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A restaurant is a
business Business is the practice of making one's living or making money by producing or Trade, buying and selling Product (business), products (such as goods and Service (economics), services). It is also "any activity or enterprise entered into for pr ...
that prepares and serves
food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is inge ...
and
drink A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies a ...
s to
customer In sales, commerce, and economics, a customer (sometimes known as a client, buyer, or purchaser) is the recipient of a good, service, product or an idea - obtained from a seller, vendor, or supplier via a financial transaction or exchange for ...
s. Meals are generally served and eaten on the
premises Premises are land and buildings together considered as a property. This usage arose from property owners finding the word in their title deeds, where it originally correctly meant "the aforementioned; what this document is about", from Latin ''pra ...
, but many restaurants also offer
take-out A take-out or takeout (U.S., Canada, and the Philippines); carry-out or to-go (Scotland and some dialects in the U.S. and Canada); takeaway (England, Wales, Australia, Lebanon, South Africa, Northern Ireland, Ireland, and occasionally in Nort ...
and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of
cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
s and service models ranging from inexpensive
fast-food restaurant A fast-food restaurant, also known as a quick-service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast food, fast-food cuisine and has minimal Foodservice#Table service, table service. The food served ...
s and
cafeteria A cafeteria, sometimes called a canteen outside the U.S., is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school ...
s to mid-priced
family restaurant Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer. This article mainly describes the situation in the USA, while catego ...
s, to high-priced luxury establishments.


Etymology

The word derives from early 19th century from French word 'provide food for',
literally ''Literally'' is an English adverb. It has been controversially used as an intensifier for figurative statements. History The first known use of the word ''literally'' was in the 15th century, or the 1530s, when it was used in the sense of "in ...
'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'.


