Food Service Industry

Restaurant History

Food Service Origins2 0 0 0 Y ears to th e "G o ld en A rch es "

M id d le A g es1 3 1 0

V o lu m e F eed in gR ich ard II o f E n g lan d

1 7 th & 1 8 th C en tu riesP aris -firs t res tau ran t-1 7 9 4

tru ffles , ch eese fon d u e& sou p s

E arly A m erican H osp ita lityL oca ted a lon g s tag ecoach rou tes

In n s , tavern sord in aries

A n c ien t G reece an d R om eset s ta rn d ard fo r u p p er c lass d in in g

G reece-rec lin in g cou ch es & ap p etize rsR om e-e lab ora te fes tiva ls& b an q u ets -"vom ito riu m s"

Auguste Escoffier’s Culinary Revolution

• Born 1846, France• served as commis (steward) and apprentice to

French chefs• became master chef• developed kitchen brigade system of

commercial kitchen management• revised complicated Medieval menu into 7

courses

Early American Hotelswith fine restaurants

• Waldorf-Astoria, NY City

• Palace Hotel, San Francisco

• Willard Hotel, Denver

• Parker House, Boston

• 2 fine restaurants- Peacock Alley & Oscars- today, Hilton

• now called Sheraton Palace

• wide variety of game and beef; first open to unescorted women

• first to present a la carte menu

Hotel Menu Pricing

• American Plan--3 meals included in room rate

• European Plan--guests billed separately for meals

Other Early American Influences on Food service

• Riverboats--Mississippi and Ohio Rivers--Delta Queen still operates out of New Orleans

• Railroads--late 1800’s and early 1900’s-complete American plan menus offered in dining cars

Evolution of 20th Century American Restaurant

G reat D ep ress ione lim in a ted m ed . res tau ran ts

fo rm ed sou p k itch en sb read lin es

W orld W ar IIreb irth o f res tau ran t

w ar w earylu xu ry an d en te rta in m en t

F as t F ood E m erg es in '6 0 'sH ow ard Joh n son 's

M cD on a ld 'sK F C

E u rop ean Im m ig ra tionto U n ited S ta tesfam ily res tau ran t

road s id e d in er, d e lica tessen

Glossary• Restaurant-derived from restaurer, “to restore or

refresh”

• Truffles-potato shaped fungi that grow underground

• Vomitorium-Roman facility for vomiting so guest could eat more

• Cuisine-manner or style of cooking

• Commis-kitchen steward

• Apprentice-learns by practical experience

• Kitchen brigade-Escoffier management