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Such tavern-restaurants existed not only in France but also in other countries.In Germany, Austria, and Alsace, Brauereien and Weinstuben served delicatessen, sauerkraut, and cheese, for example; in Spain bodegas served tapas.With the exception of inns, which were primarily for travelers, and street kitchens...where in Europe at that time could one purchase a meal outside the home?Essentially in places where alcoholic begerages were sold, placesewquipped to serve simple, inexepensive dishes either cooked on the premises or ordered from a nearby inn or food shop, along with wine, beer, and spirits, which constituted the bulk of their business.According to the current edition of Larousse Gastronomque (p.194-5), the first cafes (generally defined as places selling drinks and snacks) was established in Constantinople in 1550.
In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall: Upper Saddle River NJ] 9th edition, 2001 (p.Religious orders and royal households were among the earliest practitioners of quantity food production...Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served in the inns at that time...The French Revolution launched the modern the restaurant industry.It relaxed the legal rights of guilds that [since the Middle Ages] were licensed by the king to control specific foods [eg.
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Did you know the word restaurant is derived from the French word restaurer which means to restore?