History

A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and onions. A forerunner of the modern restaurant is the
thermopolium In the ancient Greco-Roman world, a thermopolium (plural ''thermopolia''), from Greek (''thermopōlion''), i.e. cook-shop, literally "a place where (something) hot is sold", was a commercial establishment where it was possible to purchase ready- ...
, an establishment in
Ancient Greece Ancient Greece ( el, Ἑλλάς, Hellás) was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity ( AD 600), that comprised a loose collection of cult ...
and
Ancient Rome In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 B ...
that sold and served ready-to-eat
food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is inge ...
and
beverages A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies a ...
. These establishments were somewhat comparable to modern
fast food Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredien ...
restaurants. They were most often frequented by people who lacked private kitchens. In the Roman Empire they were popular among residents of
insulae The Latin word ''insula'' (literally meaning "island", plural ''insulae'') was used in Roman cities to mean either a city block in a city plan, i.e. a building area surrounded by four streets, or, later, a type of apartment building that occup ...
. In
Pompeii Pompeii (, ) was an ancient city located in what is now the ''comune'' of Pompei near Naples in the Campania region of Italy. Pompeii, along with Herculaneum and many villas in the surrounding area (e.g. at Boscoreale, Stabiae), was buried ...
, 158
thermopolia In the ancient Greco-Roman world, a thermopolium (plural ''thermopolia''), from Greek (''thermopōlion''), i.e. cook-shop, literally "a place where (something) hot is sold", was a commercial establishment where it was possible to purchase ready- ...
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 The ''popina'' (''plural: popinae'') was an ancient Roman wine bar, where a limited menu of simple foods (olives, bread, stews) and selection of wines of varying quality were available. The ''popina'' was a place for plebeians of the lower clas ...
, a
wine bar A wine bar is a tavern-like business focusing on selling wine, rather than liquor or beer. A typical feature of many wine bars is a wide selection of wines available by the glass. Some wine bars are profiled on wines of a certain type of origin, ...
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. Another early forerunner of the restaurant was the
inn Inns are generally establishments or buildings where travelers can seek lodging, and usually, food and drink. Inns are typically located in the country or along a highway; before the advent of motorized transportation they also provided accommo ...
. Throughout the ancient world, inns were set up alongside roads to cater to people traveling 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. The ''
Arthashastra The ''Arthashastra'' ( sa, अर्थशास्त्रम्, ) is an Ancient Indian Sanskrit treatise on statecraft, political science, economic policy and military strategy. Kautilya, also identified as Vishnugupta and Chanakya, is ...
'' references establishments where prepared food was sold in ancient
India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
. One regulation states that "those who trade in cooked rice, liquor, and flesh" are to live in the south of the city. Another states that superintendents of storehouses may give surpluses of bran and flour to "those who prepare cooked rice, and rice-cakes", while a regulation involving city superintendents references "sellers of cooked flesh and cooked rice". Early eating establishments recognizable as restaurants in the modern sense emerged in
Song dynasty The Song dynasty (; ; 960–1279) was an imperial dynasty of China that began in 960 and lasted until 1279. The dynasty was founded by Emperor Taizu of Song following his usurpation of the throne of the Later Zhou. The Song conquered the rest ...
China during the 11th and 12th centuries. In large cities, such as
Kaifeng Kaifeng () is a prefecture-level city in east-central Henan province, China. It is one of the Eight Ancient Capitals of China, having been the capital eight times in history, and is best known for having been the Chinese capital during the Nort ...
and
Hangzhou Hangzhou ( or , ; , , Standard Mandarin pronunciation: ), also romanized as Hangchow, is the capital and most populous city of Zhejiang, China. It is located in the northwestern part of the province, sitting at the head of Hangzhou Bay, whi ...
, food
catering Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio. History of catering The earliest account of major services be ...
establishments catered to merchants who travelled between cities. Probably growing out of
tea house A teahouse (mainly Asia) or tearoom (also tea room) is an establishment which primarily serves tea and other light refreshments. A tea room may be a room set aside in a hotel especially for serving afternoon tea, or may be an establishment whic ...
s 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 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 that was 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 Gambling (also known as betting or gaming) is the wagering of something of value ("the stakes") on a random event with the intent of winning something else of value, where instances of strategy are discounted. Gambling thus requires three el ...
and
prostitution Prostitution is the business or practice of engaging in Sex work, sexual activity in exchange for payment. The definition of "sexual activity" varies, and is often defined as an activity requiring physical contact (e.g., sexual intercourse, n ...
which served the burgeoning merchant middle class 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 Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng. In
Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
, a restaurant culture emerged in the 16th century out of local
tea houses A teahouse (mainly Asia) or tearoom (also tea room) is an establishment which primarily serves tea and other light refreshments. A tea room may be a room set aside in a hotel especially for serving afternoon tea, or may be an establishment whi ...
. Tea house owner
Sen no Rikyū , also known simply as Rikyū, is considered the historical figure with the most profound influence on ''chanoyu,'' the Japanese "Way of Tea", particularly the tradition of '' wabi-cha''. He was also the first to emphasize several key aspects ...
created the ''
kaiseki or is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. There are two kinds of traditional Japanese ...
'' 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
tavern A tavern is a place of business where people gather to drink alcoholic beverages and be served food such as different types of roast meats and cheese, and (mostly historically) where travelers would receive lodging. An inn is a tavern that h ...
s where food was served alongside alcoholic beverages were common into the
Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire a ...
and
Renaissance The Renaissance ( , ) , from , with the same meanings. is a period in European history marking the transition from the Middle Ages to modernity and covering the 15th and 16th centuries, characterized by an effort to revive and surpass ideas ...
. They typically served common fare of the type normally available to peasants. In
Spain , image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , i ...
, such establishments were called ''bodegas'' and served
tapas A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In some ...
. In England, they typically served foods such as
sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...
and
shepherd's pie Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lam ...
. 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.
France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
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 roasted meat dishes, and pastry-cooks, 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 Cabaret is a form of theatrical entertainment featuring music, song, dance, recitation, or drama. The performance venue might be a pub, a casino, a hotel, a restaurant, or a nightclub with a stage for performances. The audience, often dining or ...
. 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 A coffeehouse, coffee shop, or café is an establishment that primarily serves coffee of various types, notably espresso, latte, and cappuccino. Some coffeehouses may serve cold drinks, such as iced coffee and iced tea, as well as other non-ca ...
opened in
Paris Paris () is the capital and most populous city of France, with an estimated population of 2,165,423 residents in 2019 in an area of more than 105 km² (41 sq mi), making it the 30th most densely populated city in the world in 2020. S ...
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.


