Seasonal Menu Ideas for Vancouver Event Catering

Seasonal Menu Ideas for Vancouver Event Catering

Catering for seminars

Spring Flavors: Fresh and Light Catering Options


As the cherry blossoms begin to paint Vancouver with their delicate pinks and whites, it's clear that spring has finally sprung! Read more about Freshly Made Event Catering in Vancouver’s Main Street Neighborhood here. With this season comes a desire for a shift in the flavors that grace our tables – especially when it comes to event catering. Spring flavors are all about embracing the fresh and light produce that starts to peek out from the local farms (I mean, who doesn't love the first crisp bite of a spring radish?).


Now, when planning a menu, one can't just throw together any ol' ingredients and call it "spring."

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No, no! It's gotta be thought out. You've gotta consider which fruits and veggies are at their peak.

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Think tender asparagus, sweet peas, and earthy morels.

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These are the kinds of ingredients that can elevate a simple dish to something guests will talk about long after they've gone home!


For starters, how about a zesty quinoa salad tossed with lemon vinaigrette, featuring those vibrant green peas, radishes, and a sprinkle of feta? It's light on the stomach yet bursting with flavor – the kind of dish that has you thinking, "Ah, spring is here!"


And for the main course, you can't go wrong with a succulent piece of wild salmon – it's practically synonymous with Vancouver! Grill it to perfection, lay it over a bed of fresh greens, and top it with a dill and yogurt sauce. It's fresh, it's local, and hey, it's downright delicious. Plus, it's a great way to give a nod to the city's coastal roots without being too on-the-nose about it.


Let's not forget about the vegetarians and vegans (we haven't forgotten about you!). An herby, roasted cauliflower steak topped with a tangy chimichurri? That's a dish that even the most ardent meat-lovers might sneak a bite of!


And for dessert – ah, the sweet finale – a light lemon sorbet with a hint of mint, or maybe some fresh berries with a dollop of whipped cream. Just the thing to cleanse the palate and leave everyone feeling satisfied but not weighed down.


Of course, one mustn't forget to pair these dishes with a selection of local wines or craft beers. Vancouver's got a bounty of options that are perfect for toasting to the season.


So there you have it, a spring menu that's sure to please any crowd. Fresh, light, and oh-so-appetizing, these catering options will not only reflect the season but also showcase the best of what Vancouver has to offer. And let's be honest – who wouldn't want that?

Summer Sizzle: BBQs and Outdoor Dining Inspirations


Oh, the joys of summer in Vancouver! The sun's embrace, the gentle breeze-it's the perfect time for event planners to heat things up with some Summer Sizzle: BBQs and outdoor dining inspirations that'll make any event the talk of the town!


When crafting a seasonal menu, it's essential to consider the bounty that British Columbia offers. Think of the fresh seafood (oh, the salmon we got here, it's to die for!), the vibrant produce from the local farms, and of course, the array of multicultural flavors that Vancouver is known for.


Now, imagine starting your outdoor event with a spread of appetizers that screams summer. I'm talking about grilled peach and goat cheese bruschetta, with that sweet and smoky char on the peaches playing so nicely with the tangy cheese. But, don't forget a twist of cracked black pepper-it just brings everything together!

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For the main course, why not go for a classic BBQ with a West Coast spin? You can't go wrong with cedar-planked salmon, it's a crowd-pleaser and oh-so-Vancouver. Pair it with a zesty quinoa salad packed with fresh herbs and a lemony dressing; that's freshness in every bite! And here's a secret: don't skimp on those fresh herbs-they really make the dish pop!


Now, we can't talk about BBQ without mentioning meaty options. Pulled pork sliders with a tangy slaw on freshly baked buns-yes please! But here's the kicker, instead of the usual BBQ sauce, why not try a blueberry balsamic reduction? It's not every day you get to taste that, and it's sure to surprise your guests (in a good way, of course!).


Let's not forget vegan and vegetarian friends, shall we? A char-grilled veggie platter with a side of spicy hummus dip could be just what they're craving. And it's not just a considerate option, it's a delicious one that even meat-lovers often can't resist.


For dessert, keep it light and seasonal. A berry salad with a mint-infused syrup? Wedding catering Refreshing!

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Or maybe some grilled pineapple with a dollop of coconut ice cream for a tropical end to the feast. The options are endless!


Remember, the key to a successful summer event menu is not just in the food itself, but in the experience. Vegan catering The smoky aroma of the grill, the clinking of glasses, the laughter and conversation under the open sky-it's all part of the summer sizzle that makes these gatherings unforgettable.


So, let's fire up the grill, set the tables under the festoon lights, and get ready for a summer event that's sure to delight every guest. With these ideas, your Vancouver event catering is bound to be a sensational hit! Cheers to a season of fabulous food and sunshine!

Autumn Harvest: Incorporating Local Produce into Your Menu


Ah, the Autumn Harvest in Vancouver! Event catering solutions It's a time when the air gets a crisp nip, leaves take on fiery hues, and local produce reaches its peak of freshness - a perfect symphony of flavors waiting to be celebrated on your event's menu.


Incorporating local produce into your event catering ain't just a nod to the seasonal bounty; it's a full-on embrace of the region's agricultural riches.

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Imagine starting with a delicate salad - not your ordinary greens, mind you, but a vibrant mix of arugula and kale, punctuated with the sweet pop of heirloom cherry tomatoes, all sourced from the nearest farmers. And let's not forget a sprinkle of goat cheese from the local dairy!


Moving on to the mains, why not feature a succulent roast? But, let's be clear, not just any meat will do. We're talking about a cut from grass-fed beef that's been raised right in the pastures of British Columbia, paired with a side of roasted root vegetables – think beets, carrots, and parsnips – their earthy goodness pulled straight from the soil just days (if not hours!) before.


And what's that you're sipping on? Oh, just a glass of apple cider, pressed from the juiciest apples the Okanagan Valley has to offer. It's not your run-of-the-mill beverage; it's a heartwarming elixir that captures the essence of the season in every sip!


Let's not skimp on dessert (as if we would!). A classic pumpkin pie, but with a twist: the pumpkins aren't from some faraway place; they're grown by a farmer who probably knows his pumpkins by name. Topped with a dollop of whipped cream, it's a sweet farewell to your taste buds.


