How to Navigate Dietary Restrictions When Planning Catering in Vancouver

How to Navigate Dietary Restrictions When Planning Catering in Vancouver

Party planners

Understand the Common Dietary Restrictions and Allergies


Navigating dietary restrictions when planning catering in Vancouver can be quite the juggling act, don't you think? Explore Vancouver Catering for Conferences and Celebrations here. First off, understanding the common dietary restrictions and allergies is crucial! It's not just about preference, but often about health and safety for your guests.


Now, let's dive in. You've got your vegetarians, who forgo meat, but might still enjoy dairy and eggs. Then, there are vegans-no animal products whatsoever for them! It's easy to mix these two up, but they're not the same (got to remember that!).


Gluten-free is another common one. It's not just a trend; for those with celiac disease, it's a must to avoid gluten to prevent serious health issues. And then there's lactose intolerance-quite a bummer for cheese lovers, as they have to avoid dairy to sidestep any unpleasant digestive problems.


Allergies? Oh, they're a whole different ball game. Peanuts, tree nuts, shellfish, soy, and the likes can cause reactions ranging from mild to life-threatening. It's not something to be taken lightly.


It's vital to communicate clearly with your caterer (can't stress this enough!). They need to be aware of cross-contamination risks.

How to Navigate Dietary Restrictions When Planning Catering in Vancouver - Party planners

  1. Mobile catering
  2. Catering for sports events
  3. On-site cooking
  4. Seasonal menus
  5. Culinary events
  6. Buffet catering
  7. Interactive catering stations
  8. Venue partnerships
  9. Appetizer catering
  10. Catering for birthdays
  11. Affordable catering
  12. Catering for trade shows
  13. Catering menu
  14. Full-service catering
  15. Gluten-free catering
  16. Local ingredients
  17. Catering business
  18. Catering delivery services
  19. Catering for corporate events
  20. Beverage catering
A tiny bit of peanut in a dish? That could be a no-go for someone with a severe allergy.


And here's a twist-some folks have religious dietary laws, like kosher or halal. That's another layer to consider.


So, when you're planning, make a list! Check it twice (or maybe thrice). Ask your guests to inform you about their dietary needs well in advance. It's the only way to ensure everyone has a good time and stays healthy.


To sum it up, with a bit of planning and understanding, you can navigate these dietary restrictions like a pro. And remember, when in doubt, just ask! It's better to be safe than sorry when it comes to food allergies and restrictions. Keep your guests smiling, their bellies full, and their health in check. Now, let's get to planning that menu, shall we?

Choose a Catering Company Experienced with Dietary Needs


When planning a big event in Vancouver, it's crucial to consider the varying dietary requirements of your guests. Ah, but here's the tricky part!

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  1. Gluten-free catering
  2. Local ingredients
  3. Catering business
  4. Catering delivery services
  5. Catering for corporate events
  6. Beverage catering
  7. Corporate catering
  8. Food and beverage pairing
  9. Catering for retreats
  10. Dietary restrictions catering
  11. Vegan catering
  12. Food styling
  13. Food service
  14. Catering awards
  15. Last-minute catering
  16. Outdoor catering
  17. Event setup and teardown
  18. Sit-down dinner
  19. Client testimonials
It's not just about picking any catering company; you gotta choose one that's got experience with dietary needs! This ensures that everyone's plate is not just a meal, but a delight, regardless of restrictions or preferences.


So, how do you navigate this dietary maze? First thing's first, communicate!

How to Navigate Dietary Restrictions When Planning Catering in Vancouver - Party planners

  1. Corporate catering
  2. Food and beverage pairing
  3. Catering for retreats
  4. Dietary restrictions catering
  5. Vegan catering
  6. Food styling
  7. Food service
  8. Catering awards
  9. Last-minute catering
  10. Outdoor catering
  11. Event setup and teardown
  12. Sit-down dinner
  13. Client testimonials
  14. Event catering trends
  15. Specialty diets catering
  16. Food safety standards
  17. Interactive dining experiences
Don't hesitate to ask potential caterers about their experience with special diets. Whether it's gluten-free, vegan, or any allergy under the sun, they should be able to handle it with flair (and without cross-contamination, of course). Catering staff And listen, if they can't provide clear answers or seem unsure, that's a red flag!


Now, when you do find a caterer who knows their stuff, work closely with them. They're the experts, but they ain't mind readers! Provide them with a detailed list of dietary restrictions your guests might have. The more info they have, the better they can prepare. And remember, it's not just about removing ingredients; it's about creating equally tasty alternatives. No one should feel like they're getting the short end of the stick!


Here's a little tip (Oh, and it's a good one!): Before you give the final nod, ask for a tasting session. This way, you can experience firsthand how they handle special dietary meals. If something's off, you'll catch it early and avoid a potential disaster. Plus, it's a chance to provide feedback and ensure everything's up to scratch.


In the end, it's all about inclusion. By choosing a catering company that's seasoned in navigating dietary restrictions, you're sending a message! You're saying, "Hey, I care about each of you and your health!" And isn't that what a good host does? So, go on, find that perfect caterer, and let's make your event a smashing success! (Just don't forget to double-check those labels, okay?)