Modern format

The earliest modern-format "restaurants" to use that word in Paris were the establishments which served
bouillon Bouillon can refer to: Food * Bouillon (broth), a simple broth ** Court-bouillon, a quick broth * Bouillon (soup), a Haitian soup * Bouillon (restaurant), a traditional type of French restaurant **Bouillon Chartier, a bouillon restaurant foun ...
, a broth made of meat and egg which was said to restore health and vigour. The first restaurant of this kind opened in 1765 or 1766 by Mathurin Roze de Chantoiseau on rue des Poulies, now part of the Rue de Louvre. The name of the owner is sometimes given as Boulanger. Unlike earlier eating places, it was elegantly decorated, and besides meat broth offered a menu of several other "restorative" dishes, including macaroni. Chantoiseau and other chefs took the title "traiteurs-restaurateurs". While not the first establishment where one could order food, or even soups, it is thought to be the first to offer a menu of available choices. 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. Modern restaurant culture originated in France during the 1780s. 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 des Londres, was opened at the
Palais-Royal The Palais-Royal () is a former royal palace located in the 1st arrondissement of Paris, France. The screened entrance court faces the Place du Palais-Royal, opposite the Louvre. Originally called the Palais-Cardinal, it was built for Cardinal ...
at the beginning of 1786 by
Antoine Beauvilliers Antoine B. Beauvilliers (1754 – 31 January 1817) was a French restaurateur who opened the first grand restaurant in Paris and wrote the cookbook ''L'Art du Cuisinier''. Jean Anthelme Brillat-Savarin considers him the most important of the ea ...
, 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. This is considered to have been the "first real restaurant". According to
Brillat-Savarin Jean Anthelme Brillat-Savarin (; 1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, who, as the author of ''The Physiology of Taste'' (''Physiologie du Goût''), gained fame as an epicure and gastronome: " ...
, 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 The French Revolution ( ) was a period of radical political and societal change in France that began with the Estates General of 1789 and ended with the formation of the French Consulate in November 1799. Many of its ideas are considere ...
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. 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 Vefour) In 1802 the term was applied to an establishment where restorative foods, such as
bouillon Bouillon can refer to: Food * Bouillon (broth), a simple broth ** Court-bouillon, a quick broth * Bouillon (soup), a Haitian soup * Bouillon (restaurant), a traditional type of French restaurant **Bouillon Chartier, a bouillon restaurant foun ...
, a meat broth, were served (''"établissement de restaurateur"''). The disestablishment of culinary
guild A guild ( ) is an association of artisans and merchants who oversee the practice of their craft/trade in a particular area. The earliest types of guild formed as organizations of tradesmen belonging to a professional association. They sometimes ...
s and societal changes resulting from the
industrial revolution The Industrial Revolution was the transition to new manufacturing processes in Great Britain, continental Europe, and the United States, that occurred during the period from around 1760 to about 1820–1840. This transition included going f ...
contributed significantly to the increased prevalence of restaurants in Europe.


