How to Work With Caterers to Design a Custom Theme for Your Vancouver Event

How to Work With Caterers to Design a Custom Theme for Your Vancouver Event

Luxury catering

Determine the Scope and Vision of Your Event Theme


Oh, planning an event in Vancouver, right? Explore Fresh and Local Event Catering in Vancouver here. It's quite the task, but lemme tell ya, when it comes to creating a custom theme with caterers, it's all 'bout nailing down the scope and vision first! You can't just jump in and start picking out linens and canapés (though that's the fun bit, ain't it?) without having a clear idea of what your event's gonna be about.


So, let's think about this. What's the occasion? Is it a corporate shindig, a wedding, or perhaps a charity gala?

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Each one's got its own vibe, and you've gotta make sure the caterer gets it. You don't want sushi rolls at a western hoedown, do ya? And imagine serving heavy winter grub at a summer beach party – that'd be a disaster!


Now, don't just say, "I want something fancy," 'cause that ain't gonna cut it. You need specifics. Are we talking 'Old Hollywood Glamour' or 'Rustic Chic'? The devil's in the details, as they say. And those details will guide your caterer to whip up something that feels like it's part of a bigger picture, and not just food on a plate.


Oh, and here's a tip: think about what you don't want too. Like, if you're going for a 'Sustainable Local' theme, you'd probably say no to out-of-season ingredients flown in from who knows where. That's the power of negation, my friend!


Once you've got that all sorted (don't rush it, take your time!), share your vision with the caterer. They're the experts, after all. They'll know how to translate your ideas into something tangible and, well, edible. And keep an open mind; they might suggest something you hadn't even thought of!


Remember, collaboration is key – you're in this together. So when they come up with a brilliant idea that fits your theme like a glove, don't hold back. Give 'em a "Wow, that's perfect!" They'll appreciate the enthusiasm, I promise.


And there you have it! Catering consultants Determine the scope and vision of your event theme, and working with caterers will be a breeze (or at least, a lot less stressful). Happy planning!

Research and Select Catering Companies with Customization Experience


Oh, planning an event in Vancouver? That sounds like a real treat! Now, when it comes to making your event stand out, there's nothing quite like a custom theme to give it that extra pizzazz! But, here's the tricky part: you'll need to find a catering company that's not just any old caterer, but one with a knack for customization. Let's dive in (and hopefully not over our heads)!


First off, you gotta do your homework, and I mean, really dig in there. Research is key, but don't just google 'caterers in Vancouver' and call it a day. Look for those with a portfolio that screams (or at least whispers persuasively), "We love making unique events come to life!" Reviews, my friend, are your new best pals; they'll tell you not just about the food quality, but also how willing a caterer was to go off-script.


Now, let's talk about interviews. It's like a first date, but with more samples (yum!) and less awkward silences. Ask them straight up: "Have you done custom events before? And, how do you handle a curveball?" Their answers will show their experience and flexibility. Also, don't shy away from sharing your vision, even if it's a bit out there. The right caterer won't bat an eye at your 'Under the Sea' gala complete with mermaid-shaped hors d'oeuvres.


However, here's a thing – and it's a biggie – you can't expect them to read your mind. Communication is the secret sauce to a successful event. Be clear about what you want (and don't want), your budget, and the vibe you're going for. A caterer can't whip up a custom theme if they're left in the dark, right?


And keep in mind, not every caterer will be the right fit. It's not a one-size-fits-all kinda deal. If they can't tailor their service to your theme, then it's a no-go, even if their food is the talk of the town. Flexibility and creativity are the spices of the catering world!


So, buckle up and get ready for a ride (hopefully not a rollercoaster one) as you embark on this mission to find the perfect catering partner. With a dash of patience, a spoonful of research, and a heap of clear communication, you're sure to create an event that's as unique as your theme! And when you do find that gem of a caterer, don't forget to celebrate – maybe with a little dance, eh? (Because why not!)

