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Here, detailed descriptions and mouth-watering images guide you through your choices. This means you can enjoy your catered event without worrying about contributing to landfill waste. This approach not only supports local farmers and producers but ensures that you're enjoying the freshest, most flavorful ingredients at your corporate events. Learn more about Coffee, Tea & Pastry Catering Vancouver here They encourage clients to join them in these efforts, offering suggestions on how to make corporate events more sustainable.
When you choose DALINA's catering for your corporate event, you're not just getting exceptional food; you're also treated to service that's both professional and warmly personal. They'll help you craft a customized catering package that not only meets but exceeds your expectations. Learn more about DALINA Main st. here. They'll work closely with you to ensure their service aligns perfectly with your vision, whether it's a formal corporate gala or a casual staff appreciation lunch.

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    Their intuitive online platform allows you to select your desired dishes, specify quantities, and choose your delivery time, all without needing to pick up the phone. Their diverse culinary offerings and commitment to exceptional service set them apart, while their sustainable practices ensure that your choice is as good for the environment as it is for your team's morale. With DALINA's catering, you're not just ordering food; you're making an investment in quality, flavor, and the satisfaction of your guests.
    You'll find that our approach to customization doesn't just stop at the menu. Budget-friendly corporate catering Whether you're planning a small office breakfast, a large corporate event, or anything in between, they've got you covered. Corporate office snack catering Understanding the importance of punctuality and presentation, DALINA ensures your catering arrives on time and is set up impeccably for your event.

    By choosing DALINA for your corporate catering needs, you're not just ensuring a memorable culinary experience for your guests; you're also making a positive impact on the environment. With DALINA, you're not just getting a caterer; you're getting a partner who's dedicated to making your event memorable. Moreover, their impeccable service doesn't stop at the kitchen door. You'll start by browsing their comprehensive menu online, filled with fresh, appealing options that cater to a variety of dietary preferences.

    You're providing your team not just food, but a memorable culinary journey that will elevate your event and impress your guests. You'll work directly with DALINA's team to tailor every aspect of your catering package. It's clear that DALINA's seamless ordering process is designed to make your catering experience as stress-free as possible, allowing you to focus on what truly matters – your event.

    Dalina understands this and dedicates meticulous attention to the presentation of every plate, platter, and buffet setup, aiming to captivate your guests' eyes before their taste buds. For those seeking lighter fare, DALINA's vibrant salad bowls, loaded with fresh, locally-sourced veggies, are a perfect choice. Every memorable wedding reception begins with exceptional catering, setting the tone for a celebration that guests will talk about for years to come.

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    Whether you're planning a small team lunch or a large corporate event, we've got you covered.

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    This commitment to local sourcing isn't just about superior flavor; it's about sustainability and reducing our carbon footprint. You're not just getting a caterer; you're partnering with culinary experts dedicated to making your event memorable through the power of food.

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    Entity Name Description Source
    Vancouver A bustling west coast seaport in British Columbia, Canada, known for its scenic beauty, diverse culture, and vibrant arts scene. Source
    Italian cuisine A Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed across the Italian Peninsula since antiquity. Source
    Outdoor dining Dining that takes place in an outdoor setting, often providing a casual and enjoyable atmosphere. Source
    Taste The sensation of flavor perceived in the mouth and throat on contact with a substance, primarily food or drink. Source
    Cuisine A style of cooking characterized by distinctive ingredients, techniques, and dishes, often associated with a specific culture or geographic region. Source

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    Vancouver (/vænˈkuːvÉ™r/ ⓘ van-KOO-vÉ™r) is a major city in western Canada, located in the Lower Mainland region of British Columbia. As the most populous city in the province, the 2021 Canadian census recorded 662,248 people in the city, up from 631,486 in 2016. The Metro Vancouver area had a population of 2.6 million in 2021, making it the third-largest metropolitan area in Canada. Greater Vancouver, along with the Fraser Valley, comprises the Lower Mainland with a regional population of over 3 million. Vancouver has the highest population density in Canada, with over 5,700 people per square kilometre, and fourth highest in North America (after New York City, San Francisco, and Mexico City).

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    Every dish is prepared with care, ensuring that cross-contamination worries are a thing of the past. Your feedback is our compass. You'll find that the decision to partner with them not only simplifies your planning process but also sets a new standard for what corporate events can be. Their attentive service and meticulous planning ensure that your catering experience is seamless from start to finish. With DALINA, you're choosing a partner who understands the importance of detail, from the presentation to the selection of dishes.

    But it doesn't stop there.

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    You might not be aware, but the landscape of office catering in Coffee, Tea & Pastry Catering Vancouver is undergoing a significant transformation, thanks to DALINA. This personalized approach guarantees that every detail, no matter how small, is considered and addressed. Whether it's a simple lunch gathering or a grand corporate event, the use of local ingredients guarantees that your food isn't only exceptional in taste but also in nutritional value.

    They don't just serve meals; they create edible art that sparks conversation and admiration amongst your attendees. DALINA's knack for crafting unforgettable menus means you're not just planning a meal; you're curating an experience that reflects your love story. This approach not only ensures the freshest ingredients make their way into your office meals but also supports Coffee, Tea & Pastry Catering Vancouver's agricultural community. You can submit your request online or over the phone, specifying your event details such as date, time, number of guests, and any dietary restrictions.

    You'll love our attention to detail. They've designed a range of packages to suit various budgets and event sizes, ensuring you won't have to compromise on quality or environmental values for your corporate gatherings. Whether it's a morning brainstorm session that needs a kick of artisan coffee and fresh pastries, or an afternoon strategy meeting requiring a boost from hearty, healthy lunches, they've got you covered.

