Prática de Shadowing: Why "pop-up" restaurants are everywhere now - Aprenda a falar inglês com vídeo
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We saw five people, doing the line there, waiting for me.
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20 people, 50 people.
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I just hit my head and hit it.
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I don't have anything else.
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According to the National Restaurant Association, in 2021, nearly 90 ,000 restaurants across the U .S closed.
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The pandemic changed everything.
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The restaurant industry was especially vulnerable.
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People were unemployed.
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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.
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In 2022, there were 105 % more temporary restaurants or pop -ups than there were in 2021.
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And in 2023, there was 155 % more than in 2022.
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While the pandemic certainly didn't create the pop -up, it did lead to an explosion of them.
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So what does it take to make a pop -up restaurant successful.
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And is this business model sustainable?
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I was a sous chef at Eleven Madison Park.
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I worked in fine dining for almost 10 years.
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That was always my goal, to open my own fine dining restaurant.
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My name is Eric Huang.
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I am the chef and founder of Pecking House.
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I'm Amanda Rosa and I'm the co -owner of Porter Town.
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I left Eleven Madison Park in January of 2020 and then all of a sudden lockdown happened.
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Everybody's stuck at home.
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We were unemployed and just had the time.
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Traditionally, people would have thought of a pop -up as more of a space you go to.
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But due to the circumstances of the pandemic, it became this pop -up that came to you.
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The pandemic pushed Jorge and Amanda to take to the streets to bring their specialty tortillas and tacos to people,
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while Eric decided to sell pop -up Sichuan -style fried chicken deliveries from the back of his car.
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One day we just replied to an ad on Craigslist.
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That was our first pop -up we ever did.
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We were like, let's just go for it.
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And once he kind of got the taste for being able to do our own thing, we just kind of went from there.
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Instagram specifically has become the biggest tool for pop -ups.
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Once I committed to the fried chicken recipe, we just kind of told people about it via Instagram,
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and it just kind of slowly spread from there.
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The only marketing we've ever done is through Instagram, and again, it was very little by little.
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Then we got a couple press hits, and it just took off like wildfire.
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That Rob Martinez video that went viral on Instagram.
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It's called Border Town.
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Smoky, spicy, rich.
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Let's support Jorge's business and come out next week.
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Yeah, the following pop -up that next Sunday was lined.
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I think the line was running to the end of the line.
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Around the block.
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We were just two people making tacos for the food.
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We could only really deliver to about 120 people a day, which was already a lot.
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It was crazy and really challenging.
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The worst thing is disappointing people who have waited.
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It's just like you never, never want that to happen because...
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Yes, we're one of those.
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We're at this turning point though, where a lot of people who were running these pop -ups feel,
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you know, it was incredible to do it for as long as they've done it,
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but it's untenable to kind of grow until they decide what the next step is going to be.
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Let's take a second to thank our sponsor, Verizon.
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This month, Verizon's Small Business Days are back to help make things a little bit easier.
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From August 5th to August 11th, you can meet with business experts, get one -on -one advice, free tech checks, and special offers,
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like a free 5G phone when you switch over to their service.
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So don't miss out.
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Now back to the video.
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Popups are incredibly hard to run.
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It's not everyone's goal to be doing that forever.
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And the power of power, power, power, power, power, power,
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power, power, power, power, There's not a ton of data on the successes and failures of pop -ups,
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and that's largely because every small business has different goals.
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You know, what is the success rate?
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I can't really answer that
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because I think that's not everyone's goal to be doing a pop -up that turns into a restaurant.
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There are many pop -ups, like Apocalypse Burger in Indianapolis, that found success, yet closed their doors to focus on other projects.
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Or Southeast Roadhouse in Texas, which is a new pop -up from two chefs who previously popped up with other restaurants.
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In some cases, the limited run is the goal.
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For so many people, this is the first time that they've ever been able to really dream.
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The good things about the pandemic is they shook up the normal order of things.
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And I think people were just like, oh, we don't, there are no rules.
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If the pandemic hadn't happened, we'd probably just be working in someone else's restaurant right now.
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The pandemic definitely gave us the time, the freedom to just make this happen.
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There are many storefronts that are opening this year
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that came from people who built an audience through pop -ups just on Instagram, which is really exciting.
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We were kind of a nomadic restaurant for almost a year.
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It was a whole process of learning how to sign a lease, how to set up insurance,
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workers come into all these things you never learn as a chef.
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Then you build a restaurant and that's a brutal process.
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The future of Border Town is definitely a restaurant, you know, definitely a brick and mortar.
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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.
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I'm very grateful for it and that's how I met my future wife, so it's pretty good too.
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I'm going to go to the next video.
