Shadowing Practice: Why "pop-up" restaurants are everywhere now - Learn English Speaking with Video
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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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Bu dersin kelimeleri ve konuşma notları
Bu konuşma dersi “Why "pop-up" restaurants are everywhere now” videosuna dayanıyor. En çok tekrarlanan kelimeler: pop, restaurant, pandemic, chef, Instagram. Bu videoda gölgeleme çalışması için 77 cümle ve 1147 kelime var. Konuşma bölümü 5:55 sürüyor. Konuşmacı hızlı konuşuyor, dakikada yaklaşık 194 kelime; bu yüzden birbirine bağlanan ve zayıflayan sesler duyacaksınız. Kelimelerin %84’i İngilizcede en sık kullanılan 3.000 kelime arasında; geri kalanına başlamadan önce bakmakta fayda var.
Bu videodaki önemli kelimeler
Videodan öğrenmeye değer 15 kelime, telaffuzu ve anlamıyla:
| Kelime | Telaffuz | Anlam |
|---|---|---|
| chef isim | /ʃɛf/ | şef |
| unemployed sıfat | /ˌʌnɪmˈplɔɪd/ | işsiz |
| fry fiil | /fɹaɪ/ | kızartmak |
| temporary sıfat | /ˈtɛmp(əˌɹ)ɛɹi/ | geçici |
| occur fiil | /əˈkɜː/ | olmak |
| founder isim | /ˈfaʊ̯n.dəː/ | kurucu |
| worker isim | /ˈwɝ.kɚ/ | işçi, emekçi |
| sudden sıfat | /ˈsʌd.ən/ | ani |
| grateful sıfat | /ˈɡɹeɪtf(ə)l/ | minnettar, müteşekkir |
| compensation isim | /ˌkɑm.pənˈseɪ.ʃən/ | telafi |
| brick isim | /ˈbɹɪk/ | tuğla |
| explosion isim | /ɛkˈsploʊ.ʒən/ | patlama |
| sustainable sıfat | /səˈsteɪnəbəl/ | surdurulebilir |
| stairs isim | /ˈstɛɹz/ | basamak, merdiven |
| viral sıfat | /ˈvaɪɹəl/ | viral |
Duyacağınız deyimsel fiiller
| Kelime | Telaffuz | Anlam |
|---|---|---|
| come out fiil | /ˌkʌm ˈaʊt/ | çıkmak |
| line up fiil | /laɪnˈʌp/ | sıraya sokmak |
| miss out fiil | kaçırmak |
Tekrar etmeye değer cümleler
Videodan, günlük konuşmada yeniden kullanabileceğiniz kısa ve tam cümleler:
- We were like, let's just go for it.
- You know, what is the success rate?
- I'm very grateful for it.
Bu videodaki dil bilgisi
Konuşmacının en çok kullandığı yapılar, videodaki sözcüklerin aynısıyla:
| Yapı | Videoda |
|---|---|
| Present perfect have/has + fiilin üçüncü hâli — geçmişte olan ama şimdi de önemli olan bir eylem | has become · we've ever done · have waited |
| İlgi cümlecikleri who / which + cümle — bir kişi ya da şey hakkında ek bilgi | day, which was · people who have · people who were |
| Edilgen yapı be + fiilin üçüncü hâli — kimin yaptığı değil, ne olduğu önemli | were unemployed · were also really strapped · was lined |
Dikkat edilecek telaffuzlar
Konuşmacı I'm, don't, they've gibi kısaltılmış biçimleri 13 kez kullanıyor. Bunları duyduğunuz gibi kısa söyleyin.
- “sh” ve “zh” sesleri: chef /ʃɛf/, compensation /ˌkɑm.pənˈseɪ.ʃən/, shake /ˈʃeɪk/, explosion /ɛkˈsploʊ.ʒən/, traditionally /tɹəˈdɪʃ.ə.nə.li/
- Uzun kelimeler — vurguyu doğru yere koyun: temporary /ˈtɛmp(əˌɹ)ɛɹi/, incredibly /ɪŋˈkɹɛdɪbli/, compensation /ˌkɑm.pənˈseɪ.ʃən/, sustainable /səˈsteɪnəbəl/, traditionally /tɹəˈdɪʃ.ə.nə.li/
Türkçe konuşanların zorlandığı sesler:
- /w/ — dudaklar yuvarlak, /v/ değil: worker /ˈwɝ.kɚ/, wildfire /ˈwaɪldˌfaɪər/
- Kelime başındaki ünsüz kümesi — araya ünlü eklemeyin: fry /fɹaɪ/, grateful /ˈɡɹeɪtf(ə)l/, brick /ˈbɹɪk/, stairs /ˈstɛɹz/, brutal /ˈbɹuːtəl/
- /æ/ — “e”den daha açık: strap /stɹæp/, circumstance /ˈsɝ.kəmˌstæns/, nomadic /nəʊˈmæd.ɪk/
Bu videoyla nasıl çalışılır
- Videonun tamamını konuşmadan bir kez dinleyin ve bilmediğiniz kelimeleri not edin.
- 0,75× hızla başlayın, cümle cümle tekrar edin ve kolaylaşınca normal hıza dönün.
- Kendinizi kaydedin ve orijinaliyle karşılaştırın; chef, unemployed, fry gibi kelimelere özellikle dikkat edin.
Gölgeleme Tekniği Nedir?
Gölgeleme, başlangıçta profesyonel tercüman eğitimi için geliştirilen ve çok dilli Dr. Alexander Arguelles tarafından popüler hale getirilen, bilim destekli bir dil öğrenme tekniğidir. Yöntem basit ama güçlüdür: ana dili İngilizce olan bir sesi dinler ve hemen yüksek sesle tekrar edersiniz — konuşmacıyı 1-2 saniye gecikmeyle takip eden bir gölge gibi. Pasif dinleme veya dilbilgisi alıştırmalarının aksine, gölgeleme beyninizi ve ağız kaslarınızı gerçek konuşma kalıplarını eşzamanlı olarak işlemeye ve yeniden üretmeye zorlar. Araştırmalar, telaffuz doğruluğu, tonlama, ritim, bağlı konuşma, dinleme anlama ve konuşma akıcılığını önemli ölçüde geliştirdiğini göstermektedir — bu da onu IELTS Konuşma hazırlığı ve gerçek dünya İngilizce iletişimi için en etkili yöntemlerden biri yapar.