Communicate Clearly with Guests in Advance


Oh boy, planning a catered event in Vancouver-or anywhere for that matter-can be a real juggling act, especially with all the dietary restrictions you've gotta navigate these days! But, let me tell ya, one of the keys to success is to communicate clearly with your guests well in advance. That's right, you don't want to be caught off guard when your guests sit down to dine, only to discover that half of them can't eat what's on their plates!


So first things first, when you're sending out invites, make sure you include a section where guests can note down any dietary restrictions they have. Whether it's allergies, intolerances, or personal preferences like vegan or gluten-free diets, you've got to know it all. And it's not just about ticking boxes; encourage your guests to share as much detail as they can. This isn't just being nosy, mind you; it's about making sure everyone has a good time and, well, nobody ends up with a bout of something awful because they ate something they shouldn't have!


Once you've collected all this info (and don't wait too long, or you'll be in a right pickle!), it's time to have a chat with your caterer. And this is where the magic of negation comes in-make it clear what can't be on the menu just as much as what can be. It's not just about removing items; it's about creating delicious alternatives that everyone can enjoy. Trust me, there's nothing worse than a guest feeling like an afterthought with a bland salad while everyone else is tucking into a feast!


But, uh-oh, don't forget to follow up! (Yes, even if you think you've got everything nailed down.) Sometimes guests forget to mention things, or they might assume some details aren't important. So a gentle reminder, perhaps via email or a quick call, can go a long way in avoiding last-minute chaos. You don't want to be that person running around trying to find a nut-free dessert just as the party is starting!


And, of course, on the day of the event, make sure everything is labeled clearly. It's no good doing all that prep if guests don't know which dishes meet their dietary needs. A simple sign stating "gluten-free" or "contains nuts" can save a lot of confusion and discomfort.


In the end, it's all about making sure your guests feel considered and cared for. It's not just about the food-it's the feeling of being included and respected. So, take a deep breath, plan ahead, and remember, a successful event is one where everyone leaves with a full belly and a big smile!

Offer a Variety of Dishes to Accommodate Different Restrictions


When planning catering in the bustling city of Vancouver, it's a no-brainer that you're gonna encounter guests with a whole bunch of dietary restrictions. I mean, it's the melting pot of cultures and preferences, right? So, here's the thing: offering a variety of dishes is not just nice, it's essential! (And I'll tell you, it's not as hard as it seems.)


First off, you've got to chat with your caterer. They've likely been around the block and know how to whip up dishes that'll make everyone's taste buds dance while still being mindful of those restrictions. It's all about balance, you know? You can't just serve a salad and call it a day (even if it's a really, really good salad). Variety is the spice of life, and that applies to food too!


Now, let's talk about the usual suspects: you've got your vegetarians, vegans, gluten-free folks, and maybe someone's got a nut allergy that could spoil the party if not taken seriously. Here's where your caterer's creativity comes into play. They should be able to offer alternatives that are just as delicious as the original dish. Imagine a gluten-free pasta that's so good, people don't even realize it's gluten-free. That's the goal!


And hey, don't forget about the cultural restrictions! Vancouver's got a diverse crowd, so your caterer's gotta be on their toes to provide halal, kosher, or other culturally specific options. It's not just about avoiding certain ingredients; it's about respecting traditions and making sure everyone feels included.


Oh, and here's a tip: always label the dishes with the restrictions they cater to. It saves guests from playing the guessing game (and nobody wants to do that with their food!). Plus, it shows that you've thought things through and that you care. Which you do, right?


In the end, it's not just about filling bellies; it's about creating an experience where everyone feels welcome and taken care of. And let's be honest, when people talk about an event afterwards, the food's always a big part of that conversation! So make sure it's a positive one, with plenty of options to accommodate those dietary no-no's.


So, here's to a successful catered event in Vancouver, where the food's as diverse as the city itself! Cheers to that!

Label Foods Clearly at the Event


When it comes to navigating dietary restrictions while planning catering in Vancouver, it's a real puzzle, you know? With such a diverse population, you've got to expect all sorts of eating habits and needs! Now, one thing's for sure-you can't just ignore these restrictions (no, sir!). That's a recipe for disaster, right there.


So, here's the thing: Labeling foods clearly at the event is an absolute must. It's not just about being considerate; it's about safety too. Imagine someone with a severe allergy accidentally grabbing the wrong plate. Yikes! We definitely don't want that.


But, oh boy, let me tell you, it's not as easy as slapping on a label that says "Contains nuts." You've got to dig deeper! You've got to list out all the potential allergens, and let's not forget the vegans and vegetarians.

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  • Gluten-free catering
  • Local ingredients
  • Catering business
  • Catering delivery services
  • Catering for corporate events
  • Beverage catering
  • Corporate catering
  • Food and beverage pairing
  • Catering for retreats
  • Dietary restrictions catering
  • Vegan catering
  • Food styling
  • Food service
  • Catering awards
  • Last-minute catering
  • Outdoor catering
  • Event setup and teardown
  • Sit-down dinner
  • Client testimonials
  • Event catering trends
They've got to know what's in store for them too. And gluten-free folks? Seasonal catering They're on the lookout for anything that's safe to munch on.


