A Commentary on Pop up Hospitality Ventures in the UK

Managing experience co-creation practices: Direct and indirect inducement in pop-up food tourism events

“…Pop-up businesses and pop-up venues as operational models of experiential consumption in tourism, hospitality, leisure and retail have grown considerably in recent years (Aaltojärvi, Kontukoski, & Hopia, 2018;Ferreri, 2015;Harris, 2015Harris, , 2017Jones, Comfort, & Hillier, 2017;Obrador Pons, 2020;Schaller & Guinand, 2018). For the purposes of the current discussion, we define pop-ups as the temporary occupation of spaces for value-creating practices.…”

“…Lim, 2015;McLaren & Agyeman, 2015), specifically pop-up restaurants (cf. Aaltojärvi, Kontukoski, & Hopia, 2018;Jones et al, 2017;Taylor, DiPietro & So, 2018), there have been no attempts to examine larger scale food and dining-related pop-up events as spaces and practices of value creation. Consequently, in addition to contributing to a broader conceptualisation of experience co-creation in mobile, irregular settings, the current study also contributes to our understanding of pop-ups as experiential products and operations in a tourism and events setting.…”