Types

Restaurants are classified or distinguished in many different ways. The primary factors are usually the food itself (e.g.
vegetarian Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism m ...
,
seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...
,
steak A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, ...
); the
cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
(e.g. Italian, Korean, Chinese, Japanese, Indian, French, Mexican, Thai) or the style of offering (e.g.
tapas A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In some ...
bar, a
sushi is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is " ...
train, a tastet restaurant, a
buffet A buffet can be either a sideboard (a flat-topped piece of furniture with cupboards and drawers, used for storing crockery, glasses, and table linen) or a system of serving meals in which food is placed in a public area where the diners serve ...
restaurant or a
yum cha ''Yum cha'' is the Cantonese tradition of brunch involving Chinese tea and '' dim sum.'' The practice is popular in Cantonese-speaking regions, including Guangdong province, Guangxi province, Hong Kong, and Macau. It is also carried out in other ...
restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see
fast food Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredien ...
), formality, location, cost, service, or novelty themes (such as
automated restaurant An automated restaurant or robotic restaurant is a restaurant that uses robots to do tasks such as delivering food and drink to the tables and/or cooking the food. History Restaurant automation means the use of a ''restaurant management system'' ...
s). Some of these include
fine dining Fine may refer to: Characters * Sylvia Fine (''The Nanny''), Fran's mother on ''The Nanny'' * Officer Fine, a character in ''Tales from the Crypt'', played by Vincent Spano Legal terms * Fine (penalty), money to be paid as punishment for an offe ...
, casual dining, contemporary casual, family style, fast casual, fast food,
cafes A coffeehouse, coffee shop, or café is an establishment that primarily serves coffee of various types, notably espresso, latte, and cappuccino. Some coffeehouses may serve cold drinks, such as iced coffee and iced tea, as well as other non-caf ...
, buffet, concession stands, food trucks, pop-up restaurants,
diner A diner is a small, inexpensive restaurant found across the United States, as well as in Canada and parts of Western Europe. Diners offer a wide range of foods, mostly American cuisine, a casual atmosphere, and, characteristically, a com ...
s, and
ghost restaurant A virtual restaurant (also known as a ghost kitchen or dark kitchen) is a food service business that serves customers exclusively by delivery and pick up based on phone and online ordering. It is a separate food vendor entity that operates out o ...
s. Restaurants range from inexpensive and informal
lunch Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region. Etymology According to the ''Oxford English Dictionary'' (''OED''), the etymology ...
ing or
dining A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearanc ...
places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving refined food and
fine wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are ma ...
s 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 Semi-formal wear or half dress is a grouping of dress codes indicating the sort of clothes worn to events with a level of formality between informal wear and formal wear. In the modern era, the typical interpretation for men is black tie for e ...
or
formal wear Formal wear or full dress is the Western dress code category applicable for the most formal occasions, such as weddings, Baptism, christenings, confirmations, funerals, Easter traditions, Easter and Christmas traditions, in addition to certain ...
. 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 workplace
cafeteria A cafeteria, sometimes called a canteen outside the U.S., is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school ...
s, there are 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 restaurants are also considered a restaurant. In addition,
food truck A food truck is a large motorized vehicle (such as a van) or trailer, equipped to cook, prepare, serve, and/or sell food. Some, including ice cream trucks, sell frozen or prepackaged food; others have on-board kitchens and prepare food from scratc ...
s are another popular option for people who want quick food service. Tourists around the world can enjoy dining services on railway cars and cruise ships dining rooms, which are essentially travelling restaurants. Many railways dining services cater to the needs of travellers by providing railway refreshment rooms at railway stations. Many cruise ships provide a variety of dining experiences including a main restaurant, satellites restaurants, room service, speciality restaurants, cafes, bars, and buffets to name a few. Some restaurants on these cruise ships required
table reservation A table reservation is an arrangement made in advance to have a table available at a restaurant. While most restaurants in the vast majority of the world do not require a reservation, and some do not have a policy or simply any channel for making ...
s and specific
dress code A dress code is a set of rules, often written, with regard to what clothing groups of people must wear. Dress codes are created out of social perceptions and norms, and vary based on purpose, circumstances, and occasions. Different societies an ...
s.


Restaurant staff

A restaurant's proprietor is called a ''
restaurateur A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspec ...
'', this derives from the French verb ''restaurer'', meaning "to restore". Professional cooks are called
chef A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitche ...
s, with there being various finer distinctions (e.g.
sous-chef A sous-chef is a chef who is second in command in a kitchen; the person ranking next after the head chef, usually the more hands on manager with regards to training staff and organising the kitchen. Duties and functions The sous-chef has many re ...
,
chef de partie A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is ...
). Most restaurants (other than
fast food restaurant A fast-food restaurant, also known as a quick-service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast-food cuisine and has minimal table service. The food served in fast-food restaurants is typically ...
s and cafeterias) will have various
waiting staff Waiting staff (British English), waitstaff (North American English), waiters (male) / waitresses (female), or servers (North American English), are those who work at a restaurant, a diner, or a bar and sometimes in private homes, attendin ...
to serve food, beverages and alcoholic drinks, including
busboy In North America, a busser, more commonly known as a busboy or busgirl, is a person who works in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the ...
s who remove used dishes and cutlery. In finer restaurants, this may include a host or hostess, a
maître d'hôtel The ''maître d'hôtel'' (; ), head waiter, host, waiter captain, or ''maître d ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the wa ...
to welcome customers and to seat them, and a
sommelier A sommelier ( or or ; ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the wine steward in hau ...
or wine waiter to help patrons select wines. A new route to becoming a restaurateur, rather than working one's way up through the stages, is to operate a food truck. Once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US.


