Shopping on line can be easy, simple and save you lots of money. It can also take a lot of your time, frustrate you, and result in unwanted purchases. Now the same can be said for regular high street shopping, but with the vast opportunity presented by the Internet it will pay you to spend a few minutes reading this and understanding how to better optimize your Restaurant shopping experience:
1. Compare - without doubt the biggest advantage that the Restaurant offers shoppers today is the ability to compare thousands of Restaurant at a time. This is a great thing, but not necessarily all the time! Too much can be daunting at times so take advantage of the great comparison sites and where possible let them do the hard work for you.
2. Research - if it has been said it will be on the internet. Ignorance is no longer a justifiable reason for buying the wrong thing. Take the time to research in detail everything that you could possible want to know about
3. Testimonials - don't know anybody that has bought a Restaurant? Wrong! If the Restaurant is good the internet will let you know. Use the Internet as a friend and get testimonials before you buy.
4. Questions - Got a question about Restaurant then search the Forums, FAQ's, Blogs etc. Don't be afraid to ask .....
5. Reputation - Never heard of the company selling Restaurant? Don't worry, no reason why you should know every company in the world, but you know someone that does! Use the internet to find out what people are saying about Restaurant and build up a picture of their reputation for sales, returns, customer service, delivery etc.
6. Returns - still worried that even after all of the above your Restaurant wont be what you want? Check out the returns policy. There is so much competition now that someone, somewhere is bound to offer the terms that you are comfortable with.
7. Feedback - happy with your Restaurant then let people know, after all you are depending on others people input in your buying decision, so why not give a little back.
8. Security - check for the yellow padlock on the Restaurant site before you buy, and the s after http:/ /i.e. https:// = a secure site
9. Contact - got a question about Restaurant, or want to leave a comment then check out the sites contact page. Reputable companies have them and respond.
10. Payment - ready to pay for your Restaurant, then use your credit card or PayPal! Be aware of companies that don't accept them, there may be genuine reasons but given the huge amount of choice you have when buying online there is no reason at all not to buy via credit card or PayPal.
, a restaurant in New York made familiar by Suzanne Vega and the television
sitcom SeinfeldA
restaurant is an establishment that serves prepared
food and beverages to order, to be meal on the premises. The term covers a multiplicity of venues and a diversity of styles of
cuisine.
Restaurants are sometimes also a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and for the hotel to maximize their potential revenue. Such restaurants are often also open to non-residents.
A restaurant operator is called a
wiktionary:restaurateur; both words derive from the French verb
restaurer, meaning
to restore.
History
Food catering establishments which may be described as restaurants were known since the 12th century in Hangzhou, a cultural, political and economic center during
China Song Dynasty. With a population of over 1 million people, a culture of hospitality and a paper currency, Hangzhou was ripe for the development of restaurants. Probably growing out of the tea houses and
taverns that catered to travellers, Hangzhou's restaurants blossomed into an industry catering to locals as well. Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant much choice was available, an account from 1275 writes of Hangzhou restaurants:
"The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled; one wants cooked food, another raw, another chooses roast, another grill". (pdf)
Ma Yu Ching's Bucket Chicken House was established in Kaifeng, China, in 1153 AD, (though it should be noted this claim is not universally accepted--see the relevant Wikipedia article) and is still serving up meals today.
In the West, whilst
inns and taverns were known from Ancient history, these were establishments aimed at travellers, and in general locals would rarely eat there. Restaurants, as businesses dedicated to the serving of food, and where specific dishes are ordered by the guest and generally prepared according to this order, emerged only in the 18th century. According to the Guinness Book of Records, the
Sobrino de Botin in
Madrid,
Spain is the oldest restaurant in existence today. It opened in 1725. The term
restaurant (from the French language
restaurer, to restore) first appeared in the 16th century, meaning "a food which restores", and referred specifically to a rich, highly flavoured soup. It was first applied to an eating establishment in around 1765 founded by a Parisian soup-seller named Boulanger. The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres ("the Great Tavern of London"), founded in Paris in 1782 by a man named Antoine Beauvilliers, a leading culinary writer and gastronomic authority Encyclopaedia Britannica 15th Ed. who achieved a reputation as a successful restaurateur and later wrote what became a standard cook book
L'Art du cuisinier (1814).
