How to Impress Your Guests with Innovative Catering Trends in Vancouver

Embrace Local and Seasonal Ingredients in Your Menu


When it comes to catering in Vancouver, there's a buzz that just won't quiet down - and for good reason! Explore Wedding catering services here. The trend of embracing local and seasonal ingredients in your menu is taking the culinary scene by storm, and it's a surefire way to impress your guests with an innovative twist.


Now, let's talk about why this trend is a hit. First off, when you opt for local produce, you're getting the freshest possible ingredients (we're talking farm-to-table fresh here, folks!). And let's not forget the seasonal aspect; each season brings its own unique flavors and produce that, frankly, you just can't replicate any other time of the year. It's like nature's own little menu rotation.


But wait, there's more! By going local, you're also supporting the community's farmers and producers, and that's something to feel good about. Your guests will notice – and appreciate – the effort you're making to promote sustainability and reduce your carbon footprint. It's a win-win!


However, I must mention that it's not always the easiest path to take. You've got to be on your toes, working with what the land gives you, and sometimes that means making last-minute menu changes. Food Truck Catering Vancouver But that's part of the charm, isn't it?

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The excitement of not knowing exactly what's going to be on your plate until the seasons start to turn!


Incorporating these ingredients can be as simple as highlighting a local cheese in your appetizers or serving a dessert made with berries picked right from the Vancouver countryside. Each dish tells a story, and your guests are sure to be captivated by the tales of where their food came from.


So, if you're planning a catering event and want to leave a lasting impression, remember this: go local, go seasonal, and go bold! Your guests won't just be satisfied; they'll be dazzled by the creativity and care you've put into their dining experience.

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And honestly, there's nothing quite like seeing the surprise on someone's face when they taste something that was in the ground just a few days ago (talk about fresh!).


In conclusion, embracing local and seasonal ingredients is more than just a trend – it's a movement that celebrates the bounty of Vancouver and the rhythm of the seasons. So, take up the challenge, get creative, and let your menu shine with the best that our region has to offer. Your guests won't just thank you – they'll remember it for seasons to come!

Offer Interactive Food Stations and Live Cooking Demonstrations


If you're looking to truly dazzle your guests at your next event in Vancouver, why not try something a little out of the ordinary? Offer interactive food stations and live cooking demonstrations – it's a surefire way to impress!


Now, imagine the scene: your guests arrive, and instead of the usual buffet or plated meals, they're greeted with chefs bustling around interactive stations. There's a sizzle in the air, the tantalizing aroma of fresh ingredients hitting hot pans. Oh, and the sight of food prepared right before their eyes? It's nothing short of captivating!


But let's not forget the personal touch! These stations ain't just about showmanship; they offer a chance for your guests to tailor their meals to their liking. Don't want onions? No problem! Craving extra spice? You got it! It's the perfect way to ensure everyone's taste buds are dancing with joy.


And hey, it's not just about eating (though, let's be honest, that's a pretty big part).

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Live cooking demonstrations add an educational twist to the experience. Guests can pick up a trick or two as chefs share their culinary secrets. It's interactive, it's informative, and it's downright fun!


But wait, there's more (yes, I went there)! This approach to catering also caters to the visual appeal. It's a feast for the eyes as much as for the stomach. Watching a chef expertly flip a crepe or artfully plate a dish is akin to a live performance. It's entertainment that feeds the soul and the appetite – talk about a double whammy!


However, it's important to remember not to go overboard. You wouldn't want the theatrics to overshadow the main event, which is, after all, the food. The key is to strike a balance – enough flair to fascinate, but not so much that it becomes a circus.


In conclusion, for your next event in Vancouver, think outside the box with interactive food stations and live cooking demos. It's not just a meal; it's a moment to remember. Just ensure everything's executed to perfection – a slight hiccup could be more memorable than the food, and not in a good way. So, get out there and make your event the talk of the town (in the best way possible)!

Incorporate Plant-Based and Special Dietary Options


When it comes to impressing guests with innovative catering trends in Vancouver, one trend that can't be ignored is the incorporation of plant-based and special dietary options. Now, you might think, "Oh no, not another salad!" but let me tell you, it's far more exciting than that!


First off, it's crucial to recognize that dietary preferences are diversifying (like, a lot). People are more health-conscious and aware of their ecological footprints than ever before. So, when you serve up a menu that's got a smorgasbord of plant-based delights, you're hitting the right notes with your eco-friendly and animal-loving friends. It's like saying, "Hey, I see you and I respect your choices!" without actually having to say it.


But here's the trick: you gotta be creative. No guest's gonna be wowed by a plate of plain lettuce and tomato. Think jackfruit pulled 'pork' sliders that even the most dedicated meat-lovers would gobble up without batting an eyelid. Or how about some zucchini noodle pad Thai that's so flavorful, it'll have guests questioning whether it's really not pasta (Spoiler: It's not!).


And let's not forget about those with special dietary needs. Gluten-free, keto, paleo – you name it, someone's probably trying to stick to it. It's not just about slapping a 'GF' label on a bland brownie anymore. You've got to whip up something that'll make them forget all about what they can't eat. Finger Food Catering Vancouver Think almond flour chocolate chip cookies that are so chewy and delicious, nobody would even guess they're gluten-free!


But wait, there's more! (Yep, had to throw in that exclamation). You can't overlook those with allergies. Nut-free, dairy-free, you have to cover all the bases. Vancouver Catering Services It's a bit of a tightrope walk, but when you pull it off, the gratitude you'll see in your guest's eyes-well, it's nothing short of heartwarming.


So, let's wrap this up.

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To really impress your guests in the catering game here in Vancouver, it's not enough to just serve food. You've got to serve thoughtful, inclusive, and downright delicious options that cater to all sorts of diets and preferences. Catering Companies Vancouver And alright, there may be a few hiccups along the way (nobody's perfect, right?), but the effort won't go unnoticed. Farm-To-Table Catering Trust me, your guests'll be talking about that meal long after the last crumb has been devoured.

Introduce Fusion Cuisine to Add an Exotic Flair


Oh, if you're aiming to truly dazzle your guests with something fresh and exciting in Vancouver's catering scene, why not whisk them away on a culinary adventure with a twist of fusion cuisine? Now, this ain't your everyday food experience. We're talking about blending the bold flavors of different cultures to create a palate-pleasing extravaganza that's both exotic and familiar.


Imagine this – you've got a table laid out with dishes that sing with the spices of Thailand, dance with the zest of Mexico, and comfort with the heartiness of Italian fare. It's like taking your taste buds on a world tour without leaving the room! And let's be honest, who wouldn't love to brag about such an experience?


Now, you might be thinking, "Fusion cuisine? Isn't that a bit, well, passé?" But here's the thing – it's all about how you spin it (and let's not forget, everything old can be new again with the right twist!). The key is to introduce it in a way that feels innovative and sophisticated. It's not just about mashing up different foods haphazardly, but rather creating a seamless blend that highlights the best of each culinary tradition.