Incorporating local produce into your Vancouver event's menu isn't just about eating. It's a celebration, a way to connect with the community and the land. And when guests ask where the food came from, you can proudly say, "Just around the corner. Can you believe it?" The flavors are richer, the nutrients more abundant, and the environmental footprint, well, it's as light as those falling autumn leaves!


So there you have it, an event menu that sings the praises of the Autumn Harvest. It's fresh, it's local, and it's bursting with flavors that'll make your guests say, "Wow!" Now, let's get to planning, shall we? After all, those pumpkins ain't gonna pick themselves!

Winter Warmers: Comfort Foods for Cozy Events


Ah, the chilly embrace of Vancouver winters, eh? It's when the city wraps itself in a frosty blanket, and we all crave something to warm our bones. That's where winter warmers come in, those scrumptious comfort foods that transform any event into a cozy gathering. Now, if you're planning an event in Vancouver during the winter months, the menu ought to reflect the season's hearty appetite!


Imagine guests arriving, shaking off the cold, to be greeted by the rich aroma of beef bourguignon simmering away. It's a classic, no doubt, with tender chunks of meat bathing in a robust red wine sauce (and don't get me started on the pearl onions and mushrooms – divine!). Pair this with a creamy mash, and you've got yourself a dish that negates the need for any more layers of clothing. Just let the food do its magic!


Ah, and who could forget about soup? Not just any soup, but a velvety butternut squash soup. It's like a hug in a bowl, I tell ya! The sweetness of the squash, enhanced with a touch of cinnamon and nutmeg, makes each spoonful a celebration of winter flavors.

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And let's throw in some freshly baked bread rolls on the side – perfect for dunking!


For those with a sweet tooth (and who doesn't have one, right?), a dessert of warm apple crisp is simply non-negotiable. The apples, tender and spiced, with a crumbly topping, offer a contrast of textures that's just... wow! Buffet-style event catering Add a dollop of vanilla ice cream on top, and watch it melt into the warm apples – it's a performance you don't wanna miss!


Now, let's not forget about beverages. Hot chocolate is an absolute must (because, hello, it's hot chocolate!). But not just any hot chocolate – let's spike it with a bit of peppermint or perhaps some orange zest for that extra zing. It'll make your guests feel like they're sipping on winter's own nectar!


In conclusion, crafting a winter-themed menu for a Vancouver event is all about embracing the cozy and the comforting. From hearty stews to sweet endings, there's a whole palette of flavors just waiting to be explored. So, let's get those winter warmers on the table and turn every event into a warm and memorable experience!

Celebrating Local Seafood: A Year-Round Staple in Vancouver


Celebrating local seafood is more than just a passing trend in Vancouver – it's a year-round staple deeply embedded in the city's culinary identity!

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When it comes to crafting seasonal menu ideas for event catering, one can't help but turn to the bountiful waters hugging our shores for inspiration.


Ah, winter! The chilly season might dissuade some from thinking about the fruits of the sea, but not here in Vancouver. Our winter menus glow with the likes of butter-poached sablefish (don't get me started on how melt-in-your-mouth delicious it is) and hearty cioppino, brimming with whatever catch was hauled in that morning. Guests wrap their hands around warm bowls, steam rising, as they chatter about the freshness you can only get from seafood so local.


Spring brings a shift, with lighter fare taking center stage. We're talking tender spot prawns, served up in a zesty cocktail that's as bright as the blooming cherry blossoms. And let's not forget the halibut – its flaky goodness is a perfect match for a crisp, zingy salad (maybe with a hint of apple cider vinaigrette, 'cause why not?).


Now, as summer rolls in with its balmy breezes, we've got to take advantage of the al fresco dining vibe. Grilled salmon, perhaps with a side of fresh, seasonal veggies, becomes the showstopper. It's a simple dish – no need for fancy tricks when the quality speaks for itself. Pair it with an ice-cold glass of local white wine, and you've got a combo that screams Pacific Northwest perfection.


Autumn arrives with a bit of a chill, urging us to get a tad more creative. This is the time for chowders, rich and creamy, stocked full of whatever seafood is saying 'pick me!' at the markets. It's comfort food that warms you from the inside out, perfect for those increasingly nippy evenings.


But, let's pause for a moment – it ain't just about what's in the pot or on the plate. It's about the stories: where the seafood came from, who caught it, and how. These tales, woven into the dining experience, they give depth to every bite. It's a celebration, one that honors the sea, the seasons, and the hands that bring the bounty to our tables.


So, when planning an event in Vancouver, remember that local seafood isn't just an option; it's an expectation. It's a way to delight your guests, sure, but it's also about staying true to what this city is all about. And trust me (I mean, you really should), incorporating these seasonal delights into your menu will not just meet that expectation – it'll surpass it, hands down.

Desserts for All Seasons: Sweet Endings to Your Event


When it comes to planning the perfect menu for your Vancouver event, there's no denying the power of a seasonally inspired dessert spread. Desserts for All Seasons means crafting sweet endings that are not just delicious, but also a nod to the time of year, and oh, how that can leave your guests smitten!


Imagine the burst of summer captured in a vibrant berry tart, the lush raspberries and blueberries practically spilling out of their flaky pastry home (you can almost taste the sunshine, can't you?). And there's no forgetting the springtime charm of a lemon meringue pie, its tartness dancing on the tongue like the season's first sprightly breeze.


But wait, we haven't even gotten to autumn yet! Corporate event catering Think of a spiced pumpkin cheesecake that wraps you in its warm, cinnamon embrace. It's like a hug from your favorite sweater, ain't it? And let's not overlook winter, with desserts that are as cozy as they are tempting. A chocolate fondue, where fruits and marshmallows take a dive into a pool of melted richness, serves as a decadent centerpiece that brings everyone together.


Of course, it's not all about what's in the dessert; it's also about what's not. Steering clear of out-of-season ingredients means each confection is as fresh as possible. Let's face it, nobody wants a strawberry shortcake in the dead of winter when the berries are more tired than a hibernating bear!


Ugh, and who could stand the thought of serving the same old desserts every time? Mixing it up with seasonal delights keeps your event catering exciting and your guests guessing what's next. And who knows, they might even look forward to your winter gala just to nibble on that delectable pecan pie that's become the talk of the town.


