Emphasizing the simplicity and light fare, he called it the 'Cafeteria' - Spanish for 'coffee shop'.The exposition attracted over 27 million visitors (half the U. population at the time) in six months, and it was because of Kruger's operation that America first heard the term and experienced the self-service dining format. Childs is credited with the innovation of adding trays and a "tray line" to the self-service format, introduced in 1898 at their 130 Broadway location.It has been conjectured that the 'cafeteria craze' started in May 1905, when Helen Mosher opened a downtown L. restaurant where people chose their food at a long counter and carried their trays to their tables.
The three largest food service management companies servicing institutions are Aramark, Compass Group, and Sodexo.
At one time, upscale cafeteria-style restaurants dominated the culture of the Southern United States, and to a lesser extent the Midwest.
Free unlimited second servings are often allowed under this system.
For legal purposes (and the consumption patterns of customers), this system is rarely, if at all, used for alcoholic drinks in the United States.
A cafeteria, sometimes called a canteen outside the U.
S., is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or canteen (in American English).Perhaps the first self-service restaurant (not necessarily a cafeteria) in the U. was the Exchange Buffet in New York City, opened September 4, 1885, which catered to an exclusively male clientele.Food was purchased at a counter, and patrons ate standing up.In universities and colleges, some students pay for three meals a day by making a single large payment for the entire semester.As cafeterias require few employees, they are often found within a larger institution, catering to the clientele of that institution.There were also a number of smaller chains, usually located in and around a single city.These institutions, with the exception of K&W, went into a decline in the 1960s with the rise of fast food and were largely finished off in the 1980s by the rise of "casual dining".A few chains — particularly Luby's and Piccadilly Cafeterias (which took over the Morrison's chain in 1998) — continue to fill some of the gap left by the decline of the older chains.Some of the smaller Midwestern chains, such as MCL Cafeterias centered on Indianapolis, are still very much in business.Customers are either charged a flat rate for admission (as in a buffet) or pay at the check-out for each item.Some self-service cafeterias charge by the weight of items on a patron's plate.