Pest control brand Rentokil recently celebrated 80 years of business with a clever insect-themed pop-up eatery. The 'pestaurant' took place on June 3, also known as Global Pestaurant Day, a holiday created by brand.
The unusual pop-up may not exactly entice the appetite of everyone, the Rentokil brand is surely given a boost by the stunt. Having premiered in London in 2013, Rentokil hopes to extend the pop-up concept and continue its tour throughout the UK.
The Rentokil 'pestaurant' menu includes such items as salt and vinegar crickets, chocolate-covered mixed bugs and Mexican-spiced meal-worms. The pop-up featured Andy Holcroft in the kitchen, who will be opening Britain's first permanent insect-based eatery in Wales at the end of 2015. Other destination's for the Rentokil event include Boston, Istanbul and Oslo.
Insect-Infused Pop-Up Eateries
Rentokil's Traveling 'Pestaurant' Celebrates the Brand's 80 Years
Trend Themes
1. Insect-based Food - The rise in popularity of insect-based food creates opportunities for innovative menus and sustainable protein sources.
2. Pop-up Restaurants - The trend of pop-up restaurants allows brands to create unique and memorable dining experiences, attracting attention and increasing brand awareness.
3. Gourmet Experiences - The demand for unique and adventurous dining experiences presents opportunities for chefs and businesses to create gourmet insect-infused dishes.
Industry Implications
1. Food and Beverage - The Food and Beverage industry can capitalize on the trend of insect-based food by offering innovative and sustainable menu options.
2. Hospitality and Tourism - The Hospitality and Tourism industry can leverage the trend of pop-up restaurants to attract tourists and create unique dining experiences.
3. Restaurant and Catering Services - The Restaurant and Catering Services industry can tap into the demand for gourmet experiences by incorporating insect-infused dishes into their menus.