So, how do you do it? Start by finding a caterer who's well-versed in the art of fusion. They should understand the nuances of the flavors they're working with – no easy feat, mind you! With their expertise, they'll be able to craft a menu that's not just "different" for the sake of it, but thoughtfully composed to wow even the most discerning palates.


And when your guests sit down to dine, they'll be greeted by dishes that are as beautiful to look at as they are to eat. Think deconstructed sushi with a drizzle of chipotle mayo, or perhaps a Thai curry risotto that's creamy, spicy, and utterly divine. It's all about creating that "Oh, wow!" moment that leaves a lasting impression.


Of course, you can't just throw in a dish from here and a dish from there and call it a day. There's an art to making sure everything harmonizes, like a well-conducted symphony (now, that's music to my food-loving ears!). Balance is key, and it's important to remember that while the exotic flair is essential, it shouldn't overshadow the overall dining experience.


In the end, introducing fusion cuisine to your catering menu in Vancouver is about crafting a story – one where each bite tells a tale of far-off lands and daring flavor combinations. It's a conversation starter, a way to connect and share a collective "mmm" around the table. Event Staffing Vancouver So go ahead, take the plunge into the world of fusion. Your guests will thank you – with their taste buds and their memories!

Utilize Sustainable and Eco-Friendly Catering Practices


In the bustling city of Vancouver, where the mountains meet the sea, folks are always on the lookout for something that'll make their events stand out. Now, imagine you're hosting a gathering, big or small, and you want to impress your guests with more than just the usual fare. Well, the trend that's catching everyone's eye (and taste buds) is sustainable and eco-friendly catering practices!


So, what's this all about, you ask? It's not merely about serving food; it's about creating an experience that resonates with the values of your guests. People nowadays aren't only concerned with how delicious the meal is; they're increasingly interested in where the ingredients come from and how they're prepared. And that's where you can really shine!


First off, let's talk local. Utilizing locally-sourced ingredients is a surefire way to captivate your guests' hearts (and stomachs). When you tell them that the veggies on their plates were grown in a community garden just a few blocks away, or that the salmon was caught in the nearby Pacific waters, you're sharing a story, not just a meal. Plus, it supports local farmers and reduces your carbon footprint – a win-win!


Next up, let's consider waste. No one likes to see heaps of plastic and discarded food at the end of a party. By choosing biodegradable or compostable dishware, you're sending a message that you care about the planet. And why not have a plan for leftovers? Donating them to a local shelter or creating a take-home system for guests avoids unnecessary waste and is an action that won't go unnoticed.


But wait, there's more! Plant-based options are all the rage, and for good reason. They're not just for vegetarians or vegans; they're for anyone looking to reduce their environmental impact or curious about new flavors. Introduce some creative vegan dishes, and you'll not only cater to all dietary needs but also showcase your innovative spirit.


Now, let's not forget presentation – it's key! Who said eco-friendly has to be dull? Use natural elements like bamboo, stone, or recycled glass to add that elegant touch. Your guests will be snapping pictures before they even take a bite!


Remember, though, it's not just about jumping on the green bandwagon for the sake of appearances. It's about genuine commitment to the environment and to providing a memorable experience. So, when you're planning your event, don't just utilize sustainable practices; celebrate them! Make them a focal point of your gathering. Trust me, when your guests leave feeling full – not just in their bellies, but in their hearts, knowing they've been part of something truly thoughtful – they'll be talking about it for ages.


In conclusion, impressing your guests in Vancouver isn't just about the wow factor (although that's important, too!). It's about showing them that you're not only a fabulous host but also a conscientious one.

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Birthday Party Catering By embracing sustainable and eco-friendly catering practices, you're not negating the fun; you're enhancing it, proving that you can throw a sensational bash that's both kind to the earth and unforgettable. Now, how amazing is that?!

Personalize Menus with Customizable Dishes and Themes


When it comes to impressing your guests with innovative catering trends, Vancouver's culinary scene offers an exciting palette of options that's (quite frankly, if you ask me) hard to beat! Personalizing menus with customizable dishes and themes is not just a trend; it's an art form that can elevate any event to a memorable experience. Let's dive in.


Imagine walking into a venue where the aroma of fresh, local ingredients wafts through the air, hinting at the gastronomic journey ahead. Now, this isn't your typical run-of-the-mill buffet. No, no! We're talking about a spread where every dish reflects a unique aspect of your personality or the event's theme. It's like each plate has got its own little backstory (and who doesn't love a good story, right?).


First off, chefs nowadays, they're not just cooks; they're like culinary wizards, conjuring up personalized dishes that resonate with your individual tastes. Say, you're a fan of fusion cuisine – how about a sushi roll with a twist of West Coast flair? Or perhaps, you want to celebrate your heritage with a modern spin on traditional dishes. The possibilities are endless, and the chefs in Vancouver, they're up for the challenge!


And then, themes! Oh, they can turn any event into a scene straight out of a movie. Are you aiming for a roaring 20s vibe? Picture this: servers dressed as flappers and gangsters, passing around Prohibition-era cocktails alongside fancy canapés. Or maybe you're going for a more laid-back beach theme – you can almost feel the sand between your toes while digging into some seafood tacos. It's all about creating that immersive experience that'll have your guests talking for months!


But here's the kicker – it's not just about putting fancy food on a plate. It's about creating a connection, a moment where each guest feels they're part of something special. And let's be honest, who wouldn't be impressed by a menu that's been tailor-made just for them? It shows you care (and we all know, a little thoughtfulness goes a long way).


However, it's not just about pleasing the palate. The presentation's gotta be spot on too! We eat with our eyes first, after all. Chefs are serving up dishes that are nothing short of Instagram-worthy. We're talking edible flowers, vibrant colors, and plating so beautiful you'll hesitate for a second before digging in. But trust me, you'll want to; it tastes as good as it looks!


So, in conclusion, if you're looking to impress your guests with some cutting-edge catering, remember that personalization is key! It's not just about feeding people; it's about feeding their souls (and, sure, their Instagram feeds too!). With Vancouver's innovative food scene, you'll find no shortage of inspiration to create an event that's as unique as you are. Now, let's get planning and watch those RSVPs roll in!

Experiment with Molecular Gastronomy for a Unique Experience


When it comes to catering in Vancouver, standing out from the crowd ain't no easy feat! But, oh boy, let me tell ya, experimenting with molecular gastronomy could just be that unique twist you're looking for. Picture this: your guests, eyes wide as they witness a symphony of culinary science right before their very eyes – it's an experience they sure won't forget.


Now, molecular gastronomy, it's like the rebellious child of the food world, breaking all the rules and creating something, well, extraordinary. Imagine serving a dish that defies expectation; a liquid that looks like caviar or a dessert that comes in the form of foam. It's not just food; it's a performance, and your guests? They're part of the show!


