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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.

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.

With the exception of inns, which were primarily for travelers, and street kitchens...where in Europe at that time could one purchase a meal outside the home?

Essentially in places where alcoholic begerages were sold, placesewquipped to serve simple, inexepensive dishes either cooked on the premises or ordered from a nearby inn or food shop, along with wine, beer, and spirits, which constituted the bulk of their business.

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The first French restaurants [pre-revolution] were not fancy gourmet establishments run by ex-aristocratic chefs.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.5-6) While public eateries existed in Ancient Rome and Sung Dynasty China, restaurants (we know them today), are generally credited to 18th century France.The genesis is quite interesting and not at all what most people expect.

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