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the Patissiers, Rotisseurs, Charcutiers] and created a hungry, middle-class customer base who relished the ideals of egalitarianism (as in, anyone who could pay the price could get the same meal).

Entrepreneurial French chefs were quick to capitalize on this market. Boulanger, 1765 "In about 1765, a Parisian 'bouillon seller' named Boulanger wrote on his sign: 'Boulanger sells restoratives fit for the gods'...

The restaurant, as we know it today, is said to have been a byproduct of the French Revolution.

Modern food service is a product of the Industrial Revolution.

It was a coffee house, hence the word "cafe." Cafes were places educated people went to share ideas and new discoveries.

Patrons spent several hours in these establishments in one "sitting." This trend caught on in Europe on the 17th century.

Religious orders and royal households were among the earliest practitioners of quantity food production...

Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served in the inns at that time...

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Street vendors and public cooks (caterers) were readily available in Ancient Rome.

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.

Advances in technology made possible mass production of foodstuffs, quick distribution of goods, safer storage facilities, and more efficient cooking appliances.

Advances in transportation (most notably trains, automobiles, trucks) also created a huge demand for public dining venues.

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