Of course, we gotta keep in mind not to go overboard (balance is key, after all). You don't want your guests to be scratching their heads in confusion rather than ooh-ing and aah-ing in delight. Use these techniques to enhance the flavors, not to overshadow the main attraction – the ingredients themselves.


And here's a little secret: it's not as complicated as it sounds.

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Sure, ya might need some special tools like a siphon or some agar-agar, but once you've got the hang of it, the possibilities are endless! You could whip up a batch of airy, melt-in-your-mouth cheese puffs that leave your guests wondering how on earth you've defied gravity.


Don't forget, though, not everyone's gonna be a fan of such adventurous eating. It's important to cater (no pun intended) to all your guests, so it's smart to offer a range of options. Throw in some classic dishes alongside your molecular masterpieces – that way, no one's left out.


In the end, what you're aiming for is to create an experience that's as memorable as it is delicious. So go ahead, take the plunge into molecular gastronomy. Your guests will be buzzing with excitement, and they'll be talking about that incredible dish (you know, the one that smoked and changed color?) for years to come. And remember, it's all about having fun with your food. After all, isn't that what a great party is all about? Cheers to innovation and a night that's sure to impress!

Provide Artisanal and Craft Beverage Pairings


Oh, when it comes to wowing your guests with the latest catering trends in Vancouver, you can't just stick to the same old routine! One thing's for sure – folks here have developed a taste for the unique, especially when it comes to their beverages. Now, imagine pairing a wild sockeye salmon with a crisp, local craft cider - that's the kind of experience that gets people talking!


So, let's dive into this exciting world of artisanal and craft beverage pairings, shall we? First off, you've got to think about the character of the drinks you're serving. It's not just about wine anymore; we're talking beers, ciders, and even non-alcoholic options that are bursting with creativity. International Cuisine Catering These aren't your average sips; they're concocted with a blend of passion and precision that's typical of Vancouver's artisans.


But here's the catch – it ain't enough to just plonk a bottle down and call it a day. Nope, you've got to weave a story around each pairing. Imagine introducing a robust porter with hints of coffee and chocolate alongside a hearty beef stew. Vancouver Seafood Catering It's not just a match made in heaven; it's a conversation starter!


And don't forget about those who don't drink alcohol (because not everyone does, right?). They deserve to be part of the action too! There's a world of handcrafted sodas and mocktails crafted with local ingredients that can stand toe-to-toe with any alcoholic counterpart. Picture a sparkling raspberry and thyme concoction alongside a tangy goat cheese appetizer – pure bliss!


Now, here comes the kicker! You can't serve these pairings without a bit of flair. Why not introduce each pairing with a short tale about the drink's origins or the producer's philosophy? It's like giving your guests a backstage pass to the craft scene.


In conclusion, to truly impress your guests, you don't just provide them with food and drinks; you give them an experience. Vancouver Catering For Schools And with Vancouver's booming scene of artisanal and craft beverages, the possibilities are endless! Just remember, it's all about the balance – not too formal, a touch of fun (and maybe a tiny error here or there to keep things real). Cheers to an unforgettable feast!

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Entity Name Description Source
Vancouver A bustling west coast seaport in British Columbia, Canada, known for its scenic beauty, diverse culture, and vibrant arts scene. Source
Italian cuisine A Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed across the Italian Peninsula since antiquity. Source
Outdoor dining Dining that takes place in an outdoor setting, often providing a casual and enjoyable atmosphere. Source
Taste The sensation of flavor perceived in the mouth and throat on contact with a substance, primarily food or drink. Source
Cuisine A style of cooking characterized by distinctive ingredients, techniques, and dishes, often associated with a specific culture or geographic region. Source

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As of 2016, the Port of Vancouver is the fourth-largest port by tonnage in the Americas, the busiest and largest in Canada, and the most diversified port in North America. While forestry remains its largest industry, Vancouver is well known as an urban centre surrounded by nature, making tourism its second-largest industry. Major film production studios in Vancouver and nearby Burnaby have turned Greater Vancouver and nearby areas into one of the largest film production centres in North America, earning it the nickname "Hollywood North".

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Citations and other links

Caterers preparing for a formal event

Catering is the business of providing food services 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

[edit]

The earliest account of major services being catered in the United States was an event for William Howe of Philadelphia in 1778. The event served local foods that were a hit with the attendees, who eventually popularized catering as a career. The official industry began to be recognized around the 1820’s, with the caterers being disproportionately African-American.[1] The catering business began to form around 1820, centered in Philadelphia.[1][2]

Robert Bogle

[edit]

The industry began to professionalize under the reigns of Robert Bogle who is recognized as "the originator of catering."[2] Catering was originally done by servants of wealthy elites. Butlers and house slaves, which were often black, were in a good position to become caterers. Essentially, caterers in the 1860s were "public butlers" as they organized and executed the food aspect of a social gathering. A public butler was a butler working for several households. Bogle took on the role of public butler and took advantage of the food service market in the hospitality field.[3] Caterers like Bogle were involved with events likely to be catered today, such as weddings and funerals.[3] Bogle also is credited with creating the Guild of Caterers and helping train other black caterers.[3] This is important because catering provided not only jobs to black people but also opportunities to connect with elite members of Philadelphia society. Over time, the clientele of caterers became the middle class, who could not afford lavish gatherings and increasing competition from white caterers led to a decline in black catering businesses.[3]

Evolution of catering

[edit]

By the 1840s many restaurant owners began to combine catering services with their shops. Second-generation caterers grew the industry on the East Coast, becoming more widespread. [2] Common usage of the word "caterer" came about in the 1880s at which point local directories began to use these term to describe the industry.[1] White businessmen took over the industry by the 1900’s, with the Black Catering population disappearing.[1]

In the 1930s, the Soviet Union, creating more simple menus, began developing state public catering establishments as part of its collectivization policies.[4] A rationing system was implemented during World War II, and people became used to public catering. After the Second World War, many businessmen embraced catering as an alternative way of staying in business after the war.[5] By the 1960s, the home-made food was overtaken by eating in public catering establishments.[4]

By the 2000s, personal chef services started gaining popularity, with more women entering the workforce.[citation needed] People between 15 and 24 years of age spent as little as 11–17 minutes daily on food preparation and clean-up activities in 2006-2016, according to figures revealed by the American Time Use Survey conducted by the US Bureau of Labor Statistics.[6] There are many types of catering, including Event catering, Wedding Catering and Corporate Catering.

Event catering

[edit]

An event caterer serves food at indoor and outdoor events, including corporate and workplace events and parties at home and venues.

Mobile catering

[edit]

A mobile caterer serves food directly from a vehicle, cart or truck which is designed for the purpose. Mobile catering is common at outdoor events such as concerts, workplaces, and downtown business districts. Mobile catering services require less maintenance costs when compared with other catering services. Mobile caterers may also be known as food trucks in some areas.

