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RestaurantsRestaurants are public, sit-down establishments that serve food and drink, often with menus dedicated to particular cuisines. Public dining can be traced back to ancient civilizations, though the earliest analog to the modern restaurant is China in the 12th century, where chefs catered to travelers seeking food from their native regions. The word "restaurant" comes from the Latin for "restore," an association that some believe was thanks to the Parisian soup chef Boulanger, who claimed to make "restorative broths," though scholars suggest the story is a myth. Regardless, France's 19th-century restaurant culture established many of the industry's norms—including table service and menus—and quickly spread across Europe and the United States. Today, restaurants are integral to cultural life, serving as meeting places for everyday citizens and presidents alike. Seven in 10 Americans dine at a restaurant at least once a month, making the industry generate over $1T annually.Explore Restaurants

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Soda is one of the most overpriced items at restaurantsAll restaurant food is marked up—that's how they turn profits, after all—but soda is one of the most egregious. Fountain soda is remarkably cheap, with restaurants often paying a few cents for each glass before selling it for a few dollars. Food publication The Takeout estimates that the typical markup is around 1,000%. The Takeout Hibachi restaurants were designed to appeal to American soldiers stationed in JapanHibachi-style cooking was originally used in residences, with Japanese families cooking together around the grill. That style was then refined after World War II with the teppanyaki restaurant Misono, which used more American-friendly ingredients (like steak) to appeal to American soldiers stationed in the country. Despite the differences between teppanyaki and hibachi, diners began using "hibachi" to describe the concept. Later, the Aoki family brought it to American soil with Benihana. Weird History Food The oldest restaurants in the USThis list features several establishments that have been around since before the Declaration of Independence, including the White Horse Tavern, in Newport, Rhode Island, and New York's Fraunces Tavern, where George Washington dismissed his troops at the end of the Revolutionary War. Tasting Table 12th-century Chinese restaurants followed a rating systemLike a predecessor to today's Michelin stars, restaurants advertised their offerings and skill level based on the number of flags flown outside: a simple, one-dish diner had one; a sit-down restaurant with a proper menu had at least two; three flags was not used for superstitious reasons; four meant the chef had mastered a culinary style; five meant patrons could expect dishes from every region of China. The World of Chinese Many early Chinese restaurants were aimed at travelersAs trade expanded throughout China's north and south in the 12th century, restaurants opened to offer traveling tradesmen their home region's cuisine while they were on the road: southern cooking for people visiting the north, and northern cooking for people visiting the south. HISTORY No, 90% of restaurants do not close in their first yearAlthough opening a restaurant has long been considered a financial gamble, industry publication Datassential found that less than 1% of restaurants opened in 2025 closed within their first year. A Bureau of Labor Statistics report from 2014 had the number slightly higher—at 17%—though it was still significantly lower than the 90% figure most people cite. Datassential Restaurants are where most of us contract food poisoning in the USFrom 2014 to 2022, most reported foodborne illness cases occurred at restaurants. Between 2020 and 2022—when COVID-19 also likely influenced restaurant eating habits and tracking—there were only 238 foodborne illness outbreaks linked to restaurants, down from 714 the prior two years. Still, restaurants were behind most reported outbreak cases. (Some readers may experience a paywall.) Statista Ukraine's sushi restaurants have remained open through the country's war with RussiaAlthough the country's cities have become battlegrounds, its sushi restaurants—a popular comfort food for Ukrainians—have remained open. That's especially surprising considering they require imported fresh fish and highly skilled chefs. NPR One writer suggests using the California roll to evaluate sushi restaurantsChristine Carone uses the logic of the Big Mac Index—a metric for evaluating purchasing power by comparing countries’ Big Mac prices proposed by the Economist—for evaluating takeout sushi. Her recommendation