So, when it's time to plan your next event, remember the allure of Desserts for All Seasons. It's not just a sweet ending to your gathering; it's a celebration of the here and now, the edible essence of the season. And that, my friends, is the cherry on top!

Tips for Sourcing Local Ingredients and Supporting Vancouver Farmers


When it comes to event catering in Vancouver, embracing the bounty of local ingredients isn't just a nod to sustainability, it's a surefire way to wow your guests with a menu that's as fresh as it is delicious. But, how do you get your hands on the best produce and support the hardworking farmers in the vicinity? Here is some advice that might just do the trick!


First off, you'll want to connect with local farmers' markets (and, oh, Vancouver has plenty!). Chat with the vendors, they're often the growers themselves and can tell you what's in season. What's more, they might even share some tips on how to prepare their produce. Don't hesitate to ask questions; these folks are usually eager to talk about their fruits and veggies!


Next, consider joining a Community Supported Agriculture (CSA) program. It's like a subscription service for fresh produce, and it's a win-win. You get a regular supply of seasonal goodies, and the farmers get a steady income. Mobile catering Plus, you'll be eating with the seasons, which is a fantastic way to plan your menu. Just imagine serving a crisp, autumn apple tart in October, made from apples picked just a stone's throw away!


Also, let's not forget local butchers and fishmongers. Vancouver is blessed with an abundance of seafood, and sourcing from local vendors means your salmon or halibut couldn't be fresher if it jumped straight onto the plate!

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And for meat lovers, there's nothing like a cut from an animal that was raised on the lush pastures nearby.


Now, when you're planning that menu, don't go overboard. Keep it simple. Sometimes, a perfectly roasted carrot with a touch of salt can be a revelation! Focus on bringing out the natural flavors rather than masking them with too much fuss.


Here's a little insider tip: build relationships with your suppliers. They're your eyes and ears on the ground and can give you the heads up when something special is coming into season (like those sweet, juicy blueberries in July!). And who knows, they might even set aside some of the best picks for you!


Of course, sometimes sourcing locally can be a bit of a challenge. Not everything you want might be available, but that's the beauty of it! It pushes you to be creative, to think outside the box, and come up with alternatives that are just as delectable.


In conclusion, by sourcing local ingredients and supporting Vancouver farmers, not only are you helping the environment and the local economy, but you're also ensuring your event catering is top-notch. Remember, every carrot has its day (well, that's not exactly how the saying goes, but you get the idea!) and with each season comes a new star for your menu. Embrace the local flavors, and your guests will thank you for it!

Vancouver Catering Experts

Entity Name Description Source
Vancouver A bustling west coast seaport in British Columbia, Canada, known for its scenic beauty, diverse culture, and vibrant arts scene. Source
Italian cuisine A Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed across the Italian Peninsula since antiquity. Source
Outdoor dining Dining that takes place in an outdoor setting, often providing a casual and enjoyable atmosphere. Source
Taste The sensation of flavor perceived in the mouth and throat on contact with a substance, primarily food or drink. Source
Cuisine A style of cooking characterized by distinctive ingredients, techniques, and dishes, often associated with a specific culture or geographic region. Source

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Vancouver (/vænˈkuːvər/ van-KOO-vər) is a major city in western Canada, located in the Lower Mainland region of British Columbia. As the most populous city in the province, the 2021 Canadian census recorded 662,248 people in the city, up from 631,486 in 2016. The Metro Vancouver area had a population of 2.6 million in 2021, making it the third-largest metropolitan area in Canada. Greater Vancouver, along with the Fraser Valley, comprises the Lower Mainland with a regional population of over 3 million. Vancouver has the highest population density in Canada, with over 5,700 people per square kilometre, and fourth highest in North America (after New York City, San Francisco, and Mexico City).

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Citations and other links

Caterers preparing for a formal event

Catering is the business of providing food services at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio.

History of catering

[edit]

The earliest account of major services being catered in the United States was an event for William Howe of Philadelphia in 1778. The event served local foods that were a hit with the attendees, who eventually popularized catering as a career. The official industry began to be recognized around the 1820’s, with the caterers being disproportionately African-American.[1] The catering business began to form around 1820, centered in Philadelphia.[1][2]

Robert Bogle

[edit]

The industry began to professionalize under the reigns of Robert Bogle who is recognized as "the originator of catering."[2] Catering was originally done by servants of wealthy elites. Butlers and house slaves, which were often black, were in a good position to become caterers. Essentially, caterers in the 1860s were "public butlers" as they organized and executed the food aspect of a social gathering. A public butler was a butler working for several households. Bogle took on the role of public butler and took advantage of the food service market in the hospitality field.[3]

Caterers like Bogle were involved with events likely to be catered today, such as weddings and funerals.[3] Bogle also is credited with creating the Guild of Caterers and helping train other black caterers.[3] This is important because catering provided not only jobs to black people but also opportunities to connect with elite members of Philadelphia society. Over time, the clientele of caterers became the middle class, who could not afford lavish gatherings and increasing competition from white caterers led to a decline in black catering businesses.[3]

Evolution of catering

[edit]

By the 1840s many restaurant owners began to combine catering services with their shops. Second-generation caterers grew the industry on the East Coast, becoming more widespread. [2] Common usage of the word "caterer" came about in the 1880s at which point local directories began to use these term to describe the industry.[1] White businessmen took over the industry by the 1900’s, with the Black Catering population disappearing.[1]

In the 1930s, the Soviet Union, creating more simple menus, began developing state public catering establishments as part of its collectivization policies.[4] A rationing system was implemented during World War II, and people became used to public catering. After the Second World War, many businessmen embraced catering as an alternative way of staying in business after the war.[5] By the 1960s, the home-made food was overtaken by eating in public catering establishments.[4]

By the 2000s, personal chef services started gaining popularity, with more women entering the workforce.[citation needed] People between 15 and 24 years of age spent as little as 11–17 minutes daily on food preparation and clean-up activities in 2006-2016, according to figures revealed by the American Time Use Survey conducted by the US Bureau of Labor Statistics.[6] There are many types of catering, including Event catering, Wedding Catering and Corporate Catering.

Event catering

[edit]

An event caterer serves food at indoor and outdoor events, including corporate and workplace events and parties at home and venues.

