Short answers, pulled from the story.
The word restaurant first appeared in 1507 to describe a fortifying food or remedy that restored strength. This term derived from the French verb restaurer meaning to restore and was used in correspondence to describe a restorative beverage by 1521.
The first modern restaurants with fixed menus and waiting staff opened in late 18th century Paris. In 1786 the Provost of Paris issued a decree giving official status to these new establishments allowing restaurateurs to serve clients until eleven in the evening in winter and midnight in summer.
Records from Ancient Egypt in 512 BC describe a public establishment serving a single dish of cereal wildfowl and onions marking one of the earliest known instances of a public eating house. These early venues laid the groundwork for the communal dining experience proving that the desire to eat outside the home is as old as civilization itself.
By 2016 there were 1,000,000 restaurants in the United States one for every 310 people. The average person ate out five to six times weekly and Americans spent $683.4 billion a year dining out in 2014.
The aftermath of the French Revolution caused the number of restaurants to skyrocket as unemployed cooks from aristocratic households opened their own businesses. The closure of culinary guilds and the Industrial Revolution further contributed to the prevalence of restaurants in Europe transforming dining from a private luxury into a public institution.
Common violations concern the storage of cold food proper sanitation of equipment regular hand washing and proper disposal of harmful chemicals. Restaurants are subject to inspections by health inspectors to maintain standards for public health such as proper hygiene and cleanliness.