Seat-back catering

[edit]

Seat-back catering was a service offered by some charter airlines in the United Kingdom (e.g., Court Line, which introduced the idea in the early 1970s, and Dan-Air[7]) that involved embedding two meals in a single seat-back tray. "One helping was intended for each leg of a charter flight, but Alan Murray, of Viking Aviation, had earlier revealed that 'with the ingenious use of a nail file or coin, one could open the inbound meal and have seconds'. The intention of participating airlines was to "save money, reduce congestion in the cabin and give punters the chance to decide when to eat their meal".[8] By requiring less galley space on board, the planes could offer more passenger seats.[9]

According to TravelUpdate's columnist, "The Flight Detective", "Salads and sandwiches were the usual staples," and "a small pellet of dry ice was put into the compartment for the return meal to try to keep it fresh."[9] However, in addition to the fact that passengers on one leg were able to consume the food intended for other passengers on the following leg, there was a "food hygiene" problem,[8] and the concept was discontinued by 1975.[9]

Canapé catering

[edit]

A canapé caterer serves canapés at events. They have become a popular type of food at events, Christmas parties and weddings.

A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread or pastry. They should be easier to pick up and not be bigger than one or two bites. The bite-sized food is usually served before the starter or main course or alone with drinks at a drinks party.

Wedding catering

[edit]

A wedding caterer provides food for a wedding reception and party, traditionally called a wedding breakfast. A wedding caterer can be hired independently or can be part of a package designed by the venue. There are many different types of wedding caterers, each with their approach to food.

An example of wedding catering

Shipboard catering

[edit]

Merchant ships – especially ferries, cruise liners, and large cargo ships – often carry Catering Officers. In fact, the term "catering" was in use in the world of the merchant marine long before it became established as a land-bound business.[citation needed]

See also

[edit]

References

[edit]
  1. ^ a b c d Chastain, Sue (March 5, 1987). "Philadelphia's Historic Feasts How Blacks Carved Out A Niche In Society Through Catering". The Philadelphia Inquirer. Archived from the original on December 3, 2014. Retrieved 1 November 2014.
  2. ^ a b c Walker, Juliet E. K. (2009). The history of black business in America: capitalism, race, entrepreneurship (2nd ed.). Chapel Hill, N.C.: University of North Carolina Press. pp. 133–134. ISBN 0807832413. Retrieved 1 November 2014.
  3. ^ a b c d "Blog: Robert Bogle and Philadelphia's Dynastic Black Caterers". Free Library of Philadelphia. Retrieved 2023-04-27.
  4. ^ a b Atkins, Peter; Oddy, Derek J.; Amilien, Virginie (2012). The Rise of Obesity in Europe: A Twentieth Century Food History. Ashgate Publishing, Ltd. pp. 35–36. ISBN 1409488330.
  5. ^ "A Brief History of Catering All Over The World". BLOWOUT PHILIPPINES. 2016-11-26. Retrieved 2016-11-26.
  6. ^ "Why Millennials Don't Know How to Cook". MarketWatch. Retrieved 29 May 2017.
  7. ^ "On-Board". Dan Air Remembered. Photo of seat back catering.
  8. ^ a b Calder, Simon (May 1, 1999). "Travel" Pioneering Airlines Set Standards that Today's Carriers Could Only Exceed". The Independent. UK.
  9. ^ a b c The Flight Detective (November 20, 2018). "HAVE YOU HEARD OF THE CONCEPT OF SEAT BACK CATERING ON FLIGHTS?". Travel Update: Boarding Area.

The dining room of the Via Sophia in Washington, D.C., United States, which is a high-end luxury restaurant establishment.
The dining room of Le Bernardin, which is a restaurant in Midtown, Manhattan, New York City. Restaurants may serve cuisines native to foreign countries. This one, for instance, serves French cuisine along with seafood.

A restaurant is an establishment that prepares and serves food and drinks to customers.[1] Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.

Etymology

[edit]

The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore to a former state'[2] and, being the present participle of the verb,[3] 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'.[4]

History

[edit]
Remains of a thermopolium in Pompeii
Service counter of a thermopolium in Pompeii

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, wildfowl, and onions.[5]

A forerunner of the modern restaurant is the thermopolium, an establishment in Ancient Greece and Ancient Rome that sold and served ready-to-eat food and beverages. These establishments were somewhat similar in function to modern fast food restaurants. They were most often frequented by people who lacked private kitchens. In the Roman Empire, they were popular among residents of insulae.[6]

In Pompeii, 158 thermopolia 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.[7]

The Romans also had the popina, a wine bar 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.[8][9]

Another early forerunner of the restaurant was the inn. Throughout the ancient world, inns were set up alongside roads to cater to people travelling 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.[10]

Early eating establishments recognizable as restaurants in the modern sense emerged in Song dynasty China during the 11th and 12th centuries. In large cities, such as Kaifeng and Hangzhou, food catering establishments catered to merchants who travelled between cities. Probably growing out of tea houses 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 the 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 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.[11][12]

There is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning merchant middle class during the Song dynasty.[13] 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.[12] An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty:

The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled. one wants cooked food, another raw, another chooses roast, another grill.[14]

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.[15]

In Japan, a restaurant culture emerged in the 16th century out of local tea houses. Tea house owner Sen no Rikyū created the kaiseki multi-course meal tradition, and his grandsons expanded the tradition to include speciality dishes and cutlery which matched the aesthetic of the food.[11]

In Europe, inns which offered food and lodgings and taverns where food was served alongside alcoholic beverages were common into the Middle Ages and Renaissance. They typically served common fare of the type normally available to peasants. In Spain, such establishments were called bodegas and served tapas. In England, they typically served foods such as sausage and shepherd's pie.[10] 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.[16]

France 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.[17]

Taverns also served food, as did cabarets. 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.[18] 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.[17][18] The first café opened in Paris 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.[18]

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.[17]

Modern format

[edit]

The earliest modern-format "restaurants" to use that word in Paris were the establishments which served bouillon, a broth made of meat and egg which was said to restore health and vigour. The first restaurant of this kind was opened in 1765 or 1766 by Mathurin Roze de Chantoiseau on rue des Poulies, now part of the Rue de Louvre.[19] The name of the owner is sometimes given as Boulanger.[20] 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".[20] 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.[21]

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.[22]

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.[20] Ambitious cooks from noble households began to open more elaborate eating places. The first luxury restaurant in Paris, the La Grande Taverne de Londres, was opened at the Palais-Royal at the beginning of 1786 by Antoine Beauvilliers, 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.[20] Dishes on its menu included partridge with cabbage, veal chops grilled in buttered paper, and duck with turnips.[23] This is considered to have been the "first real restaurant".[24][21] According to Brillat-Savarin, the restaurant was "the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, and superior cooking".[25][26][27]

The aftermath of the French Revolution 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.[28][10] 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 Véfour).[20]