Schedule Initial Consultations with Potential Caterers


Ah, planning an event in Vancouver can be such a thrill, don't you think? There's something about bringing a unique vision to life that gets the blood pumping! Now, if you've set your sights on designing a custom theme for your event, working closely with caterers is a must. Let's dive right into the nitty-gritty of how to get started, shall we?


Alright, first things first – you've gotta schedule those initial consultations with potential caterers. And this, my friend, is where the adventure begins! Now, I won't sugarcoat it; it can be a bit daunting. Each caterer has their own style, their own flair. So, it's crucial to find one that can catch the vibe you're aiming for.


When you're reaching out (and you should be doing this sooner rather than later), make sure you're clear about your event's theme. Is it a rustic outdoor shindig? A sleek, modern gala? The caterer's gonna need to know!

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But, keep your schedule flexible too, cause these folks can be busy, especially in a bustling city like Vancouver.


Oh, and here's a tip - don't just settle for the first caterer you chat with! You wouldn't buy the first car you test drive, right? Same thing here. It's all about options, options, options. You'll want to sit down with a few different teams to see what they bring to the table (quite literally!).


Now, when you're in these meetings, don't be shy!

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Ask them questions, poke around their previous work, maybe even taste a sample or two (if they offer, of course). You're looking for that "aha!" moment where you go, "Yes, they get my vision!"


But hold your horses – don't forget that budget! It's easy to get carried away with fancy canapés and elaborate dessert stations. So, make sure you're upfront about what you can and can't afford. There's nothing worse than finding the perfect caterer only to realize they're way out of your league, financially speaking.


One more thing - expect some back and forth. It's not all gonna be smooth sailing. (Hey, perfection takes time!) But with a bit of patience and some good ol' fashioned collaboration, you'll find the right caterer who can take your custom theme and turn it into a mouthwatering reality.


So there you have it! Schedule those initial consultations, keep an open mind, and don't forget to enjoy the process! After all, it's not every day you get to throw a spectacular event with a custom theme. And when it all comes together, it's gonna be something to remember!

Communicate Your Theme Ideas and Requirements Clearly


Oh, where to start! When you're diving into the bustling world of event planning in Vancouver, working with a caterer can be both thrilling and a bit daunting, especially when you've got a unique theme in your head just itching to come to life. It's crucial, you see, to get your ideas across in a way that's crystal clear-but, ah, it's easier said than done, isn't it?


First things first, you've gotta be upfront about what you don't want just as much as what you do. Say, for instance, you're aiming for a 'Roaring Twenties' vibe; make sure to mention that you're not after a generic vintage look. Specificity is your best friend here (and vagueness your worst enemy, believe me!).


Now, when you're chatting with your caterer, don't just throw around terms like "elegant" or "casual" without giving examples. These words can mean a whole lot of different things to different people, right? So, instead, try painting a picture with descriptions or even showing photos that capture the essence of your vision. You might say, "I'm thinking Great Gatsby meets West Coast chic-with a touch of ocean breeze in the air!" That's going to give them a much clearer idea of the ambiance you're aiming for.


It's a good idea, too, to discuss dietary requirements early on (you don't want to find out your CEO is allergic to peanuts the hard way, trust me). And don't forget to talk numbers! Be open about your budget constraints; it's no use planning a feast fit for royalty if your purse strings are tight as a drum.


But, hey, don't let all this talk of specifics scare you into thinking you can't be flexible! A little wiggle room can lead to creative suggestions from the caterer themselves-they're pros, after all. Encourage them to come back at ya with their own ideas that align with your theme; it's a collaboration, not a dictatorship.


Lastly, keep that communication flowing. Regular check-ins? Absolutely essential. Misunderstandings? They're bound to happen, but they're nothing a quick chat can't fix. And remember, enthusiasm is contagious! Show your caterer how excited you are about your theme, and they'll likely catch the fever too!


So there you have it, a little guide to making sure your caterer gets you and your grand plans for a shindig that'll have Vancouver talking. Just remember, clear communication is key-and a touch of patience never hurt nobody!

