The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...
In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall: Upper Saddle River NJ] 9th edition, 2001 (p.
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.
The first French restaurants [pre-revolution] were not fancy gourmet establishments run by ex-aristocratic chefs.
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...
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.