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The Flemish word "cabaret" became increasingly known going forward; an early cabaret was very like a tavern theoretically a wine shop, but in practice serving food as well , yet cabarets became a more elite option.

At the start of the sixteenth century, cabarets, taverns and inns all served meals. Statutes of the time list ingredients which would have allowed for some places to serve very sophisticated meals.

These statutes also stated that the official prices per item were to be posted at the entrance; this was the first official mention of menus.

By the end of the century, cabarets served the best food and a number, such as the Petit Maure, had particular reputations.

But it was also at the end of the century that cooks-caterers later known as "traiteurs" got their first statutes.

While cabarets continued to serve good meals and often to an elite clientele, the traiteurs gradually laid claim to all sophisticated food service, ultimately limiting taverns and cabarets to serving little more than roast or grilled meats.

Despite a common claim however, this was not the only way to dine and items, in at least some cases, could still be ordered individually whether hand-held menus were already available is unknown.

The term "restaurant" was first associated with an eatery in 18th century Paris , when Mathurin Roze de Chantoiseau founded a "restorer" restaurateur on the Rue des Poulies now part of the rue du Louvre.

Its main product was a special type of bouillon called a "restorant" restaurant. Note that if the first restaurant served bouillons, it was never, as is sometimes claimed, the special type of restaurant later known as a bouillon restaurant.

However, Chantoiseau offered other supposedly restorative foods including macaroni. Others soon imitated him. In the seventeen-eighties, as the Revolution approached, elite cooks from grand households began to open grander versions of these places which, even if they were officially "traiteurs-restaurateurs" that is hybrids of traiteurs and restaurateurs , became known simply as "restaurateurs" Use of the term "restaurant" for the establishment itself only became common in the nineteenth century.

With the Revolution, the emigration of aristocratic employers led more cooks to open their own places. The first luxury restaurant in Paris, called the Taverne Anglaise, was opened at the beginning of , shortly before the French Revolution, by Antoine Beauvilliers , the former chef of the Count of Provence, at the Palais-Royal.

It had mahogany tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an extensive menu of elaborately prepared and presented dishes.

In June the Provost of Paris issued a decree giving the new kind of eating establishment official status, authorizing restaurateurs to receive clients and to offer them meals until eleven in the evening in winter and midnight in summer.

By the end of the century there were other luxury restaurants at the Grand-Palais: In the United States , it was not until the late 18th century that establishments that provided meals without also providing lodging began to appear in major metropolitan areas in the form of coffee and oyster houses.

The actual term "restaurant" did not enter into the common parlance until the following century. Prior to being referred to as "restaurants" these eating establishments assumed regional names such as "eating house" in New York City, "restorator" in Boston, or "victualing house" in other areas.

Restaurants were typically located in populous urban areas during the 19th century and grew both in number and sophistication in the mid-century due to a more affluent middle class and to suburbanization.

The highest concentration of these restaurants were in the West, followed by industrial cities on the Eastern Seaboard. In Peru , many indigenous, Spanish, and Chinese dishes are frequently found.

Because of recent immigration from places such as China , and Japan , there are many Chinese and Japanese restaurants around the country, especially in the capital city of Lima.

In Brazil , restaurants varieties mirrors the multitude of nationalities that arrived in the country: In Colombia , a piqueteadero is a type of casual or rustic eatery.

Customers order the foods they want and the prepared foods are served together on a platter to be shared. The verb form of the word piquete, piquetear, means to participate in binging, liquor drinking, and leisure activities in popular areas or open spaces.

In the s, there was one restaurant for every 7, persons. In , there were 1,, restaurants; one for every people.

The average person eats out five to six times weekly. Restaurant guides review restaurants, often ranking them or providing information to guide consumers type of food, handicap accessibility, facilities, etc.

One of the most famous contemporary guides is the Michelin series of guides which accord from 1 to 3 stars to restaurants they perceive to be of high culinary merit.

Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau.

Its ratings are on a scale of 1 to 20, with 20 being the highest. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment.

Chefs Hats are awarded for outstanding restaurants and range from one hat through three hats. The Good Food Guide also incorporates guides to bars, cafes and providers.

The Good Restaurant Guide is another Australian restaurant guide that has reviews on the restaurants as experienced by the public and provides information on locations and contact details.

Any member of the public can submit a review. Nearly all major American newspapers employ food critics and publish online dining guides for the cities they serve.

Some news sources provide customary reviews of restaurants, while others may provide more of a general listings service. More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public.

Many restaurants are small businesses, and franchise restaurants are common. There is often a relatively large immigrant representation, reflecting both the relatively low start-up costs of the industry thus making restaurant ownership an option for immigrants with relatively few resources and the cultural importance of food.

There are 86, commercial foodservice units in Canada, or By segment, there are:

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