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A restaurant is an establishment that prepares and serves food and to . Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of and Customer service models ranging from inexpensive fast-food restaurants and to mid-priced family restaurants, to high-priced luxury establishments.
A forerunner for the modern restaurant is the thermopolium, an establishment in Ancient Greece and Ancient Rome that sold and served ready-to-eat food and Drink. These establishments were somewhat similar in function to modern fast food restaurants. They were most often frequented by people who lacked private kitchens. In the Roman Empire, they were popular among residents of insulae.
In Pompeii, 158 Thermopolium with service counters have been identified throughout the town. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals.
The Romans also had the popina, a wine bar which in addition to a variety of wines offered a limited selection of simple foods such as olives, bread, cheese, stews, sausage, and porridge. The popinae were known as places for the plebeians of the lower classes of Roman society to socialize. While some were confined to one standing room only, others had tables and stools and a few even had couches.Potter, David S. (2008). A Companion to the Roman Empire. John Wiley & Sons. . p. 374
Another early forerunner of the restaurant was the inn. Throughout the ancient world, inns were set up alongside roads to cater to people travelling between cities, offering lodging and food. Meals were typically served at a common table to guests. However, there were no menus or options to choose from.
Early eating establishments recognizable as restaurants in the modern sense emerged in Song dynasty China during the 11th and 12th centuries. In large cities, such as Kaifeng and Hangzhou, food catering establishments catered to merchants who travelled between cities. Probably growing out of and taverns which catered to travellers, Kaifeng's restaurants blossomed into an industry that catered to locals as well as people from other regions of China. As travelling merchants were not used to the local cuisine of other cities, these establishments were set up to serve dishes familiar to merchants from other parts of China. Such establishments were located in the entertainment districts of major cities, alongside hotels, bars, and brothels. The larger and more opulent of these establishments offered a dining experience similar to modern restaurant culture. According to a Chinese manuscript from 1126, patrons of one such establishment were greeted with a selection of pre-plated demonstration dishes which represented food options. Customers had their orders taken by a team of waiters who would then sing their orders to the kitchen and distribute the dishes in the exact order in which they had been ordered.
There is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning Four occupations during the Song dynasty. Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant choices were available, and people ordered the entrée from written menus. An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty:
The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchens invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng.
In Japan, a restaurant culture emerged in the 16th century out of Chashitsu. Tea house owner Sen no Rikyū created the kaiseki multi-course meal tradition, and his grandsons expanded the tradition to include speciality dishes and cutlery which matched the aesthetic of the food.
In Europe, inns which offered food and lodgings and where food was served alongside alcoholic beverages were common into the Middle Ages and Renaissance. They typically served common fare of the type normally available to peasants. In Spain, such establishments were called bodegas and served tapas. In England, they typically served foods such as sausage and shepherd's pie. Cookshops were also common in European cities during the Middle Ages. These were establishments which served dishes such as pies, puddings, sauces, fish, and baked meats. Customers could either buy a ready-made meal or bring their own meat to be cooked. As only large private homes had the means for cooking, the inhabitants of European cities were significantly reliant on them.Symons, Michael: A History of Cooks and Cooking, p. 312.
France in particular has a rich history with the development of various forms of inns and eateries, eventually to form many of the now-ubiquitous elements of the modern restaurant. As far back as the thirteenth century, French inns served a variety of food — bread, cheese, bacon, roasts, soups, and stews - usually eaten at a common table. Parisians could buy what was essentially take-out food from rôtisseurs, who prepared Rotisserie, and Pastry chef, who could prepare meat pies and often more elaborate dishes. Municipal statutes stated that the official prices per item were to be posted at the entrance; this was the first official mention of menus.
Taverns also served food, as did cabarets. A cabaret, however, unlike a tavern, served food at tables with tablecloths, provided drinks with the meal, and charged by the customers' choice of dish, rather than by the pot. Cabarets were reputed to serve better food than taverns and a few, such as the Petit Maure, became well known. A few cabarets had musicians or singing, but most, until the late 19th century, were simply convivial eating places. The first café opened in Paris in 1672 at the Saint-Germain fair. By 1723 there were nearly four hundred cafés in Paris, but their menu was limited to simpler dishes or confectionaries, such as coffee, tea, chocolate (the drink; chocolate in solid state was invented only in the 19th century), ice creams, pastries, and liqueurs.