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    Once you've made your selections, placing your order is just a few clicks away.

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    Beyond exceptional food and presentation, Dalina also offers comprehensive support for planning your corporate event, ensuring every detail is meticulously managed. They take pride in making inclusive eating a joy, not just a necessity. Their seasonally inspired dishes and professional service with a personal touch not only cater to your taste but also contribute to a sustainable local economy. They don't just serve food; they curate menus that perfectly align with your retreat's theme, location, and objectives. DALINA's chefs are adept at transforming these local ingredients into mouthwatering creations, guaranteeing a culinary experience that's as responsible as it's delicious.

    They're punctual, ensuring everything is set up before the first guest arrives, and they're attentive, making sure each attendee's needs are met with a smile. DALINA's menu ensures every taste is catered to, making lunchtime a culinary adventure. Their commitment to customized catering solutions means that every aspect of your event's culinary needs is meticulously tailored to match your vision. The best part?

    One client, a project manager from a leading tech firm, raved, “DALINA's team transformed our annual conference. Vancouver lunch catering Known for their customizable menus, fresh local ingredients, and seamless event planning, DALINA elevates office meals and special events from mere gatherings to memorable occasions. DALINA aims to change that narrative by bringing a breath of fresh air into the corporate world with its innovative and exquisite culinary offerings. They've made it their mission to ensure that everyone can enjoy their exquisite cuisine without worry.

    Emphasizing eco-conscious choices, DALINA's sustainability practices reflect their commitment to reducing environmental impact while catering your events. Their team works closely with you to understand the vibe you're aiming for, adapting their presentation and offerings to match. Instead, imagine a coffee break tailored to your guests' preferences and the theme of your meeting. What sets Dalina apart is their ability to customize packages to fit your specific event.

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    So, when you're planning your next seasonal corporate event, remember that DALINA has got you covered, making it an unforgettable celebration of your team's hard work and success. Dalina's menu stands out for its exceptional diversity and quality, catering to a wide array of tastes and dietary needs. Moreover, we're always open to discussing any specific dietary restrictions or allergies your guests might have. Vancouver event catering specialists These sessions are more than just educational; they're fun, engaging, and designed to foster connections among participants. From themed decorations that capture the seasonal mood to impeccable service that makes every guest feel special, DALINA's team works tirelessly to ensure your event is seamless from start to finish.

    Our team works closely with you to design a menu that fits your event's theme, dietary restrictions, and budget. With DALINA, you're not just ordering food; you're creating a moment where your team can unwind, connect, and build stronger relationships. DALINA's team works closely with you to curate an atmosphere that complements the occasion, whether it's the formal ambiance of a boardroom or the celebratory air of a ballroom. They handle all the logistics, from coordinating with venues to managing dietary restrictions, allowing you to focus on your guests and the purpose of your event.

    It's not just about feeding your team; it's about providing a culinary experience that enhances your event and leaves a lasting impression. This dedication ensures that your event's menu isn't just diverse; it's of the highest quality. Imagine starting your day with artisanal pastries, each bite a blend of flaky, buttery perfection, and freshly brewed, aromatic coffee that wakes you up better than any alarm clock. Their flexibility and attention to detail mean you can confidently plan your event, knowing that everyone's dietary needs are taken into account.

    Opting for DALINA's catering means you're choosing a partner who understands the importance of your event's success. But what really sets DALINA apart is their commitment to sustainability and community. Beyond just food, their commitment to sustainability and a simplified ordering process makes them a partner rather than just a provider.

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    Whichever method you choose, DALINA is committed to making your event unforgettable.

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    It's this level of service that transforms a simple meal into an integral part of your event's success. By focusing on what matters most to you, we ensure that every catered event is a reflection of our commitment to excellence in service and culinary delight. Imagine the buzz of your next corporate event in Coffee, Tea & Pastry Catering Vancouver, where the aroma of fresh, locally sourced ingredients fills the air, setting a welcoming atmosphere for your guests. Dial the number listed under the 'Contact Us' section, and you'll be connected. Their proactive communication means you'll always know what to expect, and any of your last-minute adjustments can be accommodated with ease.

    You don't have to worry about the hassle of finding separate caterers for different dietary preferences. Fresh, artisanal dishes crafted with local ingredients set the stage for productivity and creativity. They arrive early, ensuring there's ample time to get everything looking just right. You can rest assured knowing that everyone from our chefs to delivery personnel adheres strictly to hygiene protocols.

    Their team works closely with you to understand the nature of your event, the dietary preferences, and restrictions of your guests, and any particular theme or ambiance you're aiming to create. You won't have to worry about the usual stress of finding something suitable for everyone. Corporate dinner catering Vancouver When you partner with DALINA for your corporate catering needs, seamless event planning becomes an integral part of the experience. You're in for a treat with a selection that caters to every palate, from hearty salads packed with local greens to gourmet sandwiches that elevate your lunch experience.

    They've created an atmosphere that's all about celebrating the joy of gathering, making every event they're a part of truly memorable. Vancouver catering for business events Our team works closely with you to understand your specific requirements, preferences, and dietary restrictions to ensure that every meal we deliver not only meets but exceeds your expectations. We're also committed to composting food waste, turning potential landfill into nutrient-rich soil, supporting local agriculture, and further closing the loop in our sustainability efforts. If you're curious about how DALINA can transform your next corporate event, you'll find that the reasons are both numerous and compelling.

