Restaurants

A restaurant is a business that prepares and serves food and drinks to customers for consumption on the premises or elsewhere. Restaurants may offer dine-in service as well as takeout, delivery, and catering.

The modern concept of dining out evolved from inns and taverns in antiquity and medieval Europe, with substantial development in 17th–19th century urban centers as professional kitchens and dining establishments standardized.

Common formats include fast food, fast casual, casual dining, and fine dining, as well as niche models such as bakeries, cafes, food trucks, street food stalls, and pop-up restaurants.

Operations typically involve menu planning, sourcing ingredients, kitchen prep, and front-of-house service. Roles may include chefs, cooks, servers, hosts, and managers; quality, consistency, and safety are central to operation.

Restaurants are subject to health, safety, and labor regulations and may require licenses for food handling and alcohol service. Pricing and tipping practices vary by country and establishment, influencing labor costs and service styles.

Restaurants can influence local culture and economy, contributing to neighborhood identity, tourism, and employment.

Technology has transformed the industry through online reservations, digital menus, delivery platforms, and contactless payments. Trends include sustainability, local sourcing, and diverse dietary options.