Mobile catering

[edit]

A mobile caterer serves food directly from a vehicle, cart or truck which is designed for the purpose.[7] Mobile catering is common at outdoor events such as concerts, workplaces, and downtown business districts. Mobile catering services require less maintenance costs when compared with other catering services. Mobile caterers may also be known as food trucks in some areas. Mobile catering is popular throughout New York City, though sometimes can be unprofitable.[8] Ice cream vans are a familiar example of a catering truck in Canada, the United States and the United Kingdom.[9]

Seat-back catering

[edit]

Seat-back catering was a service offered by some charter airlines in the United Kingdom (e.g., Court Line, which introduced the idea in the early 1970s, and Dan-Air[10]) that involved embedding two meals in a single seat-back tray. "One helping was intended for each leg of a charter flight, but Alan Murray, of Viking Aviation, had earlier revealed that 'with the ingenious use of a nail file or coin, one could open the inbound meal and have seconds'. The intention of participating airlines was to "save money, reduce congestion in the cabin and give punters the chance to decide when to eat their meal".[11] By requiring less galley space on board, the planes could offer more passenger seats.[12]

According to TravelUpdate's columnist, "The Flight Detective", "Salads and sandwiches were the usual staples," and "a small pellet of dry ice was put into the compartment for the return meal to try to keep it fresh."[12] However, in addition to the fact that passengers on one leg were able to consume the food intended for other passengers on the following leg, there was a "food hygiene" problem,[11] and the concept was discontinued by 1975.[12]

Canapé catering

[edit]

A canapé caterer serves canapés at events. They have become a popular type of food at events, Christmas parties and weddings. A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread or pastry. They should be easier to pick up and not be bigger than one or two bites. The bite-sized food is usually served before the starter or main course or alone with drinks at a drinks party.

Wedding catering

[edit]

A wedding caterer provides food for a wedding reception and party, traditionally called a wedding breakfast.[13] A wedding caterer can be hired independently or can be part of a package designed by the venue.[14] Catering service providers are often skilled and experienced in preparing and serving high-quality cuisine.[15][16][17] They offer a diverse and rich selection of food, creating a great experience for their customers. There are many different types of wedding caterers, each with their approach to food.

An example of wedding catering

Shipboard catering

[edit]

Merchant ships – especially ferries, cruise liners, and large cargo ships – often carry Catering Officers. In fact, the term "catering" was in use in the world of the merchant marine long before it became established as a land-bound business.[citation needed]

See also

[edit]

References

[edit]
  1. ^ a b c d Chastain, Sue (March 5, 1987). "Philadelphia's Historic Feasts How Blacks Carved Out A Niche In Society Through Catering". The Philadelphia Inquirer. Archived from the original on December 3, 2014. Retrieved 1 November 2014.
  2. ^ a b c Walker, Juliet E. K. (2009). The history of black business in America: capitalism, race, entrepreneurship (2nd ed.). Chapel Hill, N.C.: University of North Carolina Press. pp. 133–134. ISBN 978-0807832417. Retrieved 1 November 2014.
  3. ^ a b c d "Blog: Robert Bogle and Philadelphia's Dynastic Black Caterers". Free Library of Philadelphia. Retrieved 2023-04-27.
  4. ^ a b Atkins, Peter; Oddy, Derek J.; Amilien, Virginie (2012). The Rise of Obesity in Europe: A Twentieth Century Food History. Ashgate Publishing, Ltd. pp. 35–36. ISBN 978-1409488330.
  5. ^ "A Brief History of Catering All Over The World". BLOWOUT PHILIPPINES. 2016-11-26. Retrieved 2016-11-26.
  6. ^ "Why Millennials Don't Know How to Cook". MarketWatch. Retrieved 29 May 2017.
  7. ^ "Gourmet Food Trucks Racing To Serve You Lunch". 2021-06-30. Retrieved 2024-11-25.
  8. ^ "The Food-Truck Business Stinks". 2021-06-30. Retrieved 2024-11-25.
  9. ^ Walker, Peter (2013-07-12). "Ice-cream vans granted more time to chime". The Guardian. ISSN 0261-3077. Retrieved 2024-11-25.
  10. ^ "On-Board". Dan Air Remembered. Photo of seat back catering.
  11. ^ a b Calder, Simon (May 1, 1999). "Travel" Pioneering Airlines Set Standards that Today's Carriers Could Only Exceed". The Independent. UK.
  12. ^ a b c The Flight Detective (November 20, 2018). "HAVE YOU HEARD OF THE CONCEPT OF SEAT BACK CATERING ON FLIGHTS?". Travel Update: Boarding Area.
  13. ^ Staff, Condé Nast Publications (1969). Vogue's Book of Etiquette and Good Manners. Condé Nast Publications. ISBN 978-0-671-20138-8.
  14. ^ Huỳnh Nhi (2024-01-07). "Chi hàng chục triệu đồng thuê người lên kế hoạch tiệc cưới". thanhnien.vn (in Vietnamese). Retrieved 2024-11-25.
  15. ^ Trí, Dân (2024-11-18). "Đám cưới ở Yên Bái đãi món "sơn nữ ném còn" và tờ thực đơn lạ gây sốt mạng". Báo điện tử Dân Trí (in Vietnamese). Retrieved 2024-11-25.
  16. ^ Leadgle. "MISA CukCuk". Phần mềm quản lý nhà hàng, quán cafe, quán ăn CUKCUK.VN (in Vietnamese). Retrieved 2024-11-25.
  17. ^ "Có thật sự cần thiết thuê wedding planner cho đám cưới của bạn?". thanhnien.vn (in Vietnamese). Retrieved 2024-11-25.

The dining room of the Via Sophia in Washington, D.C., United States, which is a high-end luxury restaurant establishment.
The dining room of Le Bernardin, which is a restaurant in Midtown, Manhattan, New York City. Restaurants may serve cuisines native to foreign countries. This one, for instance, serves French cuisine along with seafood.

A restaurant is an establishment that prepares and serves food and drinks to customers.[1] Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.

