restaurant

A restaurant is a business that prepares and serves meals and beverages to paying customers. Most offer dine-in service with a prepared menu, and many also provide takeout and delivery. Restaurants vary widely in size, concept, and cuisine, from fast-food outlets to fine dining establishments and specialty eateries.

The word restaurant derives from the French restaurer, meaning to restore. The modern restaurant emerged in 18th-century France; in 1765, a Parisian innkeeper opened what is often cited as the first establishment dedicated to serving individual portions and restorative dishes rather than providing only tavern meals. The concept spread globally in the 19th and 20th centuries, evolving alongside changes in dining customs, transportation, and urban development.

Restaurants are categorized by service style and formality. Service can be counter, table, or buffet-based, and establishments range from fast food and fast casual to casual dining and fine dining. Menus may be à la carte or prix fixe and can emphasize a single cuisine or offer diverse options, with attention to dietary restrictions and sustainability practices. Many restaurants also operate as cafes or bars and may specialize in seating arrangements, such as communal tables or private dining.

Operations encompass menu planning, food preparation, plating, and customer service. Front-of-house staff may include hosts, servers, and bartenders; kitchen staff may include chefs, cooks, and sous-chefs. Health, safety, labeling, allergen information, and alcohol licensing are commonly regulated, and establishments must comply with local health codes and business requirements.

Restaurants contribute to local culture and economies and are influenced by supply chains, labor markets, technology (online ordering, reservations), and regulatory environments. They range from family-run venues to multinational chains and tasting-menu concepts.