Chef's table

A chef's table is a table located in the
kitchen A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a ...
of a restaurant, reserved for
VIPs A very important person or personage (VIP or V.I.P.) is a person who is accorded special privileges due to their high social status, influence or importance. The term was not common until sometime after World War 2 by RAF pilots. Examples incl ...
and special guests. Patrons may be served a themed
tasting menu A tasting menu is a collection of several dishes in small portions, served by a restaurant as a single meal. The French name for a tasting menu is ''menu dégustation''. Some restaurants and chefs specialize in tasting menus, while in other case ...
prepared and served by the head chef. Restaurants can require a minimum party and charge a higher flat fee. Because of the demand on the kitchen's facilities, chef's tables are generally only available during off-peak times.


By country


Europe


France

France has a long tradition with public eateries and modern restaurant culture emerged there. In the early 19th century traiteurs and restaurateurs became known simply as "restaurateurs". The use of the term "restaurant" for the establishment itself only became common in the nineteenth century. The first restaurant guide, called ''Almanach des Gourmandes'', written by Grimod de La Reyniére, was published in 1804. During the
French Restoration The Bourbon Restoration was the period of French history during which the House of Bourbon returned to power after the first fall of Napoleon on 3 May 1814. Briefly interrupted by the Hundred Days War in 1815, the Restoration lasted until the ...
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 A coffeehouse, coffee shop, or café is an establishment that primarily serves coffee of various types, notably espresso, latte, and cappuccino. Some coffeehouses may serve cold drinks, such as iced coffee and iced tea, as well as other non-ca ...
, which in 1867 also hosted the famous
Three Emperors Dinner The ''Dîner des trois empereurs'' or Three Emperors Dinner was a banquet held at Café Anglais in Paris, France on 7 June 1867. It consisted of 16 courses with eight wines served over eight hours. Overview The Three Emperors Dinner was prepared ...
hosted by
Napoleon III Napoleon III (Charles Louis Napoléon Bonaparte; 20 April 18089 January 1873) was the first President of France (as Louis-Napoléon Bonaparte) from 1848 to 1852 and the last monarch of France as Emperor of the French from 1852 to 1870. A nephew ...
in honor of
Tsar Alexander II Alexander II ( rus, Алекса́ндр II Никола́евич, Aleksándr II Nikoláyevich, p=ɐlʲɪˈksandr ftɐˈroj nʲɪkɐˈlajɪvʲɪtɕ; 29 April 181813 March 1881) was Emperor of Russia, King of Poland and Grand Duke of Fin ...
,
Kaiser Wilhelm I William I or Wilhelm I (german: Wilhelm Friedrich Ludwig; 22 March 1797 – 9 March 1888) was King of Prussia from 2 January 1861 and German Emperor from 18 January 1871 until his death in 1888. A member of the House of Hohenzollern, he was the f ...
and
Otto von Bismarck Otto, Prince of Bismarck, Count of Bismarck-Schönhausen, Duke of Lauenburg (, ; 1 April 1815 – 30 July 1898), born Otto Eduard Leopold von Bismarck, was a conservative German statesman and diplomat. From his origins in the upper class of J ...
during the Exposition Universelle in 1867 Other restaurants that occupy a place in French history and literature include
Maxim's Maxim's is a restaurant in Paris, France, located at No. 3 rue Royale in the 8th . It is known for its Art Nouveau interior decor. In the mid 20th century Maxim's was regarded as the most famous restaurant in the world. History Early history ...
and
Fouquet's Fouquet's Paris is a historic high-end brasserie restaurant in Paris, France. It is located at 99 Avenue des Champs-Élysées and is part of Hotel Barrière Le Fouquet's Paris. The menu, designed in collaboration with Chef Pierre Gagnaire, con ...
. The restaurant of
Hotel Ritz Paris A hotel is an establishment that provides paid lodging on a short-term basis. Facilities provided inside a hotel room may range from a modest-quality mattress in a small room to large suites with bigger, higher-quality beds, a dresser, a ref ...
, opened in 1898, was made famous by its chef,
Auguste Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...
. The 19th century also saw the appearance of new kinds of more modest restaurants, including the
bistrot A bistro or bistrot , is, in its original Parisian incarnation, a small restaurant, serving moderately priced simple meals in a modest setting. Bistros are defined mostly by the foods they serve. French home-style cooking, and slow-cooked foods ...
. The
brasserie In France, Flanders, and the Francophone world, a brasserie () is a type of French restaurant with a relaxed setting, which serves single dishes and other meals. The word ''brasserie'' is also French for "brewery" and, by extension, "the brew ...
featured beer and was made popular during the 1867 Paris Exposition.