Here's where it gets a tad tricky, though. You can't just write "meat" or "dairy" and call it a day. Nope! You've got to be specific (like, really specific). Is it chicken or beef? Skim milk or whole? These details matter.


And hey, you can't rely on people's assumptions either. Just because something looks vegan doesn't mean it is. Sometimes there's hidden ingredients that can trip people up. So, clarity is key! And don't even get me started on cross-contamination-gotta keep an eye out for that, too.


Now, I ain't saying it's easy. It's a bit of work, sure. But when you see the relief on someone's face 'cause they can enjoy their meal without worry? Totally worth it!


So remember, when you're setting up that buffet or plating that fancy dinner, take a moment to think about all your guests. A little label can make a big difference. And trust me, people will appreciate it! They'll be like, "Hey, look at this! I can actually eat something here!" And isn't that the whole point of good catering? You want people to leave happy and full, not hungry and frustrated.


In conclusion, if you're catering in Vancouver, with its mix of cultures and dietary needs, you've just gotta label those foods clearly, folks! It's not just polite-it's crucial. And let's face it, nobody wants the drama of a dietary mishap at their event, do they?

Consider Cross-Contamination in Food Preparation


When planning a catering event in Vancouver, with its diverse population and a wide array of dietary restrictions, one must tread carefully! It's crucial to consider the potential for cross-contamination in food preparation. Oh, and believe me, it's not as simple as merely separating the veggies from the meats.


First off, you've gotta get a clear understanding of what your guests can and can't eat. We're talking allergies, intolerances, religious dietary laws, and lifestyle choices such as vegetarianism or veganism. Once you've got that list - and it's likely to be as long as the Capilano Suspension Bridge - you need to make sure your kitchen's prepped to handle it.


Now, here's where it gets tricky. Cross-contamination isn't just about using the same knife (although, don't do that).

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  • Vegan catering
  • Food styling
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  • Catering awards
  • Last-minute catering
  • Outdoor catering
  • Event setup and teardown
  • Sit-down dinner
  • Client testimonials
  • Event catering trends
  • Specialty diets catering
  • Food safety standards
  • Interactive dining experiences
  • Catering contracts
  • Event catering tips
  • Catering for anniversaries
  • Barbecue catering
  • Catering services
It's about the tiny bits you can't see. A speck of gluten can wreak havoc on someone with celiac disease, and a stray peanut can be dangerous for someone with allergies. So, it's not just about keeping foods separate; it's about meticulous cleaning and, sometimes, using entirely separate prep areas.


And let's not forget about the equipment! Fryers, grills, cutting boards, you name it. If they're not thoroughly cleaned between uses, you might as well be mixing all the foods together (and you wouldn't want to do that, now would you?).


But here's the kicker - even with all the care in the world, mistakes can happen. So, it's essential to communicate with your guests. Eco-friendly catering Let 'em know the lengths you've gone to, but also the limitations. Honesty's always the best policy, right?


In conclusion, while the idea of navigating dietary restrictions can seem daunting (and it is!), it's not impossible. With careful planning, open communication, and a diligent kitchen staff, you can create a meal that's both delicious and safe for everyone. Party planners Just remember, when it comes to food allergies and sensitivities, there's no room for error. So, roll up your sleeves, and let's get to it!

Keep Up-to-Date with Trending Diets and Health Concerns


Navigating dietary restrictions while planning catering in Vancouver can be quite the balancing act, eh?

How to Navigate Dietary Restrictions When Planning Catering in Vancouver - Catering staff

  • Specialty diets catering
  • Food safety standards
  • Interactive dining experiences
  • Catering contracts
  • Event catering tips
  • Catering for anniversaries
  • Barbecue catering
  • Catering services
  • Client relationship management
  • Party catering
  • Event planning
  • Community events
  • Catered events
  • Food presentation
  • Catering consultations
  • Food trucks
  • Creative catering ideas
You gotta keep up with all those trending diets and health concerns that seem to pop up faster than you can say "gluten-free quinoa salad." It's no small feat to ensure every guest finds something delectable on the menu that they can actually eat!


First things first, communication is key (I can't stress that enough)! When you're reaching out to potential caterers, don't be shy to ask about their experience with various dietary needs. Whether it's vegan, keto, or something as specific as a low FODMAP diet, they should be able to accommodate. And if they can't? Well, that's a red flag right there!


Now, getting the specifics from your guests is crucial, too. You don't want to make assumptions about what's needed. Allergies, intolerances, and personal choices all come into play, and mixing those up could lead to some unhappy (or even sick) party-goers – and nobody wants that!


Also, consider the diversity of options.