Collaborate on Menu Selection to Align with the Event Theme


When you're throwing an event in Vancouver and you've got a specific theme in mind, working hand in hand with caterers to design a menu that complements your vision is absolutely essential, isn't it? Now, let's dive into the nuances of collaborating on menu selection to ensure that every dish serves as an extension of your event's character and charm.


First off, communication is key! You can't expect caterers to read your mind, as much as we'd wish for that superpower. It's crucial to sit down with them and have a detailed chat about the theme of your event. Say, you're planning a 1920s speakeasy soirée; then you'd want flavors that evoke the lavish and rebellious spirit of that era, right?


Now, not every idea you have will be feasible (or within budget), and that's where the caterer's expertise comes into play. They know what's possible and can suggest alternatives that stay true to your theme while also keeping practicalities in check. For instance, if a full-blown seafood bar is too much of a stretch, a selection of gourmet canapés with maritime flair might do the trick!


Also, let's not forget the dietary restrictions and preferences (oh, there're always a few, aren't there?). It's important to include options for everyone. No one should feel left out just because they're gluten-free or vegan. The caterer can help design dishes that are inclusive yet still in line with the event's theme. Imagine a "Great Gatsby" inspired quinoa and avocado salad-delicious and theme-appropriate!


Remember, taste tests are a must!

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You wouldn't want to serve anything you haven't tried yourself. This is also a perfect opportunity to give feedback and make sure everything is up to snuff. And when you finally hit that sweet spot where the food is both scrumptious and on-theme, it's like, "Wow, we've nailed it!"


In conclusion, collaborating with caterers for your Vancouver event's menu is a dance of ideas, practicality, and creativity. It's about finding that balance where your theme shines through without overshadowing the importance of quality and variety. So go ahead, work closely with your caterers, and watch as your custom theme comes to life on the palate of every guest!

Discuss and Plan for Themed Decorations and Table Settings


When it comes to throwing an event in Vancouver that stands out, working hand in hand with caterers to design a custom theme can make all the difference! First off, it's crucial to discuss your vision and ensure that every detail aligns with the vibe you're going for. You know, the theme isn't just about the food; it envelops the decorations, table settings, and even the staff uniforms.


Now, let's dive into the themed decorations and table settings, shall we? Imagine you're aiming for an elegant seaside soiree. You'd want to talk about using hues of blue and sandy tones, right? Perhaps throw in some seashell centerpieces or anchors to give it that beachy feel. But, don't go overboard (no pun intended); subtlety is key. You wouldn't want your guests thinking they've just walked into a pirate ship instead of your sophisticated event!


With table settings, it's a whole other story. You've got to consider the linens, the cutlery, and, oh, the glassware. If your caterer's savvy, they'll suggest options that complement your theme without overshadowing the food itself. And let's not forget about those little touches, like napkins folded into elegant shapes or custom place cards that guests can take home as mementos.


One thing's for sure, you can't neglect the importance of communication. Make sure you're on the same page with your caterer, because otherwise, you might end up with a mish-mash of elements that don't quite gel together (and we wouldn't want that, would we?).

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It's not just about saying "I want this" or "I don't like that"; it's about collaboration and finding a balance.


In conclusion, when you're planning an event with a custom theme in Vancouver, remember to be clear but also be open to suggestions. After all, these caterers have been around the block a time or two. They know what works and what doesn't. So, get into those details, but also trust the pros. With a little bit of back-and-forth (and maybe a few compromises here and there), you'll have a themed event that's nothing short of spectacular. Just imagine the look on your guests' faces when they see what you've pulled off together!

Review and Finalize the Catering Plan and Themed Details


Ah, the excitement of planning a themed event in Vancouver! It's a journey full of creative twists and turns. But, let's be honest, it can also be a bit daunting, especially when it comes down to the nitty-gritty like catering and thematic details. When you're working with caterers to bring your custom theme to life, it's crucial to review and finalize the plan with a fine-tooth comb (or, in this case, a fine-dining fork)!


