Restaurants of Then and Now!

In almost every country and every society in the world, restaurants are an institution. The French Revolution has credited the restaurant as we do today, where people come and eat, drink and socialize. However, even before Marie Antoinette and Louis XVI were sent to the guillotine, there were restaurants for thousands of years in one shape or another. Since the 20th century.

There have been major changes in restaurants, mainly in food production, due to technological advances. In many restaurants, there is now a movement to return to the farms that emphasize local commodities.

 Earliest Restaurants

Restaurant growth through history does not coincide with urban growth. When peasants brought their goods onto the markets, they travelled often several days at a time stopping at roadside inns and the demand for public eaters was firmly established as far as the Roman Empire and ancient China.

In the centre of the countryside, inns served food for travellers at a common table. Menus or even choices were not available. Chef’s choice was every night.

Medieval restaurants.

Taverns and hostels continued to be the main place to buy a prepared meal in Europe during the middle Ages and the Renaissance period. It was called bodegas in Spain and tapas were served. Items like sausage and pastry were popular in England. Brown and wastebin were common in Germany, Austria, and Alsace, while stews and soup were offered in France.

All these early restaurants served plain, common meals in a country house or a merchant’s house.

The French Revolution and Fine Catering

The guilds have monopolized many elements of ready food in France during the Middle Ages. Characters were, for instance, the guild that prepared cooked meats to sell, and it was, therefore, illegal to sell cooked meat in any way if you did not belong to that particular guild.

Guilds were banned and many chefs working in aristocratic, and even royal households were unemployed after the French Revolution. Many of these workers have opened their restaurants in Paris and have brought a new way to dine with them.

A whole new echelon of French citizens was now available for delicate Chinese, cutlery, and linen tablecloths—all the trappings of aristocracy. Both fixed prices and an à la carte menu became diverse. Although there were still public houses, the rise of fine food in France would quickly spread across Europe and the new world.

The number of Paris restaurants continued to increase throughout the 19th century. After Napoleon’s defeat, the prosperous Europeans flocked to Paris for numerous gastronomic options. The allied officer gentlemen were particularly true—a move that would be repeated after the end of the Second World War.

The advance of transport through steam engines, trains, and eventually cars led to a change in travel by the end of the XIX century. The tourism of luxury grew, which gave a new case of food far from home. While traveling a necessity, I did not eat anymore. It was an art.

Rising chain of Restaurants

At the beginning of the 20th century, two famous hamburgers’ chains were built with the discovery of germs and the connection between sanitation and hydraulics: White Castle and White Tower. Its all-white interior was designed to reassure consumers that its food was prepared in a safe, modern, sterile setting.

However, McDonald’s is accredited to the greatest change in the restaurant industry in the 20th century. The two brothers from Illinois originally belonged to one hot dog and in 1948 turned into hamburgers.

The McDonald brothers began to offer the fastest possible cheapest food, using low-skill workers for their assembly, based on the Henry Ford assembly line concept. While the brothers were effective and cheap in serving food, franchising was not so good.

A salesman of the equipment for a restaurant named Ray Kroc, who purchased the brothers in 1954, saw the potential of the McDonald concept. His franchising formula set a precedent for fast food chains, transforming the American restaurant landscape.

Restaurants of Today

In the 1990s, changing consumer habits led to an increase in the number of people eating out with many families headed by two working parents. The ever-expanding middle-class restaurant chains such as Olive Garden, Applebee, and 99 cater to moderately cost meal and child’s menus.

Local foods with a focus on sustainability are also a contemporary trend. People are more aware than ever of the connection between health and nutrition and know more about what foods they eat in restaurants.