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Vocabulário e dicas de fala para esta lição
Esta aula de conversação usa o vídeo “Why "pop-up" restaurants are everywhere now”. As palavras que mais se repetem: pop, restaurant, pandemic, chef, Instagram. Este vídeo tem 77 frases e 1147 palavras para praticar shadowing. A fala dura 5:55. O falante fala rápido, cerca de 194 palavras por minuto, então espere sons ligados e reduzidos. 84% das palavras estão entre as 3.000 mais comuns do inglês; vale a pena estudar o restante antes de começar.
Vocabulário principal deste vídeo
15 palavras do vídeo que vale a pena aprender, com pronúncia e significado:
| Palavra | Pronúncia | Significado |
|---|---|---|
| chef substantivo | /ʃɛf/ | chef |
| boom verbo | /bum/ | estrondear, ribombar |
| taco substantivo | /ˈtɑkoʊ/ | taco |
| unemployed adjetivo | /ˌʌnɪmˈplɔɪd/ | desempregado |
| fry verbo | /fɹaɪ/ | fritar |
| temporary adjetivo | /ˈtɛmp(əˌɹ)ɛɹi/ | temporário |
| occur verbo | /əˈkɜː/ | ocorrer, acontecer |
| founder substantivo | /ˈfaʊ̯n.dəː/ | fundador |
| worker substantivo | /ˈwɝ.kɚ/ | trabalhador |
| sudden adjetivo | /ˈsʌd.ən/ | repentino, súbito |
| incredibly advérbio | /ɪŋˈkɹɛdɪbli/ | incrivelmente |
| grateful adjetivo | /ˈɡɹeɪtf(ə)l/ | agradecido, grato |
| compensation substantivo | /ˌkɑm.pənˈseɪ.ʃən/ | compensação |
| shake verbo | /ˈʃeɪk/ | sacudir, agitar |
| brick substantivo | /ˈbɹɪk/ | tijolo |
Phrasal verbs que você vai ouvir
| Palavra | Pronúncia | Significado |
|---|---|---|
| set up verbo | /ˌsɛt ˈʌp/ | preparar |
| come out verbo | /ˌkʌm ˈaʊt/ | sair, partir |
| go up verbo | subir | |
| miss out verbo | perder | |
| take off verbo | tirar |
Frases que vale a pena repetir
Frases curtas e completas do vídeo que você pode usar na conversa do dia a dia:
- We were like, let's just go for it.
- You know, what is the success rate?
- I'm very grateful for it.
Gramática neste vídeo
As estruturas que o falante mais usa, com as palavras exatas do vídeo:
| Estrutura | No vídeo |
|---|---|
| Present perfect have/has + particípio passado — uma ação passada que ainda importa agora | has become · we've ever done · have waited |
| Orações relativas who / which + oração — informação extra sobre uma pessoa ou coisa | day, which was · people who have · people who were |
| Voz passiva be + particípio passado — o foco está no que acontece, não em quem faz | were unemployed · were also really strapped · was lined |
Pronúncia para ficar de olho
O falante usa 13 contrações e formas reduzidas, como I'm, don't, they've. Diga-as na forma curta, do jeito que você ouve.
- Os sons de “sh” e “zh”: chef /ʃɛf/, compensation /ˌkɑm.pənˈseɪ.ʃən/, shake /ˈʃeɪk/, explosion /ɛkˈsploʊ.ʒən/, traditionally /tɹəˈdɪʃ.ə.nə.li/
- Palavras longas — acerte a sílaba tônica: temporary /ˈtɛmp(əˌɹ)ɛɹi/, incredibly /ɪŋˈkɹɛdɪbli/, compensation /ˌkɑm.pənˈseɪ.ʃən/, sustainable /səˈsteɪnəbəl/, traditionally /tɹəˈdɪʃ.ə.nə.li/
Sons difíceis para falantes de português:
- Consoante final — sem acrescentar um “i” depois: unemployed /ˌʌnɪmˈplɔɪd/, commit /kəˈmɪt/, shake /ˈʃeɪk/, brick /ˈbɹɪk/, strap /stɹæp/
- /l/ final — a língua toca o céu da boca, não vira “u”: grateful /ˈɡɹeɪtf(ə)l/, sustainable /səˈsteɪnəbəl/, brutal /ˈbɹuːtəl/, viral /ˈvaɪɹəl/, foil /fɔɪl/
- s + consoante no início — sem um “i” antes: stairs /ˈstɛɹz/, sponsor /ˈspɒn.səː/, specialty /ˈspɛʃ.əl.ti/, spicy /ˈspaɪsi/, strap /stɹæp/
Como praticar com este vídeo
- Ouça o vídeo inteiro uma vez sem falar e anote as palavras que você não conhece.
- Comece na velocidade 0,75×, faça shadowing frase por frase e volte à velocidade normal quando ficar fácil.
- Grave a sua voz e compare com o original, prestando atenção a palavras como chef, boom, taco.
O que é a Técnica de Shadowing?
Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.