First things first, communication is key! Local caterers You've gotta sit down with your caterer and have a heart-to-heart about your vision. Be clear about what you want – and what you don't want (there's the negation for ya!). Make sure they understand the vibe you're aiming for; whether it's a beachy West Coast bash or a sophisticated urban soiree, the food and presentation need to echo that theme.


Now, don't forget the power of samples!

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Tasting sessions are your best friend here. You can't just nod and smile as they describe a salmon with dill-infused crème fraîche; you need to try it and make sure it's got just the right zing. And, oh, when you hit that perfect bite that sings in harmony with your theme, it's like magic!


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But here's a hiccup - sometimes things don't go as planned (that's life, eh?).

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Maybe the caterer suggests a certain exotic dish that sounds marvelous but isn't quite right for your crowd. It's okay to push back.

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After all, you know your guests better than anyone. It's all about finding that sweet spot between the caterer's expertise and your event aspirations.


As you get closer to the big day, you'll want to double-check (or triple-check) everything. Are the table settings in line with the theme? Do the serving staff have the right attire? Is the menu visually appealing and does it reflect the thematic journey you've envisioned? You'll be juggling a lot, but hey, that's what planners do!


And here comes the final stretch – the last review. This is where you iron out any wrinkles (hopefully they're not as stubborn as the ones on my favorite shirt!). Confirm the headcount, go over the schedule, and make sure everyone's on the same page. It's almost showtime!


In the end, remember this: a successful themed event is a dance between your vision and the caterer's execution.

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With a bit of patience, a sprinkle of assertiveness, and a dash of flexibility, you'll create an event that's the talk of the town! Just imagine the look on your guests' faces as they arrive – it'll be worth all the fuss, I promise!


So, take a deep breath and dive into those details (and don't be afraid to get a little picky – it's your party, after all!). With the right partnership, your themed Vancouver event is bound to be a stunning success!

Maintain Open Communication and Adjust as Necessary


Oh, planning an event in Vancouver is no small feat, especially when you're aiming for a custom theme that'll knock the socks off your guests! Working with caterers can be a bit like a dance, you know? You've got to lead and follow at the same time (which, let's be honest, isn't the easiest thing to do).


First things first, you've gotta maintain open communication. That means being clear about what you're looking for – and I mean crystal clear. But here's the kicker: don't just talk at them. Listen! They've got experience that could be the difference between a so-so event and a smashing success.


Now, I ain't saying it'll be smooth sailing all the way. There'll be hiccups, for sure. Maybe the caterer's vision of 'rustic chic' involves more burlap than you ever imagined possible! Don't freak out, okay? Adjust as necessary. It's all about give and take. You might have to compromise a bit, but keep your eyes on the prize. And remember, no one's a mind reader (as much as we wish they were), so if something ain't right, speak up!


And it's not just about the big decisions, either. The small details matter too (like, do those napkins clash with the tablecloths?). It's those little things that can throw your theme off if you're not careful. So, when an issue crops up, tackle it head-on. Work with your caterer to iron out the kinks and keep that theme on track.


But hey, let's not forget the excitement of it all! You're creating something unique, and that's amazing! Embrace the process, even with its ups and downs.

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After all, when the big day comes and everything comes together, it'll be worth it. Seasonal event catering And when your guests can't stop raving about the event?

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That's the icing on the cake!


So, don't be shy to get your hands dirty (figuratively, of course). Working with caterers is a collaboration – it's your vision, but it's their expertise. Keep that dialogue open, adjust when you need to (even though you'd rather not), and keep your cool. With a bit of patience and a lot of communication, your custom-themed Vancouver event will be one for the books!

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Vancouver has hosted many international conferences and events, including the 1954 Commonwealth Games, UN Habitat I, Expo 86, APEC Canada 1997, the World Police and Fire Games in 1989 and 2009; several matches of 2015 FIFA Women's World Cup including the finals at BC Place in Downtown Vancouver, and the 2010 Winter Olympics and Paralympics which were held in Vancouver and Whistler, a resort community 125 km (78 mi) north of the city. In 1969, Greenpeace was founded in Vancouver. The city became the permanent home to TED conferences in 2014.