is looking at the cost of a California roll, a relatively inexpensive, middle-of-the-road item for any American sushi spot. If it’s too expensive, the restaurant isn’t offering good value. But if it’s too cheap, you should worry about the quality of the fish. Eater The best sushi restaurants in the USNot every sushi spot is the same: They have different fish distributors, different menus, and different vibes. This list ranks US restaurants that have excelled across the board, highlighting well-regarded omakase counters (like New York’s Sushi Nakazawa) and old-school bars (like Los Angeles’ Sushi Gen). TimeOut Americans spend an average of nearly $500 per year on tipping at restaurants and barsThe habit runs contrary to economic rationality: Why pay more for a good or service you have already received when it isn’t mandatory? Researchers found that people tip, in part, to avoid the psychological pain of not fitting in. Dartmouth Restaurants are ramping up chicken dishes in 'The Great Chickening'For decades, consumption of poultry meat has been on the rise in the US. Even more recently, restaurants have been focused on using the bird, citing its reliability, versatility, and the rising cost of beef. Nonetheless, avian flu has caused prices to fluctuate. Eater There are roughly 7,000 Korean restaurants in the US A generation ago, the average American had never heard of kimchi or bulgogi, but these days, Korean cuisine is booming in the United States. And it’s no accident. This one-minute explainer video from Morning Brew reveals what role the government played in boosting the popularity of Korean food abroad, and what it all has to do with foreign debt and soap operas. Morning Brew The favorite restaurants of former US presidentsCurious about the eating habits of past commanders-in-chief? From George Washington to Barack Obama, discover the food preferences of former US presidents. Find out who liked to go out vs. stay in, where they frequented, what they ordered, and how they spent their time in each establishment. Mashed America's most haunted restaurantsIf you're seeking a ghost encounter to go with your meal, consult this list from Infatuation that presents some of the most haunted restaurants and bars in the US. Depending on your mood, make a visit to a casual sports bar, fine dining establishment, or eerie mansion, and potentially witness a spirit. Some might mess with the electricity, some might prank you, and some may simply wander around as you enjoy bites and sips. The Infatuation Fast-food prices have increased more over the past 10 years than both full-service restaurants and inflationApparently, according to experts on the subject, rising labor costs are to blame. Fast-food giants like McDonald's are now seeing the consequences in their underwhelming earnings reports. CNBC American Express has acquired restaurant software companies to elevate its cardholder experienceOne of the many perks of American Express cards is dining credits and special reservation access to fine dining restaurants. Since American Express cardholders are often more affluent than other credit card users, restaurants have benefited from increased partnerships with American Express to offer cardholders preferential reservations and premium experiences. In 2019, American Express acquired Resy, a reservation software, and went on to acquire Tock in 2024. Visa data shows Muslim spending spikes at night during RamadanFasting during the day reschedules economic activity to the night. Visa's spending data shows a surge in Muslim-majority markets during Ramadan at night as restaurants and retailers orient themselves around iftar. The pattern has become a significant target for advertisers and brands. Visa Pizza's popularity has waned in the 2020sThe food remains popular, but it has lagged behind the growth of other fast food spots like coffee shops and Mexican restaurants. It ranked sixth in US food sales from restaurant chains in 2024; it was in the second slot throughout the 1990s. (Some readers may experience a paywall.) The Wall Street Journal The American diner evolved from a 'lunch wagon' into a restaurantProvidence, Rhode Island's Walter Scott began serving homemade dishes from a freight wagon to late-night workers, who were looking for meals long after proper restaurants had closed for the night. Scott quickly inspired dozens of copycats, crowding the streets and leading to complaints. Soon, Scott and his imitators parked their carts, which became the earliest American diners. University of Southern California Medieval taverns offered patrons a limited menuInns, taverns, and alehouses were more like bars than restaurants, though they did offer patrons (often travelers) food, it wasn't