Changing preferences help pop-up restaurants grow in the Triangle
While the coronavirus pandemic has been particularly hard on the restaurant industry -- it's also shown owners what customers really want right now.
Posted — UpdatedA new pop-up restaurant in Durham is using those lessons from the pandemic.
Sam Poley is a partner in a new restaurant called ThrillaDilla, a take on the classic quesadilla but with some new ideas inside.
"Hunks of fried chicken, shrimp, roasted brisket -- things like that - and the ingredients are loaded in there," said Poley.
He's a chef and veteran in the restaurant business.
"Everything changed in the last 18 months ... in terms of the way people access things," said Pole.
In the worst of the pandemic, many restaurants closed their doors and offered take-out only.
It brought into focus how customers like their food these days.
"The model is quick-service [and] to-go only," said Poley.
Renee Dennis is with the Mardi Gras Bowling Center in Chapel Hill. ThrillaDilla is a pop-up restaurant there are at the moment – testing the market.
"It's different and very flavorful," described Dennis.
The pandemic was also hard on bowling alleys, but now, it is all strikes.
"Bowling struggled definitely, but, everybody is coming out of the pandemic with record numbers," said Dennis.
Perhaps a great time, to try something new.
"So far, the market reaction has been outstanding," said Poley.
ThrillaDilla has been in the bowling alley as a pop-up since late May.
The owners are looking at the response from customers to plan their next move.
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