2. HISTORY OF FOOD SERVICE INDUSTRY
GREECE AND ROME:
• Ancient Greeks rarely dined out, although they enjoyed the social aspect of
dining and often got together for banquets.
• Romans’ meals were primarily served in the home.
• Romans’ desires for exotic foods and spices increased trade, stretching the
Roman Empire farther east and north.
3. HISTORY OF FOOD SERVICE INDUSTRY
• On the European continent, Charlemagne established rest houses for
pilgrims in the 8th century . The sole purpose of several orders of the
knighthood was to protect pilgrims and provide hospitality on their routes.
• As travels and travellers increased during the middle ages, so did the number
of wayside inns in Europe.
• As the quality of the inns improved, more people began to travel. Many of
the wealthy travellers had demands of the inns being upgraded.
4. HISTORY OF FOOD SERVICE INDUSTRY
MEDIEVAL TIMES (cont.):
• A la carte dining was practically unknown until the nineteenth century, these
households practiced what might be called discriminatory feeding where different
meals were served to persons of different rank.
• Despite this medieval host who naturally knew nothing of germs and sanitation,
forks or finger bowls, set forth their own rules for public suppers , few of which
would seem out of place today.
• In the late sixteenth century , a type of eating place for commoners called an
ordinary began to appear in England. These places were taverns serving a fixed
price, fixed menu meal at a long common table.
5. HISTORY OF FOOD SERVICE INDUSTRY
• During the 16th century two exotic imports began to influence the culinary habits of
western Europe : coffee and tea.
• Tea developed much more slowly than coffee as a common beverage and attain widespread
use most notably in England- and there not even until the mid-nineteenth century.
• By 1675, Venice had dozens of coffee houses, including the famous Café Florian on the
piazza San Marco.
• Coffee was generally served in a dish or a small bowl, a little larger than todays coffee cup,
without a handle.
6. HISTORY OF FOOD SERVICE INDUSTRY
• As the colonies grew from scattered settlements to towns and cities, more
and more travellers appeared, along with more accommodations to serve
• The local inn/tavern/ordinary in the colonies soon became a gathering place
for residents, a place were they could catch up on the latest gossip, keep up
with current events, hold meetings, and conduct business.
7. HISTORY OF FOOD SERVICE INDUSTRY
THE FRENCH REVOLUTION:
• French revolution helped to change the culinary history. France which is
now a nation that awaits with bated breath the Michelin’s annual selection of
three star restaurants had only one restaurant worthy of that rating two
hundred years ago.
• The Tour d’Argent opened in 1533, and for over two centuries it was unique.
• Only the traiteurs or canteens were allowed by law to sell cooked meat to the
public, and they were limited to cooking for banquets.
8. HISTORY OF FOOD SERVICE INDUSTRY
• M. Boulanger, “ the father of the modern restaurant,” sold soups at his all
night tavern on the Rue Bailleul and called these soups restorantes- the origin
of the word restaurant.
• In 1784, during a 5 year period as an envoy to France, Thomas Jefferson
acquired a taste for French cuisine. He later enticed a French chef. This act
stimulated interest in French cuisine and enticed U.S. tavern owners to offer
better quality and more interesting food.
9. HISTORY OF FOOD SERVICE INDUSTRY
• By the early 1800s, the English had begun to borrow the concept of the restaurant
from their French neighbours. In 1856, Antoni Crème published La Cuisine
Classique. This was the beginning of the a la carte menu.
• The Americans used their special brand of ingenuity to create something for
everyone by 1848.
• The famous Delmonico’s was at the top of the list of American restaurants for a
long time as they were known as the only expensive and aristocratic restaurant in the
10. HISTORY OF FOOD SERVICE INDUSTRY
• By the turn of the century, more people were working and therefore eating out more,
especially for lunch.
• During World War II in the 1940s, the lodging industry prospered as people traveled for
• After World War II, in the 1940s and 1950s, the quick-service restaurant segment of the
industry grew quickly.
