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.
Patrons spent several hours in these establishments in one "sitting." This trend caught on in Europe on the 17th century.
the Patissiers, Rotisseurs, Charcutiers] and created a hungry, middle-class customer base who relished the ideals of egalitarianism (as in, anyone who could pay the price could get the same meal).
Entrepreneurial French chefs were quick to capitalize on this market. Boulanger, 1765 "In about 1765, a Parisian 'bouillon seller' named Boulanger wrote on his sign: 'Boulanger sells restoratives fit for the gods'...
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.
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...