Shadowing Practice: Why "pop-up" restaurants are everywhere now - Learn English Speaking with Video
Kies een oefenmodus
Elke modus opent een volledig scherm oefenruimte.
84 zinnen
Als zinnen te kort of te lang zijn, klik op Bewerken om ze aan te passen.
1
We saw five people, doing the line there, waiting for me.
2
20 people, 50 people.
3
I just hit my head and hit it.
4
I don't have anything else.
5
According to the National Restaurant Association, in 2021, nearly 90 ,000 restaurants across the U .S closed.
6
The pandemic changed everything.
7
The restaurant industry was especially vulnerable.
8
People were unemployed.
9
They had time on their hands, but they were also really strapped for cash and it pushed a lot of people to develop pop -ups.
10
In 2022, there were 105 % more temporary restaurants or pop -ups than there were in 2021.
11
And in 2023, there was 155 % more than in 2022.
12
While the pandemic certainly didn't create the pop -up, it did lead to an explosion of them.
13
So what does it take to make a pop -up restaurant successful.
14
And is this business model sustainable?
15
I was a sous chef at Eleven Madison Park.
16
I worked in fine dining for almost 10 years.
17
That was always my goal, to open my own fine dining restaurant.
18
My name is Eric Huang.
19
I am the chef and founder of Pecking House.
20
I'm Amanda Rosa and I'm the co -owner of Porter Town.
21
I left Eleven Madison Park in January of 2020 and then all of a sudden lockdown happened.
22
Everybody's stuck at home.
23
We were unemployed and just had the time.
24
Traditionally, people would have thought of a pop -up as more of a space you go to.
25
But due to the circumstances of the pandemic, it became this pop -up that came to you.
26
The pandemic pushed Jorge and Amanda to take to the streets to bring their specialty tortillas and tacos to people,
27
while Eric decided to sell pop -up Sichuan -style fried chicken deliveries from the back of his car.
28
One day we just replied to an ad on Craigslist.
29
That was our first pop -up we ever did.
30
We were like, let's just go for it.
31
And once he kind of got the taste for being able to do our own thing, we just kind of went from there.
32
Instagram specifically has become the biggest tool for pop -ups.
33
Once I committed to the fried chicken recipe, we just kind of told people about it via Instagram,
34
and it just kind of slowly spread from there.
35
The only marketing we've ever done is through Instagram, and again, it was very little by little.
36
Then we got a couple press hits, and it just took off like wildfire.
37
That Rob Martinez video that went viral on Instagram.
38
It's called Border Town.
39
Smoky, spicy, rich.
40
Let's support Jorge's business and come out next week.
41
Yeah, the following pop -up that next Sunday was lined.
42
I think the line was running to the end of the line.
43
Around the block.
44
We were just two people making tacos for the food.
45
We could only really deliver to about 120 people a day, which was already a lot.
46
It was crazy and really challenging.
47
The worst thing is disappointing people who have waited.
48
It's just like you never, never want that to happen because...
49
Yes, we're one of those.
50
We're at this turning point though, where a lot of people who were running these pop -ups feel,
51
you know, it was incredible to do it for as long as they've done it,
52
but it's untenable to kind of grow until they decide what the next step is going to be.
53
Let's take a second to thank our sponsor, Verizon.
54
This month, Verizon's Small Business Days are back to help make things a little bit easier.
55
From August 5th to August 11th, you can meet with business experts, get one -on -one advice, free tech checks, and special offers,
56
like a free 5G phone when you switch over to their service.
57
So don't miss out.
58
Now back to the video.
59
Popups are incredibly hard to run.
60
It's not everyone's goal to be doing that forever.
61
And the power of power, power, power, power, power, power,
62
power, power, power, power, There's not a ton of data on the successes and failures of pop -ups,
63
and that's largely because every small business has different goals.
64
You know, what is the success rate?
65
I can't really answer that
66
because I think that's not everyone's goal to be doing a pop -up that turns into a restaurant.
67
There are many pop -ups, like Apocalypse Burger in Indianapolis, that found success, yet closed their doors to focus on other projects.
68
Or Southeast Roadhouse in Texas, which is a new pop -up from two chefs who previously popped up with other restaurants.
69
In some cases, the limited run is the goal.
70
For so many people, this is the first time that they've ever been able to really dream.
