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    The restaurant, as we know it today, is said to have been a byproduct of the French Revolution.Modern food service is a product of the Industrial Revolution.Another thought to ponder: how military foodservice impacted civilian industry."Foodservice organizations in operation in the United States today have become an accepted way of life, and we tend to regard them as relatively recent innovations.Beauvilliers, 1782 "However, the first Parisian restaurant worthy of the name was the one founded by Beauvilliers in 1782 in the Rue de Richelieu, called the Grande Taverne de Londres.

    The son of a landowner and merchant, Roze moved to Paris in the early 1760s and began floating a variety of schemes he believed would enrich him and his country at the same time."

    Such tavern-restaurants existed not only in France but also in other countries.

    In Germany, Austria, and Alsace, Brauereien and Weinstuben served delicatessen, sauerkraut, and cheese, for example; in Spain bodegas served tapas.

    Medieval travelers dined at inns, taverns, monestaries and hostelries.

    Colonial America continued this tradition in the form of legislated Publick Houses.

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