Restaurant
The word restaurant derives from the French verb restaurer, meaning to restore or provide meat for. Historical records show this term appeared in 1507 as a restorative beverage and in correspondence by 1521 to describe fortifying food or remedies that restored strength. Public eating establishments existed long before this terminology emerged. A record from 512 BC describes an Ancient Egyptian establishment serving cereal, wildfowl, and onions. The Romans developed thermopolia, which functioned like modern fast-food counters. Archaeologists have identified 158 of these service-counters throughout Pompeii. These locations clustered along main town axes near public spaces frequented by locals. Roman popinae served wine alongside simple foods like olives, bread, cheese, stews, sausage, and porridge. Popinae were known as social gathering places for plebeians of lower classes. Some had standing room only while others featured tables, stools, and even couches. Inns provided lodging and meals at common tables without menus or choices during ancient times. Song dynasty China saw early restaurants emerge in the 11th and 12th centuries within cities like Kaifeng and Hangzhou. These catered to traveling merchants who needed familiar dishes from other regions. An account from 1126 describes patrons greeted with pre-plated demonstration dishes representing food options. Waiter teams sang orders to kitchens and distributed dishes in exact order received. Restaurants in Hangzhou served northern Chinese refugees fleeing Jurchen invasions of the 1120s. Families formerly from Kaifeng ran many establishments located in entertainment districts alongside hotels and brothels.
Mathurin Roze de Chantoiseau opened the first modern-format restaurant on rue des Poulies around 1765 or 1766. This establishment served bouillon, a meat-and-egg broth said to restore health and vigor. The location now forms part of Rue du Louvre in Paris. Unlike earlier eating places, it offered elegantly decorated spaces plus a menu of several restorative dishes including macaroni. Antoine Beauvilliers opened La Grande Taverne de Londres at Palais-Royal in early 1786. This became known as the first real luxury restaurant combining elegant rooms, smart waiters, choice cellars, and superior cooking. Mahogany tables, linen tablecloths, chandeliers, well-dressed trained staff, extensive wine lists, and elaborately prepared dishes defined its atmosphere. Menu items included partridge with cabbage, veal chops grilled in buttered paper, and duck with turnips. June 1786 saw the Provost of Paris issue a decree granting official status to these new establishments. Restaurateurs received authorization to serve clients until eleven PM in winter and midnight in summer. Mass emigration of nobles following the French Revolution left many aristocratic cooks unemployed. These skilled workers founded new restaurants across France. Méot started one in 1791 offering twenty-two choices of red wine and twenty-seven of white wine. Luxury restaurants clustered at Grand-Palais by century's end including Huré, Couvert espagnol, Février, Grotte flamande, Véry, Masse, and Café de Chartres. The term restaurant applied specifically to establishments serving restorative foods like bouillon in 1802. Closure of culinary guilds combined with Industrial Revolution societal changes significantly increased restaurant prevalence throughout Europe.
Brazilian restaurant varieties mirror nationalities arriving in the country including Japanese, Arab, German, Italian, Portuguese influences. Colombia features piqueteadero establishments serving common meals called piquete containing meat, yuca, and potatoes. The verb form piquetear means participating in binging, liquor drinking, and leisure activities in popular areas or open spaces. Peru hosts numerous Chinese and Japanese restaurants especially within capital city Lima due to recent immigration from those nations. Indigenous, Spanish, and Chinese dishes frequently appear together there. Vietnam experienced rapid industry growth between 2000 and 2022. Number of restaurants nationwide increased from about 20,000 to over 400,000 during that period. Average annual growth rate reached approximately ten percent. Revenue hit VND610 trillion in 2022 representing a sixteen percent increase from 2021. Out-of-home market accounted for VND333.69 trillion up nineteen percent from previous year. France developed distinct dining traditions starting early nineteenth century when traiteurs and restaurateurs became known simply as restaurateurs. First restaurant guide Almanach des Gourmands written by Grimod de La Reyniére published in 1804. Rocher de Cancale became most celebrated restaurant during French Restoration period frequented by Balzac characters. Characters later moved to Café Anglais hosting famous Three Emperors Dinner in 1867 honoring Tsar Alexander II, Kaiser Wilhelm I, Otto von Bismarck. Hotel Ritz Paris opened its restaurant in 1898 made famous by chef Auguste Escoffier. Brasseries featuring beer gained popularity during 1867 Paris Exposition while bistrots emerged as more modest alternatives.
