The biggest problem with starting a restaurant in a recession isn't choosing what kind of food to cook, paying the help or even getting customers to eat out. It's the expense of physically opening the place. So why bother? That's the attitude of chefs like Ludo Lefebvre, a Los Angeles rock-star chef who temporarily takes over a local luncheonette or bistro, sends out word via social media and creates a so-called pop-up restaurant for a few weeks. The buzz is deafening, the debt load nonexistent. Expect to see similar collectives and time-shares like this in the future.