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    WHY THE RESTAURANT BUSINESS?

    The Restaurant Business is fickle, complex and can ‘eat’ and/or defeat many an unsuspecting, unprepared newcomer and business owner. Many restaurant establishments and such type start-up ventures fail in their first year.
    Eating out, dining also has a proud history and legacy to draw on from ancient times, lots to offer, with a bright future. SO WHAT MAKES IT SO HARD TO SUCEED IN THIS SECTOR OF THE BUSINESS WORLD?

    Preparing and selling food to each other is a very age-old tradition, well-rooted in ancient civilization. Here is an attempt at summarizing just some of the highlights down the development path and history of restaurants:

    40 B.C. – selling food to ship-operators, who could not go home for lunch
    153 B.C. - early inn-keepers, pay for food/service upfront, rather than as you finish your meal

    512 B.C. - Egypt, inns, 1-dish offering no females allowed for sit down.
    1125 Spain, story-tellers and musicians provide entertainment while patrons eat
    1600s brought coffee-service and houses into being
    Until 1800 - inns and taverns table d'hote where everyone sat down to eat what was served. Private clubs, chocolate houses and tea houses Beer and rum often accompanies meals as did room and board – they were part of the same package.
    The first restaurant carried this inscription over the door:
    1834 - Delmonico's in New York City - first bona fide restaurant in the United States.
    1834-1904+ Employers started providing meals for their employees
    1891 – first chain of restaurants opened

    World War I and the 1930s brought the ‘worker-class’ restaurant concept into being. Diners, Fast-food and hamburger joints all started to open through the 1950s. Ice-cream parlors and drive-up road-houses or malt-shoppes were also quite popular too.

    At recent count as many as 195,128 eating establishments in the US to date. More in the urban centers of course where competition is at its most fierce.

    There are lots of variety and choice when it comes to restaurants. What is served, when is it open and how much it costs all play into these as well. Going it alone or learning from and with someone in the business who has been round the mill at least once or a couple of times, getting a restaurant up and running, opening the doors and keeping them open, being successful all takes some doing!

    Whether service or self-service or combinations of same, there are many different styles of restaurants. Drive-through, walk-up or drive-in, table-service, combination set-ups of service-counter, table, and buffet type service are also available.

    What is on the menu or the signature dishes can also characterize and describe a restaurant well.

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    Also In This Category:

    Successful Restaurant Operations
    - It Is Truly All About Location
    - THE COMPLEXITIES OF FINANCING, CAPITAL AND CREDIT
    - 9.SPREADING THE WORD, MARKETING AND ADVERTISING
    - RESTAURANT LAYOUT
    - DEALING SAFELY WITH FOOD
    - Foreword, Introduction, Target audience etc
    - SELECTING FOOD SERVICE EQUIPMENT
    - THE BEST ROUTE TO TAKE
    - CONCLUSION
    - GOING IT ALONE, BUSINESS PARTNERS etc
    - 75 basic causes of high food costs from a leading industry source.
    - 11.WHAT IS ON THE MENU AND HOW TO MAKE IT HAPPEN
    - FINANCIAL DISCIPLINE, ACCOUNTING PRACTICE etc
    - FINANCIAL STATEMENTS etc
    - 15.AN EYE ON THE FUTURE – ALWAYS LOOKING FORWARD

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