![]() ![]() And cottage food businesses, by contrast, do not typically leave their homes or kitchens. One thing pop-ups do not have is their own brick-and-mortar space - that’s the key difference between them and restaurants. They could almost be considered restaurants, but if one were to visit them, you would understand that they are something else entirely. Others, like Full Steam Dumpling and Chubb’s Chicken Sandwiches, have regular hours in a space with walls. Some, like Happy Dog Hot Dogs, can be found week to week in the same spot. Most prepare their food ahead of time to serve at events or breweries. Veteran food trucks and pop-ups like Saucey’z, My Mom’s Mole and Ate3One have graced parking lots and drawn crowds since long before the pandemic, and prove that these kinds of businesses have staying power.īut wait - what’s a pop-up? Most people are familiar with food trucks, even if they’ve never eaten at one, but the edges of what constitutes a “pop-up” are fuzzy.įor this guide, a “pop-up” refers to a non-brick-and-mortar business that serves a curated menu of prepared food. ![]() They are just the latest surge in a wave that reaches back nearly a decade. ![]() Others, like Laurel Tisserand of LaurelBakes, used quarantine to hone cooking and baking skills that became side projects that turned into businesses. Bread Boy and Charlie Funk of Funk’s Franks, are restaurant industry veterans who decided to finally launch their passion projects after the service industry shut down in the spring of 2020. ![]() This summer seems to be the season of special plenty.Įntrepreneurs who recently launched their food businesses share some of the same motivations. Prior to 2020, there were a couple dozen pop-ups and food trucks regularly operating in the county in this guide, you’ll find more than 40. While COVID-19 steamrolled over traditional restaurants, many of which are still struggling to bounce back from operation restrictions, staff shortages and supply chain issues, small food businesses unencumbered by a brick-and-mortar space exploded. The pandemic might have been the best thing that’s ever happened to the food truck and pop-up scene in Santa Cruz County. Thanks to those of you who’ve already subscribed and offered your thoughts! And catch up on my recent work here. Time will tell, but we can already see one pickup truck that needs to fret sharing the quirky niche - Honda's Ridgeline.Heads up, foodies: I’m now sending alerts every time I publish a story. The latter might actually come out ahead of the pickup truck and keep the fancier elements for itself – the Santa Cruz is certain to adopt a few extra rugged cues just to make a name for itself among off-road aficionados as well. They have just one model, though – a cabover truck that goes by the alternative names of Porter and H-100 depending on the sales market. Of course, the latter is very different from the stylish Santa Cruz offering, a model we bet will also share a lot of exterior and interior elements with the next-generation Tucson SUV. By the way, in case you thought Hyundai is a late entrant into the utility truck market with the Santa Cruz better think again – it has produced its own pickups since way back in 1977. If everything we see here turns out to be true then Hyundai’s offering will certainly stand out in the segment where it will fight the likes of the Tacoma. Hyundai is updating the half-a-decade old design of the Santa Cruz prototype with the latest styling cues as seen on the current crop of releases – we see influence coming from the eighth-generation Sonata family car and even from the luxurious Genesis GV80. The results of the stylishly colored truck are pretty self-explanatory. They took the latest batch of spy shots that were released onto the all-mighty Internet and decided they would play with the possible color palette as well. While we patiently wait for the automaker to finish each development stage, we can still quench our thirst for knowledge with the latest render of the Santa Cruz, courtesy of YouTube channel AtchaCars. ![]()
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