Pop-up restaurant

[1] Various other names have been used to describe the concept of setting up a restaurant without the typical level of up-front costs, such as guerrilla diners and underground supper clubs.

[5][6] Pop-up restaurants, like food trucks, are an effective way for young professionals to gain exposure of their skills in the field of hospitality as they seek investors and attention pursuant to opening a restaurant or another culinary concept.

[7] Pop-up restaurants have been seen as useful for younger chefs, allowing them to utilize underused kitchen facilities and "experiment without the risk of bankruptcy".

[5] By 2013, this restaurant style had gained steam and prevalence in larger cities thanks in part to crowd-funding efforts that offered the short-term capital needed to fund start-up costs.

Founded by Timo Santala, Olli Sirén, and Antti Tuomola in Helsinki, Finland, in 2011, the movement is intended to promote and celebrate food culture.