History of the Food and Beverage Industry

We wanted to share with you the following article in order to take a brief look at the history of the Food and Beverage Industry, which directs our dietary habits and enables us to adapt to different cultures.

Before reading this article to reach the academic definition of food and beverage businesses, We recommend you to read our article which titled What is a Food and Beverage Business?

People have been traveling for thousands of years and meeting their basic needs for accommodation and food. For this reason, the history of food and beverage businesses, such as accommodation businesses, is also very old. The food and beverage industry has taken way in parallel with the developments in food and beverage. It is known that ancient civilizations such as Hittites, Sumerians, Romans, Egyptians and Helen’s laid the foundations of the industry in question. XIII. With the emergence of inns in the west and caravanserais in the east, food and beverage establishments were also formed. The main difference is that inns are commercial enterprise for profit, while caravanserais operate as a charity.

It is thought that the first restaurant known in history was opened by Boulanger in 1765. A person named Boulanger opened a shop to sell his soup made from healing bone broth, he called his soups the remedial “Restaurer” and tried to attract people’s attention by writing this word on his door, which is the starting point of the word restaurant. The restaurants, which were initially known as places where healing meals were made, began to transform day by day and turned into luxurious places where menus are used.

It is konwn that the first modern restaurant close to today was the “Grand Taverne de Londres” opened in Paris by Beauvilliers in 1782. The novelty of this restaurant is to list the meals on a menu, to have stylish tables and chairs and to serve them at individual tables at certain times. Restaurants, which were initially reacted by the guilds, were accepted with the French Revolution in 1789 and their number started to increase. In the following times, restaurants continued to open in Paris, and in 1804 the number of restaurants exceeded 500.

When we look at the development of restaurant business in the 19th and 20th centuries, it is seen that France was in the leading position. This situation can be explained by the deep-rooted history of French cuisine, the importance given to the cuisine by France, the first examples of restaurants seen in France, and the fact that the chefs who made their name written in history. At the same time, the first cooking education known in history started with the Chaine Des Rottisseurs community in France in 1248. King of France IX. Established in the period of Louis, Chaine Des Rotisseurs gave culinary training in the palace kitchen for a professional structuring.

History of Food and Beverage Industry in Turkey

The development of food and beverage business in Turkey shown same way with global development. Businesses established in Europe first met their beverage needs, and then the food and beverage needs were met together. The first restaurant opened in Anatolian lands was Victoria, which was opened in 1888 in Galata, Istanbul and later changed its name to “Abdullah Efendi”. In the restaurant, where many products were sold at the same time, firsts such as separate seats for women, selling alcohol and hosting the state elders were realized. Today, the restaurant is known as “Hacı Abdullah” and serves mainly Ottoman cuisine. On the other hand, food and beverage businesses after the 2000s, reaching a significant number of locations all over the world as well as in Turkey have increased in terms of content and services it offers.

Factors Affecting the Development of Food and Beverage Industry

Eating out has increased in recent years, and this demand has led to an increase in catering businesses and the development of the food industry. The factors affecting the rapid development of this industry are as follows:

  • Increasing free time
  • Women entering the working life
  • Increase in income
  • Changes in lifestyle
  • Increase in the number of businesses
  • Development of menus
  • Increase in the number of people traveling
  • Differentiation of the demographic characteristics of consumers


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