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...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.Medieval travelers dined at inns, taverns, monestaries and hostelries.Colonial America continued this tradition in the form of legislated Publick Houses.
"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.
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.
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.