History of Food Service Industry

Food Service Industry

DONE BY: EKTA KOMAL POOJA.G PRIYANKA SAKINA SALONI SHAHEEN

HISTORY OF FOOD SERVICE INDUSTRY GLOBALLY

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.


MEDIEVAL TIMES: • 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.


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.


COFFEE HOUSE:• 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.


EIGHTEENTH CENTURY:• As the colonies grew from scattered settlements to towns

and cities, more and more travellers appeared, along with more accommodations to serve them.

• 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.


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.


FRENCH REVOLUTION(cont):• 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.


NINETEENTH CENTURY: • 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 United States.


TWENTIETH CENTURY:• 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 war-related reasons. • 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.

HISTORY OF FOOD SERVICE INDUSTRIES IN INDIA

INTRODUCTION:• 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 this industry.


• 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 population.


• 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.


QSR MARKET CONSTRUCTI. 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.


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 both

• Vegetarian and non-vegetarian offerings.

TRENDS IN FOOD SERVICE INDUSTRY IN INDIA

• 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 CuisineWhile 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.


• 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.


• 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 standards.

• 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.

TRENDS IN FOOD SERVICE INDUSTRYGLOBALLY

• 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.

TYPES OF FOOD SERVICE INDUSTRY

1. BISTRO• Often a smaller establishment, with check tablecloths, bentwood chairs,

cluttered décor and friendly informal staff.• Tends to offer honest, basic and robust cooking.2. BRASSERIE• 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.


3. NEW WAVE BRASSERIE• Gastrodome• 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.


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.6. RESTAURANT• 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


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


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.


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 dietary requirements.

12. CAFETERIA• 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 sectors


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.


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)


15. WINE BARS• Often a mixture of bar and brasserie- style operation,

commonly wine themed, serving a variety of foods.

Date post:	13-Jan-2017
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