Etymology

[edit]

The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore to a former state'[2] and, being the present participle of the verb,[3] the term restaurant may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'.[4]

History

[edit]
Remains of a thermopolium in Pompeii
Service counter of a thermopolium in Pompeii

A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wildfowl, and onions.[5]

A forerunner of the modern restaurant is the thermopolium, an establishment in Ancient Greece and Ancient Rome that sold and served ready-to-eat food and beverages. These establishments were somewhat similar in function to modern fast food restaurants. They were most often frequented by people who lacked private kitchens. In the Roman Empire, they were popular among residents of insulae.[6]

In Pompeii, 158 thermopolia with service counters have been identified throughout the town. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals.[7]

The Romans also had the popina, a wine bar which in addition to a variety of wines offered a limited selection of simple foods such as olives, bread, cheese, stews, sausage, and porridge. The popinae were known as places for the plebeians of the lower classes of Roman society to socialize. While some were confined to one standing room only, others had tables and stools and a few even had couches.[8][9]

Another early forerunner of the restaurant was the inn. Throughout the ancient world, inns were set up alongside roads to cater to people travelling between cities, offering lodging and food. Meals were typically served at a common table to guests. However, there were no menus or options to choose from.[10]

Early eating establishments recognizable as restaurants in the modern sense emerged in Song dynasty China during the 11th and 12th centuries. In large cities, such as Kaifeng and Hangzhou, food catering establishments catered to merchants who travelled between cities. Probably growing out of tea houses and taverns which catered to travellers, Kaifeng's restaurants blossomed into an industry that catered to locals as well as people from other regions of China. As travelling merchants were not used to the local cuisine of other cities, these establishments were set up to serve dishes familiar to merchants from other parts of China. Such establishments were located in the entertainment districts of major cities, alongside hotels, bars, and brothels. The larger and more opulent of these establishments offered a dining experience similar to modern restaurant culture. According to a Chinese manuscript from 1126, patrons of one such establishment were greeted with a selection of pre-plated demonstration dishes which represented food options. Customers had their orders taken by a team of waiters who would then sing their orders to the kitchen and distribute the dishes in the exact order in which they had been ordered.[11][12]

There is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning merchant middle class during the Song dynasty.[13] Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant choices were available, and people ordered the entrée from written menus.[12] An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty:

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.[14]

The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng.[15]

In Japan, a restaurant culture emerged in the 16th century out of local tea houses. Tea house owner Sen no Rikyū created the kaiseki multi-course meal tradition, and his grandsons expanded the tradition to include speciality dishes and cutlery which matched the aesthetic of the food.[11]

In Europe, inns which offered food and lodgings and taverns where food was served alongside alcoholic beverages were common into the Middle Ages and Renaissance. They typically served common fare of the type normally available to peasants. In Spain, such establishments were called bodegas and served tapas. In England, they typically served foods such as sausage and shepherd's pie.[10] Cookshops were also common in European cities during the Middle Ages. These were establishments which served dishes such as pies, puddings, sauces, fish, and baked meats. Customers could either buy a ready-made meal or bring their own meat to be cooked. As only large private homes had the means for cooking, the inhabitants of European cities were significantly reliant on them.[16]

France in particular has a rich history with the development of various forms of inns and eateries, eventually to form many of the now-ubiquitous elements of the modern restaurant. As far back as the thirteenth century, French inns served a variety of food — bread, cheese, bacon, roasts, soups, and stews - usually eaten at a common table. Parisians could buy what was essentially take-out food from rôtisseurs, who prepared roasted meat dishes, and pastry-cooks, who could prepare meat pies and often more elaborate dishes. Municipal statutes stated that the official prices per item were to be posted at the entrance; this was the first official mention of menus.[17]

Taverns also served food, as did cabarets. A cabaret, however, unlike a tavern, served food at tables with tablecloths, provided drinks with the meal, and charged by the customers' choice of dish, rather than by the pot.[18] Cabarets were reputed to serve better food than taverns and a few, such as the Petit Maure, became well known. A few cabarets had musicians or singing, but most, until the late 19th century, were simply convivial eating places.[17][18] The first café opened in Paris in 1672 at the Saint-Germain fair. By 1723 there were nearly four hundred cafés in Paris, but their menu was limited to simpler dishes or confectionaries, such as coffee, tea, chocolate (the drink; chocolate in solid state was invented only in the 19th century), ice creams, pastries, and liqueurs.[18]

At the end of the 16th century, the guild of cook-caterers (later known as "traiteurs") was given its own legal status. The traiteurs dominated sophisticated food service, delivering or preparing meals for the wealthy at their residences. Taverns and cabarets were limited to serving little more than roast or grilled meats. Towards the end of the seventeenth century, both inns and then traiteurs began to offer "host's tables" (tables d'hôte), where one paid a set price to sit at a large table with other guests and eat a fixed menu meal.[17]

Modern format

[edit]

The earliest modern-format "restaurants" to use that word in Paris were the establishments which served bouillon, a broth made of meat and egg which was said to restore health and vigour. The first restaurant of this kind was opened in 1765 or 1766 by Mathurin Roze de Chantoiseau on rue des Poulies, now part of the Rue de Louvre.[19] The name of the owner is sometimes given as Boulanger.[20] Unlike earlier eating places, it was elegantly decorated, and besides meat broth offered a menu of several other "restorative" dishes, including macaroni. Chantoiseau and other chefs took the title "traiteurs-restaurateurs".[20] While not the first establishment where one could order food, or even soups, it is thought to be the first to offer a menu of available choices.[21]

In the Western world, the concept of a restaurant as a public venue where waiting staff serve patrons food from a fixed menu is a relatively recent one, dating from the late 18th century.[22]

In June 1786, the Provost of Paris issued a decree giving the new kind of eating establishment official status, authorising restaurateurs to receive clients and to offer them meals until eleven in the evening in winter and midnight in summer.[20] Ambitious cooks from noble households began to open more elaborate eating places. The first luxury restaurant in Paris, the La Grande Taverne de Londres, was opened at the Palais-Royal at the beginning of 1786 by Antoine Beauvilliers, the former chef of the Count of Provence. It had mahogany tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an extensive menu of elaborately prepared and presented dishes.[20] Dishes on its menu included partridge with cabbage, veal chops grilled in buttered paper, and duck with turnips.[23] This is considered to have been the "first real restaurant".[24][21] According to Brillat-Savarin, the restaurant was "the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, and superior cooking".[25][26][27]