Restaurants range from inexpensive informal lunching places serving modest food at low prices to expensive establishments offering refined food and fine wines in formal settings. Customers typically wear casual clothing at former type but semi-casual or formal attire at latter depending on culture and local traditions. Mid- to high-priced restaurants usually feature waiters taking orders bringing food ready then collecting payment after eating. Workplace cafeterias often eliminate waiters entirely using trays where customers select cold items from refrigerated containers plus hot items requested from cooks before paying cashiers. Buffet restaurants allow patrons to serve food onto own plates then pay meal end while still employing waiters for drinks and alcoholic beverages. Fast food establishments qualify as restaurants alongside food trucks providing quick service options. Railway dining cars cruise ship dining rooms operate as traveling restaurants requiring table reservations sometimes enforcing specific dress codes. Chef tables located within kitchens reserve VIPs special guests themed tasting menus prepared head chefs minimum party requirements higher flat fees charged. Entrepreneurs including Terence Conran Alan Yau Oliver Peyton revolutionized industry during 1980s and 1990s. Theme restaurants automated restaurants became big players including fine dining casual dining contemporary casual family style coffeehouse concession stands pop-up ghost restaurants. Primary classification factor remains food itself vegetarianism seafood steak origin cuisine Italian Korean Chinese Japanese Indian French Mexican Thai style offering tapas sushi buffet yum cha speed of service fast food.
United States contained approximately 215,000 full-service restaurants in 2006 accounting for $298 billion sales plus roughly 250,000 limited-service fast-food restaurants generating $260 billion. October 2017 New York Times reported 620,000 eating drinking places existed according to Bureau Labour Statistics. Restaurant numbers grew almost twice population rate. Cleveland study found one in four new restaurants changed ownership or closed after one year six out ten did so after three years. Three-year franchise failure rates nearly matched independent establishments. Restaurants employed 912,100 cooks earning average $9.83 hourly wage in 2013 waiting staff numbered 4,438,100 averaging $8.84 per hour. Industry employs ten million workers making it largest employer people color second largest immigrant employers. Thirty-nine percent workers earn minimum wage lower resulting poverty rates triple other US workers using food stamps twice as much. Profit margins typically range four to five percent compared Walmart single percent margin. Americans spent $683.4 billion annually dining out demanding better quality greater variety ensuring money well spent. Proportion meals consumed outside home rose from twenty-five percent 1950 to forty-six percent 1990 driven older populations unable unwilling cook meals growing single-parent households convenience factors lengthening work days higher income household growth. Fast food establishments remain accessible many due low cost despite popularity increasing.
Government health inspectors maintain public standards through regular inspections ensuring proper hygiene cleanliness across countries. Most common violations concern cold food storage temperatures equipment sanitation hand washing harmful chemical disposal procedures. Simple steps improve sanitation including regularly wiping tables door knobs menus reducing airborne disease transmission via Centers Disease Control Prevention recommendations reduced dining capacity face masks adequate ventilation physical barrier installations disinfection signage flexible leave policies for workers. Food service regulations historically built around consumer health protection yet restaurant workers face numerous hazards long hours low wages minimal benefits discrimination high stress poor working conditions. COVID-19 pandemic drew attention community transmission prevention in restaurants public settings requiring specific safety measures. Restaurants often prohibited selling alcoholic beverages without meal by alcohol sale laws considered bar activity with severe restrictions. Some fully licensed permit customers bring own booze BYO BYOB while others restrict beer wine beer only. Legislation varies locally customs establishment type regarding alcohol sales permissions. Restaurant industry employs millions globally but faces significant challenges maintaining operational viability amidst economic pressures regulatory requirements workforce management issues.
Up Next
Common questions
When did the word restaurant first appear in historical records?
The term restaurant appeared in 1507 as a restorative beverage and in correspondence by 1521 to describe fortifying food or remedies that restored strength.
Who opened the first modern-format restaurant on rue des Poulies around 1765 or 1766?
Mathurin Roze de Chantoiseau opened the first modern-format restaurant on rue des Poulies around 1765 or 1766, serving bouillon described as restoring health and vigor.
What was the average annual growth rate of restaurants in Vietnam between 2000 and 2022?
Vietnam experienced rapid industry growth between 2000 and 2022 with an average annual growth rate reaching approximately ten percent.
How many full-service restaurants existed in the United States in 2006?
The United States contained approximately 215,000 full-service restaurants in 2006 accounting for $298 billion sales plus roughly 250,000 limited-service fast-food restaurants generating $260 billion.
When did the French government issue a decree granting official status to new establishments in June 1786?
June 1786 saw the Provost of Paris issue a decree granting official status to these new establishments allowing restaurateurs to serve clients until eleven PM in winter and midnight in summer.