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Patrons spent several hours in these establishments in one "sitting." This trend caught on in Europe on the 17th century.
When cafes opened in France they also sold brandy, sweetened wines and liqueurs in addition to coffee.
The restaurant, as we know it today, is said to have been a byproduct of the French Revolution.
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In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall: Upper Saddle River NJ] 9th edition, 2001 (p.
5-6) While public eateries existed in Ancient Rome and Sung Dynasty China, restaurants (we know them today), are generally credited to 18th century France.