Three great recent examples<\/h4>\n\n\n\nMOSAIC FOODS<\/mark><\/h4>\n\n\n\nThis digital native<\/strong> company Mosaic Foods<\/mark><\/a> delivers vegan and veggie meals through subscriptions<\/strong>. To get face-to-face consumer feedback and increase brand awareness<\/strong>, they opened a first pop-up restaurant<\/strong> in their hometown \u2013 Brooklyn<\/strong> (New York). A true experiential store<\/strong>, where you can get a taste of both the already existing veggie-packed products and brand new ones, before they are even served up on their website. Commitment<\/strong> + exclusiveness<\/strong> = great success!<\/p>\n\n\n\n![\"\"](\"http:\/\/magazinetest.atomic4dev.net\/wp-content\/uploads\/2022\/06\/Schermata-2022-06-21-alle-15.16.31-1024x716.png\")
<\/a>Credits to @mosaicfood<\/figcaption><\/figure>\n\n\n\n<\/p>\n\n\n\n
HEURA<\/mark><\/h4>\n\n\n\nHeura<\/mark><\/a>, a plant-based food company <\/strong>with HQ in Barcelona, recently launched a pop-up in Madrid<\/strong> aiming to revisit traditional Spanish recipes<\/strong>. The ambitious objective is to create 100% plant-based conventional dishes<\/strong>. The best and most straightforward way to do that was, of course, to make customers directly experience them. During this 4-days pop-up restaurant<\/strong>, everything was spiced up with a great promotional campaign, giveaways<\/strong> and charity<\/strong>. The actions was a great success, duly reported on Heura’s instagram channel<\/a><\/mark>. <\/p>\n\n\n\n<\/p>\n\n\n\n![\"\"](\"http:\/\/magazinetest.atomic4dev.net\/wp-content\/uploads\/2022\/06\/Schermata-2022-06-21-alle-15.11.56-1024x866.png\")
<\/a>Credits to @heurafoods.es<\/figcaption><\/figure>\n\n\n\n GAZ OAKLEY | NANA O’S<\/mark><\/h4>\n\n\n\nTop Welsh chef, author and YouTuber Gaz Oakley<\/mark><\/strong> just opened a pop-up restaurant in Cardiff<\/strong> (UK). The pop-up will offer delicious comfort food<\/strong> \u2013 except that it\u2019s going to be completely vegan<\/strong>! The well-known chef wants to show that it is possible to eat vegan without sacrificing the taste<\/strong>. Like for many others, a permanent spot was not feasible due to the recent challenges faced by the hospitality sector. That\u2019s why he has chosen a popup concept <\/strong>\u2014 and hundreds of bookings have already been made since it was announced.<\/p>\n\n\n\n![\"\"](\"http:\/\/magazinetest.atomic4dev.net\/wp-content\/uploads\/2022\/06\/Schermata-2022-06-21-alle-15.24.45-1024x750.png\")
<\/a>Credits to @avantgardevegan<\/figcaption><\/figure>\n\n\n\nIs it convenient? Yes. <\/h3>\n\n\n\n
Despite being not that common yet, pop-up restaurants are spreading all around. Companies investing in temporary actions benefit from lower risks<\/strong> and from the exceptional opportunity<\/strong> to test their products<\/strong> in and easy and straightforward way. With the right help, the ideal location and a great omnichannel campaign, your brand can create enormous buzz too. <\/p>\n\n\n\n
This digital native<\/strong> company Mosaic Foods<\/mark><\/a> delivers vegan and veggie meals through subscriptions<\/strong>. To get face-to-face consumer feedback and increase brand awareness<\/strong>, they opened a first pop-up restaurant<\/strong> in their hometown \u2013 Brooklyn<\/strong> (New York). A true experiential store<\/strong>, where you can get a taste of both the already existing veggie-packed products and brand new ones, before they are even served up on their website. Commitment<\/strong> + exclusiveness<\/strong> = great success!<\/p>\n\n\n\n <\/p>\n\n\n\n Heura<\/mark><\/a>, a plant-based food company <\/strong>with HQ in Barcelona, recently launched a pop-up in Madrid<\/strong> aiming to revisit traditional Spanish recipes<\/strong>. The ambitious objective is to create 100% plant-based conventional dishes<\/strong>. The best and most straightforward way to do that was, of course, to make customers directly experience them. During this 4-days pop-up restaurant<\/strong>, everything was spiced up with a great promotional campaign, giveaways<\/strong> and charity<\/strong>. The actions was a great success, duly reported on Heura’s instagram channel<\/a><\/mark>. <\/p>\n\n\n\n <\/p>\n\n\n\n Top Welsh chef, author and YouTuber Gaz Oakley<\/mark><\/strong> just opened a pop-up restaurant in Cardiff<\/strong> (UK). The pop-up will offer delicious comfort food<\/strong> \u2013 except that it\u2019s going to be completely vegan<\/strong>! The well-known chef wants to show that it is possible to eat vegan without sacrificing the taste<\/strong>. Like for many others, a permanent spot was not feasible due to the recent challenges faced by the hospitality sector. That\u2019s why he has chosen a popup concept <\/strong>\u2014 and hundreds of bookings have already been made since it was announced.<\/p>\n\n\n\n Despite being not that common yet, pop-up restaurants are spreading all around. Companies investing in temporary actions benefit from lower risks<\/strong> and from the exceptional opportunity<\/strong> to test their products<\/strong> in and easy and straightforward way. With the right help, the ideal location and a great omnichannel campaign, your brand can create enormous buzz too. <\/p>\n\n\n\n<\/a>HEURA<\/mark><\/h4>\n\n\n\n
<\/a> GAZ OAKLEY | NANA O’S<\/mark><\/h4>\n\n\n\n
<\/a>Is it convenient? Yes. <\/h3>\n\n\n\n