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Compare and contrast between a resturant in the US and a resturant in Kuwait - Essay Example

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Travelers could take their meals from inns which were situated along the wayside while laborers snatched a bite at taverns and pubs with their pints. It did not take…
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Compare and contrast between a resturant in the US and a resturant in Kuwait
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"Compare and contrast between a resturant in the US and a resturant in Kuwait"

Download file to see previous pages That was the direct origin of the restaurant which is a French present participle of the word ‘’restorer’’. Therefore, ‘’restaurant’’ meant, a place where people went to restore their energy and vigor and feel refueled with food. Therefore, the first restaurant which has the same concept of the modern restaurant where people sit side to side of a table and order for food from a menu and wait to be served, was started in Paris in 1782 by one Antoine Beeauvilliers who was an entrepreneur and a chef and one time cookbook writer.
It is a fact without any doubt that restaurants are big business in the United States. Looking at the information from the National Restaurant Association in their Restaurant Industry Pocket Factbook of 2010, US had a total of 945,000 eating establishments which employed a total of 12.7 million workers. This accounted for a total of 9 per cent of work force in the US and was expected to produce up to $580 billion in sales in 2011 (Fredric 2010).
Currently, research shows it that Americans are dining away from home than it has ever happened where they take a total 4.8 of their total meals per week away from home. Most of the American restaurants create conditions that would encourage eating food rich in a lot of calories, salt, sugar and fat than the recommended amount in a single meal. You find that the normally regarded as good stuff such as whole grains, fruits, and vegetables are often not found on the American menu. The content of food at restaurants is one big problem. Though an analysis of 30, 923 menu items, taken from 245 restaurants chains, 96% of the meals served here do not meet the standards of the USDA nutritional guidelines. Far from serving extra-large potions and failing to offer vegetables, fruits and grains except for potatoes and most meals, most of the US restaurants cover the threat by adding limitless quantities of bread or chips as well as providing free refills of sodas (Deborah 2014).
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