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Just because someone's vegan doesn't mean they're thrilled at the thought of yet another veggie platter. Get creative! Explore global cuisines that naturally cater to different diets. Middle Eastern dishes, for example, often feature a bounty of plant-based options that are both nutritious and packed with flavor. And let's not forget about those with a sweet tooth! Desserts should never be an afterthought – ensuring there's a little something for everyone is a sweet gesture, indeed.


Of course, you gotta stay informed! Catered brunches Keeping up-to-date with the latest dietary trends isn't just about avoiding faux pas; it's about showing your guests you care. Did you know that the plant-based movement is more than just a trend? It's a lifestyle choice for many, and it's not going anywhere anytime soon!


Now, let's not forget (oops, almost did there!) the importance of labeling your dishes. It helps guests identify what aligns with their dietary needs and, let's be honest, it saves you from answering the same questions over and over again. Plus, it can be a great conversation starter – "Oh, you're trying the paleo diet too? How's that working out for ya?"


Ah, and never underestimate the power of a good plan B. Sometimes, despite all your efforts, something might slip through the cracks. Having a backup option can save the day. Maybe it's a simple fruit plate or a selection of gluten-free wraps. Trust me, your guests will appreciate the extra mile you went to ensure they're not left with an empty plate.


In the end, it's all about inclusivity and respect. Nobody wants to feel like an afterthought at an event, especially when it comes to something as personal as food. Sustainable catering So take a deep breath (you got this!), do your homework, and remember that everyone's just looking to enjoy a good meal and have a great time. With a dash of thoughtfulness and a pinch of preparation, your event will be the talk of the town – for all the right reasons!

Get Feedback After the Event to Improve Future Catering Planning


Organizing a catering event in Vancouver, with its diverse populace and the plethora of dietary preferences, can certainly be a bit of a challenge, can't it? You've got to juggle the vegetarians, the gluten-free folks, not to mention those with allergies or cultural restrictions! Phew, it's a lot.

How to Navigate Dietary Restrictions When Planning Catering in Vancouver - Party planners

  1. Catering contracts
  2. Event catering tips
  3. Catering for anniversaries
  4. Barbecue catering
  5. Catering services
  6. Client relationship management
  7. Party catering
  8. Event planning
  9. Catering equipment rental
  10. Private chef services
  11. Catering industry
  12. Community events
  13. Catered events
  14. Food presentation
  15. Catering consultations
But, hey, you've done the hard work, the event's over, and it seems like it was a smashing success!


Now, don't just pat yourself on the back and call it a day. No, no, you've gotta get feedback. See, that's where the real magic happens for future planning. It's like, you think you've nailed it (and maybe you did!), but there's always room for improvement, right?


Let's say, for instance, you thought the quinoa salad was a hit-packed with all them healthy proteins and whatnot.

How to Navigate Dietary Restrictions When Planning Catering in Vancouver - Party planners

  • Mobile catering
  • Catering for sports events
  • On-site cooking
  • Seasonal menus
  • Culinary events
  • Buffet catering
  • Interactive catering stations
  • Venue partnerships
  • Appetizer catering
  • Catering for birthdays
  • Affordable catering
  • Catering for trade shows
  • Catering menu
  • Full-service catering
  • Gluten-free catering
  • Local ingredients
  • Catering business
  • Catering delivery services
  • Catering for corporate events
  • Beverage catering
Drop-off catering But then, whoops, turns out someone found it a bit bland. Or perhaps, that nut-free dessert you were so proud of?

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  1. Community events
  2. Catered events
  3. Food presentation
  4. Catering consultations
  5. Food trucks
  6. Creative catering ideas
  7. Mobile catering
  8. Catering for sports events
  9. On-site cooking
  10. Seasonal menus
  11. Culinary events
  12. Buffet catering
  13. Interactive catering stations
  14. Venue partnerships
  15. Appetizer catering
  16. Catering for birthdays
  17. Affordable catering
  18. Catering for trade shows
  19. Catering menu
  20. Full-service catering
Turns out, somebody missed the tiny sign labeling it as such. These things happen!


So, you send out a survey (make it fun, maybe throw in a little incentive to fill it out-people love a chance to win a freebie). Ask specific questions like, "Were your dietary needs met?"

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  • Food trucks
  • Creative catering ideas
  • Mobile catering
  • Catering for sports events
  • On-site cooking
  • Seasonal menus
  • Culinary events
  • Buffet catering
  • Interactive catering stations
  • Venue partnerships
  • Appetizer catering
  • Catering for birthdays
  • Affordable catering
  • Catering for trade shows
  • Catering menu
  • Full-service catering
and "How can we make our menu more inclusive?" But don't just focus on the negatives! Encourage folks to share what they loved, too-positive reinforcement is the jam!


And yeah, you might get some criticism, but that's not a bad thing! It's like getting the secret cheat codes for the next event. So, take it all in, the good and the bad (preferably with a grain of salt), and use it to level up your catering game.


Remember, every bit of feedback is a golden nugget of wisdom. It's a chance to make sure that the next time around, everyone's chowing down on something they love and nobody's feeling left out because of their diet (we don't want that, do we?).

