The modern restaurant didn't just spring into being, fully formed — even something so basic as bringing individual plates to the table in courses, known in the industry as service à la russe, was itself a disruptive dining model when it was introduced to 19th-century Paris. Today we have dozens of food service options, each evolved out of a specific need: food courts and vending machines, cafeterias and concession stands, prix-fixe and takeout. As food trucks and pop-ups have transitioned from a novelty to a trend, the natural next step is their integration into the more defined... More >>>