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    Their expertise in logistics ensures that food delivery and setup are timed perfectly with your event's schedule, avoiding any unnecessary stress on your part. DALINA's staff are trained to provide impeccable service, blending seamlessly into your event's flow to ensure everything runs smoothly. DALINA goes a step further by meticulously sorting waste and recycling, minimizing the environmental impact of your events.

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    Moreover, our kitchen and preparation areas are sanitized continually throughout the day.
    And let's not forget about those with a sweet tooth!

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    From the moment you reach out, you're greeted by a team of experts dedicated to making your corporate gathering or event in Coffee, Tea & Pastry Catering Vancouver a standout success. Because they're the key ingredient to making your event a resounding success.
    Their attention to detail and vibrant menu options were a hit with our team and guests alike.' It's clear that DALINA's effort to tailor their services to each event's unique needs doesn't go unnoticed. Read more about Coffee, Tea & Pastry Catering Vancouver here From the moment you reach out for a quote to the post-event follow-up, they're with you every step of the way, ensuring your needs are met and expectations are exceeded. Imagine looking out at your loved ones, gathered together to celebrate your union, their faces lit up with joy and satisfaction from the meal.
    You'll find that the praise isn't just about the food's quality, but also the seamless integration of service that elevates any corporate event to a memorable experience. Moreover, Dalina's team expertly manages portion control to reduce food waste, one of the biggest issues in event catering. Vancouver catering for award ceremonies Vancouver corporate BBQ catering Their attention to detail doesn't stop at the menu.

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    The dining room of the Via Sophia in Washington, D.C., United States, which is a high-end luxury restaurant establishment.
    The dining room of Le Bernardin, which is a restaurant in Midtown, Manhattan, New York City. Restaurants may serve cuisines native to foreign countries. This one, for instance, serves French cuisine along with seafood.

    A restaurant is an establishment that prepares and serves food and drinks to customers.[1] Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.

    Etymology

    [edit]

    The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore to a former state'[2] and, being the present participle of the verb,[3] the term restaurant may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'.[4]

    History

    [edit]
    Remains of a thermopolium in Pompeii
    Service counter of a thermopolium in Pompeii

    A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wildfowl, and onions.[5]

    A forerunner of the modern restaurant is the thermopolium, an establishment in Ancient Greece and Ancient Rome that sold and served ready-to-eat food and beverages. These establishments were somewhat similar in function to modern fast food restaurants. They were most often frequented by people who lacked private kitchens. In the Roman Empire, they were popular among residents of insulae.[6]

    In Pompeii, 158 thermopolia with service counters have been identified throughout the town. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals.[7]

    The Romans also had the popina, a wine bar which in addition to a variety of wines offered a limited selection of simple foods such as olives, bread, cheese, stews, sausage, and porridge. The popinae were known as places for the plebeians of the lower classes of Roman society to socialize. While some were confined to one standing room only, others had tables and stools and a few even had couches.[8][9]

    Another early forerunner of the restaurant was the inn. Throughout the ancient world, inns were set up alongside roads to cater to people travelling between cities, offering lodging and food. Meals were typically served at a common table to guests. However, there were no menus or options to choose from.[10]

    Early eating establishments recognizable as restaurants in the modern sense emerged in Song dynasty China during the 11th and 12th centuries. In large cities, such as Kaifeng and Hangzhou, food catering establishments catered to merchants who travelled between cities. Probably growing out of tea houses and taverns which catered to travellers, Kaifeng's restaurants blossomed into an industry that catered to locals as well as people from other regions of China. As travelling merchants were not used to the local cuisine of other cities, these establishments were set up to serve dishes familiar to merchants from other parts of China. Such establishments were located in the entertainment districts of major cities, alongside hotels, bars, and brothels. The larger and more opulent of these establishments offered a dining experience similar to modern restaurant culture. According to a Chinese manuscript from 1126, patrons of one such establishment were greeted with a selection of pre-plated demonstration dishes which represented food options. Customers had their orders taken by a team of waiters who would then sing their orders to the kitchen and distribute the dishes in the exact order in which they had been ordered.[11][12]

    There is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning merchant middle class during the Song dynasty.[13] Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant choices were available, and people ordered the entrée from written menus.[12] An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty:

    The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled. one wants cooked food, another raw, another chooses roast, another grill.[14]

    The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng.[15]

    In Japan, a restaurant culture emerged in the 16th century out of local tea houses. Tea house owner Sen no Rikyū created the kaiseki multi-course meal tradition, and his grandsons expanded the tradition to include speciality dishes and cutlery which matched the aesthetic of the food.[11]

    In Europe, inns which offered food and lodgings and taverns where food was served alongside alcoholic beverages were common into the Middle Ages and Renaissance. They typically served common fare of the type normally available to peasants. In Spain, such establishments were called bodegas and served tapas. In England, they typically served foods such as sausage and shepherd's pie.[10] Cookshops were also common in European cities during the Middle Ages. These were establishments which served dishes such as pies, puddings, sauces, fish, and baked meats. Customers could either buy a ready-made meal or bring their own meat to be cooked. As only large private homes had the means for cooking, the inhabitants of European cities were significantly reliant on them.[16]

    France in particular has a rich history with the development of various forms of inns and eateries, eventually to form many of the now-ubiquitous elements of the modern restaurant. As far back as the thirteenth century, French inns served a variety of food — bread, cheese, bacon, roasts, soups, and stews - usually eaten at a common table. Parisians could buy what was essentially take-out food from rôtisseurs, who prepared roasted meat dishes, and pastry-cooks, who could prepare meat pies and often more elaborate dishes. Municipal statutes stated that the official prices per item were to be posted at the entrance; this was the first official mention of menus.[17]

