Medieval travelers dined at inns, taverns, monestaries and hostelries.
Colonial America continued this tradition in the form of legislated Publick Houses.
With the exception of inns, which were primarily for travelers, and street kitchens...where in Europe at that time could one purchase a meal outside the home?
Essentially in places where alcoholic begerages were sold, placesewquipped to serve simple, inexepensive dishes either cooked on the premises or ordered from a nearby inn or food shop, along with wine, beer, and spirits, which constituted the bulk of their business.
They were highly regulated establishments that sold restaurants (meat based consommes intended to "restore" a person's strength) to people who were not feeling well.
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.When cafes opened in France they also sold brandy, sweetened wines and liqueurs in addition to coffee.