Such tavern-restaurants existed not only in France but also in other countries.
The first French restaurants [pre-revolution] were not fancy gourmet establishments run by ex-aristocratic chefs.
The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...
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.
The first modern-type cafe was the Cafe Procope which opened in 1696.