OPINIONOperations

How restaurateurs came to speak the way they do

Restaurant Rewind: Like any industry, the business has its own jargon. In this week's episode, we look at the origin of terms that are likely to be heard in kitchens today.

If you think the term “happy hour” was coined in the 1960s or '70s to tag post-work booze fests, you’re off by about 50 years and 100 proof. The wordsmith behind that phrase was none other than a sobriety-minded Uncle Sam.

It’s one piece of the restaurant jargon whose roots we trace during this week’s episode of Restaurant Rewind, the podcast that delves into the business’ past for a deeper appreciation of what’s happening now. Join us as we look at the origins of such industry-specific terms as “daypart,” “86” and “in the weeds.”

Press Play to learn how restaurant-speak came to be.

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