IHOP is offering fans a once-in-a-lifetime dining experience: a meal in the world’s tiniest IHOP restaurant.
Created in partnership with A&E’s “Tiny House Nation,” the Tiny IHOP is a mere 170 square feet and equipped with a functional kitchen, pancake griddle, restaurant seating for six, and IHOP staples such as a syrup caddy stowed in custom-built shelving. IHOP is opening the miniature restaurant’s doors for four nights in December, with a reservation-only dinner series in Los Angeles featuring a one-of-a-kind menu inspired by popular IHOP dishes.
Reservations will be available exclusively to members of MyHOP, the brand’s pancake perks email club program. Guests must be signed up for MyHOP by midnight Pacific Time on October 20 to secure a chance to dine at the Tiny IHOP. MyHOP members will subsequently receive an email on October 24 containing instructions on how to book a reservation for two people through Yelp, Tiny IHOP’s reservation booking partner. Reservations are first-come, first-served, and access to the event—including dinner—is free with sign-up. Guests can visit ihop.com/en/myhop to register for a MyHOP membership.
The Tiny IHOP Dinner Series will take place Thursday, December 12 through Sunday, December 15 at a secret location in Los Angeles, California with seatings offered at 5 PM, 7:30 p.m. and 10 p.m. Guests will be seated in the Tiny IHOP’s four-person communal booth—inspired by classic IHOP restaurant seating—or at its two-person pancake bar overlooking the tiny kitchen.
In addition to being granted reservation access, MyHOP email club members will have a chance to enter the Tiny IHOP sweepstakes where one lucky pancake-lover and a guest will win a two-night, three-day trip to Los Angeles to enjoy a meal in the Tiny IHOP and more.
“We have some of the most devoted fans in the world so we are excited to offer our MyHOP email club members a one-of-a-kind IHOP dining experience that they’ll never forget,” says Brad Haley, chief marketing officer at IHOP. “The Tiny IHOP Dinner Series, which will feature twists on IHOP menu favorites and seat up to six guests at a time, is one of the many exclusive perks that loyal pancake fanatics can expect to see from IHOP in the future.”
“Our friends at A&E’s ‘Tiny House Nation’ outdid themselves on this project, creating the world’s first International Tiny House of Pancakes—blue roof and all—so that we can offer an intimate dining experience to a select group of our super fans,” Haley continues. “Turning a 4,000-plus square foot restaurant into a 170 square foot space certainly poses its own set of challenges, but the team came up with an ingenious design to retain the integrity of a full-sized IHOP while adding new, fun elements for guests to discover in the Tiny IHOP.”
“It was an absolute blast to work on this very special and unique Tiny IHOP project,” says John Weisbarth, co-host of “Tiny House Nation.” “Both Zack and I grew up loving IHOP, so when we had the opportunity to recreate a tiny version of the iconic restaurant, we jumped right in. We feel that the Tiny IHOP really encapsulates both the design and spirit of IHOP restaurants across the country, so we’re especially excited for guests to walk in and experience the magic of tiny dining.”
The Tiny IHOP is the first restaurant project ever constructed by “Tiny House Nation” hosts John Weisbarth and Zack Giffin and a first-of-its-kind branded build for A&E Network. Watch three 60-second vignettes of the construction of Tiny IHOP during new episodes of “Tiny House Nation.” The vignettes premiered on A&E on October 12, and will air again on October 19 at 9 a.m. on A&E, and October 17 at 8 p.m. on FYI.
“Tapping A&E’s enthusiastic audience and expert talent, this three-part approach to storytelling gives IHOP’s biggest fans a chance to engage with the brand in a truly authentic—and delicious—way,” says David DeSocio, executive vice president, Ad Sales Partnerships, A&E Networks. “It’s a unique on-air and experiential collaboration that brings the best of both brands to the table.”
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.