    Taverns also served food, as did cabarets. A cabaret, however, unlike a tavern, served food at tables with tablecloths, provided drinks with the meal, and charged by the customers' choice of dish, rather than by the pot.[18] Cabarets were reputed to serve better food than taverns and a few, such as the Petit Maure, became well known. A few cabarets had musicians or singing, but most, until the late 19th century, were simply convivial eating places.[17][18] The first café opened in Paris in 1672 at the Saint-Germain fair. By 1723 there were nearly four hundred cafés in Paris, but their menu was limited to simpler dishes or confectionaries, such as coffee, tea, chocolate (the drink; chocolate in solid state was invented only in the 19th century), ice creams, pastries, and liqueurs.[18]

    At the end of the 16th century, the guild of cook-caterers (later known as "traiteurs") was given its own legal status. The traiteurs dominated sophisticated food service, delivering or preparing meals for the wealthy at their residences. Taverns and cabarets were limited to serving little more than roast or grilled meats. Towards the end of the seventeenth century, both inns and then traiteurs began to offer "host's tables" (tables d'hôte), where one paid a set price to sit at a large table with other guests and eat a fixed menu meal.[17]

    Modern format

    [edit]

    The earliest modern-format "restaurants" to use that word in Paris were the establishments which served bouillon, a broth made of meat and egg which was said to restore health and vigour. The first restaurant of this kind was opened in 1765 or 1766 by Mathurin Roze de Chantoiseau on rue des Poulies, now part of the Rue de Louvre.[19] The name of the owner is sometimes given as Boulanger.[20] Unlike earlier eating places, it was elegantly decorated, and besides meat broth offered a menu of several other "restorative" dishes, including macaroni. Chantoiseau and other chefs took the title "traiteurs-restaurateurs".[20] While not the first establishment where one could order food, or even soups, it is thought to be the first to offer a menu of available choices.[21]

    In the Western world, the concept of a restaurant as a public venue where waiting staff serve patrons food from a fixed menu is a relatively recent one, dating from the late 18th century.[22]

    In June 1786, the Provost of Paris issued a decree giving the new kind of eating establishment official status, authorising restaurateurs to receive clients and to offer them meals until eleven in the evening in winter and midnight in summer.[20] Ambitious cooks from noble households began to open more elaborate eating places. The first luxury restaurant in Paris, the La Grande Taverne de Londres, was opened at the Palais-Royal at the beginning of 1786 by Antoine Beauvilliers, the former chef of the Count of Provence. It had mahogany tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an extensive menu of elaborately prepared and presented dishes.[20] Dishes on its menu included partridge with cabbage, veal chops grilled in buttered paper, and duck with turnips.[23] This is considered to have been the "first real restaurant".[24][21] According to Brillat-Savarin, the restaurant was "the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, and superior cooking".[25][26][27]

    The aftermath of the French Revolution saw the number of restaurants skyrocket. Due to the mass emigration of nobles from the country, many cooks from aristocratic households who were left unemployed went on to found new restaurants.[28][10] One restaurant was started in 1791 by Méot, the former chef of the Duke of Orleans, which offered a wine list with twenty-two choices of red wine and twenty-seven of white wine. By the end of the century there were a collection of luxury restaurants at the Grand-Palais: Huré, the Couvert espagnol; Février; the Grotte flamande; Véry, Masse and the Café de Chartres (still open, now Le Grand Véfour).[20]

    In 1802 the term was applied to an establishment where restorative foods, such as bouillon, a meat broth, were served ("établissement de restaurateur").[29] The closure of culinary guilds and societal changes resulting from the Industrial Revolution contributed significantly to the increased prevalence of restaurants in Europe.[30]

    Types of restaurants

    [edit]
    The kitchen of Pétrus, in Central London
    Pizza truck in Midtown
    Restaurant Basilica at the shoreline of Kellosaarenranta by night in Ruoholahti, Helsinki, Finland

    In the 1980s and 1990s the restaurant industry was revolutionized by entrepreneurs, including Terence Conran, Christopher Bodker, Alan Yau, and Oliver Peyton.[31] Today restaurants are classified or distinguished in many different ways. The primary factor is usually the food itself e.g. vegetarianism, seafood, or steak. The origin of the cuisine may be also used to categorize restaurants e.g. Italian, Korean, Chinese, Japanese, Indian, French, Mexican, or Thai. The style of offering has become an important distinguishing factor in the restaurant industry e.g. tapas, sushi, buffet, or yum cha. Beyond this, restaurants may differentiate themselves on factors including speed of service e.g. fast food. Theme restaurants and automated restaurant have become big players in the restaurant industry and may include fine dining, casual dining, contemporary casual, family style, fast casual, coffeehouse, concession stands, food trucks, pop-up restaurants, and ghost restaurants.

    Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. In some restaurants, such as those in workplaces, there are usually no waiters; the customers use trays, on which they place cold items that they select from a refrigerated container and hot items which they request from cooks, and then they pay a cashier before they sit down. Another restaurant approach which uses few waiters is the buffet restaurant. Customers serve food onto their own plates and then pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages. Fast food establishments are also considered to be restaurants. In addition, food trucks are another popular option for people who want quick food service.