North America


United States

In the
United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territorie ...
, it was not until the late 18th century that establishments that provided meals without also providing lodging began to appear in major metropolitan areas in the form of
coffee Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulant, stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. S ...
and
oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not al ...
houses. The actual term "restaurant" did not enter into the common parlance until the following century. Prior to being referred to as "restaurants" these eating establishments assumed regional names such as "eating house" in New York City, "restorator" in Boston, or "victualling house" in other areas. Restaurants were typically located in populous urban areas during the 19th century and grew both in number and sophistication in the mid-century due to a more affluent middle class and to urbanization. The highest concentration of these restaurants were in the West, followed by industrial cities on the Eastern Seaboard. When
Prohibition Prohibition is the act or practice of forbidding something by law; more particularly the term refers to the banning of the manufacture, storage (whether in barrels or in bottles), transportation, sale, possession, and consumption of alcoholic ...
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 The Civil Rights Act of 1964 () is a landmark civil rights and United States labor law, labor law in the United States that outlaws discrimination based on Race (human categorization), race, Person of color, color, religion, sex, and nationa ...
outlawed segregation based on race, color, religion, or national origin in all public accommodations engaged in interstate commerce, including restaurants. ''
Katzenbach v. McClung ''Katzenbach v. McClung'', 379 U.S. 294 (1964), was a landmark decision of the US Supreme Court which unanimously held that Congress acted within its power under the Commerce Clause of the United States Constitution in forbidding racial discriminat ...
'', 379 U.S. 294 (1964), was a decision of the
US Supreme Court The Supreme Court of the United States (SCOTUS) is the highest court in the federal judiciary of the United States. It has ultimate appellate jurisdiction over all U.S. federal court cases, and over state court cases that involve a point of ...
which held that
Congress A congress is a formal meeting of the representatives of different countries, constituent states, organizations, trade unions, political parties, or other groups. The term originated in Late Middle English to denote an encounter (meeting of a ...
acted within its power under the
Commerce Clause The Commerce Clause describes an enumerated power listed in the United States Constitution ( Article I, Section 8, Clause 3). The clause states that the United States Congress shall have power "to regulate Commerce with foreign Nations, and amon ...
of the
United States Constitution The Constitution of the United States is the Supremacy Clause, supreme law of the United States, United States of America. It superseded the Articles of Confederation, the nation's first constitution, in 1789. Originally comprising seven ar ...
in forbidding
racial discrimination Racial discrimination is any discrimination against any individual on the basis of their skin color, race or ethnic origin.Individuals can discriminate by refusing to do business with, socialize with, or share resources with people of a certain g ...
in restaurants as this was a burden to
interstate commerce The Commerce Clause describes an enumerated power listed in the United States Constitution ( Article I, Section 8, Clause 3). The clause states that the United States Congress shall have power "to regulate Commerce with foreign Nations, and among ...
. 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 COVID-19 pandemic, also known as the coronavirus pandemic, is an ongoing global pandemic of coronavirus disease 2019 (COVID-19) caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). The novel virus was first identif ...
, The
National Restaurant Association The National Restaurant Association is a restaurant industry business association in the United States, representing more than 380,000 restaurant locations. It also operates the National Restaurant Association Educational Foundation. The associ ...
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.


