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Such tavern-restaurants existed not only in France but also in other countries.In Germany, Austria, and Alsace, Brauereien and Weinstuben served delicatessen, sauerkraut, and cheese, for example; in Spain bodegas served tapas.Another thought to ponder: how military foodservice impacted civilian industry.

Patrons spent several hours in these establishments in one "sitting." This trend caught on in Europe on the 17th century.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.Did you know the word restaurant is derived from the French word restaurer which means to restore?The first French restaurants [pre-revolution] were not fancy gourmet establishments run by ex-aristocratic chefs.

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