    Tourists around the world can enjoy dining services on railway dining cars and cruise ship dining rooms, which are essentially travelling restaurants. Many railway dining services also cater to the needs of travellers by providing railway refreshment rooms at railway stations. Many cruise ships provide a variety of dining experiences including a main restaurant, satellite restaurants, room service, speciality restaurants, cafes, bars and buffets to name a few. Some restaurants on these cruise ships require table reservations and operate specific dress codes.[32]

    Restaurant staff

    [edit]

    A restaurant's proprietor is called a restaurateur, this derives from the French verb restaurer, meaning "to restore". Professional cooks are called chefs, with there being various finer distinctions (e.g. sous-chef, chef de partie). Most restaurants (other than fast food restaurants and cafeterias) will have various waiting staff to serve food, beverages and alcoholic drinks, including busboys who remove used dishes and cutlery. In finer restaurants, this may include a host or hostess, a maître d'hôtel to welcome customers and seat them, and a sommelier or wine waiter to help patrons select wines. A new route to becoming a restaurateur, rather than working one's way up through the stages, is to operate a food truck. Once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US.

    Chef's table

    [edit]
    Chef's table at Marcus restaurant in Central London

    A chef's table is a table located in the kitchen of a restaurant,[33][34] reserved for VIPs and special guests.[35] Patrons may be served a themed[35] tasting menu prepared and served by the head chef. Restaurants can require a minimum party[36] and charge a higher flat fee.[37]

    By country

    [edit]

    Europe

    [edit]

    France

    [edit]
    Le Grand Véfour restaurant at the Palais Royal in Paris

    France has a long tradition with public eateries and modern restaurant culture emerged there. In the early 19th century, traiteurs and restaurateurs became known simply as "restaurateurs". The use of the term "restaurant" for the establishment itself only became common in the 19th century.

    According to the legend, the first mention to a restaurant dates back to 1765 in Paris. It was located on Rue des Poulies, now Rue du Louvre, and use to serve dishes known as "restaurants".[38] The place was run by a man named Mr. Boulanger.[39] However, according to the Larousse Gastronomique, La Grande Taverne de Londres which opened in 1782 is considered as the first Parisian restaurant.[40]

    The first restaurant guide, called Almanach des Gourmands, written by Grimod de La Reyniére, was published in 1804. During the French Restoration period, the most celebrated restaurant was the Rocher de Cancale, frequented by the characters of Balzac. In the middle of the century, Balzac's characters moved to the Café Anglais, which in 1867 also hosted the famous Three Emperors Dinner hosted by Napoleon III in honor of Tsar Alexander II, Kaiser Wilhelm I and Otto von Bismarck during the Exposition Universelle in 1867[41]

    Garden café of the Hôtel Ritz Paris (1904), Pierre-Georges Jeanniot

    Other restaurants that occupy a place in French history and literature include Maxim's and Fouquet's. The restaurant of Hotel Ritz Paris, opened in 1898, was made famous by its chef, Auguste Escoffier. The 19th century also saw the appearance of new kinds of more modest restaurants, including the bistrot. The brasserie featured beer and was made popular during the 1867 Paris Exposition.[20]

    North America

    [edit]

    United States

    [edit]
    Tom's Restaurant in Manhattan was made internationally famous by Seinfeld.

    In the United States, it was not until the late 18th century that establishments that provided meals without also providing lodging began to appear in major metropolitan areas in the form of coffee and oyster houses. The actual term "restaurant" did not enter into the common parlance until the following century. Prior to being referred to as "restaurants" these eating establishments assumed regional names such as "eating house" in New York City, "restorator" in Boston, or "victualling house" in other areas. Restaurants were typically located in populous urban areas during the 19th century and grew both in number and sophistication in the mid-century due to a more affluent middle class and to urbanization. The highest concentration of these restaurants were in the West, followed by industrial cities on the Eastern Seaboard.[42]

    When Prohibition went into effect in 1920, restaurants offering fine dining had a hard time making ends meet because they had depended on profits from selling wine and alcoholic beverages. Replacing them were establishments offering simpler, more casual experiences such as cafeterias, roadside restaurants, and diners. When Prohibition ended in the 1930s, luxury restaurants slowly started to appear again as the economy recovered from the Great Depression.[43]

    The Civil Rights Act of 1964 outlawed segregation based on race, color, religion, or national origin in all public accommodations engaged in interstate commerce, including restaurants. Katzenbach v. McClung, 379 U.S. 294 (1964), was a decision of the US Supreme Court which held that Congress acted within its power under the Commerce Clause of the United States Constitution in forbidding racial discrimination in restaurants as this was a burden to interstate commerce.[44][45]

    In the 1970s, there was one restaurant for every 7,500 persons. In 2016, there were 1,000,000 restaurants; one for every 310 people. The average person eats out five to six times weekly. 3.3% of the nation's workforce is composed of restaurant workers.[46] According to a Gallup Poll in 2016, nearly 61% of Americans across the country eat out at a restaurant once a week or more, and this percent is only predicted to increase in future years.[47] Before the COVID-19 pandemic, The National Restaurant Association estimated restaurant sales of $899 billion in 2020. The association now projects that the pandemic will decrease that to $675 billion, a decline of $274 billion over their previous estimate.[48]

    South America

    [edit]

    Brazil

    [edit]

    In Brazil, restaurant varieties mirror the multitude of nationalities that arrived in the country: Japanese, Arab, German, Italian, Portuguese and many more.