Restaurants became commonplace in France after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food; whilst at the same time numerous provincials arrived in Paris with no family to cook for them. Restaurants were the means by which these two could be brought together — and the French tradition of dining out was born.
A leading restaurant of the Napoleonic era was the Véry which was lavishly decorated, and boasted a menu with extensive choices of soups, fish and meat dishes, and scores of side dishes.
Balzac often dined edaciously there. Although absorbed by a neighbouring business in 1869, the resulting establishment
Le Grand Véfour is still in business in the 21st century.
The restaurant described by Britannica as the most illustrious of all those in Paris in the 19th century was the Café Anglais (the "English coffee-shop") on the Boulevard des Italiens, showing for a second time the high regard that Parisians evidently had for London, England, and the English — at least when it came to naming their restaurants.:
Restaurant in Moscow (1916)Restaurants then spread rapidly across the world, with the first in the
United States (
Jullien's Restarator) opening in Boston, Massachusetts in 1794. Most however continued on the standard approach of providing a shared meal on the table to which customers would then help themselves (
Service à la française, commonly called "family style" restaurants), something which encouraged them to eat rather quickly. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as
Service à la russe, as it is said to have been introduced to France by the Russian Prince
Alexander Kurakin in the 1810s, from where it spread rapidly to England and beyond.
Types of restaurants
islands are often situated right on the
beach. This is an example from
Astipalea.Restaurants range from unpretentious
lunching or Eating places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and
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 even in rare cases
formal wear.
Typically, customers sit at tables, their orders are taken by a
waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a maître d'hôtel to welcome customers and to seat them. Other staff waiting on customers include
busboys and sommeliers.
Restaurants often specialize in certain types of food or present a certain unifying, and often entertaining,
Theme restaurant. For example, there are
seafood restaurants, vegetarian restaurants or ethnicity restaurants. Generally speaking, restaurants selling "local" food are simply called restaurants, while restaurants selling food of foreign origin are called accordingly, for example, a
Chinese restaurant and a
French restaurant..
Depending on local customs and the establishment, restaurants may or may not serve alcoholic beverages. Restaurants are often prohibited from selling ethanol without a meal by alcohol sale laws; such sale is considered to be activity for
bar (establishment)s, which are meant to have more severe restrictions. Some restaurants are licensed to serve alcohol ("fully licensed"), and/or permit customers to "bring your own" alcohol (BYO /
BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer.
Specific types of restaurants
Types of restaurants include:
Restaurant guides
, British Columbia, CanadaRestaurant guides list the best places to eat. In 12th century Hanzhou (mentioned above as the location of the first restaurant,) signs could often be found posted in the city square listing the restaurants in the area and local customer's opinions of the quality of their food. This was an occasion for bribery and even violence. Today, restaurant review is carried out in a more civilized manner. One of the most famous contemporary guides, in
Western Europe, is the
Michelin Guide series of guides which accord from 1 to 3
star (classification) to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. In the United States, the Mobil Travel Guides and the
American Automobile Association rate restaurants on a similar 1 to 5 star (Mobil) or diamond (AAA) scale. Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. In 2005, Michelin released a
New York City guide, its first for the United States. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment. The Good Food Guide, published by the Fairfax Newspaper Group in Australia, is the Australian guide listing the best places to eat. Chefs Hats are awarded for outstanding restaurants and range from one hat through three hats. The Good Food Guide also incorporates guides to bars, cafes and providers.
Nearly all major American newspapers employ food critics and publish online dining guides for the cities they serve. A few papers maintain a reputation for thorough and thoughtful review of restaurants to the standard of the good published guides, but others provide more of a listings service.
More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public. This is a growing area and the market is still immature with no sites yet gaining dominant public or critical support.