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Citations and other links

Brunch is a meal,[1] sometimes accompanied taken sometime in the late morning or early afternoon – the universally accepted time is 11am-2pm, though modern brunch often extends as late as 3pm.[2] The meal originated in the British hunt breakfast.[3] The word brunch is a portmanteau of breakfast and lunch.[4] The word originated in England in the late 19th century, and became popular in the United States in the 1930s.[5]

Origin of the word

[edit]

The 1896 supplement to the Oxford English Dictionary cites Punch magazine, which wrote that the term was coined in Britain in 1895 to describe a Sunday meal for "Saturday-night carousers" in the writer Guy Beringer's article "Brunch: A Plea"[6] in Hunter's Weekly.[7][8]

Instead of England's early Sunday dinner, a postchurch ordeal of heavy meats and savory pies, the author wrote, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare

By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well.

"Brunch is cheerful, sociable and inciting", Beringer wrote. "It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week."

— William Grimes, "At Brunch, the More Bizarre the Better" New York Times, 1998[9]

Despite the substantially later date it has also been claimed that the term was possibly coined by reporter Frank Ward O'Malley, who wrote in the early 20th century for the New York City newspaper, The Sun from 1906 until 1919.[10] It is thought that he may have come up with the term after observing the typical mid-day eating habits of his colleagues at the newspaper.[11][12]

At colleges and hotels

[edit]

Some colleges and hotels serve brunch, often serve-yourself buffets, although menu-ordered meals may be available as well. The meal usually consists of standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, waffles, cereals, and scones.

Military

[edit]

The United States, Canada and United Kingdom militaries often serve weekend brunch in their messes. They offer breakfast and lunch options, and usually are open from 09:00–12:00.

Dim Sum brunch

[edit]

The dim sum brunch is popular in Chinese restaurants worldwide.[13] It consists of a variety of stuffed buns, dumplings, and other savory or sweet foods that have been steamed, deep-fried, or baked. Customers select small portions from passing carts, as the kitchen continuously produces and sends out freshly prepared dishes. Dim sum is usually eaten at a mid-morning, midday, or mid-afternoon teatime.

Special occasions

[edit]

Brunch is prepared by restaurants and hotels for special occasions and holidays, such as weddings, Valentine's Day, St. Patrick's Day, Mother's Day, Father's Day, Halloween, Thanksgiving, Christmas, New Year, and Easter.

In other languages

[edit]

Chinese

[edit]

The Chinese word "早午饭" (pinyin: zǎo wǔfàn) is defined as brunch, with "早饭" (zǎofàn; 早: morning, 饭: meal) meaning breakfast; and "午饭" (wǔfàn; 午: noon, 饭: meal) meaning lunch. The combination of "早饭" and "午饭" is thus "早午饭", brunch.

French

[edit]

The Office québécois de la langue française accepts 'brunch' as a valid word but also provides a synonym déjeuner-buffet. Note that, however, in Quebec, déjeuner alone (even without the qualifying adjective petit) means 'breakfast'.[14] In Quebec, the word—when francized—is pronounced [bʁɔ̃ʃ].[15] The common pronunciation in France is [bʁœnʃ].

Italian

[edit]

In Italian, the English loanword 'brunch' is generally used, though the neologism/calque colanzo is increasingly popular, being derived from colazione (breakfast) and pranzo (lunch).[16] Even less common but occasionally used are colapranzo and pranzolazione, both derived from the same sources.[17]

