Topic 1: History of the food service industry

Ancient Times – Food Service

Primarily tied to religious institutions, nobility, and events.

Ancient Roman Thermopolium

A place of refreshment in ancient Rome, a sort of snack bar where drinks and hot food were served.

Medieval Period – Guilds

Organized food production and service; inns and taverns provided food for travelers.

1555 – First coffeehouse in Istanbul

First coffeehouse opened in Istanbul during the Ottoman empire.

Coffeehouses

Emerged in the food service industry in the mid-17th century as popular gathering places.

1765 – Boulanger

A French soup seller, credited with opening a restaurant serving individual portions with a menu.

1782 – The Grand Taverne de Londres

Considered a precursor to the modern restaurant, opened in Paris.

1782 – The Grand Taverne de Londres

Considered a precursor to the modern restaurant, opened in Paris.

1789 – French Revolution

Restaurants gained acceptance after the revolution.

Early 1800s – Railroads

Enabled the transportation of perishable goods, impacting food availability and distribution.

Mid 1800s – Refrigeration

Significant contribution to the food service industry; allowed for large-scale preservation and transportation of food, revolutionizing how restaurants and food businesses operated.

1823 – E. Hoyt

Patented a wood cooking stove.

Benjamin Franklin

Was the one who made the cooking stove.

1826–1827 – Boston restaurants

They are still open to this day.

1831 – Delmonico’s

First fine-dining restaurant in New York City; opened, introducing wine lists, allowing women to dine alone, and offering a hamburger.

Early 1900s – Marie-Antoine Carême

A French chef of the early 19th century recognized as the founder of classical cuisine; significantly impacted the food service industry by elevating cuisine to an art form and establishing the foundation for modern French haute cuisine. He is known for his elaborate culinary creations, his systematization of French cooking, and his influential cookbooks. He is credited with codifying the key sauces—the mother sauces, or in his phrase, the grandescauces—on which classic French haute cuisine is based.

Georges Auguste Escoffier

Reserved by chefs and gourmets as the father of twentieth-century cookery professionalized the industry with the brigade de cuisine system and service a la russe.

Late 19th and early 20th centuries – Restaurants and hotels

Became more common, and the concept of “fine dining” developed.

1921 – Billy Ingram

Launched a family-owned restaurant called White Castle that introduced the concept of affordable, quick, and clean hamburger dining, significantly impacting American food culture.

Mid-20th Century – Fast food chains

Like McDonald’s, popularized quick and affordable meals.

Technological advancements

Contactless ordering and delivery, automation, and data analytics are transforming the industry.

Sustainability and ethical sourcing

Growing awareness of environmental and social impacts is influencing consumer choices.

Globalization and fusion

The food service industry continues to evolve with the fusion of cuisines and the expansion of international brands.