South America


Brazil

In
Brazil Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...
, restaurant varieties mirror the multitude of nationalities that arrived in the country: Japanese, Arab, German, Italian, Portuguese and many more.


Colombia

The word ''piquete'' can be used to refer to a common Colombian type of meal that includes meat, yuca and potatoes, which is a type of meal served at a piqueteaderos. The verb form of the word piquete, piquetear, means to participate in binging, liquor drinking, and leisure activities in popular areas or open spaces.


Peru

In
Peru , image_flag = Flag of Peru.svg , image_coat = Escudo nacional del Perú.svg , other_symbol = Great Seal of the State , other_symbol_type = Seal (emblem), National seal , national_motto = "Fi ...
, many indigenous, Spanish, and Chinese dishes are frequently found. Because of recent immigration from places such as
China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...
, and
Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
, there are many Chinese and Japanese restaurants around the country, especially in the capital city of
Lima Lima ( ; ), originally founded as Ciudad de Los Reyes (City of The Kings) is the capital and the largest city of Peru. It is located in the valleys of the Chillón River, Chillón, Rímac River, Rímac and Lurín Rivers, in the desert zone of t ...
.


Guides

Restaurant guides
review A review is an evaluation of a publication, product, service, or company or a critical take on current affairs in literature, politics or culture. In addition to a critical evaluation, the review's author may assign the work a content rating, ...
restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the
Michelin Michelin (; ; full name: ) is a French multinational tyre manufacturing company based in Clermont-Ferrand in the Auvergne-Rhône-Alpes ''région'' of France. It is the second largest tyre manufacturer in the world behind Bridgestone and la ...
series of guides which accord from 1 to 3
stars A star is an astronomical object comprising a luminous spheroid of plasma held together by its gravity. The nearest star to Earth is the Sun. Many other stars are visible to the naked eye at night, but their immense distances from Earth ma ...
to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. The main competitor to the Michelin guide in Europe is the guidebook series published by
Gault Millau Gault et Millau is a French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau in 1965. Points system Gault Millau rates on a scale of 1 to 20, with 20 being the highest. Restaurants given below 10 points ...
. Its ratings are on a scale of 1 to 20, with 20 being the highest. In the United States, the
Forbes Travel Guide Forbes Travel Guide (formerly known as Mobil Guide or Mobil Travel Guide) is a star rating service and online travel guide for hotels, restaurants and spas. In 2011, Forbes Travel Guide published its last set of guidebooks and on November 15, 2011 ...
(previously the Mobil travel guides) and the
AAA AAA, Triple A, or Triple-A is a three-letter initialism or abbreviation which may refer to: Airports * Anaa Airport in French Polynesia (IATA airport code AAA) * Logan County Airport (Illinois) (FAA airport code AAA) Arts, entertainment, and me ...
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 The ''Zagat Survey'', commonly referred to as Zagat (stylized in all caps; , ) and established by Tim and Nina Zagat in 1979, is an organization which collects and correlates the ratings of restaurants by diners. For their first guide, coverin ...
compiles individuals' comments about restaurants but does not pass an "official" critical assessment. Nearly all major American newspapers employ
food critic The terms food critic, food writer, and restaurant critic can all be used to describe a writer who analyzes food or restaurants and then publishes the results of their findings. While these terms are not strictly synonymous they are often used int ...
s 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.


Economics


Canada

There are 86,915 commercial
food service The foodservice (US English) or catering (British English) industry includes the businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and man ...
units in Canada, or 26.4 units per 10,000 Canadians. By segment, there are: * 38,797 full-service restaurants * 34,629 limited-service restaurants * 741 contract and social caterers * 6,749 drinking places 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.


European Union

The EU-27 has an estimated 1.6m businesses involved in 'accommodation & food services', more than 75% of which are
small and medium enterprises Small and medium-sized enterprises (SMEs) or small and medium-sized businesses (SMBs) are businesses whose personnel and revenue numbers fall below certain limits. The abbreviation "SME" is used by international organizations such as the World Bank ...
.


