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Another thought to ponder: how military foodservice impacted civilian industry.
In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall: Upper Saddle River NJ] 9th edition, 2001 (p.
Medieval travelers dined at inns, taverns, monestaries and hostelries.
Colonial America continued this tradition in the form of legislated Publick Houses.
Menus, offering dishes individually portioned, priced and prepared to order, were introduced to the public for the first time. This was the first restaurant in the modern sense of the term." ---Larousse Gastronomiqe, completely revised and updated [Clarkson Potter: New York] 1999 (p. Mathurin Roze de Chantoiseau in Paris, 1766 "According to Spang, the forgotten inventor was Mathurin Roze de Chantoiseau, a figure so perfectly emblematic of his time that he almost seems like an invention himself.
The son of a landowner and merchant, Roze moved to Paris in the early 1760s and began floating a variety of schemes he believed would enrich him and his country at the same time."
They were highly regulated establishments that sold restaurants (meat based consommes intended to "restore" a person's strength) to people who were not feeling well.