The usage of these terms varies in Italy, as different regions have different cultural definitions of mealtimes and their names. Traditional usage, particularly in northern Italy, included calling the first meal of the day prima colazione (first colazione), and the second meal either colazione or seconda colazione (second colazione), as distinguished from pranzo, the evening meal (now generally used as the term for the midday meal).[18] In this scheme, a separate term for 'brunch' would not be necessary, as colazione could be used as a general term for any meal taken in the morning or early afternoon. Although Italian meal terminologies have generally shifted since widespread use of this naming scheme, the concept of a distinct mid-morning meal combining features of breakfast and lunch is largely one imported from the UK and North America in the last century, so the Anglicism 'brunch' is predominant.[19]

Other places

[edit]

Canada

[edit]

The area now known as Leslieville neighbourhood is sometimes called the brunch capital of Toronto, as many renowned establishments serve brunch there.[20] Brunch buffets also exist in other parts of Southern Ontario, including Kitchener-Waterloo.

In Canada, brunch is served in private homes and in restaurants. In both cases, brunch typically consists of the same dishes as would be standard in an American brunch, namely, coffee, tea, fruit juices, breakfast foods, including pancakes, waffles, and french toast; meats such as ham, bacon, and sausages; egg dishes such as scrambled eggs, omelettes, and eggs Benedict; bread products, such as toast, bagels or croissants; pastries or cakes, such as cinnamon rolls and coffee cake; and fresh cut fruit or fruit salad.[21][22][23][24][25][26] Brunches may also include foods not typically associated with breakfast, such as roasted meats, quiche, soup, smoked salmon, sandwiches, and salads, such as Cobb salad.[21][22][25][27]

When served at home or in a restaurant, a brunch may be offered buffet style,[28] in which trays of foods and beverages are available and guests may serve themselves and select the items they want, often in an "all-you-can-eat" fashion.[29] Restaurant brunches may also be served from a menu, in which case guests select specific items that are served by waitstaff. Restaurant brunch meals range from relatively inexpensive brunches available at diners and family restaurants to expensive brunches served at high-end restaurants and bistros.

Philippines

[edit]

Brunch in the Philippines is served between 9:00 am and noon. Contrary to what is observed in other countries, brunch in the afternoon, between 3:00 and 4:00 pm, is called merienda, a traditional snack carried over from Spanish colonialism.

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See also

[edit]