The aftermath of the French Revolution saw the number of restaurants skyrocket. Due to the mass emigration of nobles from the country, many cooks from aristocratic households who were left unemployed went on to found new restaurants.[28][10] One restaurant was started in 1791 by Méot, the former chef of the Duke of Orleans, which offered a wine list with twenty-two choices of red wine and twenty-seven of white wine. By the end of the century there were a collection of luxury restaurants at the Grand-Palais: Huré, the Couvert espagnol; Février; the Grotte flamande; Véry, Masse and the Café de Chartres (still open, now Le Grand Véfour).[20]

In 1802 the term was applied to an establishment where restorative foods, such as bouillon, a meat broth, were served ("établissement de restaurateur").[29] The closure of culinary guilds and societal changes resulting from the Industrial Revolution contributed significantly to the increased prevalence of restaurants in Europe.[30]

Types of restaurants

[edit]
The kitchen of Pétrus, in Central London
Pizza truck in Midtown
Restaurant Basilica at the shoreline of Kellosaarenranta by night in Ruoholahti, Helsinki, Finland

In the 1980s and 1990s the restaurant industry was revolutionized by entrepreneurs, including Terence Conran, Christopher Bodker, Alan Yau, and Oliver Peyton.[31] Today restaurants are classified or distinguished in many different ways. The primary factor is usually the food itself e.g. vegetarianism, seafood, or steak. The origin of the cuisine may be also used to categorize restaurants e.g. Italian, Korean, Chinese, Japanese, Indian, French, Mexican, or Thai. The style of offering has become an important distinguishing factor in the restaurant industry e.g. tapas, sushi, buffet, or yum cha. Beyond this, restaurants may differentiate themselves on factors including speed of service e.g. fast food. Theme restaurants and automated restaurant have become big players in the restaurant industry and may include fine dining, casual dining, contemporary casual, family style, fast casual, coffeehouse, concession stands, food trucks, pop-up restaurants, 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. Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. In some restaurants, such as those in workplaces, there are usually no waiters; the customers use trays, on which they place cold items that they select from a refrigerated container and hot items which they request from cooks, and then they pay a cashier before they sit down. Another restaurant approach which uses few waiters is the buffet restaurant. Customers serve food onto their own plates and then pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages. Fast food establishments are also considered to be restaurants. In addition, food trucks are another popular option for people who want quick food service.

Tourists around the world can enjoy dining services on railway dining cars and cruise ship dining rooms, which are essentially travelling restaurants. Many railway dining services also cater to the needs of travellers by providing railway refreshment rooms at railway stations. Many cruise ships provide a variety of dining experiences including a main restaurant, satellite restaurants, room service, speciality restaurants, cafes, bars and buffets to name a few. Some restaurants on these cruise ships require table reservations and operate specific dress codes.[32]

Restaurant staff

[edit]

A restaurant's proprietor is called a restaurateur, this derives from the French verb restaurer, meaning "to restore". Professional cooks are called chefs, with there being various finer distinctions (e.g. sous-chef, chef de partie). Most restaurants (other than fast food restaurants and cafeterias) will have various waiting staff to serve food, beverages and alcoholic drinks, including busboys who remove used dishes and cutlery. In finer restaurants, this may include a host or hostess, a maître d'hôtel to welcome customers and seat them, and a sommelier or wine waiter to help patrons select wines. A new route to becoming a restaurateur, rather than working one's way up through the stages, is to operate a food truck. Once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US.

Chef's table

[edit]
Chef's table at Marcus restaurant in Central London

A chef's table is a table located in the kitchen of a restaurant,[33][34] reserved for VIPs and special guests.[35] Patrons may be served a themed[35] tasting menu prepared and served by the head chef. Restaurants can require a minimum party[36] and charge a higher flat fee.[37]

By country

[edit]

Europe

[edit]

France

[edit]
Le Grand Véfour restaurant at the Palais Royal in Paris

France has a long tradition with public eateries and modern restaurant culture emerged there. In the early 19th century, traiteurs and restaurateurs became known simply as "restaurateurs". The use of the term "restaurant" for the establishment itself only became common in the 19th century.

According to the legend, the first mention to a restaurant dates back to 1765 in Paris. It was located on Rue des Poulies, now Rue du Louvre, and use to serve dishes known as "restaurants".[38] The place was run by a man named Mr. Boulanger.[39] However, according to the Larousse Gastronomique, La Grande Taverne de Londres which opened in 1782 is considered as the first Parisian restaurant.[40]

The first restaurant guide, called Almanach des Gourmands, written by Grimod de La Reyniére, was published in 1804. During the French Restoration period, the most celebrated restaurant was the Rocher de Cancale, frequented by the characters of Balzac. In the middle of the century, Balzac's characters moved to the Café Anglais, which in 1867 also hosted the famous Three Emperors Dinner hosted by Napoleon III in honor of Tsar Alexander II, Kaiser Wilhelm I and Otto von Bismarck during the Exposition Universelle in 1867[41]

Garden café of the Hôtel Ritz Paris (1904), Pierre-Georges Jeanniot

Other restaurants that occupy a place in French history and literature include Maxim's and Fouquet's. The restaurant of Hotel Ritz Paris, opened in 1898, was made famous by its chef, Auguste Escoffier. The 19th century also saw the appearance of new kinds of more modest restaurants, including the bistrot. The brasserie featured beer and was made popular during the 1867 Paris Exposition.[20]

North America

[edit]

United States

[edit]
Tom's Restaurant in Manhattan was made internationally famous by Seinfeld.

