Such tavern-restaurants existed not only in France but also in other countries.
In Germany, Austria, and Alsace, Brauereien and Weinstuben served delicatessen, sauerkraut, and cheese, for example; in Spain bodegas served tapas.
According to the current edition of Larousse Gastronomque (p.
194-5), the first cafes (generally defined as places selling drinks and snacks) was established in Constantinople in 1550.
The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...
In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall: Upper Saddle River NJ] 9th edition, 2001 (p.
Patrons spent several hours in these establishments in one "sitting." This trend caught on in Europe on the 17th century.When cafes opened in France they also sold brandy, sweetened wines and liqueurs in addition to coffee.The first modern-type cafe was the Cafe Procope which opened in 1696.The French Revolution launched the modern the restaurant industry.It relaxed the legal rights of guilds that [since the Middle Ages] were licensed by the king to control specific foods [eg.