In 1802 the term was applied to an establishment where restorative foods, such as bouillon, a meat broth, were served ("établissement de restaurateur").[29] The closure of culinary guilds and societal changes resulting from the Industrial Revolution contributed significantly to the increased prevalence of restaurants in Europe.[30]

Types of restaurants

[edit]
The kitchen of Pétrus, in Central London
Pizza truck in Midtown
Restaurant Basilica at the shoreline of Kellosaarenranta by night in Ruoholahti, Helsinki, Finland

In the 1980s and 1990s the restaurant industry was revolutionized by entrepreneurs, including Terence Conran, Christopher Bodker, Alan Yau, and Oliver Peyton.[31] Today restaurants are classified or distinguished in many different ways. The primary factor is usually the food itself e.g. vegetarianism, seafood, or steak. The origin of the cuisine may be also used to categorize restaurants e.g. Italian, Korean, Chinese, Japanese, Indian, French, Mexican, or Thai. The style of offering has become an important distinguishing factor in the restaurant industry e.g. tapas, sushi, buffet, or yum cha. Beyond this, restaurants may differentiate themselves on factors including speed of service e.g. fast food. Theme restaurants and automated restaurant have become big players in the restaurant industry and may include fine dining, casual dining, contemporary casual, family style, fast casual, coffeehouse, concession stands, food trucks, pop-up restaurants, and ghost restaurants.

Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving refined food and fine wines 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 or formal wear. 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 those in workplaces, there are usually 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 establishments are also considered to be restaurants. In addition, food trucks are another popular option for people who want quick food service.

Tourists around the world can enjoy dining services on railway dining cars and cruise ship dining rooms, which are essentially travelling restaurants. Many railway dining services also 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, satellite restaurants, room service, speciality restaurants, cafes, bars and buffets to name a few. Some restaurants on these cruise ships require table reservations and operate specific dress codes.[32]

Restaurant staff

[edit]

A restaurant's proprietor is called a restaurateur, this derives from the French verb restaurer, meaning "to restore". Professional cooks are called chefs, with there being various finer distinctions (e.g. sous-chef, chef de partie). Most restaurants (other than fast food restaurants and cafeterias) will have various waiting staff to serve food, beverages and alcoholic drinks, including busboys who remove used dishes and cutlery. In finer restaurants, this may include a host or hostess, a maître d'hôtel to welcome customers and seat them, and a sommelier 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

[edit]
Chef's table at Marcus restaurant in Central London

A chef's table is a table located in the kitchen of a restaurant,[33][34] reserved for VIPs and special guests.[35] Patrons may be served a themed[35] tasting menu prepared and served by the head chef. Restaurants can require a minimum party[36] and charge a higher flat fee.[37]

By country

[edit]

Europe

[edit]

France

[edit]
Le Grand Véfour restaurant at the Palais Royal in Paris

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 19th century.

According to the legend, the first mention to a restaurant dates back to 1765 in Paris. It was located on Rue des Poulies, now Rue du Louvre, and use to serve dishes known as "restaurants".[38] The place was run by a man named Mr. Boulanger.[39] However, according to the Larousse Gastronomique, La Grande Taverne de Londres which opened in 1782 is considered as the first Parisian restaurant.[40]

The first restaurant guide, called Almanach des Gourmands, written by Grimod de La Reyniére, was published in 1804. During the French Restoration 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 Café Anglais, which in 1867 also hosted the famous Three Emperors Dinner hosted by Napoleon III in honor of Tsar Alexander II, Kaiser Wilhelm I and Otto von Bismarck during the Exposition Universelle in 1867[41]

Garden café of the Hôtel Ritz Paris (1904), Pierre-Georges Jeanniot

Other restaurants that occupy a place in French history and literature include Maxim's and Fouquet's. The restaurant of Hotel Ritz Paris, opened in 1898, was made famous by its chef, Auguste Escoffier. The 19th century also saw the appearance of new kinds of more modest restaurants, including the bistrot. The brasserie featured beer and was made popular during the 1867 Paris Exposition.[20]

North America

[edit]

United States

[edit]
Tom's Restaurant in Manhattan was made internationally famous by Seinfeld.

In the United States, 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 and oyster 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.[42]

When Prohibition 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.[43]

The Civil Rights Act of 1964 outlawed segregation based on race, color, religion, or national origin in all public accommodations engaged in interstate commerce, including restaurants. Katzenbach v. McClung, 379 U.S. 294 (1964), was a decision of the US Supreme Court which held that Congress acted within its power under the Commerce Clause of the United States Constitution in forbidding racial discrimination in restaurants as this was a burden to interstate commerce.[44][45]

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.[46] 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.[47] Before the COVID-19 pandemic, The National Restaurant Association 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.[48]

South America

[edit]

Brazil

[edit]

In Brazil, restaurant varieties mirror the multitude of nationalities that arrived in the country: Japanese, Arab, German, Italian, Portuguese and many more.

Colombia

[edit]

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 piqueteadero. The verb form of the word piquete, piquetear, means to participate in binging, liquor drinking, and leisure activities in popular areas or open spaces.[49]

Peru

[edit]

In Peru, many indigenous, Spanish, and Chinese dishes are frequently found. Because of recent immigration from places such as China, and Japan, there are many Chinese and Japanese restaurants around the country, especially in the capital city of Lima.

Guides

[edit]
Noma in Copenhagen, Denmark, rated 3 stars in the Michelin guide, and named Best Restaurant in the World by Restaurant

Restaurant guides review 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 series of guides which accord one to three stars 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. Its ratings are on a scale of 1 to 20, with 20 being the highest.

Blue Hill at Stone Barns in Pocantico Hills, New York has two Michelin stars.

In the United States, the Forbes Travel Guide (previously the Mobil travel guides) and the AAA 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 compiles individuals' comments about restaurants but does not pass an "official" critical assessment.

Nearly all major American newspapers employ food critics 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

[edit]
Restaurant Näsinneula in Tampere, Finland
Gunpowder Cellar of Tartu, a former 18th-century gunpowder cellar and current beer restaurant in Tartu, Estonia

Canada

[edit]

There are 86,915 commercial food service units in Canada, or 26.4 units per 10,000 Canadians. By segment, there are:[50]

  • 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.[51]

European Union

[edit]

The EU-27 has an estimated 1.6m businesses involved in 'accommodation & food services', more than 75% of which are small and medium enterprises.[52]

India

[edit]

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.[53] The organised segment includes quick service restaurants; casual dining; cafes; fine dining; and pubs, bars, clubs, and lounges.