References

[edit]
  1. ^ Palmatier, Robert Alan (2000). Food: A Dictionary of Literal and Nonliteral Terms. Greenwood Press. p. 40. ISBN 978-0313314360.
  2. ^ Ternikar, F. (2014). Brunch: A History. The Meals Series. Rowman & Littlefield Publishers. ISBN 978-1-4422-2943-3. Retrieved 11 April 2023.
  3. ^ Rao, Tejal (7 November 2022). "Can the Most Hated Meal Be Redeemed? 'The Big Brunch' Says Yes". The New York Times. ISSN 0362-4331. Retrieved 11 November 2022.
  4. ^ "foodnetwork". Web.foodnetwork.com. Archived from the original on 5 August 2003. Retrieved 24 August 2013.
  5. ^ Rombauer, Irma S.; Becker, Marion Rombauer; Becker, Ethan (2001). Joy of Cooking: All About Breakfast and Brunch. Simon and Schuster. p. 8. ISBN 0743206428.
  6. ^ Gold, David L. (2009). Studies in etymology and etiology. Universidad de Alicante. p. 99. ISBN 978-84-7908-517-9.
  7. ^ Merriam-Webster's, Inc. (1994). Merriam-Webster's dictionary of English usage. Merrriam Webster. p. 203. ISBN 978-0-87779-132-4.
  8. ^ Beringer, Guy (1895). Brunch: a plea  – via Wikisource.
  9. ^ Grimes, William (8 July 1998). "At Brunch, The More Bizarre The Better". The New York Times. Retrieved 24 August 2013.
  10. ^ "The Press: O'Malley of the Sun". Time. 31 October 1932. Archived from the original on 21 October 2008. Retrieved 9 September 2011.
  11. ^ Du, Lisa. "Finally: Confirmation That Brunch Really Was Invented To Cure Your Hangover". Business Insider. Retrieved 19 February 2020.
  12. ^ Pietrusza, David Rothstein: The Life, Times, and Murder of the Criminal Genius Google Books link 2007
  13. ^ "Dim Sum – History, Pictures, Recipes of Chinese Dim Sum". Chinesefood.about.com. 13 July 2013. Archived from the original on 18 July 2011. Retrieved 24 August 2013.
  14. ^ Office de la langue française, 1999, Le Grand Dictionnaire Archived 2 April 2003 at archive.today, entry "Brunch": "Repas combinant le petit déjeuner et le repas du midi, et habituellement constitué d'un buffet". (A meal that combines the breakfast and lunch and usually consists of a buffet.)
  15. ^ La Petite Larousse (2009), p. 140
  16. ^ "brunch". Dizionario delle alternative agli anglicismi in italiano (in Italian). 20 August 2018. Retrieved 25 April 2021.
  17. ^ "brunch – Wiktionary – Translations". en.wiktionary.org. Retrieved 25 April 2021.
  18. ^ "Italian Word of the Day: Colazione (breakfast) – Daily Italian Words". 2 July 2020. Retrieved 25 April 2021.
  19. ^ Tibaldi, Andrea. "Brunch". Cibo360.it (in Italian). Retrieved 25 April 2021.
  20. ^ "Bonjour Brioche in Leslieville – My Destination Toronto". Mydestination.com. Retrieved 24 August 2013.
  21. ^ a b "Confederation Place Hotel & Western Cut : 2011 Catering Menus; including Brunch" (PDF). Confederationplace.com. Archived from the original (PDF) on 5 October 2016. Retrieved 30 August 2017.
  22. ^ a b "Best Toronto Brunch 2013: 20 Top Brunch Picks From HuffPost Foodies". HuffPost Canada. 21 June 2013. Retrieved 31 August 2017.
  23. ^ "Easter Brunch: 25 Recipes For The Ultimate Brunch". HuffPost Canada. 21 March 2016. Retrieved 31 August 2017.
  24. ^ "Best Brunch in Vancouver – To Die For". itstodiefor.ca. Archived from the original on 18 February 2021. Retrieved 31 August 2017.
  25. ^ a b "Canadian Living's best recipes, tested till perfect. – Canadian Living". Canadianliving.com. Archived from the original on 8 June 2016. Retrieved 31 August 2017.
  26. ^ "The Ultimate Vancouver Brunch Guide: Edible Canada". Vancitybuzz.com. 18 September 2015. Archived from the original on 1 September 2017. Retrieved 31 August 2017.
  27. ^ "Canadian Living's best recipes, tested till perfect. – Canadian Living". Canadianliving.com. Archived from the original on 1 June 2016. Retrieved 31 August 2017.
  28. ^ "Calgary Brunch Buffet | Hotel Blackfoot | Canada". Archived from the original on 25 March 2016. Retrieved 9 April 2016.
  29. ^ "Crock & Block Restaurant | Sunday Brunch | All You Can Eat Buffet". Archived from the original on 3 April 2016. Retrieved 9 April 2016.
[edit]

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

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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

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References

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  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.
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  9. ^ Potter, David S. (2008). A Companion to the Roman Empire. John Wiley & Sons. ISBN 978-1-4051-7826-6. p. 374
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  12. ^ a b Gernet (1962:133)
  13. ^ West (1997:69–76)
  14. ^ Kiefer (2002:5–7)
  15. ^ Gernet (1962:133–134)
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Bibliography

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Further reading

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Frequently Asked Questions

You'll need to inquire directly with DALINA Main St. for their specific booking and cancellation policies. These can vary, so it's best to get the most accurate and up-to-date information straight from them.

Yes, DALINA Main St. can cater to outdoor events or locations lacking kitchen facilities. They've got everything needed to serve their artisan dishes wherever you're hosting, ensuring your event's food is memorable and delicious.

You're wondering how DALINA deals with last-minute changes to your catering orders. They've got cutoff times for adjustments and unexpected changes might affect costs. It's always best to check directly for your specific situation.