Economics
In
economics, restaurants are the end of the
supply chain in the
foodservice industry. There is usually much competition in most cities since barriers to entry are relatively low, which means that for most restaurants, it is hard to make a profit. In most
First World industrialized countries, restaurants are heavily regulated to ensure the health and safety of the customers.
The typical restaurant owner faces many obstacles to success, including raising initial capital, finding competent and skilled labour, maintaining consistent and excellent food quality, maintaining high standards of safety, and the constant hassle of minimising potential liability for any food poisoning or
accidents that may occur.
Additionally, when economic conditions deteriorate—for example, when gasoline prices increase—households typically spend less on dining out.
As of 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $298 billion, and approximately 250,000 limited-service (fast food) restaurants, accounting for $260 billion, according to the
2006 U.S. Industry & Market Outlook by Barnes Reports.
References
See also
Further reading
- Rebecca L. Spang (2000), The Invention of the Restaurant, Harvard University Press
- Whitaker, Jan (2002), Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America", St. Martin's Press.
External links
- The National Restaurant Association for the USA
, a restaurant in New York made familiar by
Suzanne Vega and the television
sitcom SeinfeldA
restaurant is an establishment that serves prepared
food and beverages to order, to be meal on the premises. The term covers a multiplicity of venues and a diversity of styles of
cuisine.
Restaurants are sometimes also a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and for the hotel to maximize their potential revenue. Such restaurants are often also open to non-residents.
A restaurant operator is called a
wiktionary:restaurateur; both words derive from the French verb
restaurer, meaning
to restore.
History
Food catering establishments which may be described as restaurants were known since the 12th century in
Hangzhou, a cultural, political and economic center during China
Song Dynasty. With a population of over 1 million people, a culture of hospitality and a paper currency, Hangzhou was ripe for the development of restaurants. Probably growing out of the tea houses and
taverns that catered to travellers, Hangzhou's restaurants blossomed into an industry catering to locals as well. Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant much choice was available, an account from 1275 writes of Hangzhou restaurants:
"The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled; one wants cooked food, another raw, another chooses roast, another grill". (pdf)
Ma Yu Ching's Bucket Chicken House was established in Kaifeng, China, in 1153 AD, (though it should be noted this claim is not universally accepted--see the relevant Wikipedia article) and is still serving up meals today.
In the West, whilst
inns and taverns were known from
Ancient history, these were establishments aimed at travellers, and in general locals would rarely eat there. Restaurants, as businesses dedicated to the serving of food, and where specific dishes are ordered by the guest and generally prepared according to this order, emerged only in the 18th century. According to the
Guinness Book of Records, the
Sobrino de Botin in Madrid,
Spain is the oldest restaurant in existence today. It opened in 1725. The term
restaurant (from the
French language restaurer, to restore) first appeared in the 16th century, meaning "a food which restores", and referred specifically to a rich, highly flavoured soup. It was first applied to an eating establishment in around 1765 founded by a
Parisian soup-seller named Boulanger. The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres ("the Great Tavern of London"), founded in Paris in 1782 by a man named Antoine Beauvilliers, a leading culinary writer and gastronomic authority Encyclopaedia Britannica 15th Ed. who achieved a reputation as a successful restaurateur and later wrote what became a standard cook book
L'Art du cuisinier (1814).
Restaurants became commonplace in
France after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food; whilst at the same time numerous provincials arrived in Paris with no family to cook for them. Restaurants were the means by which these two could be brought together — and the French tradition of dining out was born.
A leading restaurant of the Napoleonic era was the Véry which was lavishly decorated, and boasted a menu with extensive choices of soups, fish and meat dishes, and scores of side dishes.
Balzac often dined edaciously there. Although absorbed by a neighbouring business in 1869, the resulting establishment
Le Grand Véfour is still in business in the 21st century.
