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the Patissiers, Rotisseurs, Charcutiers] and created a hungry, middle-class customer base who relished the ideals of egalitarianism (as in, anyone who could pay the price could get the same meal).

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Beauvilliers, 1782 "However, the first Parisian restaurant worthy of the name was the one founded by Beauvilliers in 1782 in the Rue de Richelieu, called the Grande Taverne de Londres.

He introduced the novelty of listing the dishes available on a menu and serving them at small individual tables during fixed hours." ---Larousse Gastronomique, (p. France was the birthplace of what we now call the restaurant..happened toward the end of the eighteenth century.

Advances in technology made possible mass production of foodstuffs, quick distribution of goods, safer storage facilities, and more efficient cooking appliances.

Advances in transportation (most notably trains, automobiles, trucks) also created a huge demand for public dining venues.

It was a coffee house, hence the word "cafe." Cafes were places educated people went to share ideas and new discoveries.

Patrons spent several hours in these establishments in one "sitting." This trend caught on in Europe on the 17th century.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.Another thought to ponder: how military foodservice impacted civilian industry."Foodservice organizations in operation in the United States today have become an accepted way of life, and we tend to regard them as relatively recent innovations.Did you know the word restaurant is derived from the French word restaurer which means to restore?The first French restaurants [pre-revolution] were not fancy gourmet establishments run by ex-aristocratic chefs.The restaurant, as we know it today, is said to have been a byproduct of the French Revolution.Modern food service is a product of the Industrial Revolution.However, they have their roots in the habits and customs that characterize our civilization and predate the Middle Ages.Certain phases of foodservice operations reach a well-organized from as early as feudal times...

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