How to Navigate Dietary Restrictions When Planning Catering in Vancouver - Catering logistics

  • Catering for trade shows
  • Catering menu
  • Full-service catering
  • Gluten-free catering
  • Local ingredients
  • Catering business
  • Catering delivery services
  • Catering for corporate events
  • Beverage catering
  • Corporate catering
  • Food and beverage pairing
  • Catering for retreats
  • Dietary restrictions catering
  • Vegan catering
  • Food styling
So, gather that feedback, sift through it, and plan away, my friend! The next catering event in Vancouver is gonna be even better, you'll see!

Full-Service Event Catering Vancouver

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

Custom Event Catering Vancouver

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).

Vancouver Caterers with Dietary Options

Nearby Tourist Attractions

Jonathan Rogers Park

East Vancouver
Tourist attraction, Park
Jonathan Rogers Park, 110 W 7th Ave, Vancouver, BC V5Y 1L7
Food trucks & cafes line a park popular for watching the sun set behind the skyline & mountains.

Water Plane Outlook

Central Vancouver
Tourist attraction
Water Plane Outlook, 1055 Canada Pl #66, Vancouver, BC V6C 3T4

Digital Orca

Central Vancouver
Tourist attraction, Sculpture
Digital Orca, Vancouver Convention Centre West Building, 1055 Canada Pl, Vancouver, BC V6C 0C3
Modern outdoor sculpture by Douglas Coupland depicting a pixel-art version of a breaching orca.

Salish North Star in Maple Leaf

East Vancouver
Tourist attraction
Salish North Star in Maple Leaf, 118a Athletes Way, Vancouver, BC V5Y 0B8

Vancouver Lookout

Downtown Vancouver
Tourist attraction, Event venue, Observation deck
Vancouver Lookout, 555 W Hastings St, Vancouver, BC V6B 4N6
Sightseers ascend this tower in a glass elevator to an observation deck with 360 views of the city.


Vancouver Event Catering Near Me

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. 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.

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[7]) 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".[8] By requiring less galley space on board, the planes could offer more passenger seats.[9]

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."[9] 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,[8] and the concept was discontinued by 1975.[9]

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. A wedding caterer can be hired independently or can be part of a package designed by the venue. 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 0807832413. 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 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. ^ "On-Board". Dan Air Remembered. Photo of seat back catering.
  8. ^ a b Calder, Simon (May 1, 1999). "Travel" Pioneering Airlines Set Standards that Today's Carriers Could Only Exceed". The Independent. UK.
  9. ^ 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.

A typical Middle Eastern meal

Syrian cuisine is a Middle Eastern cuisine that traces back to ancient civilizations, with a rich mosaic of flavors influenced by Greek, Armenian, and Persian cultures. Syrian specialties makes use of eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, steak, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, mint, pistachios, honey and fruits.

Selections of appetizers known as mezze are customarily served along with Arabic bread before the Syrian meal's main course, which is followed by coffee, with sweet confections or fruits at will. Many recipes date from at least the 13th century.[1]


Foods

[edit]
Name Description
Baba ghanoush/ mtabbal (بابا غنوج) eggplant (aubergine) mashed and mixed with seasonings
Baterish (باطرش) mashed roasted eggplant
Falafel (فلافل) a deep-fried ball or patty made from ground chickpeas, fava beans, or both
Fasolia bizzeit (فاصوليا بزيت) green beans with olive oil, lemon and garlic
Fatteh (فتّة) pieces of Arabic bread covered with other ingredients
Fattetil-makdus (فتّة المكدوس) Fatteh with makdous and minced meat
Fatteh billahm (فتّة باللحم) Fatteh with meat
Fatteh bissamn (فتّة بالسمن) Fatteh made with beef or sheep tallow
Fatteh bizzayt (فتّة بالزيت) Fatteh made with vegetable, corn, or olive oil
Fattet jaaj (فتّة دجاج) Fatteh with chicken
Fattoush (فتوش) salad made from several garden vegetables and toasted or fried pieces of pita bread
Halloumi cheese (جبنة حلومي) usually sliced and grilled or fried
Harraa' esba'o (حراق اصبعو) lentils with dough
Hummus (حمص) a dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic
Hummus billahm (حمص باللحم) hummus with meat on top
Jez mez / jaz maz (جظ مظ) eggs in tomato stew, Syrian shakshouka
Kishik (كشك) drained yogurt
Kibbeh (كبة) in the Middle East, dishes made of bulghur, chopped meat, and spices
Labneh (لبنة) strained yogurt which tastes similar to cream or sour cream only more tart
Lahme bil'ajeen (لحم بعجين) a thin piece of dough topped with minced meat and vegetables.
Makdous (مكدوس) Stuffed and pickled eggplants
Makmoor (مكمور) chopped zucchini with rice
Msaqqa'a (مسقعة) grilled eggplant (aubergine) mashed with olive oil, tomato, onion and garlic
Mhammarah (محمرة) a hot pepper dip from Aleppo,[2] made from Aleppo pepper
Mtabbal (متبل) mashed eggplant (aubergine) blended with tahini, olive oil, salt and garlic
Olives (زيتون)
Shaakriyyeh (شاكرية) cooked yoghurt
Shish kebab (شيش كباب) skewered cubes of meat
Tabbouleh (تبولة) bulgur, finely chopped parsley, mint, tomato, spring onion, with lemon juice, olive oil and seasonings