71
The good things about the pandemic is they shook up the normal order of things.
72
And I think people were just like, oh, we don't, there are no rules.
73
If the pandemic hadn't happened, we'd probably just be working in someone else's restaurant right now.
74
The pandemic definitely gave us the time, the freedom to just make this happen.
75
There are many storefronts that are opening this year
76
that came from people who built an audience through pop -ups just on Instagram, which is really exciting.
77
We were kind of a nomadic restaurant for almost a year.
78
It was a whole process of learning how to sign a lease, how to set up insurance,
79
workers come into all these things you never learn as a chef.
80
Then you build a restaurant and that's a brutal process.
81
The future of Border Town is definitely a restaurant, you know, definitely a brick and mortar.
82
That kind of brought me back to my roots of like, you know, this is what being a chef is really about, is making people happy.
83
I'm very grateful for it and that's how I met my future wife, so it's pretty good too.
84
I'm going to go to the next video.
App downloaden
Alles wat je nodig hebt om vloeiend te spreken
AI UitspraakScoor elke zin
IPA OefeningBeheers elk geluid
WoordenschatBouw je woordenschat op
WoordenspelLeren terwijl je speelt
Zelfde Kanaal
C11
Why financial literacy education in the US sucks
Daily ConversationWorking Adults
B21
How cruise ships got so big
Daily ConversationWorking Adults
B2Introducing Best of Luck with Kyla Scanlon
Daily ConversationWorking Adults
C11
Why no aquarium has a great white shark
Daily ConversationUniversity StudentsWorking Adults
C11
Inside the secret race to build artificial intelligence | The Gray Area
Daily ConversationUniversity StudentsWorking Adults
B26
Five things you need to know for the 2026 midterms | America, Actually
Daily ConversationWorking Adults
B21
How to be less neurotic | The Gray Area
Daily ConversationUniversity StudentsWorking Adults
B22
We’re already using AI more than we realize
Daily ConversationWorking Adults
B21
The Ticketmaster monopoly is over, now what?
Daily ConversationWorking Adults
B22
The biggest peach myth in America
Daily ConversationWorking Adults
B28
How to solve problems like a designer
Daily ConversationWorking Adults
B22
The origin of the '80s aesthetic
Daily ConversationWorking Adults
B217
Why “Buy one, get one free” isn’t a great deal
Daily ConversationWorking Adults
B22
How F1 drivers survive their own cars
Daily ConversationWorking Adults
B22
White, pink, and brown noise, explained #shorts
Daily ConversationWorking Adults
B210
Why 350°F is the magic number for baking
Daily ConversationWorking Adults
B26
How did pink become a girly color?
Daily ConversationWorking Adults
C12
Why China's population is shrinking
Daily ConversationUniversity StudentsWorking Adults
B22
The real reason Boeing's new plane crashed twice
Daily ConversationWorking Adults
B21
Why AI art struggles with hands
Daily ConversationWorking Adults
FOR YOU
Aanbevolen Video
B21
172 zinnen
I Turned My Apartment Into a Fine Dining Restaurant
Daily ConversationWorking Adults
B21
545 zinnen
Is YouTubes biggest competitor a Chinese app?
Daily ConversationWorking Adults
B12
35 zinnen
a look inside our LA pop-up | rhode
Daily ConversationWorking Adults
B2323 zinnen
‘Buy Now, Pay Later’: A New Wave of Consumer Debt
Daily ConversationWorking Adults
B21
78 zinnen
My Pumpkin Farm Brings In $2 Million In Only 7 Weeks
Daily ConversationWorking Adults
B21
384 zinnen
The Secret Business of Nightclubs
Daily ConversationWorking Adults
B21
251 zinnen
The Reusable Water Bottle Trend is DEAD
Daily ConversationWorking Adults
B21
31 zinnen
China's biggest coffee chain looks to brew up business in US
Daily ConversationWorking Adults
B22
169 zinnen
리스닝 실력 쑥쑥 UP 영어 뉴스 쉐도잉 I 식료품점의 변화
Daily ConversationWorking Adults
B25
218 zinnen
No Boss, No Money: The Raw Reality of China’s Gen-Z Freelancers
Daily ConversationWorking Adults
B22
197 zinnen
Inside Trader Joe’s: The Genius Strategy Behind Its Cult Following (and Low Prices)
Daily ConversationWorking Adults
Woordenschat en spreektips bij deze les
Deze spreekles is gebaseerd op de video “Why "pop-up" restaurants are everywhere now”. Deze woorden komen het vaakst terug: pop, restaurant, pandemic, chef, Instagram. Deze video bevat 77 zinnen en 1147 woorden om na te spreken. Het gesproken deel duurt 5:55. De spreker praat snel, ongeveer 194 woorden per minuut, dus reken op verbonden en ingeslikte klanken. 84% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden; de rest kun je beter vooraf bekijken.