India

The Indian restaurant industry is highly fragmented with more than 1.5 million outlets of which only around 3000 of them are from the organised segment. The organised segment includes quick service restaurants; casual dining; cafes; fine dining; and pubs, bars, clubs, and lounges.


United States

As of 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $298 billion in sales, and approximately 250,000 limited-service (fast food) restaurants, accounting for $260 billion. Starting in 2016, Americans spent more on restaurants than groceries. In October 2017, ''
The New York Times ''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid ...
'' reported there are 620,000 eating and drinking places in the United States, according to the Bureau of Labour Statistics. They also reported that the number of restaurants are growing almost twice as fast as the population. 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.) The three-year failure rate for franchises was nearly the same. Restaurants employed 912,100 cooks in 2013, earning an average $9.83 per hour. The waiting staff numbered 4,438,100 in 2012, earning an average $8.84 per hour. 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." 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.


Employment

The restaurant industry in the United States is large and quickly growing, with 10 million workers. 1 in every 12 U.S. residents work in the business, and during the 2008 recession, the industry was an anomaly in that it continued to grow. Restaurants are known for having low wages, which they claim are due to thin profit margins of 4-5%. For comparison, however, Walmart has a 1% profit margin. As a result of these low wages, restaurant employees suffer from three times the poverty rate as other U.S. workers, and use food stamps twice as much. Restaurants are the largest employer of people of color, and rank as the second largest employer of immigrants. These workers statistically are concentrated in the lowest paying positions in the restaurant industry. In the restaurant industry, 39% of workers earn minimum wage or lower.


Regulations

In many countries, restaurants are subject to inspections by
health inspectors ''Health Inspectors'' is an American reality television series on the Food Network. The series debuted on October 26, 2012 and follows Ben Vaughn as he volunteers his time to various restaurateurs around the country, who need to renovate their res ...
to maintain standards for public health, such as maintaining proper hygiene and cleanliness. The most common kind of violations of inspection reports are those concerning the storage of cold food at appropriate temperatures, proper sanitation of equipment, regular hand washing and proper disposal of harmful chemicals. Simple steps can be taken to improve sanitation in restaurants. As sickness is easily spread through touch, restaurants are encouraged to regularly wipe down tables, door knobs and menus. Depending on local customs, legislation and the establishment, restaurants may or may not serve
alcoholic beverage An alcoholic beverage (also called an alcoholic drink, adult beverage, or a drink) is a drink that contains ethanol, a type of alcohol that acts as a drug and is produced by fermentation of grains, fruits, or other sources of sugar. The c ...
s. Restaurants are often prohibited from selling alcoholic beverages without a meal by alcohol sale laws; such sale is considered to be 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" alcohol ( BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer.


Occupational hazards

Food service regulations have historically been built around hygiene and protection of the consumer's health. However, restaurant workers face many health hazards such as long hours, low wages, minimal benefits, discrimination, high stress, and poor working conditions. Along with the COVID-19 pandemic, much attention has been drawn to the prevention of community transmission in restaurants and other public settings. To reduce airborne disease transmission, the Centre for Disease Control and Prevention recommends reduced dining capacity, face masks, adequate ventilation, physical barrier instalments, disinfection, signage, and flexible leave policies for workers.


See also

*
Lists of restaurants This is an index of restaurant-related lists. A restaurant is a business establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generall ...


References


Bibliography

* * * * Spang, Rebecca L. (2000)
''The Invention of the Restaurant''
Harvard University Press * *


Further reading

* Appelbaum, Robert,
Dishing It Out: In Search of the Restaurant Experience
'' (London: Reaktion, 2011). * Fleury, Hélène (2007), "L'Inde en miniature à Paris. Le décor des restaurants", ''Diasporas indiennes dans la ville. Hommes et migrations'' (Number 1268–1269, 2007): 168–73. * Haley, Andrew P
''Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880–1920''
(University of North Carolina Press; 2011) 384 pp * * Lundberg, Donald E., ''The Hotel and Restaurant Business'', Boston : Cahners Books, 1974. * * Whitaker, Jan (2002)
''Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America''
St. Martin's Press.


External links

* * {{Authority control Restaurant terminology