A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.
A cafeteria, sometimes called a canteen outside the U.S. and Canada, is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or lunchroom. Cafeterias are different from coffeehouses, although the English term came from the Spanish term cafetería, which carries the same meaning.
Rachael Domenica Ray is an American cook, television personality, businesswoman, and author. She hosted the syndicated daily talk and lifestyle program Rachael Ray. Other programs to her credit include 30 Minute Meals, Rachael Ray's Tasty Travels, $40 a Day, Rachael Ray's Week in a Day, and the reality format shows Rachael vs. Guy: Celebrity Cook-Off and Rachael Ray's Kids Cook-Off. Ray has written several cookbooks based on the 30 Minute Meals concept, and launched a magazine, Every Day with Rachael Ray, in 2006. Ray's television shows have won three Daytime Emmy Awards.
Philippe's, or "Philippe the Original" is a restaurant located in downtown Los Angeles, California. The restaurant is well known for continuously operating since 1908, making it one of the oldest restaurants in Los Angeles. It is also renowned for claiming to be the inventor of the French dip sandwich.
A dhaba is a roadside restaurant in the Indian subcontinent, primarily across Pakistan and India. They are on highways, generally serve local cuisine, and also serve as truck stops. They are most commonly found next to petrol stations, and most are open 24 hours a day.
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Bernarr Macfadden was an American proponent of physical culture, a combination of bodybuilding with nutritional and health theories. He founded the long-running magazine publishing company Macfadden Publications.
Masbia is a network of kosher soup kitchens in New York City. Its three locations in the Brooklyn neighborhoods of Borough Park and Midwood, as well as the Queens neighborhood of Rego Park, serve over 500 free, hot kosher meals nightly. Masbia is the only free soup kitchen serving kosher meals in New York City. The organization receives 10% of its budget from government aid, relying heavily on private donations of money and food to meet its $2 million annual operating budget.
Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer. This article mainly describes the situation in the US, while categorisation differs widely around the world.
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, etc., and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, raisins, etc. The diet of most Afghans revolve around rice-based dishes, while various forms of naan is consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Qabili Palau, a rice dish cooked with raisins, carrots, nuts and lamb or beef.
Israeli cuisine comprises both local dishes and dishes brought to Israel by Jews from the diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.
Cranks was a chain of English wholefood vegetarian restaurants. It was founded and owned by David and Kay Canter and Daphne Swann, and its flagship restaurant was at Marshall Street in the West End of London.
A kosher restaurant or kosher deli is an establishment that serves food that complies with Jewish dietary laws (kashrut). These businesses, which also include diners, cafés, pizzerias, fast food, and cafeterias, and are frequently in listings together with kosher bakeries, butchers, caterers, and other similar places, differ from kosher-style businesses in that they operate under rabbinical supervision, which requires that the laws of kashrut, as well as certain other Jewish laws, must be observed.
Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region.
Clifton's Cafeteria, once part of a chain of eight Clifton's restaurants, was the oldest surviving cafeteria-style eatery in Los Angeles and the largest public cafeteria in the world when it closed in 2018. Founded in 1931 by Clifford Clinton, the design of the restaurants included exotic decor and facades that were "kitschy and theatrical", and would eventually include multi-story fake redwood trees, stuffed lions, neon plants, and a petrified wood bar. Some considered Clifton's as a precursor to the first tiki bars. The name was created by combining "Clifford" and "Clinton" to produce "Clifton's".
Due to its centuries-old history as a major port town the cuisine of Hamburg is very diversified and sapid as ingredients’ supply was safe. Until the 20th century the cuisine of Hamburg was predominantly characterized by the extensive choice of different kinds of fish from the river Elbe and the nearby Baltic Sea. The region of Vierlande supplied Hamburg with fresh vegetables. Fruit came from the area Altes Land and until industrialization the neighbourhood of Wilhelmsburg was considered the ‘milk isle’ of Hamburg. International trade in the Port of Hamburg made spices and exotic nutrition items from India and South America available since the 16th century which were soon incorporated into civic kitchens. On this basis the cuisine of Hamburg developed which regrettably lost some of its characteristics nowadays due to the supraregional harmonization of the North German cuisine. But due to its high economic importance Hamburg does feature many internationally recognized gourmet restaurants from which 11 were repeatedly awarded with a Michelin star in 2010.
Charleszetta Waddles, also known as Mother Waddles, was an African-American activist, Pentecostal church minister, and founder of Mother Waddles Perpetual Mission, an independent church in Detroit that provides support, such as food, clothing and other basic services to Detroit's poor. She is listed in the Michigan Women's Hall of Fame for her contributions to Social Work and Mission Work in the Detroit area.
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli/Jewish, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Cuisine of Berlin describes different aspects of Berlin's culinary offerings. On the one hand, it means the traditional Berlin cuisine of Berlin households with dishes from the German cuisine. On the other hand, often a rustic pub and snack kitchen, which has become increasingly international due to many migration waves since 1945 and 1990. After 2000, numerous top-class restaurants have evolved in Berlin.
