Top Trend: Pop-Up Restaurants

If chef-drive fast-casual restaurants have become the new food trucks so have pop-up restaurants, a growing trend with an increase of 8 percent in coolness this year on the NRA’s Movers & Shakers list for 2016.

These minimally staffed, casual dinner party-style operations allow chefs in transition or with less working capital to take over existing restaurants or other commercial kitchen spaces at scheduled or unscheduled times of the year, usually charging a flat-fee for a coursed dinner.

Design & Equipment Implications: sous vide machines, induction cooktops and other smaller, countertop pieces and insulated coolers that be brought in to make last minute adaptations to the existing kitchen, similar to a catering setup.