    Colombia

    [edit]

    The word piquete can be used to refer to a common Colombian type of meal that includes meat, yuca and potatoes, which is a type of meal served at a piqueteadero. The verb form of the word piquete, piquetear, means to participate in binging, liquor drinking, and leisure activities in popular areas or open spaces.[49]

    Peru

    [edit]

    In Peru, many indigenous, Spanish, and Chinese dishes are frequently found. Because of recent immigration from places such as China, and Japan, there are many Chinese and Japanese restaurants around the country, especially in the capital city of Lima.

    Guides

    [edit]
    Noma in Copenhagen, Denmark, rated 3 stars in the Michelin guide, and named Best Restaurant in the World by Restaurant

    Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the Michelin series of guides which accord one to three stars to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices.

    The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau. Its ratings are on a scale of 1 to 20, with 20 being the highest.

    Blue Hill at Stone Barns in Pocantico Hills, New York has two Michelin stars.

    In the United States, the Forbes Travel Guide (previously the Mobil travel guides) and the AAA rate restaurants on a similar 1 to 5 star (Forbes) or diamond (AAA) scale. Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. In 2005, Michelin released a New York City guide, its first for the United States. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment.

    Nearly all major American newspapers employ food critics and publish online dining guides for the cities they serve. Some news sources provide customary reviews of restaurants, while others may provide more of a general listings service.

    More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public.

    Economics

    [edit]
    Restaurant Näsinneula in Tampere, Finland
    Gunpowder Cellar of Tartu, a former 18th-century gunpowder cellar and current beer restaurant in Tartu, Estonia

    Canada

    [edit]

    There are 86,915 commercial food service units in Canada, or 26.4 units per 10,000 Canadians. By segment, there are:[50]

    • 38,797 full-service restaurants
    • 34,629 limited-service restaurants
    • 741 contract and social caterers
    • 6,749 drinking places

    Fully 63% of restaurants in Canada are independent brands. Chain restaurants account for the remaining 37%, and many of these are locally owned and operated franchises.[51]

    European Union

    [edit]

    The EU-27 has an estimated 1.6m businesses involved in 'accommodation & food services', more than 75% of which are small and medium enterprises.[52]

    India

    [edit]

    The Indian restaurant industry is highly fragmented with more than 1.5 million outlets of which only around 3000 of them are from the organised segment.[53] The organised segment includes quick service restaurants; casual dining; cafes; fine dining; and pubs, bars, clubs, and lounges.

    Vietnam

    [edit]

    The restaurant industry in Vietnam is one of the important economic sectors, making a significant contribution to the national economy.[54][55] According to the General Statistics Office of Vietnam, the number of restaurants in Vietnam has increased rapidly from 2000 to 2022.[56] In 2000, there were about 20,000 restaurants nationwide, but by 2022, this number had increased to over 400,000 restaurants.[57] The average annual growth rate is about 10%.[58][59] The restaurant industry in Vietnam has also seen strong growth in recent years. According to a report by SSI Securities Corporation, the revenue of the restaurant industry in Vietnam reached VND610 trillion in 2022, up 16% from 2021.[60][61] Of that, the out-of-home market accounted for VND333.69 trillion, up 19% from 2021.[62][63]

    United States

    [edit]
    The kitchen at Delmonico's Restaurant, New York City, 1902

    As of 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $298 billion in sales, and approximately 250,000 limited-service (fast food) restaurants, accounting for $260 billion.[64] Starting in 2016, Americans spent more on restaurants than groceries.[65] In October 2017, The New York Times reported there are 620,000 eating and drinking places in the United States, according to the Bureau of Labour Statistics. They also reported that the number of restaurants are growing almost twice as fast as the population.[66]

    One study of new restaurants in Cleveland, Ohio found that 1 in 4 changed ownership or went out of business after one year, and 6 out of 10 did so after three years. (Not all changes in ownership are indicative of financial failure.)[67] The three-year failure rate for franchises was nearly the same.[68]

    Restaurants employed 912,100 cooks in 2013, earning an average $9.83 per hour.[69] The waiting staff numbered 4,438,100 in 2012, earning an average $8.84 per hour.[70]

    Jiaxi Lu of the Washington Post reports in 2014 that, "Americans are spending $683.4 billion a year dining out, and they are also demanding better food quality and greater variety from restaurants to make sure their money is well spent."[71]

    Dining in restaurants has become increasingly popular, with the proportion of meals consumed outside the home in restaurants or institutions rising from 25% in 1950 to 46% in 1990. This is caused by factors such as the growing numbers of older people, who are often unable or unwilling to cook their meals at home and the growing number of single-parent households. It is also caused by the convenience that restaurants can afford people; the growth of restaurant popularity is also correlated with the growing length of the work day in the US, as well as the growing number of single parent households.[72] Eating in restaurants has also become more popular with the growth of higher income households. At the same time, less expensive establishments such as fast food establishments can be quite inexpensive, making restaurant eating accessible to many.