Belangrijke woorden in deze video
15 woorden uit de video die het leren waard zijn, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| chef zelfstandig naamwoord | /ʃɛf/ | chef-kok |
| boom werkwoord | /bum/ | dreunen, donderen |
| taco zelfstandig naamwoord | /ˈtɑkoʊ/ | taco |
| unemployed bijvoeglijk naamwoord | /ˌʌnɪmˈplɔɪd/ | werkloos, arbeidsloos |
| fry werkwoord | /fɹaɪ/ | bakken, braden |
| temporary bijvoeglijk naamwoord | /ˈtɛmp(əˌɹ)ɛɹi/ | tijdelijk |
| occur werkwoord | /əˈkɜː/ | plaatsvinden |
| founder zelfstandig naamwoord | /ˈfaʊ̯n.dəː/ | stichter, grondlegger |
| worker zelfstandig naamwoord | /ˈwɝ.kɚ/ | arbeider, arbeidster |
| sudden bijvoeglijk naamwoord | /ˈsʌd.ən/ | plotseling, plotselinge |
| grateful bijvoeglijk naamwoord | /ˈɡɹeɪtf(ə)l/ | dankbaar |
| commit werkwoord | /kəˈmɪt/ | toevertrouwen, toewijzen |
| compensation zelfstandig naamwoord | /ˌkɑm.pənˈseɪ.ʃən/ | compensatie |
| shake werkwoord | /ˈʃeɪk/ | schudden |
| brick zelfstandig naamwoord | /ˈbɹɪk/ | baksteen |
Phrasal verbs die je zult horen
| Woord | Uitspraak | Betekenis |
|---|---|---|
| pop up werkwoord | opduiken, te voorschijn komen | |
| set up werkwoord | /ˌsɛt ˈʌp/ | bereiden, voorbereiden |
| come out werkwoord | /ˌkʌm ˈaʊt/ | uitkomen |
| take off werkwoord | uittrekken, afzetten |
Zinnen om te herhalen
Korte, volledige zinnen uit de video die je in alledaagse gesprekken kunt gebruiken:
- We were like, let's just go for it.
- You know, what is the success rate?
- I'm very grateful for it.
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | has become · we've ever done · have waited |
| Betrekkelijke bijzinnen who / which + zin — extra informatie over een persoon of ding | day, which was · people who have · people who were |
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | were unemployed · were also really strapped · was lined |
Uitspraak om op te letten
De spreker gebruikt 13 samentrekkingen en verkorte vormen, zoals I'm, don't, they've. Spreek ze kort uit, zoals je ze hoort.
- De klanken “sh” en “zh”: chef /ʃɛf/, compensation /ˌkɑm.pənˈseɪ.ʃən/, shake /ˈʃeɪk/, explosion /ɛkˈsploʊ.ʒən/, traditionally /tɹəˈdɪʃ.ə.nə.li/
- Lange woorden — let op de klemtoon: temporary /ˈtɛmp(əˌɹ)ɛɹi/, incredibly /ɪŋˈkɹɛdɪbli/, compensation /ˌkɑm.pənˈseɪ.ʃən/, sustainable /səˈsteɪnəbəl/, traditionally /tɹəˈdɪʃ.ə.nə.li/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: unemployed /ˌʌnɪmˈplɔɪd/, stairs /ˈstɛɹz/
- /æ/ — opener dan de Nederlandse “e”: strap /stɹæp/, circumstance /ˈsɝ.kəmˌstæns/, nomadic /nəʊˈmæd.ɪk/
- /w/ — met ronde lippen: worker /ˈwɝ.kɚ/, wildfire /ˈwaɪldˌfaɪər/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Begin op 0,75× snelheid, spreek zin voor zin na en ga terug naar normale snelheid zodra het makkelijk gaat.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als chef, boom, taco.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.