The restaurant described by Britannica as the most illustrious of all those in Paris in the 19th century was the Café Anglais (the "English coffee-shop") on the Boulevard des Italiens, showing for a second time the high regard that Parisians evidently had for London, England, and the English — at least when it came to naming their restaurants.:
Restaurant in Moscow (1916)Restaurants then spread rapidly across the world, with the first in the United States (
Jullien's Restarator) opening in
Boston, Massachusetts in 1794. Most however continued on the standard approach of providing a shared meal on the table to which customers would then help themselves (
Service à la française, commonly called "family style" restaurants), something which encouraged them to eat rather quickly. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as
Service à la russe, as it is said to have been introduced to France by the Russian Prince Alexander Kurakin in the 1810s, from where it spread rapidly to England and beyond.
Types of restaurants
islands are often situated right on the beach. This is an example from Astipalea.Restaurants range from unpretentious lunching or Eating places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and
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 even in rare cases
formal wear.
Typically, customers sit at tables, their orders are taken by a
waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a maître d'hôtel to welcome customers and to seat them. Other staff waiting on customers include busboys and
sommeliers.
Restaurants often specialize in certain types of food or present a certain unifying, and often entertaining, Theme restaurant. For example, there are
seafood restaurants,
vegetarian restaurants or ethnicity restaurants. Generally speaking, restaurants selling "local" food are simply called restaurants, while restaurants selling food of foreign origin are called accordingly, for example, a
Chinese restaurant and a
French restaurant..
Depending on local customs and the establishment, restaurants may or may not serve
alcoholic beverages. Restaurants are often prohibited from selling ethanol without a meal by alcohol sale laws; such sale is considered to be activity for
bar (establishment)s, which are meant to have more severe restrictions. Some restaurants are licensed to serve alcohol ("fully licensed"), and/or permit customers to "bring your own" alcohol (
BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer.
Specific types of restaurants
Types of restaurants include:
Restaurant guides
, British Columbia, CanadaRestaurant guides list the best places to eat. In 12th century Hanzhou (mentioned above as the location of the first restaurant,) signs could often be found posted in the city square listing the restaurants in the area and local customer's opinions of the quality of their food. This was an occasion for bribery and even violence. Today, restaurant review is carried out in a more civilized manner. One of the most famous contemporary guides, in
Western Europe, is the Michelin Guide series of guides which accord from 1 to 3
star (classification) to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. In the United States, the Mobil Travel Guides and the American Automobile Association rate restaurants on a similar 1 to 5 star (Mobil) or diamond (AAA) scale. Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. In 2005, Michelin released a New York City guide, its first for the United States. The popular
Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment. The Good Food Guide, published by the Fairfax Newspaper Group in Australia, is the Australian guide listing the best places to eat. Chefs Hats are awarded for outstanding restaurants and range from one hat through three hats. The Good Food Guide also incorporates guides to bars, cafes and providers.
Nearly all major American newspapers employ
food critics and publish online dining guides for the cities they serve. A few papers maintain a reputation for thorough and thoughtful review of restaurants to the standard of the good published guides, but others provide more of a listings service.
More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public. This is a growing area and the market is still immature with no sites yet gaining dominant public or critical support.
Economics
In economics, restaurants are the end of the supply chain in the
foodservice industry. There is usually much competition in most cities since barriers to entry are relatively low, which means that for most restaurants, it is hard to make a profit. In most
First World industrialized countries, restaurants are heavily regulated to ensure the health and safety of the customers.
The typical restaurant owner faces many obstacles to success, including raising initial capital, finding competent and skilled labour, maintaining consistent and excellent food quality, maintaining high standards of safety, and the constant hassle of minimising potential liability for any
food poisoning or
accidents that may occur.
Additionally, when economic conditions deteriorate—for example, when gasoline prices increase—households typically spend less on dining out.
As of 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $298 billion, and approximately 250,000 limited-service (fast food) restaurants, accounting for $260 billion, according to the
2006 U.S. Industry & Market Outlook by Barnes Reports.
References
See also
Further reading
- Rebecca L. Spang (2000), The Invention of the Restaurant, Harvard University Press
- Whitaker, Jan (2002), Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America", St. Martin's Press.
External links
- The National Restaurant Association for the USA
Restaurants.co.uk
If it can't be found on Restaurants.co.uk it's not there ... Is your restaurant not listed? Are your restaurant details incorrect
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