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a commerical establishment where meals can be bought and eaten. In the 16th cent. English inns and taverns began to serve one meal a day at a fixed time and price, at a common table, and usually distinguished by a special dish. The meal was called the ordinary, and inn dining rooms and eating places generally began to be called ordinaries. Famous among those in London were the Castle, much frequented by luminaries, and Lloyd'sLloyd's,
London insurance underwriting corporation of many separate syndicates; often called Lloyd's of London. Founded in the late 17th cent. by a group of merchants, shipowners, and insurance brokers at the coffeehouse of Edward Lloyd, the association is now international in
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, a meeting place for merchants. In the 17th cent. the ordinaries became fashionable clubs, gambling resorts, and eventually centers of such intense political activity that they were closed by Charles II in 1675. In France, a loose equivalent of the ordinary called the table d'hôte, which served a standard daily meal, usually roasted meat, at a communal table, was popular by the mid-18th cent. The name restaurant was first used (c.1765) for a Paris establishment serving light ("restoring") dishes. By the late 18th cent., the Parisian restaurant had become a place offering single servings from a somewhat varied menu and seating at private tables. After the French Revolution, many former chefs of aristocratic houses opened restaurants. While the revolutionaries had favored the egalitarian table d'hôte, the bourgeoisie of the Restoration transformed the restaurant into a French institution that flourished in the 19th cent. and thereafter.

Early American taverns and inns resembled those of England. The White Horse Tavern in Newport, R.I. (founded 1673), claims to be the oldest. Fraunces Tavern (see under Fraunces, SamuelFraunces, Samuel
, c.1722–95, American innkeeper, proprietor of the historic Fraunces Tavern in New York City. This building at the corner of Broad and Pearl streets was the De Lancey mansion before Fraunces purchased it in 1762 and opened it as the Queen's Head
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) in New York was a famous meeting place. The first modern restaurant in New York City was opened (c.1831) by John and Peter Delmonico. The self-service restaurant, or cafeteria, was originated in the United States by philanthropic organizations to help working women secure cheaper meals. The idea was rapidly adopted by commercial restaurants, business organizations, and schools. An outgrowth of the cafeteria was the automat, which first opened in 1902 in Philadelphia and offered prepared food that was displayed behind small glass doors and could be purchased by depositing coins into a slot, which opened the doors. Although the last automat closed in 1991, the idea survives in the fully automated vending area, in which prepackaged food and drinks are dispensed from coin-operated machines. In the 1920s and 30s, dinersdiner,
restaurant resembling the railroad dining car. In the mid-19th cent., the first dining cars that appeared on trains were nothing more than an empty car with a fastened-down table. George M.
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, quick, cheap eating places resembling railroad dining cars, became popular places to eat. Car service restaurants, or drive-ins, first appeared in Florida during the 1930s. The foods sold at lunch counters and drive-ins was called fast food: hamburgers, hotdogs, french fries, and milk shakes. The franchising of fast-food restaurants has led to a boom in these establishments, and today millions of people throughout the world eat at fast-food chains such as McDonald's. Since World War II, most major cities have experienced a proliferation of ethnic restaurants.


See J. Finkelstein, Dining Out (1989); R. L. Spang, The Invention of the Restaurant (2000); A. B. Trubek, Haute Cuisine: How the French Invented the Culinary Profession (2000); A. Haley, Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880–1920 (2011).


A commercial establishment where meals to order are served to the public, either in a separate building or within a hotel or other facility.


A building (or part of a building) or any place used as a place where meals or sandwiches are prepared and/or served to its clientele.
References in periodicals archive ?
The restauranteur had also pledged to repay any customers left short but it is not known if everyone got back their cash.
The restauranteur (Dan Aykroyd), is carried out of a courtroom ranting when convicted of assaulting her, and the ambassador destroys his career with a funny, inflammatory speech at the UN after their marriage is brought to an abrupt end.
Growlers, Inc., owners and operators of Growlers Grill & Brewery brewpubs in Dayton and Columbus, OH, is marketing turnkey brewing systems to restauranteurs throughout the United States.
Wahlstedt isn't the only restauranteur to notice Studio A.
Volume I of the Tollan Trilogy, Banking, Beer & Robert the Bruce is the debut novel of globe-trotting ski instructor, insurance company worker, windsurfer, and restauranteur T.
There is also retail spaces on the ground floor, totaling 7,500 s/f that the developer plans to lease to an upscale bakery, hardware or restauranteur, and 750 s/f has already been leased to Society Cafe, a trendy coffee juice and sandwich shop with al fresco (sidewalk) dining.
In light of the benefits to owner, restauranteur and tenant, this new pairing of food retailer and commercial office building is likely to become pervasive in major commercial districts throughout the city.
Local restauranteur William Schey has signed a million dollar long term lease for over 3,000 square feet of space on The Sutton's main lobby level for his newest venture, The Small Cafe and Secret Garden.
New buildout, new equipment and turn-key ready for a serious restauranteur.
Bankruptcy Court is directing a sealed bid auction of 5,200 acres in the Catskill Mountains that were formerly owned by Frederick (Irving) Lundy, the well-known restauranteur who owned Lundy's, a famous establishment seating 2,800 patrons on Emmons Avenue in Sheepshead Bay, Brooklyn.
Along with his father, Frank, the restauranteur also owns theme-eaterie the Harley Davidson Cafe, along with the upscale Canastel's on Park Avenue South.
Useful as a resource for restauranteurs, food science students, HACCP & Sanitation lays down basic "need-to-know" information in no-nonsense terms and comes very highly recommended.