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HISTORY OF RESTAURANTSSocial, Technical and Aesthetic Changes

+BEGINNING OF FOOD SERVICE

Originated in France in the 18th century

Three theories of : Boulanger in 1765 Mathurin Roze de

Chantoiseau in 1766 Beauvilliers in 1782

First Restaurant “Who started the restaurant business”

+SERVICE STYLESa la Francaise

(French)a la Russe (Russian)

a l’Anglaise (English)

+SOCIAL CHANGES

In the past, restaurants were literally just for nourishment

Nowadays, restaurants are places of great social interaction and cultural importance

Restaurants are chosen according to emotions Familiar

Large, somehow loud Romantic

Intimate, sophisticated In a hurry

Fast food

Necessity vs. Leisure Emotionally Driven

+TECHNICAL CHANGES

New materials Aluminum Wax paper Utensils’ development

New methods Transportation Refrigeration Preservation

Self-service, buffet Kitchen exposure

Innovations Development of Restaurant Style

+AESTHETIC CHANGES

Color textures Lighting Theme use

Influenced the ethnic Green design

Use of sustainable materials Architectural treatments

Structure revealed

Design Implementations