    Employment

    [edit]

    The restaurant industry in the United States is large and quickly growing, with 10 million workers. 1 in every 12 U.S. residents work in the business, and during the 2008 recession, the industry was an anomaly in that it continued to grow. Restaurants are known for having low wages, which they claim are due to thin profit margins of 4-5%. For comparison, however, Walmart has a 1% profit margin.[73] As a result of these low wages, restaurant employees suffer from three times the poverty rate as other U.S. workers, and use food stamps twice as much.[73] Restaurants are the largest employer of people of color, and rank as the second largest employer of immigrants. These workers statistically are concentrated in the lowest paying positions in the restaurant industry. In the restaurant industry, 39% of workers earn minimum wage or lower.[73]

    Regulations

    [edit]

    In many countries, restaurants are subject to inspections by health inspectors to maintain standards for public health, such as maintaining proper hygiene and cleanliness. The most common kind of violations of inspection reports are those concerning the storage of cold food at appropriate temperatures, proper sanitation of equipment, regular hand washing and proper disposal of harmful chemicals. Simple steps can be taken to improve sanitation in restaurants. As sickness is easily spread through touch, restaurants are encouraged to regularly wipe down tables, door knobs and menus.[74]

    Depending on local customs, legislation and the establishment, restaurants may or may not serve alcoholic beverages. Restaurants are often prohibited from selling alcoholic beverages without a meal by alcohol sale laws; such sale is considered to be an activity for bars, which are meant to have more severe restrictions. Some restaurants are licensed to serve alcohol ("fully licensed"), or permit customers to "bring your own booze" (BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer.[75]

    Occupational hazards

    [edit]

    Food service regulations have historically been built around hygiene and protection of the consumer's health.[76] However, restaurant workers face many health hazards such as long hours, low wages, minimal benefits, discrimination, high stress, and poor working conditions.[76] Along with the COVID-19 pandemic, much attention has been drawn to the prevention of community transmission in restaurants and other public settings.[77] To reduce airborne disease transmission, the Centre for Disease Control and Prevention recommends reduced dining capacity, face masks, adequate ventilation, physical barrier instalments, disinfection, signage, and flexible leave policies for workers.[78]

    See also

    [edit]

    References

    [edit]
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    4. ^ "ce qui répare les forces, aliment ou remède fortifiant" (Marguerite d'Angoulême ds Briçonnet, volume 1, p. 70)
    5. ^ United States Congress. Senate Select Committee on Nutrition and Human Needs (June 22, 1977). Diet Related to Killer Diseases. U.S. Government Printing Office.
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    59. ^ VCCorp.vn (January 17, 2023). "Báo cáo F&B 2022: Việt Nam đang có bao nhiêu nhà hàng/quán cafe? Người Việt chịu chi ra sao cho việc ăn hàng?". cafef (in Vietnamese). Retrieved December 8, 2023.
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    Bibliography

    [edit]

    Further reading

    [edit]
    [edit]

    n
    Caterers preparing for a formal event

    Catering is the business of providing food services at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio.

    History of catering

    [edit]

    The earliest account of major services being catered in the United States was an event for William Howe of Philadelphia in 1778. The event served local foods that were a hit with the attendees, who eventually popularized catering as a career. The official industry began to be recognized around the 1820’s, with the caterers being disproportionately African-American.[1] The catering business began to form around 1820, centered in Philadelphia.[1][2]

    Robert Bogle

    [edit]

    The industry began to professionalize under the reigns of Robert Bogle who is recognized as "the originator of catering."[2] Catering was originally done by servants of wealthy elites. Butlers and house slaves, which were often black, were in a good position to become caterers. Essentially, caterers in the 1860s were "public butlers" as they organized and executed the food aspect of a social gathering. A public butler was a butler working for several households. Bogle took on the role of public butler and took advantage of the food service market in the hospitality field.[3]

    Caterers like Bogle were involved with events likely to be catered today, such as weddings and funerals.[3] Bogle also is credited with creating the Guild of Caterers and helping train other black caterers.[3] This is important because catering provided not only jobs to black people but also opportunities to connect with elite members of Philadelphia society. Over time, the clientele of caterers became the middle class, who could not afford lavish gatherings and increasing competition from white caterers led to a decline in black catering businesses.[3]

    Evolution of catering

    [edit]

    By the 1840s many restaurant owners began to combine catering services with their shops. Second-generation caterers grew the industry on the East Coast, becoming more widespread. [2] Common usage of the word "caterer" came about in the 1880s at which point local directories began to use these term to describe the industry.[1] White businessmen took over the industry by the 1900’s, with the Black Catering population disappearing.[1]

    In the 1930s, the Soviet Union, creating more simple menus, began developing state public catering establishments as part of its collectivization policies.[4] A rationing system was implemented during World War II, and people became used to public catering. After the Second World War, many businessmen embraced catering as an alternative way of staying in business after the war.[5] By the 1960s, the home-made food was overtaken by eating in public catering establishments.[4]

    By the 2000s, personal chef services started gaining popularity, with more women entering the workforce.[citation needed] People between 15 and 24 years of age spent as little as 11–17 minutes daily on food preparation and clean-up activities in 2006-2016, according to figures revealed by the American Time Use Survey conducted by the US Bureau of Labor Statistics.[6] There are many types of catering, including Event catering, Wedding Catering and Corporate Catering.

    Event catering

    [edit]

    An event caterer serves food at indoor and outdoor events, including corporate and workplace events and parties at home and venues.