Stuffed vine leaves

[edit]
Name Description
Yabrak (يبرق) Grape leaves stuffed with rice and minced meat cooked and served hot
Yalanji (يالانجي) Grape leaves stuffed with rice and a variety of vegetables and served hot or cold
Kebab khashkhash from Aleppo
Name Description
Kebab (كباب) Grilled meat
Kebab halabi (كباب حلبي meaning "Aleppine kebab") Kebab served with a spicy tomato sauce and Aleppo pepper, with about 26 variants[3] including
  • Kebab hindi (كباب هندي), made from rolled lamb, with tomato paste, onion, capsicum and pomegranate molasses
  • Kebab kamayeh (كباب كميه), made from soft meat with truffle pieces, onion and various nuts
  • Kebab karaz (كباب كرز), made from lamb meatballs with cherries and cherry paste, pine nuts, sugar and pomegranate molasses
  • Kebab khashkhash (كباب خشخاش), made from rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts
  • Siniyyet kebab (صينيّة كباب), mad from lean minced lamb served on a tray with chili pepper, onion and tomato
Kibbe

A variety of Syrian dishes made from a fried, baked, grilled, cooked, or raw mixture of bulghur and minced lamb are called kibbe (كبّة).

Name Description
Kibbeh bisseniyyeh (كبّة بالصينيّة meaning "plate kibbeh") A plate of baked kibbeh
Kibbeh Halabiyyeh (كبّة حلبيّة) Kibbeh with a rice crust; though named after Aleppo, this recipe seems to be of Iraqi origin
Kibbeh haamdah (كبّة حامضة) Kibbeh with lemon juice
Kibbeh labaniyyeh (كبّة لبنيّة) Cooked kibbeh with yogurt
Kibbeh 'qras (mishwiyyeh) ((كبّة أقراص (مشوية) Grilled kibbeh
Kibbeh nayyeh (كبّة نيّة) Raw kibbeh
Kibbeh safarjaliyyeh (كبّة سفرجليّة) Kibbeh with quince
Kibbeh simmaa'iyyeh (كبّة سمّاقيّة) Kibbeh with sumac

Mahshi (stuffed squash)

[edit]
Kusa mahshi

A famous dish served in Syria is made from vegetables (usually zucchiniكوسا / kūsā, or eggplantباذنجان / bādhinjān) which are stuffed (محشي / maḥshī) with ground beef or lamb or mutton, nuts, and rice.

Street food

[edit]
Baking flat bread in the 1910s
Falafil and hummus in a Syrian breakfast
Shawarma
Booza

Syrian street food includes:

Name Description
Booza (بوظة) Ice cream known for its elastic texture, which is caused by the presence of mastic
Falafil (فلافل) Fried balls or patties of spiced, mashed chickpeas, most often served in Arabic bread, with pickles, tahina, hummus, sumac, cut-vegetable salad and often, shatteh, a hot sauce, the type used depending on the falafil maker
Ka'ak (كعك) Rings of bread, made from farina and other ingredients, commonly sprinkled with sesame seeds, occasionally served on the table to accompany Syrian cheese; a buttery and sweetened version, filled with crushed dates or walnuts, is eaten as a dessert, usually served to eat with string cheese shaped into a braid (jibneh mashallaleh)
Manakish (مناقيش) Dough topped with za'atar, cheese or ground meat; it can be sliced or folded, and it can be served either for breakfast or lunch
Shawarma (شاورما) Sliced and marinated meat shaved off a roasting skewer and stuffed into Arabic bread or sometimes baguette, alone with hummus, or with additional trimmings such as fresh onion, French fries, salads and pickles