Vietnam

[edit]

The restaurant industry in Vietnam is one of the important economic sectors, making a significant contribution to the national economy.[54][55] According to the General Statistics Office of Vietnam, the number of restaurants in Vietnam has increased rapidly from 2000 to 2022.[56] In 2000, there were about 20,000 restaurants nationwide, but by 2022, this number had increased to over 400,000 restaurants.[57] The average annual growth rate is about 10%.[58][59] The restaurant industry in Vietnam has also seen strong growth in recent years. According to a report by SSI Securities Corporation, the revenue of the restaurant industry in Vietnam reached VND610 trillion in 2022, up 16% from 2021.[60][61] Of that, the out-of-home market accounted for VND333.69 trillion, up 19% from 2021.[62][63]

United States

[edit]
The kitchen at Delmonico's Restaurant, New York City, 1902

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.[64] Starting in 2016, Americans spent more on restaurants than groceries.[65] In October 2017, The New York Times 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.[66]

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.)[67] The three-year failure rate for franchises was nearly the same.[68]

Restaurants employed 912,100 cooks in 2013, earning an average $9.83 per hour.[69] The waiting staff numbered 4,438,100 in 2012, earning an average $8.84 per hour.[70]

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."[71]

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.[72] 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

[edit]

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.[73] 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.[73] 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.[73]

Regulations

[edit]

In many countries, restaurants are subject to inspections by health inspectors 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.[74]

Depending on local customs, legislation and the establishment, restaurants may or may not serve alcoholic beverages. Restaurants are often prohibited from selling alcoholic beverages without a meal by alcohol sale laws; such sale is considered to be an 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 booze" (BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer.[75]

Occupational hazards

[edit]

Food service regulations have historically been built around hygiene and protection of the consumer's health.[76] However, restaurant workers face many health hazards such as long hours, low wages, minimal benefits, discrimination, high stress, and poor working conditions.[76] Along with the COVID-19 pandemic, much attention has been drawn to the prevention of community transmission in restaurants and other public settings.[77] 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.[78]

See also

[edit]

References

[edit]
  1. ^ "Definition of RESTAURANT". Merriam-Webster.
  2. ^ "Restaurant". Lexico.com. Archived from the original on November 12, 2020.
  3. ^ "Conjugaison de restaurer - WordReference.com". wordreference.com.
  4. ^ "ce qui répare les forces, aliment ou remède fortifiant" (Marguerite d'Angoulême ds Briçonnet, volume 1, p. 70)
  5. ^ United States Congress. Senate Select Committee on Nutrition and Human Needs (June 22, 1977). Diet Related to Killer Diseases. U.S. Government Printing Office.
  6. ^ "Take-out restaurants existed in ancient Rome and were called "thermopolia"". The Vintage News. November 26, 2017.
  7. ^ Ellis, Steven J. R. (2004). "The Distribution of Bars at Pompeii: Archaeological, Spatial and Viewshed Analyses". Journal of Roman Archaeology. 17: 371–384 (374f.). doi:10.1017/S104775940000831X. S2CID 159567723.
  8. ^ "Visiting a Bar in Ancient Rome". Lucius' Romans. University of Kent. July 15, 2016.
  9. ^ Potter, David S. (2008). A Companion to the Roman Empire. John Wiley & Sons. ISBN 978-1-4051-7826-6. p. 374
  10. ^ a b c Mealey, Lorri (December 13, 2018). "History of the Restaurant". The Balance Small Business.
  11. ^ a b Roos, Dave (May 18, 2020). "When Did People Start Eating in Restaurants?". History.com.
  12. ^ a b Gernet (1962:133)
  13. ^ West (1997:69–76)
  14. ^ Kiefer (2002:5–7)
  15. ^ Gernet (1962:133–134)
  16. ^ Symons, Michael: A History of Cooks and Cooking, p. 312.
  17. ^ a b c Chevallier 2018, pp. 67–80.
  18. ^ a b c Fierro 1996, p. 737.
  19. ^ Rebecca L. Spang, The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard University Press, 2001), ISBN 978-0-674-00685-0
  20. ^ a b c d e f Fierro 1996, p. 1137.
  21. ^ a b "Restaurant". Encyclopedia Britannica.
  22. ^ Constantine, Wyatt (May 2012). "Un Histoire Culinaire: Careme, the Restaurant, and the Birth of Modern Gastronomy". Texas State University-San Marcos.
  23. ^ James Salter (2010). Life Is Meals: A Food Lover's Book of Days. Random House. pp. 70–71. ISBN 9780307496447.
  24. ^ Prosper Montagné. "The New Larousse Gastronomique". Éditions Larousse. p. 97. Retrieved February 22, 2019.
  25. ^ Jean Anthelme Brillat-Savarin (April 5, 2012). The Physiology of Taste. Courier Corporation. pp. 226–. ISBN 978-0-486-14302-6.
  26. ^ Paul H. Freedman; Professor Paul Freedman (2007). Food: The History of Taste. University of California Press. pp. 305–. ISBN 978-0-520-25476-3.
  27. ^ Edward Glaeser (February 10, 2011). Triumph of the City: How Our Greatest Invention Makes Us Richer, Smarter, Greener, Healthier, and Happier. Penguin Publishing Group. pp. 88–. ISBN 978-1-101-47567-6.
  28. ^ Metzner, Paul. Crescendo of the Virtuoso: Spectacle, Skill, and Self-Promotion in Paris during the Age of Revolution. Berkeley: University of California Press, c1998 1998. Crescendo of the Virtuoso
  29. ^ "Etymology of Cabaret". Ortolong: site of the Centre National des Resources Textuelles et Lexicales (in French). Retrieved January 12, 2019.
  30. ^ Steven (October 1, 2006). "Abolish restaurants: A worker's critique of the food service industry". Libcom Library. Retrieved August 18, 2021.
  31. ^ Bethan Ryder (2004). Restaurant Design. Laurence King. p. 13. ISBN 9781856693639.
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  34. ^ Blackwell, Elizabeth Canning (2008). Frommer's Chicago 2009. Vol. 627. Frommer's. p. 123. ISBN 978-0-470-37371-2.
  35. ^ a b Brown, Monique R. (January 2000). "Host your own chef's table". Black Enterprise. p. 122.
  36. ^ Ford, Elise Hartman; Clark, Colleen (2006). D.C. night + day, Part 3. ASDavis Media Group. p. 25. ISBN 978-0-9766013-4-0.
  37. ^ Miller, Laura Lea (2007). Walt Disney World & Orlando For Dummies 2008. For Dummies. p. 157. ISBN 978-0-470-13470-2.
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  39. ^ "Who Invented the First Modern Restaurant?". Culture. March 13, 2015. Archived from the original on February 24, 2021. Retrieved January 31, 2023.
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  42. ^ "Early Restaurants in America", Menus: the art of dining, Digital Collections, University of Nevada Las Vegas, 2018
  43. ^ Food in Time and Place : the American Historical Association Companion to Food History. Paul Freedman, Joyce E. Chaplin, Ken Albala. Berkeley: University of California Press. 2014. ISBN 978-0-520-95934-7. OCLC 890089872.{{cite book}}: CS1 maint: others (link)
  44. ^ "Civil Rights Act of 1964: P.L. 88-352" (PDF). senate.gov. Retrieved May 30, 2022.
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  46. ^ "Total U.S. Jobs". National Restaurant Association. 2021. Retrieved October 27, 2021.
  47. ^ "Americans' Dining-Out Frequency Little Changed From 2008". Gallup. January 11, 2017. Retrieved April 2, 2020.
  48. ^ Gangitano, Alex (March 18, 2020). "Restaurant industry estimates $225B in losses from coronavirus". The Hill. Retrieved March 23, 2020.
  49. ^ Diccionario Comentado Del Español; Actual en Colombia. 3rd edition. by Ramiro Montoya
  50. ^ CRFA's Provincial InfoStats and Statistics Canada
  51. ^ ReCount/NPD Group and CRFA's Foodservice Facts
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  54. ^ "Doanh nghiệp F&B cần nắm bắt cơ hội, tận dụng công nghệ trong mùa kinh doanh cuối năm". baodautu (in Vietnamese). Retrieved December 8, 2023.
  55. ^ "Ẩm thực Việt bản sắc và hội nhập". www.qdnd.vn. Retrieved December 8, 2023.
  56. ^ VCCorp.vn (January 18, 2023). "Với 338.000 nhà hàng/café đã mở tại Việt Nam, giá trị thị trường F&B dự kiến cán mốc 720.000 tỷ đồng khi các chuỗi lớn chạy đua mở rộng thị phần quyết liệt". cafef (in Vietnamese). Retrieved December 8, 2023.
  57. ^ TheLEADER.VN. "Việt Nam có hơn 300.000 nhà hàng và quán cà phê | TheLEADER". theleader.vn (in Vietnamese). Retrieved December 8, 2023.
  58. ^ Ánh, Tuyết (January 18, 2023). "Doanh thu ngành F&B giữ đà tăng, dự báo vượt mốc 700.000 tỷ năm 2023 nhưng đối mặt nhiều trở ngại". Retrieved December 8, 2023.
  59. ^ VCCorp.vn (January 17, 2023). "Báo cáo F&B 2022: Việt Nam đang có bao nhiêu nhà hàng/quán cafe? Người Việt chịu chi ra sao cho việc ăn hàng?". cafef (in Vietnamese). Retrieved December 8, 2023.
  60. ^ "Bất chấp Covid-19, doanh thu ngành F&B năm 2022 vẫn tăng 39%, đạt 610 nghìn". mekongasean.vn (in Vietnamese). January 30, 2023. Retrieved December 8, 2023.
  61. ^ An, Hoàng (November 24, 2023). "Thị trường F&B vào kỳ thanh lọc, doanh nghiệp nhỏ tìm cửa ngách để tồn tại". Tạp chí Kinh tế Sài Gòn (in Vietnamese). Retrieved December 8, 2023.
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Bibliography

