Restaurant History
Monsieur Boulanger opened the first restaurant in Paris France in the middle of this century.
1700's
We in American restaurants would simply call this person a front of the house manager or restaurant manager.
Maitre d' or Maitre d'hotel
On October 28, 1846 Auguste Escoffier was born in this town.
Villeneuve Loubet
This station is found only in fine French restaurants and the cook's specialty is cooking perfect fish and shell fish.
Poissonnier
This food service concept serves tasty, quick, inexpensive meals that tend to be calorically dense and nutrient poor.
Fast Food
Before restaurants became popular, Inn Keepers would feed their guests at this table and only at certain times.
Host Table
Captain
At this height of his career Escoffier worked in Paris and London for both of these hotels.
The Ritz and The Carlton
The station that is responsible for salads, cold first and sometimes last courses as well
Garde Manger
This type of food service establishment has self service in the front of the house and an $15 check average
Fast Casual
Some of the first restaurants that were using large quantities of high quality meat to make their restorative broth would brag that it lacks this ingredient
Water
The first person you should see walking in the front door.
Host or Hostess
Not only was Escoffier a talent in the kitchen he also had great business sense and came up with this time saving kitchen staple used to quickly make flavorful soups and stews
Bouillon Kub
The person that works directly under the Executive Chef and is being groomed for the top spot.
Sous Chef
This concept can be used to help promote a new restaurant or other food service business to investors and influencers.
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