Sweets

[edit]
Dried-apricot paste (qamar ad-din)
Halawet al-jibn
Pastry counter at a Syrian restaurant in Little Syria (Manhattan), 1910
Name Description
Ba'lawah (بقلاوة) Layered pastry filled with nuts, steeped in a honey syrup called atr (قطر), and usually cut in a triangular or diamond shape
Barazek (برازق) A sort of sesame seed cookie, made from white sesame seeds, butter, sugar, milk and honey[4]
Basbousa (بسبوسة) A sweet cake made of cooked semolina or farina soaked in simple syrup
Bashmina (البشمينا) Syrian-style cotton candy. Made mainly from flour with a honey syrup called atr (قطر).[5]
Bilatat jahanam (بلاطة جهنم meaning "Hell's tile") Made mainly from sugar and flour with a red food coloring[6]
Crêpe (كريب) A very thin French pastry with butter and sugar
Ghazal al-banat (غزل البنات) Sugar cotton candy stuffed with pistachios or cashews
Halaweh homsiyyeh (حلاوة حمصيّة) Also known as al Qurmashliya, made from flour, water and salt, fried with oil until they form little pieces, which would be colored afterwards[7]
Halawet al-jibn (حلاوة الجبن) Pastry rolled and stuffed with cheese or thick milk cream, served with a honey syrup called atr (قطر)
Halweh (حلوة) A slab of sesame paste studded with fruit and candy/sweets
Haytaliya (هيطلية) A sort of milk pudding
Kanafeh (كنافة) Shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup
Ma'mul (معمول) Biscuits filled with dates, pistachios or walnuts, and shaped in a wooden mould called tabi (طابع), a popular sweet on Christian holidays (Easter), Muslim holidays ('Id al-Fitr), and Jewish holidays (Purim)
Mamuniyyeh (مامونيّة) Mixture of semolina and ghee simmered in water with sugar, usually served with salty cheese or milk cream called qishteh (قشطة)
Muhallebi (مهلبية) A sort of milk pudding
Nabulsiyyeh (نابلسيّة) A layer of semi-salty Nabulsi cheese covered with a semolina dough and drizzled with a honey syrup called atr (قطر)
Qada'ef (قطايف) Semolina dough stuffed with a paste made from sweet walnuts or milk cream, with a honey syrup called atr (قطر)
Qamar al-din (قمر الدين) Dried apricot paste
Raha (راحة) A confection based on a gel of starch and sugar
Rice pudding (رز بحليب) Made from rice mixed with water or milk and other ingredients such as cinnamon
Simsimiyah (السمسمية) A confection of sesame seeds and sugar or honey, with some Saponaria[6]
Suwar as-sitt (سوار الست meaning "lady's wristlet") A disc-shaped pastry steeped in a honey syrup called atr (قطر) while the centre is covered with smashed pistachios
Taj al-malik (تاج الملك meaning "king's crown") Round dry pastry, the centre of which is filled with pistachios, cashews or other nuts
Zilabiyyeh (زلابيّة) Thin sheets of semolina dough, boiled, rolled and stuffed with pistachios or milk cream called qishteh (قشطة)
Znud as-sitt (زنود الست meaning "lady's arms") Phyllo pastries with various fillings

Cheeses

[edit]
  • Halloumi—a semi-hard, unripened, brined cheese
  • Jibne baida—a white hard cheese with a pronounced salty taste
  • Jibne khadra—a form of string cheese, originated in Syria, also known as jibneh mshallaleh
  • Shanklish—a type of blue cheese made from cow's or sheep's milk and often served topped with dried thyme and olive oil

Beverages

[edit]
Special edition of 5-year-aged Arak al-Hayat ('ara') from Homs, Syria
Name Description
Al-mateh (المته) A caffeine-infused drink produced from ground yerba mate leaves and served hot
'Ara' (عرق) A distilled alcoholic spirit, transparent in color, made from grapes and spiced with anise seeds
'Ayran (عيران) A yogurt-based beverage mixed with salt and water
Jallab (جلاب) A fruit syrup which can be combined with liquid to form a hot or warm beverage
Polo (بولو) Mint lemonade
Qahweh bayda' (قهوة بيضاء meaning "white coffee") A caffeine-free drink made from water and orange blossom water, sweetened with sugar at will, usually served in lieu of coffee
Qamar al-din (قمر الدين) A thick apricot juice, typically served for Iftar during Ramadan
Salep (سحلب) A traditional winter beverage, made with a flour from the tubers of the orchid genus Orchis; salep flour is consumed in beverages and desserts
Syrian beer (البيرة السوريّة) A beverage prepared from yeast-fermented malt, flavored with hops
Syrian coffee (قهوة) A beverage made from lightly roasted coffee beans along with cardamom, and served in small cups (as with Turkish coffee)
Wine (نبيذ) An alcoholic beverage made from fermented grapes
'Ara' Al-suse (عرق السوس) Liquorice drink is prepared from the roots of liquorice, and it is a refreshing drink with many benefits, and it is often prepared cold and in the summer

See also

[edit]

References

[edit]
  1. ^ Eddé, Anne-Marie. (1999). La Principauté ayyoubide d'Alep (579/1183 – 658/1260).
  2. ^ The Culinary Institute of America (2008). Garde Manger: The Art and Craft of the Cold Kitchen (Hardcover ed.). Wiley. p. 53. ISBN 978-0-470-05590-8. Archived from the original on 2023-01-23. Retrieved 2020-10-20.
  3. ^ "كونا :: المطبخ الحلبي ينفرد بتنوع اطعمته وطيب نكته 11/01/2006". kuna.net.kw. Archived from the original on 2013-09-22. Retrieved 2012-04-16.
  4. ^ "Barazek (Sesame Pistachio Cookies)". food52.com. 25 October 2015. Archived from the original on 1 November 2021. Retrieved 22 March 2020.
  5. ^ "البشمينا حلويات اختصت بها مدينة حمص". SANA (in Arabic). 11 February 2015. Archived from the original on 1 November 2021. Retrieved 22 March 2020.
  6. ^ a b "بلاطة جهنم والبشمينا والقرمشلية والسمسمية حلويات حمصية لذتها في بساطتها". aawsat.com (in Arabic). 24 April 2010. Archived from the original on 1 November 2021. Retrieved 22 March 2020.
  7. ^ "الحلوى القرمشلية.. ألوانها الزاهية تجذب المارة في حمص". SANA (in Arabic). 26 February 2015. Archived from the original on 1 November 2021. Retrieved 22 March 2020.