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Further reading

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Brunch is a meal,[1] sometimes accompanied taken sometime in the late morning or early afternoon – the universally accepted time is 11am-2pm, though modern brunch often extends as late as 3pm.[2] The meal originated in the British hunt breakfast.[3] The word brunch is a portmanteau of breakfast and lunch.[4] The word originated in England in the late 19th century, and became popular in the United States in the 1930s.[5]

Origin of the word

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The 1896 supplement to the Oxford English Dictionary cites Punch magazine, which wrote that the term was coined in Britain in 1895 to describe a Sunday meal for "Saturday-night carousers" in the writer Guy Beringer's article "Brunch: A Plea"[6] in Hunter's Weekly.[7][8]

Instead of England's early Sunday dinner, a postchurch ordeal of heavy meats and savory pies, the author wrote, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare

By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well.

"Brunch is cheerful, sociable and inciting", Beringer wrote. "It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week."

— William Grimes, "At Brunch, the More Bizarre the Better" New York Times, 1998[9]

Despite the substantially later date it has also been claimed that the term was possibly coined by reporter Frank Ward O'Malley, who wrote in the early 20th century for the New York City newspaper, The Sun from 1906 until 1919.[10] It is thought that he may have come up with the term after observing the typical mid-day eating habits of his colleagues at the newspaper.[11][12]

At colleges and hotels

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Some colleges and hotels serve brunch, often serve-yourself buffets, although menu-ordered meals may be available as well. The meal usually consists of standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, waffles, cereals, and scones.

Military

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The United States, Canada and United Kingdom militaries often serve weekend brunch in their messes. They offer breakfast and lunch options, and usually are open from 09:00–12:00.

Dim Sum brunch

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The dim sum brunch is popular in Chinese restaurants worldwide.[13] It consists of a variety of stuffed buns, dumplings, and other savory or sweet foods that have been steamed, deep-fried, or baked. Customers select small portions from passing carts, as the kitchen continuously produces and sends out freshly prepared dishes. Dim sum is usually eaten at a mid-morning, midday, or mid-afternoon teatime.

Special occasions

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Brunch is prepared by restaurants and hotels for special occasions and holidays, such as weddings, Valentine's Day, St. Patrick's Day, Mother's Day, Father's Day, Halloween, Thanksgiving, Christmas, New Year, and Easter.

In other languages

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Chinese

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The Chinese word "早午饭" (pinyin: zǎo wǔfàn) is defined as brunch, with "早饭" (zǎofàn; 早: morning, 饭: meal) meaning breakfast; and "午饭" (wǔfàn; 午: noon, 饭: meal) meaning lunch. The combination of "早饭" and "午饭" is thus "早午饭", brunch.

French

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The Office québécois de la langue française accepts 'brunch' as a valid word but also provides a synonym déjeuner-buffet. Note that, however, in Quebec, déjeuner alone (even without the qualifying adjective petit) means 'breakfast'.[14] In Quebec, the word—when francized—is pronounced [bʁɔ̃ʃ].[15] The common pronunciation in France is [bʁœnʃ].

Italian

[edit]

In Italian, the English loanword 'brunch' is generally used, though the neologism/calque colanzo is increasingly popular, being derived from colazione (breakfast) and pranzo (lunch).[16] Even less common but occasionally used are colapranzo and pranzolazione, both derived from the same sources.[17]

The usage of these terms varies in Italy, as different regions have different cultural definitions of mealtimes and their names. Traditional usage, particularly in northern Italy, included calling the first meal of the day prima colazione (first colazione), and the second meal either colazione or seconda colazione (second colazione), as distinguished from pranzo, the evening meal (now generally used as the term for the midday meal).[18] In this scheme, a separate term for 'brunch' would not be necessary, as colazione could be used as a general term for any meal taken in the morning or early afternoon. Although Italian meal terminologies have generally shifted since widespread use of this naming scheme, the concept of a distinct mid-morning meal combining features of breakfast and lunch is largely one imported from the UK and North America in the last century, so the Anglicism 'brunch' is predominant.[19]

Other places

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Canada

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The area now known as Leslieville neighbourhood is sometimes called the brunch capital of Toronto, as many renowned establishments serve brunch there.[20] Brunch buffets also exist in other parts of Southern Ontario, including Kitchener-Waterloo.