• In the 1960s, commercial air travel became popular, and builders focused on land near
airports as the next new place to situate hotels, motels, and foodservice facilities.
11. HISTORY OF FOOD SERVICE
INDUSTRIES IN INDIA
• India is the world's second largest producer of food next to China.
•The total food production in India is likely to double in the next ten years.
•Health food and health food supplements is another rapidly rising segment of
12. HISTORY OF FOOD SERVICE
INDUSTRIES IN INDIA
• The transition phase of the Indian food service industry can be divided into 3 stages.
• In the 1990’s the majority of organized restaurants and food joints were concentrated in
Tier I and metro cities like Mumbai, Delhi, Chennai, Bangalore and Hyderabad. These were
the most sought after destinations as this is where the development and growth was
happening in terms of infrastructure and business.
• The early 2000’s witnessed development in a lot of Tier II cities on the back on India’s
growth story. Rapidly growing economic activity in these cities led to increased urbanization,
increased disposable income in hands of the consumer and also changed consumption
patterns. These factors showcased a lucrative opportunity to focus on a huge untapped
13. HISTORY OF FOOD SERVICE
INDUSTRIES IN INDIA
• The present decade is representing a consolidation phase where the
unorganized sector is undergoing a phase of identification – evaluation –
selection. Franchisers are hoisting their flags in India and the sector is
becoming more organized.
• Newer untapped markets like highways are seeing increasing penetration by
organized players like McDonalds, Sager, Ratna, Café Coffee Day and others.
14. HISTORY OF FOOD SERVICE
INDUSTRIES IN INDIA
QSR MARKET CONSTRUCT
I. Market Overview
• Quick Service Restaurants (QSRs) have been a key segment for the Indian
Food Services market and have grown over the years .
• At the city level, a large share of the QSR market rests in metros and mini
metros due to higher consumption, heightened consumer awareness, and
exposure in key cities such as Delhi, Mumbai, and Bangalore.
15. HISTORY OF FOOD SERVICE
INDUSTRIES IN INDIA
II. Market Players
• The market is quite competitive in nature with players operating via core menu
offerings and introducing variations in Indian and international foods.
• The established international brands offer such specialties as burgers, pizzas, wraps,
sandwiches, etc. The likes of Taco Bell have introduced cuisine options like nachos .
• International players like McDonalds, Dominos, KFC, Subway, etc. offer a mix of
• Vegetarian and non-vegetarian offerings.
16. TRENDS IN FOOD SERVICE INDUSTRY
• The Indian consumer essentially remains diverse in choice and dynamic in
nature, demanding newer, better, and more innovative options spanning
more variety, delightful taste, superior quality, and better value every day.
• New Appetite for Indian Cuisine
While the past few years have seen the Indian Foodservices market make
giant leaps in terms of exploring cuisines from all corners of the world, recent
trends suggest a parallel, increased interest in Indian cuisine, even beyond the
traditionally popular North and South Indian variants.
17. TRENDS IN FOOD SERVICE INDUSTRY
• Indian foodservice operators continue to focus and innovate by dishing out
food that is closer to home, they are also invoking nostalgia in the process.
• Increased Penetration of Convenience Foods in Food service menu:
The traditional craftsmanship of the chefs and their stock of secret recipes
are increasingly making way for convenience foods.
• International players like McDonalds, Pizza Hut, Domino’s Pizza, KFC, etc.
prefer to use varied forms of convenience foods either as a part of their
recipe or as the final serving to the consumer.
18. TRENDS IN FOOD SERVICE INDUSTRY
• India now boasts well-established companies which provide sauces, dairy
products, processed meats, frozen foods, ready-to-eat, ready-to-cook, pickles,
etc. of a very high quality manufactured in plants operating at international
• Sides and Desserts Emerging as Key Contributors:
Food service operators, especially restaurant operators, have realized that
sales growth is triggered by consumers’ tendency to make impulse purchases.