At the end of the 16th century, the guild of cook-caterers (later known as "traiteurs") was given its own legal status. The traiteurs dominated sophisticated food service, delivering or preparing meals for the wealthy at their residences. Taverns and cabarets were limited to serving little more than roast or grilled meats. Towards the end of the seventeenth century, both inns and then traiteurs began to offer "host's tables" ( tables d'hôte), where one paid a set price to sit at a large table with other guests and eat a fixed menu meal.
In the Western world, the concept of a restaurant as a public venue where waiting staff serve patrons food from a fixed menu is a relatively recent one, dating from the late 18th century.
In June 1786, the Provost of Paris issued a decree giving the new kind of eating establishment official status, authorising restaurateurs to receive clients and to offer them meals until eleven in the evening in winter and midnight in summer. Ambitious cooks from noble households began to open more elaborate eating places. The first luxury restaurant in Paris, the La Grande Taverne de Londres, was opened at the Palais-Royal at the beginning of 1786 by Antoine Beauvilliers, the former chef of the Count of Provence. It had mahogany tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an extensive menu of elaborately prepared and presented dishes. Dishes on its menu included partridge with cabbage, veal chops grilled in buttered paper, and duck with turnips.James Salter (2010). Life Is Meals: A Food Lover's Book of Days. Random House. pp. 70–71. . This is considered to have been the "first real restaurant". According to Brillat-Savarin, the restaurant was "the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, and superior cooking".
The aftermath of the French Revolution saw the number of restaurants skyrocket. Due to the mass emigration of nobles from the country, many cooks from aristocratic households who were left unemployed went on to found new restaurants.Metzner, Paul. Crescendo of the Virtuoso: Spectacle, Skill, and Self-Promotion in Paris during the Age of Revolution. Berkeley: University of California Press, c1998 1998. Crescendo of the Virtuoso One restaurant was started in 1791 by Méot, the former chef of the Duke of Orleans, which offered a wine list with twenty-two choices of red wine and twenty-seven of white wine. By the end of the century there were a collection of luxury restaurants at the Grand-Palais: Huré, the Couvert espagnol; Février; the Grotte flamande; Véry, Masse and the Café de Chartres (still open, now Le Grand Véfour).
In 1802 the term was applied to an establishment where restorative foods, such as bouillon, a meat broth, were served ( "établissement de restaurateur"). The closure of culinary and societal changes resulting from the Industrial Revolution contributed significantly to the increased prevalence of restaurants in Europe.
Restaurants range from inexpensive and informal or dining places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving refined food and in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. In some restaurants, such as those in workplaces, there are usually no waiters; the customers use trays, on which they place cold items that they select from a refrigerated container and hot items which they request from cooks, and then they pay a cashier before they sit down. Another restaurant approach which uses few waiters is the buffet restaurant. Customers serve food onto their own plates and then pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages. Fast food establishments are also considered to be restaurants. In addition, are another popular option for people who want quick food service.
Tourists around the world can enjoy dining services on railway dining cars and cruise ship dining rooms, in some cities a restaurant tram is operated, which are essentially travelling restaurants. Most cruise ships provide a variety of dining experiences including a main restaurant, satellite restaurants, room service, speciality restaurants, cafes, bars and buffets to name a few. Some restaurants on these cruise ships require table reservations and operate specific . The railway dining services also cater to the needs of travellers by providing railway refreshment rooms at railway stations.
According to the legend, the first mention to a restaurant dates back to 1765 in Paris. It was located on Rue des Poulies, now Rue du Louvre, and use to serve dishes known as "restaurants". The place was run by a man named Mr. Boulanger. However, according to the Larousse Gastronomique, La Grande Taverne de Londres which opened in 1782 is considered as the first Parisian restaurant.
The first restaurant guide, called Almanach des Gourmands, written by Grimod de La Reyniére, was published in 1804. During the French Restoration period, the most celebrated restaurant was the Rocher de Cancale, frequented by the characters of Balzac. In the middle of the century, Balzac's characters moved to the Cafe Anglais, which in 1867 also hosted the famous Three Emperors Dinner hosted by Napoleon III in honor of Tsar Alexander II, Kaiser Wilhelm I and Otto von Bismarck during the Exposition Universelle in 1867
Other restaurants that occupy a place in French history and literature include Maxim's and Fouquet's. The restaurant of Hotel Ritz Paris, opened in 1898, was made famous by its chef, Auguste Escoffier. The 19th century also saw the appearance of new kinds of more modest restaurants, including the bistrot. The brasserie featured beer and was made popular during the 1867 Paris Exposition.