Further reading

[edit]
  • Gerbino, Virginia Jerro; Kayal, Philip (2002). A taste of Syria. New York: Hippocrene. ISBN 9780781809467.
  • Kadé-Badra, Dalal; Badra, Elie (2013). Flavours of Aleppo : celebrating Syrian cuisine. Vancouver, Canada: Whitecap Books. ISBN 9781770501782.
[edit]

Media related to Cuisine of Syria at Wikimedia Commons


Brunch is a meal,[1] sometimes accompanied taken sometime in the late morning or early afternoon – the universally accepted time is 11am-1pm, 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.

[edit]

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

[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.
  30. ^ Steven (October 1, 2006). "Abolish restaurants: A worker's critique of the food service industry". Libcom Library. Retrieved August 18, 2021.
  31. ^ Bethan Ryder (2004). Restaurant Design. Laurence King. p. 13. ISBN 9781856693639.
  32. ^ "Beginner's guide to dining on a cruise". Cruiseable. May 7, 2014. Retrieved April 22, 2020.
  33. ^ Ford, Elise Hartman (2006). Frommer's Washington, D.C. 2007, Part 3. Vol. 298. John Wiley and Sons. p. 162. ISBN 978-0-470-03849-9.
  34. ^ Blackwell, Elizabeth Canning (2008). Frommer's Chicago 2009. Vol. 627. Frommer's. p. 123. ISBN 978-0-470-37371-2.
  35. ^ a b Brown, Monique R. (January 2000). "Host your own chef's table". Black Enterprise. p. 122.
  36. ^ Ford, Elise Hartman; Clark, Colleen (2006). D.C. night + day, Part 3. ASDavis Media Group. p. 25. ISBN 978-0-9766013-4-0.
  37. ^ Miller, Laura Lea (2007). Walt Disney World & Orlando For Dummies 2008. For Dummies. p. 157. ISBN 978-0-470-13470-2.
  38. ^ Louisgrand, Nathalie (August 25, 2021). "Revolutionary broth: the birth of the restaurant and the invention of French gastronomy". The Conversation. Retrieved January 31, 2023.
  39. ^ "Who Invented the First Modern Restaurant?". Culture. March 13, 2015. Archived from the original on February 24, 2021. Retrieved January 31, 2023.
  40. ^ "Who Invented the First Modern Restaurant?". Culture. March 13, 2015. Archived from the original on February 24, 2021. Retrieved January 31, 2023.
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Bibliography

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Further reading

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Reviews for


Alexandra

(5)

We’ve been here twice now, and the food has been so delicious both times! The staff is also very warm and welcoming. :) We tried the wraps, salads, and hot meals - all of which were so yummy! Their hot drinks, and desserts, such as Baklava, were also very delicious. We’ll definitely be coming back! Tayybeh is such a great addition to the neighbourhood!

B M

(5)

Beautiful atmosphere with friendly staff, beautiful music, and gorgeous art and decorations even in the washroom. The food is delicious particularly the traditional brunch but also lots of vegetarian options for dinner and lunch! Highly recommend this beautiful syrian gem!!! They also sometimes have live music !!!

Nyssa Papertzian

(5)

Tayybeh has the most amazing food and service. My friends and I had the high tea and each item was phenomenal! Our server was so sweet and ensured our tea and coffee was always refilled. This place is so welcoming and cozy. If you have the chance, come eat here! You will not be disappointed.

Isabelle Lam

(5)

We came here for dinner with our friends and it was delicious! Super generous portion sizes, great flavour and the staff were super friendly. Will definitely be coming back, and will look into their catering options as well!

Alexandra Mher Al Saadi

(5)

We had a wonderful experience at the Syrian restaurant Tayybeh! From the moment we stepped in, we were embraced by the rich ethnicity of the place. The staff were incredibly friendly, making us feel very welcomed . The highlight was undoubtedly the delicious traditional food, which was both authentic and flavorful. The Arabic coffee added a perfect touch to our meal. To top it off, the live music by Dafa band created a delightful atmosphere, making our evening truly memorable. We can't wait to visit this cozy gem again!

Frequently Asked Questions

Yes, they're accommodating to dietary needs, offering special menus for those with allergies or specific dietary restrictions like gluten-free and vegan options. They ensure everyone can enjoy their meals without worry.

Tayybeh faces challenges in sourcing authentic Syrian ingredients due to limited local availability. They've got to balance authenticity with accessibility, often substituting or creatively sourcing to maintain the traditional flavors while catering to a diverse crowd.

Tayybeh incorporates sustainability practices by sourcing local ingredients, minimizing waste, and using eco-friendly packaging. They're committed to reducing their environmental impact while providing delicious catering options that support their community and the planet.