跟讀練習: Why "pop-up" restaurants are everywhere now - 通過影片學習英語口語

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We saw five people, doing the line there, waiting for me.

20 people, 50 people.

I just hit my head and hit it.

I don't have anything else.

According to the National Restaurant Association, in 2021, nearly 90 ,000 restaurants across the U .S closed.

The pandemic changed everything.

The restaurant industry was especially vulnerable.

People were unemployed.

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.

In 2022, there were 105 % more temporary restaurants or pop -ups than there were in 2021.

And in 2023, there was 155 % more than in 2022.

While the pandemic certainly didn't create the pop -up, it did lead to an explosion of them.

So what does it take to make a pop -up restaurant successful.

And is this business model sustainable?

I was a sous chef at Eleven Madison Park.

I worked in fine dining for almost 10 years.

That was always my goal, to open my own fine dining restaurant.

My name is Eric Huang.

I am the chef and founder of Pecking House.

I'm Amanda Rosa and I'm the co -owner of Porter Town.

I left Eleven Madison Park in January of 2020 and then all of a sudden lockdown happened.

Everybody's stuck at home.

We were unemployed and just had the time.

Traditionally, people would have thought of a pop -up as more of a space you go to.

But due to the circumstances of the pandemic, it became this pop -up that came to you.

The pandemic pushed Jorge and Amanda to take to the streets to bring their specialty tortillas and tacos to people,

while Eric decided to sell pop -up Sichuan -style fried chicken deliveries from the back of his car.

One day we just replied to an ad on Craigslist.

That was our first pop -up we ever did.

We were like, let's just go for it.

And once he kind of got the taste for being able to do our own thing, we just kind of went from there.

Instagram specifically has become the biggest tool for pop -ups.

Once I committed to the fried chicken recipe, we just kind of told people about it via Instagram,

and it just kind of slowly spread from there.

The only marketing we've ever done is through Instagram, and again, it was very little by little.

Then we got a couple press hits, and it just took off like wildfire.

That Rob Martinez video that went viral on Instagram.

It's called Border Town.

Smoky, spicy, rich.

Let's support Jorge's business and come out next week.

Yeah, the following pop -up that next Sunday was lined.

I think the line was running to the end of the line.

Around the block.

We were just two people making tacos for the food.

We could only really deliver to about 120 people a day, which was already a lot.

It was crazy and really challenging.

The worst thing is disappointing people who have waited.

It's just like you never, never want that to happen because...

Yes, we're one of those.

We're at this turning point though, where a lot of people who were running these pop -ups feel,

you know, it was incredible to do it for as long as they've done it,

but it's untenable to kind of grow until they decide what the next step is going to be.

Let's take a second to thank our sponsor, Verizon.

This month, Verizon's Small Business Days are back to help make things a little bit easier.

From August 5th to August 11th, you can meet with business experts, get one -on -one advice, free tech checks, and special offers,

like a free 5G phone when you switch over to their service.

So don't miss out.

Now back to the video.

Popups are incredibly hard to run.

It's not everyone's goal to be doing that forever.

And the power of power, power, power, power, power, power,

power, power, power, power, There's not a ton of data on the successes and failures of pop -ups,

and that's largely because every small business has different goals.

You know, what is the success rate?

I can't really answer that

because I think that's not everyone's goal to be doing a pop -up that turns into a restaurant.

There are many pop -ups, like Apocalypse Burger in Indianapolis, that found success, yet closed their doors to focus on other projects.

Or Southeast Roadhouse in Texas, which is a new pop -up from two chefs who previously popped up with other restaurants.

In some cases, the limited run is the goal.

For so many people, this is the first time that they've ever been able to really dream.

The good things about the pandemic is they shook up the normal order of things.

And I think people were just like, oh, we don't, there are no rules.

If the pandemic hadn't happened, we'd probably just be working in someone else's restaurant right now.

The pandemic definitely gave us the time, the freedom to just make this happen.

There are many storefronts that are opening this year

that came from people who built an audience through pop -ups just on Instagram, which is really exciting.

We were kind of a nomadic restaurant for almost a year.

It was a whole process of learning how to sign a lease, how to set up insurance,

workers come into all these things you never learn as a chef.

Then you build a restaurant and that's a brutal process.

The future of Border Town is definitely a restaurant, you know, definitely a brick and mortar.

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.

I'm very grateful for it and that's how I met my future wife, so it's pretty good too.

I'm going to go to the next video.

