Resturant and Food service Industry Timeline

Restaurant and Food service Industry Timeline

By Rebekah Birschbach

1960's

1970's

• Commercial air travel became popular and builders focused on land near airports for food service facilites

• Rapid growth of national chains changed the face of the food service industry and eating out became very common
• Ru Fretel opens a Steak House starting one of the first nation fine-dining chains

1950's

Today

• Frank Carney created a Pizza hut industry
• After WW2 the quick-service regiment industry grew rapidly

• Lifestyles have moved steadily toward busier households that no longer have a dedicated daily food preparer
• Large restaurant chains lead the way for full-service casual dining chain restaurants

The Industrial Revolution

20th Centry

The Renaissance through French Revolution

Ancient Greece and Rome

• During this time people moved to the city to find work
• As cities become bigger lodging houses start to serve the needs of workers
• When the railroad was build inns were made by the railroads
• Then the hotel was made in 1794
• The Tremont House was the first hotel to offer private rooms

• Fernand Point was know as the father of cuisine
• Julia Child was famous for popularizing french cuisine
• Marie-Antoine Careme defined the art of grand cuisine
• Georges Ausgust Escoffier established rules for his chefs
• He also made the brigade system
• By the 20th centry more people were eating out then before

• Travel during the Renaissance improved the way of life for the Europeans
• Catherine de Medici introduced the French fork
• After that many people were using silverware
• Europeans were the first to introduce coffee
• The first coffee house was in Oxford, England
• In 1765 Boulanger served soups and made the idea of a restaurant
• With in 30 years Paris had over 500 restaurants

• Ancient Greeks rarely dined out but they liked banquets
• Phatnai was a type of place that catered to travlers
• Epicuren is a person with refined taste for wine and food

A.D 500

1400-1700's

The Renaissance

20th Centry

190-1999

The Industrial Revolution

1750-1890

300-400 B.C.

Ancient Greece and Rome

475-1300

The Middle Ages

Colonial North America

1600-1700

The Guilded Age

1850-1890

A.D 1400

1800

400 B.C

Today

Hospitality, Tourism, Food service

The Gilded Age

Colonial North America

The Middle Ages

• Restaurant and food service operations are part of the hospitality industry
• Travel and tourism is the combination of all of the services that people need when they are away from home
• Hospitality refers to the service that people use and receive when they are away from home

Restaurant segments

• Louis Pasteur made the idea of pasteurization which made milk safer to drink
• He was the "father of Canning"
• Walter Scott was a person who sold dinners from a horse-drawn wagon
• The California Gold rush made people rich so that they could enjoy dining out
• With everyone dining out the restaurants needed something to keep up with all of the orders so the assembly line

• When people went to the new world the east coast grew
• By 1634 inns were were offering food and lodgings for travelers
• People in the inn had to share a single bed

• Marcus Apicius was a person who loved exotic food
• He wrote his own book called DeReCoquinaria, or on cooking.
• Large banquets where held every night
• Travel was extremely dangerous

• Food service- Hotels restaurants, retail establishments
• Lodging- Hotels, Motels, Resorts
• Event Management- Stadiums, Expositions, Trade Shows

Noncommercial

Commercial

• Noncommercial segment represents about 20% of the food service industry
• This segment prepare and serves food in support of some other establishments main function or purpose
• Noncommercial restaurants include schools, universities, military, health care, business, and industry
• Contract feeding contractors are businesses that operate food service for companies in the manufacturing or service industry

• Most people eat at restaurants for enjoyment
• Commercial segment makes up almost 80% of the restaurant and food service industry
• Commercial restaurants include catering, banquets, retail, stadium, airline, and cruise ships