Development

of Food Service
A long time ago, people in Denmark cooked food in large kitchens and ate together in big
groups. This happened as early as 12,000 years ago. Later, around 4000 BC, small shops called
cabarets started selling wine and liquor. These shops became very popular during the Roman
and Byzantine empires. The Romans also had special places called thermopoliums, which were
like early restaurants. They served hot food and drinks, and most of them were located near
temples or government buildings in cities.

During the Middle Ages, cities became less important, and life centered around feudal
manors. In these manors, kings and lords had to provide food for many people, sometimes as
many as 30,000. This led to more organized cooking methods.
Thermopolium
Around the year 12th century, public cook shops opened in London. These shops sold ready-
made food that people could take home. About 200 years later, people started using
tablecloths, crystal glasses, and proper eating tools like forks and knives. Instead of just piling
food on plates, cooks began arranging it neatly and in smaller portions to make it look better.

In the 16th century, Catherine de Médicis married King Henry II of France. She brought
expert Italian cooks with her, who improved French royal cooking and made beautiful feasts
(Banguet). Over time, new ingredients were introduced. Jacques Coeur brought turkey to
France, while Olivier de Serres showed that vegetables could make meals tastier and
healthier. He also praised potatoes and influenced how chefs prepared food. He shared his
ideas with King Louis XIV and his chefs, helping to train some of the best cooks in France.
This is how French food became famous for its quality.
The cooking styles of royal kitchens later influenced the food served in inns and
taverns, where travelers ate. In 1765, a man named A. Boulanger opened a soup
shop in Paris. His shop’s sign invited people to come and be "restored" by his
soup, which he called le restaurant divin (the divine restorative). The word
restaurant comes from the French word restaurer, meaning "to restore."
Boulanger’s shop became very popular, and soon, many other restaurants opened
in Paris and across Europe.
 Food service in America
Food service in America started with taverns. In 1634, Samuel Cole opened the first American tavern.

By 1656, Massachusetts passed a law requiring every town to have a tavern or face a fine. Boston’s

first coffeehouse opened in 1670. As America grew, more people needed inns, hotels, and

restaurants. European cooking styles influenced American cuisine, and cooks adapted them over

time. Taverns became the center of social and political life, where people gathered to talk and eat.

Innkeepers played an important role by serving food and keeping guests informed about local events.

By 1740, stagecoaches brought more travelers, increasing the need for inns. These roadside inns

became the foundation of the American hotel industry and remained popular until the American

Revolution. Before this, colonists mostly followed English eating traditions, but after the Revolution,

French cuisine became more popular.

This was because the English were no longer favored in America. Presidents George

Washington and Thomas Jefferson served French dishes at important dinners.

French refugees also helped spread their food traditions in America. Taverns

started losing importance when restaurants arrived from Europe. Historians debate

which was America’s first restaurant, but three famous ones—Sans Souci, Niblo’s

Garden, and Delmonico’s—opened in New York in the 1820s. Delmonico’s stood

out the most because it set the standard for fine dining in America. It started as a

cake and wine shop in 1827 and later became a luxurious restaurant known for

excellent food, elegant decor, and elite customers. The restaurant closed in 1923
The 1800s saw major advancements in American food service. Boston’s Harvey Parker
introduced the first à la carte menu. The first ice refrigerator was used in 1803, and the
first gas stove appeared in 1825. In 1815, Robert Owen started industrial food service by
providing meals for workers and their families. Other developments included:

• The dishwashing machine (1860s)

• The first martini (San Francisco’s Occidental Hotel)

• Railroad dining cars (developed by George M. Pullman)

• H.J. Heinz founding his food business

• Antoine Feuchtwanger introducing the hot dog in St. Louis

• Harry M. Stevens popularizing hot dogs at New York’s Polo Grounds

The next big change was the cafeteria. Inspired by Sweden’s smorgasbord, John Krueger introduced the
cafeteria-style restaurant during California’s Gold Rush. By 1890, cafeterias had reached New York, with
the Exchange Buffet opening near the Stock Exchange. Employee food service started growing around
1900. Illinois Bell introduced in-plant food service in 1902. By 1906, Sears Roebuck’s Seroco Restaurant
in Chicago served up to 12,500 meals daily, showing how big employee food service had become.

School and hospital food services also have European roots. School lunch programs began in France in
1849. In 1865, writer Victor Hugo started feeding schoolchildren in England. In the U.S., the Children's
Aid Society of New York introduced school food service in 1853, and by 1910, "penny lunch programs"
were common in elementary schools.

Hospital food service improved thanks to Florence Nightingale during the Crimean War in 1854. She
emphasized good nutrition for patients, leading to better hospital meals and a more scientific approach
to food service in healthcare.
 Food Service in Europe
Food has always been important in Europe. French cuisine became famous because of great
chefs and hosts like Jean-Jacques de Cambacérès and Anthelme Brillat-Savarin, who helped
refine cooking and dining. Legendary chefs such as Marie-Antoine Carême, Prosper Montagne,
Curnonsky, and Georges Auguste Escoffier shaped modern cooking. While every country has
its own food traditions, French and Chinese cuisines have influenced cooking worldwide.

• Food service also evolved from simple delivery to an art form, with a structured way of
serving meals. The menu has always been the main guide for food service. There are two
main types of menus:

• À la carte: A full list of food items that customers can choose from.

• Table d'hôte (prix fixe): A fixed-price menu offering a complete meal.

Until the late 19th century, formal banquets followed a strict 12-course menu. By
the early 20th century, this was reduced to six to eight courses. Today, most
meals have just three or four courses.

Over time, food service became simpler and less formal. Earlier, dining was very
structured, but today, casual dining is more common. A major shift happened
when Ueli Prager, founder of Mövenpick Restaurants, introduced American-style
place mats instead of tablecloths, which was a bold move at the time. Today,
informal plate service and place mats are widely used.