When Prohibition went into effect in 1920, restaurants offering fine dining had a hard time making ends meet because they had depended on profits from selling wine and alcoholic beverages. Replacing them were establishments offering simpler, more casual experiences such as cafeterias, roadside restaurants, and diners. When Prohibition ended in the 1930s, luxury restaurants slowly started to appear again as the economy recovered from the Great Depression.
The Civil Rights Act of 1964 outlawed segregation based on race, color, religion, or national origin in all public accommodations engaged in interstate commerce, including restaurants. Katzenbach v. McClung, 379 U.S. 294 (1964), was a decision of the US Supreme Court which held that Congress acted within its power under the Commerce Clause of the United States Constitution in forbidding racial discrimination in restaurants as this was a burden to interstate commerce.
In the 1970s, there was one restaurant for every 7,500 persons. In 2016, there were 1,000,000 restaurants; one for every 310 people. The average person eats out five to six times weekly. 3.3% of the nation's workforce is composed of restaurant workers. According to a Gallup Poll in 2016, nearly 61% of Americans across the country eat out at a restaurant once a week or more, and this percent is only predicted to increase in future years. Before the COVID-19 pandemic, The National Restaurant Association estimated restaurant sales of $899 billion in 2020. The association now projects that the pandemic will decrease that to $675 billion, a decline of $274 billion over their previous estimate.
The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau. Its ratings are on a scale of 1 to 20, with 20 being the highest. In the United States, the Forbes Travel Guide (previously the Mobil travel guides) and the AAA rate restaurants on a similar 1 to 5 star (Forbes) or diamond (AAA) scale. Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. In 2005, Michelin released a New York City guide, its first for the United States. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment.
Nearly all major American newspapers employ and publish online dining guides for the cities they serve. Some news sources provide customary reviews of restaurants, while others may provide more of a general listings service.
More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public.
Fully 63% of restaurants in Canada are independent brands. Chain restaurants account for the remaining 37%, and many of these are locally owned and operated franchises.ReCount/NPD Group and CRFA's Foodservice Facts
One study of new restaurants in Cleveland, Ohio found that 1 in 4 changed ownership or went out of business after one year, and 6 out of 10 did so after three years. (Not all changes in ownership are indicative of financial failure.)Kerry Miller, "The Restaurant Failure Myth", Business Week, April 16, 2007. Cites an article by H.G. Parsa in Cornell Hotel & Restaurant Administration Quarterly, published August 2005. The three-year failure rate for franchises was nearly the same.Miller, "Failure Myth", page 2
Restaurants employed 912,100 cooks in 2013, earning an average $9.83 per hour.Bureau of Labor Statistics, "Occupational Employment and Wages, May 2013 35-2014 Cooks, Restaurant" online The waiting staff numbered 4,438,100 in 2012, earning an average $8.84 per hour.BLS, "Occupational Outlook Handbook: Food and Beverage Serving and Related Workers" (January 8, 2014) online
Jiaxi Lu of the Washington Post reports in 2014 that, "Americans are spending $683.4 billion a year dining out, and they are also demanding better food quality and greater variety from restaurants to make sure their money is well spent."Jiaxi Lu, "Consumer Reports: McDonald's burger ranked worst in the U.S.," [7]
Dining in restaurants has become increasingly popular, with the proportion of meals consumed outside the home in restaurants or institutions rising from 25% in 1950 to 46% in 1990. This is caused by factors such as the growing numbers of older people, who are often unable or unwilling to cook their meals at home and the growing number of single-parent households. It is also caused by the convenience that restaurants can afford people; the growth of restaurant popularity is also correlated with the growing length of the work day in the US, as well as the growing number of single parent households. Eating in restaurants has also become more popular with the growth of higher income households. At the same time, less expensive establishments such as fast food establishments can be quite inexpensive, making restaurant eating accessible to many.
Depending on local customs, legislation and the establishment, restaurants may or may not serve alcoholic beverages. Restaurants are often prohibited from selling alcoholic beverages without a meal by alcohol sale laws; such sale is considered to be an activity for bars, which are meant to have more severe restrictions. Some restaurants are licensed to serve alcohol ("fully licensed"), or permit customers to "bring your own booze" (BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer.
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