1794: New York
coffeehouses
become popular
1789: The French Revolution brings
food to the masses as out-of-work
chefs to the kings start serving
anyone that can afford it
1827: Delmonico's sets the standard
for upscale dining for nearly a century
1893: The first
American
cafeteria opens
in Chicago
1925: The first
franchise, Howard
Johnson's, opens in
Massachusetts
1934: Continental
cuisine comes to North
America; European-
style dishes become
popular
1948: Fast food is invented by
Richard and Maurice McDonald in
San Bernardino, California
1950s: Soda
fountain culture
invades America
1919: The 18th amendment
for prohibition puts many
restaurants out of business
(it is repealed in 1933)
1960s: Salad
bars start to pop
up in the U.S.
1970s: "Food with a
conscience" becomes a
theme; many health-
and vegetarian-themed
restaurants open
1996: Ready-Set-
Serve, the industry's
first pre-cut, table-
ready line of fresh
fruits, vegetables, and
juices is debuted by
Markon
1998: 5-Star Food SafetyŽ
Program is defined and
implemented
2000s: Small plates move
beyond Spain onto menus
across the globe
2008: Industry hit
hard by American
recession
Present and beyond: Food obsession
goes mainstream with blogs, documen-
tary films, social media, television shows,
food trucks, and of course, star chefs