Restaurant History 2

In 1802 the term was applied to an establishment where restorative foods, such as bouillon, a meat broth, were served ("établissement de restaurateur").[31] The disestablishment of culinary guilds and societal changes resulting from the industrial revolution contributed significantly to the increased prevalence of restaurants in Europe.[32]restaurant Saint-Hubert Restaurants are classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Korean, Chinese, Japanese, Indian, French, Mexican, Thai) or the style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes (such as automated restaurants). Some of these include fine dining, casual dining, contemporary casual, family style, fast casual, fast food, cafes, buffet, concession stands, food trucks, pop-up restaurants, diners, and ghost restaurants. Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear.