The Loft Project Provides a Kitchen for Up-and-Coming Chefs
Meghan Young — December 16, 2010 — Lifestyle
References: theloftproject & fastcompany
The Loft Project is a godsend for many up-and-coming chefs who can't afford their own personal space to showcase their dishes. Like renting a photo studio for photographers, the Loft Project allows chefs to use their space for three to seven nights, serving 16 customers per night at $190 apiece.
Founded by Clarise Faria, she converted her apartment in London, UK into the high-profile supper club. Working with her partner Nuno Mendes, the Loft Project sees chefs from around the world.
Founded by Clarise Faria, she converted her apartment in London, UK into the high-profile supper club. Working with her partner Nuno Mendes, the Loft Project sees chefs from around the world.
Trend Themes
1. Restaurant-incubators - Pop-up restaurants are becoming the norm, and restaurant-incubators like The Loft Project are offering a unique opportunity for up-and-coming chefs to test their concepts and start their culinary careers.
2. Foodie-experiences - The trend of unique, immersive dining experiences is rising, and the Loft Project offers exclusive, intimate 16-person dinners with a rotating cast of innovative chefs.
3. Affordable-cuisine - As rising food costs make it difficult for new chefs to start their businesses, restaurant-incubators like The Loft Project are emerging as a way to provide affordable culinary opportunities.
Industry Implications
1. Food-service - In the food service industry, restaurant-incubators could be used to test new concepts and drive innovation in the industry, in addition to providing affordable spaces to help aspiring chefs kickstart their careers.
2. Hospitality - Hospitality could take inspiration from The Loft Project and offer unique, experiential dining experiences to guests by partnering with up-and-coming chefs.
3. Real-estate - As chefs and restaurateurs seek affordable ways to share their unique cuisine, real estate firms could create shared kitchen spaces to fill the gap and cater to the growing trend of pop-up restaurants and food incubators.
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