    Mobile catering

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    A mobile caterer serves food directly from a vehicle, cart or truck which is designed for the purpose.[7] Mobile catering is common at outdoor events such as concerts, workplaces, and downtown business districts. Mobile catering services require less maintenance costs when compared with other catering services. Mobile caterers may also be known as food trucks in some areas. Mobile catering is popular throughout New York City, though sometimes can be unprofitable.[8] Ice cream vans are a familiar example of a catering truck in Canada, the United States and the United Kingdom.[9]

    Seat-back catering

    [edit]

    Seat-back catering was a service offered by some charter airlines in the United Kingdom (e.g., Court Line, which introduced the idea in the early 1970s, and Dan-Air[10]) that involved embedding two meals in a single seat-back tray. "One helping was intended for each leg of a charter flight, but Alan Murray, of Viking Aviation, had earlier revealed that 'with the ingenious use of a nail file or coin, one could open the inbound meal and have seconds'. The intention of participating airlines was to "save money, reduce congestion in the cabin and give punters the chance to decide when to eat their meal".[11] By requiring less galley space on board, the planes could offer more passenger seats.[12]

    According to TravelUpdate's columnist, "The Flight Detective", "Salads and sandwiches were the usual staples," and "a small pellet of dry ice was put into the compartment for the return meal to try to keep it fresh."[12] However, in addition to the fact that passengers on one leg were able to consume the food intended for other passengers on the following leg, there was a "food hygiene" problem,[11] and the concept was discontinued by 1975.[12]

    Canapé catering

    [edit]

    A canapé caterer serves canapés at events. They have become a popular type of food at events, Christmas parties and weddings. A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread or pastry. They should be easier to pick up and not be bigger than one or two bites. The bite-sized food is usually served before the starter or main course or alone with drinks at a drinks party.

    Wedding catering

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    A wedding caterer provides food for a wedding reception and party, traditionally called a wedding breakfast.[13] A wedding caterer can be hired independently or can be part of a package designed by the venue.[14] Catering service providers are often skilled and experienced in preparing and serving high-quality cuisine.[15][16][17] They offer a diverse and rich selection of food, creating a great experience for their customers. There are many different types of wedding caterers, each with their approach to food.

    An example of wedding catering

    Shipboard catering

    [edit]

    Merchant ships – especially ferries, cruise liners, and large cargo ships – often carry Catering Officers. In fact, the term "catering" was in use in the world of the merchant marine long before it became established as a land-bound business.[citation needed]

    See also

    [edit]

    References

    [edit]
    1. ^ a b c d Chastain, Sue (March 5, 1987). "Philadelphia's Historic Feasts How Blacks Carved Out A Niche In Society Through Catering". The Philadelphia Inquirer. Archived from the original on December 3, 2014. Retrieved 1 November 2014.
    2. ^ a b c Walker, Juliet E. K. (2009). The history of black business in America: capitalism, race, entrepreneurship (2nd ed.). Chapel Hill, N.C.: University of North Carolina Press. pp. 133–134. ISBN 978-0807832417. Retrieved 1 November 2014.
    3. ^ a b c d "Blog: Robert Bogle and Philadelphia's Dynastic Black Caterers". Free Library of Philadelphia. Retrieved 2023-04-27.
    4. ^ a b Atkins, Peter; Oddy, Derek J.; Amilien, Virginie (2012). The Rise of Obesity in Europe: A Twentieth Century Food History. Ashgate Publishing, Ltd. pp. 35–36. ISBN 978-1409488330.
    5. ^ "A Brief History of Catering All Over The World". BLOWOUT PHILIPPINES. 2016-11-26. Retrieved 2016-11-26.
    6. ^ "Why Millennials Don't Know How to Cook". MarketWatch. Retrieved 29 May 2017.
    7. ^ "Gourmet Food Trucks Racing To Serve You Lunch". 2021-06-30. Retrieved 2024-11-25.
    8. ^ "The Food-Truck Business Stinks". 2021-06-30. Retrieved 2024-11-25.
    9. ^ Walker, Peter (2013-07-12). "Ice-cream vans granted more time to chime". The Guardian. ISSN 0261-3077. Retrieved 2024-11-25.
    10. ^ "On-Board". Dan Air Remembered. Photo of seat back catering.
    11. ^ a b Calder, Simon (May 1, 1999). "Travel" Pioneering Airlines Set Standards that Today's Carriers Could Only Exceed". The Independent. UK.
    12. ^ a b c The Flight Detective (November 20, 2018). "HAVE YOU HEARD OF THE CONCEPT OF SEAT BACK CATERING ON FLIGHTS?". Travel Update: Boarding Area.
    13. ^ Staff, Condé Nast Publications (1969). Vogue's Book of Etiquette and Good Manners. Condé Nast Publications. ISBN 978-0-671-20138-8.
    14. ^ Huỳnh Nhi (2024-01-07). "Chi hàng chục triệu đồng thuê người lên kế hoạch tiệc cưới". thanhnien.vn (in Vietnamese). Retrieved 2024-11-25.
    15. ^ Trí, Dân (2024-11-18). "Đám cưới ở Yên Bái đãi món "sơn nữ ném còn" và tờ thực đơn lạ gây sốt mạng". Báo điện tử Dân Trí (in Vietnamese). Retrieved 2024-11-25.
    16. ^ Leadgle. "MISA CukCuk". Phần mềm quản lý nhà hàng, quán cafe, quán ăn CUKCUK.VN (in Vietnamese). Retrieved 2024-11-25.
    17. ^ "Có thật sự cần thiết thuê wedding planner cho đám cưới của bạn?". thanhnien.vn (in Vietnamese). Retrieved 2024-11-25.

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    Frequently Asked Questions

    You're probably wondering about how your caterer manages food waste and leftovers after an event. They likely have specific policies in place to minimize waste, possibly by donating unused food or implementing sustainability practices.

    Yes, Dalina offers loyalty programs and discounts for repeat corporate clients. You'll save money on future bookings, making it more cost-effective for your company to enjoy their exquisite catering services again and again.

    Yes, you can get catering services for outdoor events even if there's no kitchen on-site. They're equipped to handle various settings, ensuring your event has delicious food, regardless of the location's facilities.