In the United States, it was not until the late 18th century that establishments that provided meals without also providing lodging began to appear in major metropolitan areas in the form of coffee and oyster houses. The actual term "restaurant" did not enter into the common parlance until the following century. Prior to being referred to as "restaurants" these eating establishments assumed regional names such as "eating house" in New York City, "restorator" in Boston, or "victualling house" in other areas. Restaurants were typically located in populous urban areas during the 19th century and grew both in number and sophistication in the mid-century due to a more affluent middle class and to urbanization. The highest concentration of these restaurants were in the West, followed by industrial cities on the Eastern Seaboard.[42]

When Prohibition went into effect in 1920, restaurants offering fine dining had a hard time making ends meet because they had depended on profits from selling wine and alcoholic beverages. Replacing them were establishments offering simpler, more casual experiences such as cafeterias, roadside restaurants, and diners. When Prohibition ended in the 1930s, luxury restaurants slowly started to appear again as the economy recovered from the Great Depression.[43]

The Civil Rights Act of 1964 outlawed segregation based on race, color, religion, or national origin in all public accommodations engaged in interstate commerce, including restaurants. Katzenbach v. McClung, 379 U.S. 294 (1964), was a decision of the US Supreme Court which held that Congress acted within its power under the Commerce Clause of the United States Constitution in forbidding racial discrimination in restaurants as this was a burden to interstate commerce.[44][45]

In the 1970s, there was one restaurant for every 7,500 persons. In 2016, there were 1,000,000 restaurants; one for every 310 people. The average person eats out five to six times weekly. 3.3% of the nation's workforce is composed of restaurant workers.[46] According to a Gallup Poll in 2016, nearly 61% of Americans across the country eat out at a restaurant once a week or more, and this percent is only predicted to increase in future years.[47] Before the COVID-19 pandemic, The National Restaurant Association estimated restaurant sales of $899 billion in 2020. The association now projects that the pandemic will decrease that to $675 billion, a decline of $274 billion over their previous estimate.[48]

South America

[edit]

Brazil

[edit]

In Brazil, restaurant varieties mirror the multitude of nationalities that arrived in the country: Japanese, Arab, German, Italian, Portuguese and many more.

Colombia

[edit]

The word piquete can be used to refer to a common Colombian type of meal that includes meat, yuca and potatoes, which is a type of meal served at a piqueteadero. The verb form of the word piquete, piquetear, means to participate in binging, liquor drinking, and leisure activities in popular areas or open spaces.[49]

Peru

[edit]

In Peru, many indigenous, Spanish, and Chinese dishes are frequently found. Because of recent immigration from places such as China, and Japan, there are many Chinese and Japanese restaurants around the country, especially in the capital city of Lima.

Guides

[edit]
Noma in Copenhagen, Denmark, rated 3 stars in the Michelin guide, and named Best Restaurant in the World by Restaurant

Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the Michelin series of guides which accord one to three stars 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.

The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau. Its ratings are on a scale of 1 to 20, with 20 being the highest.

Blue Hill at Stone Barns in Pocantico Hills, New York has two Michelin stars.

In the United States, the Forbes Travel Guide (previously the Mobil travel guides) and the AAA rate restaurants on a similar 1 to 5 star (Forbes) 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.

Nearly all major American newspapers employ food critics and publish online dining guides for the cities they serve. Some news sources provide customary reviews of restaurants, while others may provide more of a general listings service.

More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public.

Economics

[edit]
Restaurant Näsinneula in Tampere, Finland
Gunpowder Cellar of Tartu, a former 18th-century gunpowder cellar and current beer restaurant in Tartu, Estonia

Canada

[edit]

There are 86,915 commercial food service units in Canada, or 26.4 units per 10,000 Canadians. By segment, there are:[50]

  • 38,797 full-service restaurants
  • 34,629 limited-service restaurants
  • 741 contract and social caterers
  • 6,749 drinking places

Fully 63% of restaurants in Canada are independent brands. Chain restaurants account for the remaining 37%, and many of these are locally owned and operated franchises.[51]

European Union

[edit]

The EU-27 has an estimated 1.6m businesses involved in 'accommodation & food services', more than 75% of which are small and medium enterprises.[52]

India

[edit]

The Indian restaurant industry is highly fragmented with more than 1.5 million outlets of which only around 3000 of them are from the organised segment.[53] The organised segment includes quick service restaurants; casual dining; cafes; fine dining; and pubs, bars, clubs, and lounges.

Vietnam

[edit]

The restaurant industry in Vietnam is one of the important economic sectors, making a significant contribution to the national economy.[54][55] According to the General Statistics Office of Vietnam, the number of restaurants in Vietnam has increased rapidly from 2000 to 2022.[56] In 2000, there were about 20,000 restaurants nationwide, but by 2022, this number had increased to over 400,000 restaurants.[57] The average annual growth rate is about 10%.[58][59] The restaurant industry in Vietnam has also seen strong growth in recent years. According to a report by SSI Securities Corporation, the revenue of the restaurant industry in Vietnam reached VND610 trillion in 2022, up 16% from 2021.[60][61] Of that, the out-of-home market accounted for VND333.69 trillion, up 19% from 2021.[62][63]

United States

[edit]
The kitchen at Delmonico's Restaurant, New York City, 1902

As of 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $298 billion in sales, and approximately 250,000 limited-service (fast food) restaurants, accounting for $260 billion.[64] Starting in 2016, Americans spent more on restaurants than groceries.[65] In October 2017, The New York Times reported there are 620,000 eating and drinking places in the United States, according to the Bureau of Labour Statistics. They also reported that the number of restaurants are growing almost twice as fast as the population.[66]

One study of new restaurants in Cleveland, Ohio found that 1 in 4 changed ownership or went out of business after one year, and 6 out of 10 did so after three years. (Not all changes in ownership are indicative of financial failure.)[67] The three-year failure rate for franchises was nearly the same.[68]

Restaurants employed 912,100 cooks in 2013, earning an average $9.83 per hour.[69] The waiting staff numbered 4,438,100 in 2012, earning an average $8.84 per hour.[70]

Jiaxi Lu of the Washington Post reports in 2014 that, "Americans are spending $683.4 billion a year dining out, and they are also demanding better food quality and greater variety from restaurants to make sure their money is well spent."[71]

Dining in restaurants has become increasingly popular, with the proportion of meals consumed outside the home in restaurants or institutions rising from 25% in 1950 to 46% in 1990. This is caused by factors such as the growing numbers of older people, who are often unable or unwilling to cook their meals at home and the growing number of single-parent households. It is also caused by the convenience that restaurants can afford people; the growth of restaurant popularity is also correlated with the growing length of the work day in the US, as well as the growing number of single parent households.[72] Eating in restaurants has also become more popular with the growth of higher income households. At the same time, less expensive establishments such as fast food establishments can be quite inexpensive, making restaurant eating accessible to many.

