JeremyBarasremembersthefirsttimeheeversawapop-uparestau...

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Jeremy Baras remembers the first time he ever saw a pop-up a restaurant. The 26-year-old entrepreneur （企業家）was on vacation in England four years ago and had to look up at the London Eye Ferries wheel to see it. Hanging above him was a capsule full of diners who were served a new course each time a revolution was made. “I thought that was the coolest thing ever”, he says. Baras, who founded in 2012 to promote the idea of pop-up restaurants in USA, has been studying them ever since.

Pop-ups, which have been around since at least the early 2000s, are open anywhere from a few hours to several months, but their defining feature is that they are temporary. They may be only a tiny part of the $709 billion U.S. restaurant industry, but popups have gotten a boost in recent years as a lower-cost, lower- risk way for entrepreneurs to test the waters. Some restaurant owners see them as a way to renew interest in existing locations. And some struggling cities, like Oakland, Calif., have turned to them to help revitalize local economies impacted by the recession（衰退）.

The concept has been especially popular with up-and-coming chefs who want to test-drive as a menu concept without investing a fortune in a permanent space. “Your cooks and chefs are really talented, but they’re stuck in the back of somebody else’s kitchen cooking somebody else’s menu,” says Zach Kupperman, chief businessman officer and co-founder of Dinner Lab.

Chefs in Dinner Lab cook in the middle of space, give a brief introduction about the menu and themselves — and then bravely listen to diner feedback afterward. Pop-ups’ temporary nature also allows restaurateurs to charge a deposit to make sure the diners will show up.

Of course, trends in the food industry come and go quickly, and there is no guarantee that diners won’t tire of the concept. Some entrepreneurs have resorted to even a weirder locations — in a former limestone mine, say, or at the top of a crane — to keep customers interested. Says Baras, “It's not quite part of the mainstream economy yet.”

56. What does the underlined part “a revolution was made” in Paragraph One possibly mean?

A. Chefs designed creative dishes.

B. Diners tasted food in an innovative way.

C. The capsule containing diners made a circle.

D. Great changes were made in the food industry.

57. Which of the following might NOT be the reasons for pop-up restaurants’ fast development?

A. Being temporary features pop-up restaurants.

B. Pop-up restaurant can restore local economy to prosperity.

C. Business owners venture into the business with fewer risks and investments.

D. Restaurant owners can make diners interested in the original restaurants again.

58. Perspective chefs are drawn to pop-ups due to the fact that__________________.

A. pop-ups are becoming increasingly popular with diners worldwide

B. they have the desire to explore a safer way to make a living

C. their investment in pop-ups will bring them a fortune on a permanent basis

D. pop-ups provide a flexible test field for talented chefs’ originality

59. The writer’s propose of writing the passenger is to___________________.

A. appeal to people to dine out in pop-up restaurants

B. give a brief introduction of pop-up restaurants

C. warn business owners of the appearance of pop-up restaurants

D. foresee the future of pop-up restaurants’ development

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