laid out on a diverse menu. Instead, the establishments offered a limited menu, often consisting of a single stew, and hungry customers could grab a bowl to go along with their alcohol. Open Culture Thermopolia were ancient Roman snack barsAlthough they weren't exactly restaurants, with sit-down service or extensive menus, thermopolia were modest food counters for Romans looking for quick bites—often bread with fish, cheese, and lentils. The Guardian Funazushi takes 3 years to prepareFunazushi is a type of honnare (sometimes spelled hon-nare or called narezushi) sushi. Unlike nigirizushi, the quicker form that's commonly found in restaurants, honnare is preserved over a long stretch of time. Mariko Kitamura, who runs a funazushi shop in Takashima City, Japan, describes the dish as a "fish version of prosciutto" with a saltiness that's similar to caviar. Great Big Story Sushi is an estimated $33B business in the USUS fishermen stock most of the country's more than 17,000 sushi restaurants. Distributors frequently adjust prices for different fish, based on their availability and the quality of the meat. This podcast unpacks how that industry operates. The Economics of Everyday Things The fish in sushi is usually frozen to eliminate parasitesMost raw fish contain parasites, but sushi restaurants and fish markets use “super freezers” to make the food safe for consumption. The United States Food and Drug Administration warns that frozen raw seafood can still contain parasites, depending on the type of fish and the conditions of the “super freezer.” Serious Eats Sushi contains cooked or raw fish, and comes in various rolls and stylesIn the US, most sushi restaurants serve maki and uramaki, which feature fish wrapped in rice. But those are far from the only styles of sushi out there. Stix Asia The Fair Labor Standards Act established a minimum wage—but it didn't cover everyoneA 1966 amendment created the “tip credit,” which allowed restaurants to pay below minimum wage if tips compensated the difference. However, this federal tipped minimum wage has remained frozen at $2.13 per hour since 1991, whereas the regular minimum wage has increased multiple times since then. The Center for American Progress In the 1920s, Prohibition helped cement tipping norms in the USDuring Prohibition, restaurants lost significant revenue, given that they could no longer legally serve customers high-margin alcohol. As a result, many of these restaurants leaned more heavily on tips to ease the financial pressure of paying employees. Cap Radio Fintech companies made it easier for merchants to request tips, leading to fatigueIn recent years, companies such as Square and Toast have created touch screen technologies prompting customers at coffee shops and casual restaurants to tip upwards of 25%. Despite the interesting psychological conundrum this presents to consumers, one tech columnist argues that shoppers don’t need to succumb to the pressure. NY Times The early Los Angeles punk scene found a home in ChinatownActs like Black Flag, X, and Circle Jerks performed in unconventional venues like Madame Wong’s and the Hong Kong Cafe—restaurants in the city’s Chinatown neighborhood that became an integral part of the nascent scene. PBS SoCal Critics argue social media made 'foodie' culture increasingly superficialFor 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables. The Yale Review Delivery apps have realigned the restaurant industryAs delivery apps like Grubhub and DoorDash became popularity, traditional dine-in restaurants have adapted to become more accommodating. In this thinkpiece for the Atlantic, Ellen Cushing argues that it's both changed the kind of food being made and realigned our very notion of a restaurant. (Some readers may experience a paywall.) The Atlantic Famous scammer Anna Delvey lied about having a $67M trust fundDelvey conned New York City’s elite with her lies, saying that she was a German heiress and defrauding the city’s banks, restaurants, and more out of more than $275K in just 10 months. Her story was even turned into a Netflix series while she was in prison. ABC News In 2024, US airports generated over $1B of revenue—partly due to overpriced airport foodSome in the airport industry argue that charging street prices in airport restaurants isn't sustainable because it's more expensive to run a business inside an airport. Business Insider Frozen burritos made the dish widely available in the 1950sCalifornia native Duane Roberts, who also pioneered the frozen hamburger patty, invented the frozen burrito in 1956 to be easily prepared at fast food restaurants. This innovation also allowed it to be sold in supermarkets. Orange County Register Chihuahua, Mexico, is the