Employment

[edit]

The restaurant industry in the United States is large and quickly growing, with 10 million workers. 1 in every 12 U.S. residents work in the business, and during the 2008 recession, the industry was an anomaly in that it continued to grow. Restaurants are known for having low wages, which they claim are due to thin profit margins of 4-5%. For comparison, however, Walmart has a 1% profit margin.[73] As a result of these low wages, restaurant employees suffer from three times the poverty rate as other U.S. workers, and use food stamps twice as much.[73] Restaurants are the largest employer of people of color, and rank as the second largest employer of immigrants. These workers statistically are concentrated in the lowest paying positions in the restaurant industry. In the restaurant industry, 39% of workers earn minimum wage or lower.[73]

Regulations

[edit]

In many countries, restaurants are subject to inspections by health inspectors to maintain standards for public health, such as maintaining proper hygiene and cleanliness. The most common kind of violations of inspection reports are those concerning the storage of cold food at appropriate temperatures, proper sanitation of equipment, regular hand washing and proper disposal of harmful chemicals. Simple steps can be taken to improve sanitation in restaurants. As sickness is easily spread through touch, restaurants are encouraged to regularly wipe down tables, door knobs and menus.[74]

Depending on local customs, legislation and the establishment, restaurants may or may not serve alcoholic beverages. Restaurants are often prohibited from selling alcoholic beverages without a meal by alcohol sale laws; such sale is considered to be an activity for bars, which are meant to have more severe restrictions. Some restaurants are licensed to serve alcohol ("fully licensed"), or permit customers to "bring your own booze" (BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer.[75]

Occupational hazards

[edit]

Food service regulations have historically been built around hygiene and protection of the consumer's health.[76] However, restaurant workers face many health hazards such as long hours, low wages, minimal benefits, discrimination, high stress, and poor working conditions.[76] Along with the COVID-19 pandemic, much attention has been drawn to the prevention of community transmission in restaurants and other public settings.[77] To reduce airborne disease transmission, the Centre for Disease Control and Prevention recommends reduced dining capacity, face masks, adequate ventilation, physical barrier instalments, disinfection, signage, and flexible leave policies for workers.[78]

See also

[edit]

References

[edit]
  1. ^ "Definition of RESTAURANT". Merriam-Webster.
  2. ^ "Restaurant". Lexico.com. Archived from the original on November 12, 2020.
  3. ^ "Conjugaison de restaurer - WordReference.com". wordreference.com.
  4. ^ "ce qui répare les forces, aliment ou remède fortifiant" (Marguerite d'Angoulême ds Briçonnet, volume 1, p. 70)
  5. ^ United States Congress. Senate Select Committee on Nutrition and Human Needs (June 22, 1977). Diet Related to Killer Diseases. U.S. Government Printing Office.
  6. ^ "Take-out restaurants existed in ancient Rome and were called "thermopolia"". The Vintage News. November 26, 2017.
  7. ^ Ellis, Steven J. R. (2004). "The Distribution of Bars at Pompeii: Archaeological, Spatial and Viewshed Analyses". Journal of Roman Archaeology. 17: 371–384 (374f.). doi:10.1017/S104775940000831X. S2CID 159567723.
  8. ^ "Visiting a Bar in Ancient Rome". Lucius' Romans. University of Kent. July 15, 2016.
  9. ^ Potter, David S. (2008). A Companion to the Roman Empire. John Wiley & Sons. ISBN 978-1-4051-7826-6. p. 374
  10. ^ a b c Mealey, Lorri (December 13, 2018). "History of the Restaurant". The Balance Small Business.
  11. ^ a b Roos, Dave (May 18, 2020). "When Did People Start Eating in Restaurants?". History.com.
  12. ^ a b Gernet (1962:133)
  13. ^ West (1997:69–76)
  14. ^ Kiefer (2002:5–7)
  15. ^ Gernet (1962:133–134)
  16. ^ Symons, Michael: A History of Cooks and Cooking, p. 312.
  17. ^ a b c Chevallier 2018, pp. 67–80.
  18. ^ a b c Fierro 1996, p. 737.
  19. ^ Rebecca L. Spang, The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard University Press, 2001), ISBN 978-0-674-00685-0
  20. ^ a b c d e f Fierro 1996, p. 1137.
  21. ^ a b "Restaurant". Encyclopedia Britannica.
  22. ^ Constantine, Wyatt (May 2012). "Un Histoire Culinaire: Careme, the Restaurant, and the Birth of Modern Gastronomy". Texas State University-San Marcos.
  23. ^ James Salter (2010). Life Is Meals: A Food Lover's Book of Days. Random House. pp. 70–71. ISBN 9780307496447.
  24. ^ Prosper Montagné. "The New Larousse Gastronomique". Éditions Larousse. p. 97. Retrieved February 22, 2019.
  25. ^ Jean Anthelme Brillat-Savarin (April 5, 2012). The Physiology of Taste. Courier Corporation. pp. 226–. ISBN 978-0-486-14302-6.
  26. ^ Paul H. Freedman; Professor Paul Freedman (2007). Food: The History of Taste. University of California Press. pp. 305–. ISBN 978-0-520-25476-3.
  27. ^ Edward Glaeser (February 10, 2011). Triumph of the City: How Our Greatest Invention Makes Us Richer, Smarter, Greener, Healthier, and Happier. Penguin Publishing Group. pp. 88–. ISBN 978-1-101-47567-6.
  28. ^ Metzner, Paul. Crescendo of the Virtuoso: Spectacle, Skill, and Self-Promotion in Paris during the Age of Revolution. Berkeley: University of California Press, c1998 1998. Crescendo of the Virtuoso
  29. ^ "Etymology of Cabaret". Ortolong: site of the Centre National des Resources Textuelles et Lexicales (in French). Retrieved January 12, 2019.
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Bibliography

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Further reading

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Frequently Asked Questions

You're wondering if catering services can extend beyond a specific location. Yes, DALINA Main St. can cater to events outside of Vancouver, broadening your options for exceptional food service at various event locations.

Yes, DALINA Main St. does offer loyalty or discount programs for repeat catering clients. You'll enjoy perks and savings, making your next event not just delicious but also more budget-friendly. Don't miss out!

You'll find that DALINA Main St. is very accommodating with food allergies or dietary restrictions. They'll tailor the catering menu to fit your needs, ensuring everyone can enjoy their meal worry-free at your event.