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本課的詞彙與口語要點

這節口語課以影片“Why "pop-up" restaurants are everywhere now”為素材。影片中反覆出現的詞有：pop, restaurant, pandemic, chef, Instagram。這段影片共有 77 個句子、1147 個單詞可供跟讀。講話部分時長為 5:55。說話人語速較快，每分鐘約 194 個詞，會出現較多連讀和弱讀。 84% 的單詞屬於英語最常用的 3,000 詞，其餘的詞建議在練習前先學一下。

影片中的重點詞彙

影片中 15 個值得學習的單詞，附發音和釋義：

單詞	發音	釋義
chef 名詞	/ʃɛf/	廚師 /廚師
taco 名詞	/ˈtɑkoʊ/	玉米麵豆卷 /玉米麵豆卷, 墨西哥夾餅 /墨西哥夾餅
unemployed 形容詞	/ˌʌnɪmˈplɔɪd/	失業的 /失業的
fry 動詞	/fɹaɪ/	煎, 炒
temporary 形容詞	/ˈtɛmp(əˌɹ)ɛɹi/	暫時 /暫時
occur 動詞	/əˈkɜː/	發生 /發生
founder 名詞	/ˈfaʊ̯n.dəː/	創辦人 /創辦人, 創立者 /創立者
worker 名詞	/ˈwɝ.kɚ/	工人, 工作者
sudden 形容詞	/ˈsʌd.ən/	突然, 急劇 /急劇
grateful 形容詞	/ˈɡɹeɪtf(ə)l/	感激, 感謝 /感謝
shake 動詞	/ˈʃeɪk/	搖 /搖
brick 名詞	/ˈbɹɪk/	磚仔 /磚仔, 磚 /磚
explosion 名詞	/ɛkˈsploʊ.ʒən/	爆炸, 爆發 /爆發
vulnerable 形容詞	/ˈvʌln(ə)ɹəbl̩/	脆弱的, 敏感的
sustainable 形容詞	/səˈsteɪnəbəl/	可持續的 /可持續的

影片中出現的短語動詞

單詞	發音	釋義
pop up 動詞		彈出
come out 動詞	/ˌkʌm ˈaʊt/	出, 出來 /出來
go up 動詞		上昇 /上升, 上去
miss out 動詞		錯過 /錯過, 放過 /放過
shake up 動詞		搖晃 /搖晃
take off 動詞		脫 /脫

值得反覆跟讀的句子

影片中簡短而完整的句子，可以直接用在日常對話裡：

We were like, let's just go for it.
You know, what is the success rate?
I'm very grateful for it.

影片中的語法

說話人最常用的結構，並附上影片中的原話：

結構	影片中的用法
現在完成時 have/has + 過去分詞 — 過去發生但與現在仍有關聯的事	has become · we've ever done · have waited
定語從句 who / which + 從句 — 補充說明人或事物	day, which was · people who have · people who were
被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的	were unemployed · were also really strapped · was lined

需要注意的發音

說話人用了 13 次縮略和弱讀形式，例如 I'm, don't, they've。請按聽到的簡短形式來說。

“sh” 和 “zh” 音: chef /ʃɛf/, compensation /ˌkɑm.pənˈseɪ.ʃən/, shake /ˈʃeɪk/, explosion /ɛkˈsploʊ.ʒən/, traditionally /tɹəˈdɪʃ.ə.nə.li/
長單詞——注意重音位置: temporary /ˈtɛmp(əˌɹ)ɛɹi/, incredibly /ɪŋˈkɹɛdɪbli/, compensation /ˌkɑm.pənˈseɪ.ʃən/, sustainable /səˈsteɪnəbəl/, traditionally /tɹəˈdɪʃ.ə.nə.li/

中文母語者容易讀錯的音：

/v/ — 不要讀成 /w/，上齒輕觸下唇: vulnerable /ˈvʌln(ə)ɹəbl̩/, viral /ˈvaɪɹəl/
詞尾子音 — 要讀清楚，後面不要加母音: chef /ʃɛf/, unemployed /ˌʌnɪmˈplɔɪd/, commit /kəˈmɪt/, shake /ˈʃeɪk/, brick /ˈbɹɪk/
/r/ 和 /l/ 的區別: incredibly /ɪŋˈkɹɛdɪbli/, grateful /ˈɡɹeɪtf(ə)l/, vulnerable /ˈvʌln(ə)ɹəbl̩/, brutal /ˈbɹuːtəl/, viral /ˈvaɪɹəl/

如何用這段影片練習

先完整聽一遍影片，不要開口，記下不認識的單詞。
先用 0.75 倍速逐句跟讀，熟練之後再回到正常速度。
錄下自己的聲音並與原聲對比，特別注意 chef, taco, unemployed 這類單詞。

什麼是跟讀法？

跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。

影子跟讀法: 閱讀完整分步指南 →

跟讀練習: Why "pop-up" restaurants are everywhere now - 通過影片學習英語口語

選擇練習模式

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