birthplace of burritosCiudad Juárez is home to dozens of burrito restaurants and food stalls, each with its own signature preparation. In Villa Ahumada, typical fillings include chiles rellenos and local cheese. Munchies The three-star system arrived in 1931In the 1920s, the Michelin brothers employed anonymous inspectors to review restaurants in their guides. Inspired by other popular European guidebooks, they added the Michelin Star in 1926 to mark the best restaurants in France. In 1931, it was expanded to the current system of up to three stars. Michelin Guide College football weekends deliver major economic boosts to local communitiesHome games draw tens of thousands of fans who spend on hotels, restaurants, and entertainment—injecting millions into local economies and making football Saturdays vital for many college towns’ businesses and seasonal revenue. McDonald's intentionally avoids using the word 'milkshake'The restaurant's US menus use an abbreviated term: the simple "shake." Conspiracy theorists suggest this means the chain doesn't use actual milk, but the truth is a bit more complicated and—much to their displeasure—mostly related to dairy regulations. Reader's Digest Korean barbecue uses thin slices of marinated beefKorean food, and specifically Korean barbecue, jumped across the Pacific to become one of the fastest-growing international cuisines in the United States. In Korean restaurants, dishes like bulgogi (thin slices of marinated beef) are grilled at the table and accompanied by a wide variety of side dishes. AFAR Media Memphis-style barbecue emphasizes porkThe cuisine's signature dish is dry-rubbed ribs. Before smoking, the meat gets a spice rub with paprika and chili powder. Some restaurants also offer their ribs “wet” (with sauce) or “muddy” (a mixture of sauce and rub). Amazing Ribs In the 1960s, eateries started using discounted drinks (and sometimes food) as a marketing tactic to make money during off-peak hoursToday, we know happy hours as a time where bars and restaurants offer discounted alcoholic beverages (and sometimes even food or non-alcoholic drinks) in order to attract customers during off-peak hours. But originally, the term “happy hour” didn’t involve alcohol at all. Encyclopaedia Britannica Coachella produces around 107 tons of waste per dayCoachella requires a massive infrastructure that powers its soundboards, lighting rigs, dressing rooms, bathrooms, restaurants, and more., creating a significant carbon footprint. Long Beach Current How to dine like they do in 'The Bear'One of the most exciting aspects of FX's hit show "The Bear" is how it highlights real Chicago restaurants and businesses. This guide to some of the restaurants visited by the show’s characters (and a few that aren’t) includes the real Michelin inspectors’ notes on each spot. Michelin Chefs face intense pressure to maintain Michelin starsExplore the pressure pursuing a star puts on chefs—sometimes at the expense of their mental health, and social media's impact on the culinary landscape. A conversation with Nick Kokonas, co-owner of the three-starred Alinea in Chicago, gets into the ways Michelin’s rankings affect business. Economics of Everyday Things Michelin stars don't guarantee financial successA Michelin star generally increases customer traffic for a restaurant. Still, prestige does not guarantee improved finances. According to a 2017 report, half the European restaurants with more than one star weren’t making a profit. However, losing a star can also be devastating. Food & Wine Michelin stars aren't permanentMichelin stars must be maintained year-to-year. Restaurants have lost their stars for a variety of reasons, including chef changes and inconsistent quality. The Daily Meal Michelin awards stars (along with other distinctions)Stars are the most prestigious of Michelin’s ratings and are often—but not exclusively—awarded to high-end, expensive restaurants. In addition to the Guide's famous stars, restaurants are also recognized for "Comfort and Quality," which includes a five-point scale. Michelin Affluence largely influences where Michelin stars are awardedCountries with high GDP are the most highly decorated with Michelin stars. As this 2024 in-depth statistical analysis notes, though, that appears to be changing, with the Guide beginning to recognize other areas of the globe. Medium The Michelin Guide is the gold standard in fine diningMichelin may be chiefly concerned with tires, but it's also known for its restaurant rating system, commonly referred to as “Michelin Stars.” The guide awards restaurants between one and three stars to designate varying levels of excellence in cuisine. Michelin

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