Side dishes and add-ons help initiate such purchases.
19. TRENDS IN FOOD SERVICE INDUSTRY
• In the recent past, the desserts and ice-creams space has gained momentum
as a way of capitalizing on the full-meal experience, with brands extending
their menu offerings accordingly.
• Other spaces witnessing increasing penetration of food service formats are
travel locations like airports, railways, Metro stations, highways, etc. Other
non-traditional F&B avenues like college campuses, office complexes,
hospitals, amusement parks, and cinemas will also see development and
provide exciting opportunities for F&B players.
20. TYPES OF FOOD SERVICE INDUSTRY
• Often a smaller establishment, with check tablecloths, bentwood chairs, cluttered
décor and friendly informal staff.
• Tends to offer honest, basic and robust cooking.
• Large, styled room, with a long bar
• Normally serving one-plate items
• Service by waiters, often in traditional style of long aprons and black waistcoats.
21. TYPES OF FOOD SERVICE INDUSTRY
3. NEW WAVE BRASSERIE
• Slick modern interior design, coupled with similar approaches to contemporary
cuisine and service
• Busy and bustling and often large and multileveled.
4. COFFEE SHOP
• Similar to brasserie- style operation, often themed.
• May be open all day and serve all meal types from breakfast through to supper.
22. TYPES OF FOOD SERVICE INDUSTRY
5. FIRST CLASS RESTAURANT
• Tend to be formal fine dining restaurants with classical preparation and presentation of
food and offering a high level of table (silver or plated).
• Often associated with classic/haute cuisine.
• Term used to cover a wide variety of operations.
• Price, level and type of service, décor, style, cuisine and degree of choice varies enormously
across the range of operation.
• Service ranges from full table service to assisted service such as in carvery- style operations
23. TYPES OF FOOD SERVICE INDUSTRY
7. ETHNIC RESTAURANT
• Indian, Oriental, Asian, Spanish, Greek, Italian, Creole and Cajun
• Tends to reflect ethnic origin
8. THEMED RESTAURANT
• Often international in orientation
• Themes such as jungle, rainforest or music/opera, where waiting staff perform as
well as serve
24. TYPES OF FOOD SERVICE INDUSTRY
9. INTERNATIONAL DESTINATION RESTAURANT
• Often Michelin- starred fine dining restaurants, offering a distinctive
personality, cuisine, ambiance, beverages and service.
• Usually table service at various levels but mostly personal and attentive.
• Expensive but value laden.
25. TYPES OF FOOD SERVICE INDUSTRY
10. HEALTH FOOD AND VEGETARIAN RESTAURANTS
• Increasing specialization of operations into vegetarianism and/or health foods (
though vegetarian food is not necessarily healthy), to meet lifestyle needs as well as
• Primarily self- service with customer choosing selection from a counter or counters
in varying designs and layouts.
• Originally developed for the industrial feeding market but now seen in a variety of
26. TYPES OF FOOD SERVICE INDUSTRY
13. POPULAR CATERING AND FAST-FOOD OUTLETS
• Developed from table service teashops and cafes through to steakhouses,
and now incorporating snack bars, kiosks, diners, takeaways and cafeterias,
with modern-day burger, chicken and fish concepts, and with ethnic foods
also being incorporated.
• Meeting the needs of all-day meal taking and also the need for “grab and go”
service, especially for the leisure, industrial and traveling markets.
27. TYPES OF FOOD SERVICE INDUSTRY
14. PUBLIC HOUSES
• Licensed environment primarily for drinking alcoholic beverages.
• May be simply a serving bar with standing room for customers or may have
more plush surroundings incorporating the offer of a variety of foods.
• These can range from simple plated dishes through to establishments
offering full restaurant service ( SOMETIMES CALLED GASTROPUBS)
28. TYPES OF FOOD SERVICE INDUSTRY
15. WINE BARS
• Often a mixture of bar and brasserie- style operation, commonly wine
themed, serving a variety of foods.