Such tavern-restaurants existed not only in France but also in other countries.
Cook-caterers (traiteurs) also served hungry patrons. The history of these two professions is historically connected and often difficult to distinguish.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.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.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'...Historians tell us the genesis of food service dates back to ancient times.Street vendors and public cooks (caterers) were readily available in Ancient Rome.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.