Restaurants 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.
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In 2024, the industry brought in $1.1T, and the National Restaurant Association anticipated reaching $1.5T in 2025, numbers that are considered a return to normal after the tumultuous years of the COVID-19 pandemic. The industry also employs a large workforce, with over 13 million employees. (Some readers may experience a paywall.)
The exact number is $3,228, or $269 per month. WalletHub found the number by crunching the data reported by the US Bureau of Labor Statistics between 2014 and 2023.
Seven in 10 Americans dine out at least once a month, but only 28% of diners think menu prices are fair, a 2025 YouGov survey found. That changes only slightly by income, with 44% of higher-income Americans finding the prices fair.
What's the difference between "fast food" and "fast casual"? Is there any real difference between a "diner" and a "family style restaurant"? This guide from DoorDash explores the industry's fine distinctions, along with some deeper dives into specific enterprises that found success.
Although 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.
Although 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.
As 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.
Like 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.
Inns, 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.
Many believe the word came into use thanks to Boulanger, an 18th-century Parisian soup vendor. According to legend, his shop claimed it served "bouillons restaurants," or "restorative broths."
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