They were highly regulated establishments that sold restaurants (meat based consommes intended to "restore" a person's strength) to people who were not feeling well.
Cook-caterers (traiteurs) also served hungry patrons. The history of these two professions is historically connected and often difficult to distinguish.
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.
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.
However, they have their roots in the habits and customs that characterize our civilization and predate the Middle Ages.
Colonial America continued this tradition in the form of legislated Publick Houses.
5-6) While public eateries existed in Ancient Rome and Sung Dynasty China, restaurants (we know them today), are generally credited to 18th century France.
The genesis is quite interesting and not at all what most people expect.
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).
Entrepreneurial French chefs were quick to capitalize on this market. Boulanger, 1765 "In about 1765, a Parisian 'bouillon seller' named Boulanger wrote on his sign: 'Boulanger sells restoratives fit for the gods'...