In Canada, brunch is served in private homes and in restaurants. In both cases, brunch typically consists of the same dishes as would be standard in an American brunch, namely, coffee, tea, fruit juices, breakfast foods, including pancakes, waffles, and french toast; meats such as ham, bacon, and sausages; egg dishes such as scrambled eggs, omelettes, and eggs Benedict; bread products, such as toast, bagels or croissants; pastries or cakes, such as cinnamon rolls and coffee cake; and fresh cut fruit or fruit salad.[21][22][23][24][25][26] Brunches may also include foods not typically associated with breakfast, such as roasted meats, quiche, soup, smoked salmon, sandwiches, and salads, such as Cobb salad.[21][22][25][27]

When served at home or in a restaurant, a brunch may be offered buffet style,[28] in which trays of foods and beverages are available and guests may serve themselves and select the items they want, often in an "all-you-can-eat" fashion.[29] Restaurant brunches may also be served from a menu, in which case guests select specific items that are served by waitstaff. Restaurant brunch meals range from relatively inexpensive brunches available at diners and family restaurants to expensive brunches served at high-end restaurants and bistros.

Philippines

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Brunch in the Philippines is served between 9:00 am and noon. Contrary to what is observed in other countries, brunch in the afternoon, between 3:00 and 4:00 pm, is called merienda, a traditional snack carried over from Spanish colonialism.

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See also

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References

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  1. ^ Palmatier, Robert Alan (2000). Food: A Dictionary of Literal and Nonliteral Terms. Greenwood Press. p. 40. ISBN 978-0313314360.
  2. ^ Ternikar, F. (2014). Brunch: A History. The Meals Series. Rowman & Littlefield Publishers. ISBN 978-1-4422-2943-3. Retrieved 11 April 2023.
  3. ^ Rao, Tejal (7 November 2022). "Can the Most Hated Meal Be Redeemed? 'The Big Brunch' Says Yes". The New York Times. ISSN 0362-4331. Retrieved 11 November 2022.
  4. ^ "foodnetwork". Web.foodnetwork.com. Archived from the original on 5 August 2003. Retrieved 24 August 2013.
  5. ^ Rombauer, Irma S.; Becker, Marion Rombauer; Becker, Ethan (2001). Joy of Cooking: All About Breakfast and Brunch. Simon and Schuster. p. 8. ISBN 0743206428.
  6. ^ Gold, David L. (2009). Studies in etymology and etiology. Universidad de Alicante. p. 99. ISBN 978-84-7908-517-9.
  7. ^ Merriam-Webster's, Inc. (1994). Merriam-Webster's dictionary of English usage. Merrriam Webster. p. 203. ISBN 978-0-87779-132-4.
  8. ^ Beringer, Guy (1895). Brunch: a plea  – via Wikisource.
  9. ^ Grimes, William (8 July 1998). "At Brunch, The More Bizarre The Better". The New York Times. Retrieved 24 August 2013.
  10. ^ "The Press: O'Malley of the Sun". Time. 31 October 1932. Archived from the original on 21 October 2008. Retrieved 9 September 2011.
  11. ^ Du, Lisa. "Finally: Confirmation That Brunch Really Was Invented To Cure Your Hangover". Business Insider. Retrieved 19 February 2020.
  12. ^ Pietrusza, David Rothstein: The Life, Times, and Murder of the Criminal Genius Google Books link 2007
  13. ^ "Dim Sum – History, Pictures, Recipes of Chinese Dim Sum". Chinesefood.about.com. 13 July 2013. Archived from the original on 18 July 2011. Retrieved 24 August 2013.
  14. ^ Office de la langue française, 1999, Le Grand Dictionnaire Archived 2 April 2003 at archive.today, entry "Brunch": "Repas combinant le petit déjeuner et le repas du midi, et habituellement constitué d'un buffet". (A meal that combines the breakfast and lunch and usually consists of a buffet.)
  15. ^ La Petite Larousse (2009), p. 140
  16. ^ "brunch". Dizionario delle alternative agli anglicismi in italiano (in Italian). 20 August 2018. Retrieved 25 April 2021.
  17. ^ "brunch – Wiktionary – Translations". en.wiktionary.org. Retrieved 25 April 2021.
  18. ^ "Italian Word of the Day: Colazione (breakfast) – Daily Italian Words". 2 July 2020. Retrieved 25 April 2021.
  19. ^ Tibaldi, Andrea. "Brunch". Cibo360.it (in Italian). Retrieved 25 April 2021.
  20. ^ "Bonjour Brioche in Leslieville – My Destination Toronto". Mydestination.com. Retrieved 24 August 2013.
  21. ^ a b "Confederation Place Hotel & Western Cut : 2011 Catering Menus; including Brunch" (PDF). Confederationplace.com. Archived from the original (PDF) on 5 October 2016. Retrieved 30 August 2017.
  22. ^ a b "Best Toronto Brunch 2013: 20 Top Brunch Picks From HuffPost Foodies". HuffPost Canada. 21 June 2013. Retrieved 31 August 2017.
  23. ^ "Easter Brunch: 25 Recipes For The Ultimate Brunch". HuffPost Canada. 21 March 2016. Retrieved 31 August 2017.
  24. ^ "Best Brunch in Vancouver – To Die For". itstodiefor.ca. Archived from the original on 18 February 2021. Retrieved 31 August 2017.
  25. ^ a b "Canadian Living's best recipes, tested till perfect. – Canadian Living". Canadianliving.com. Archived from the original on 8 June 2016. Retrieved 31 August 2017.
  26. ^ "The Ultimate Vancouver Brunch Guide: Edible Canada". Vancitybuzz.com. 18 September 2015. Archived from the original on 1 September 2017. Retrieved 31 August 2017.
  27. ^ "Canadian Living's best recipes, tested till perfect. – Canadian Living". Canadianliving.com. Archived from the original on 1 June 2016. Retrieved 31 August 2017.
  28. ^ "Calgary Brunch Buffet | Hotel Blackfoot | Canada". Archived from the original on 25 March 2016. Retrieved 9 April 2016.
  29. ^ "Crock & Block Restaurant | Sunday Brunch | All You Can Eat Buffet". Archived from the original on 3 April 2016. Retrieved 9 April 2016.
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Frequently Asked Questions

You're wondering how DALINA deals with last-minute changes to your catering orders. They've got cutoff times for adjustments and unexpected changes might affect costs. It's always best to check directly for your specific situation.

You're wondering if catering services can extend beyond a specific location. Yes, DALINA Main St. can cater to events outside of Vancouver, broadening your options for exceptional food service at various event locations.

To ensure their catering operations are sustainable and eco-friendly, they've implemented measures like using biodegradable packaging and locally sourced ingredients. They're committed to reducing their carbon footprint and supporting local farmers and producers.