Pop-up restaurants have been popular since the 2000's in Britain and Australia but they are overall not a new phenomenon. Gaining popularity in recent years in the United States, diners typically make use of social media, such as the blogosphere, Facebook, and Twitter, to follow the movement of these restaurants and share experiences as well as make reservations or comment on flavors.
Like food trucks, Pop-Up restaurants 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, an extension of an existing restaurant, or another culinary concept.
In addition, hailed as a useful platform for younger chefs, the Pop-Up allows them to utilize smaller kitchen facilities and "experiment without the risk of bankruptcy". By integrating an almost kiosk-like approach with the opportunity for seasonal or scheduled intervals of rotating chefs and flavors, the Pop-Up brings vitality and interest to the TECHGARDEN not achievable through the typical anchor cafe or sandwich shop, while also freeing up valuable square footage from the buildings.