived from using a pop-up business model in the food and beverage industry. Design/methodology/approach A qualitative approach was utilized, and interviews were conducted with current and past pop-up food and beverage entrepreneurs. Findings The research found four themes about the challenges of operating pop-ups: restaurant management, entrepreneurial, execution, and physical and mental. This study also identified five themes of resources acquired: cooking knowledge, entrepreneurial experience, brand recognition, restaurant management and operations expertise, and remain/exit awareness. Research limitations/implications The research findings provide a framework that can assist current and future restaurant entrepreneurs utilizing the pop-up business model. Originality/value This research is one of the first studies to analyze food and beverage pop-up businesses from the entrepreneur’s perspective.
Source: International Hospitality Review
Author: S. Kyle Hight
Institution: University of Houston
Language: English
Subfield: Management of Technology and Innovation
Domain: Social Sciences
Open Access status: diamond
OpenAlex ID: W7117741870