Each chamber today retains oversight over its own restaurants, but the House and the Senate each utilize private food service contractors to manage the day-to-day operations in their restaurants. Because the House and Senate restaurants operate within a unique congressional environment, information particular to their history may be useful for discussions about their current and future operations. Several new dining options became available to serve Members, staff, and visitors in the Capitol and in the House office buildings by the mid-twentieth century, yet these additional facilities did not adequately meet the needs of the House. For much of the twentieth century, the House and Senate restaurants were operated by the House and the Senate, respectively. Today, both the House and Senate restaurant systems are operated by private contractors. Although the particular entities involved have changed over time, the general operational pattern for the House and Senate restaurants has remained similar. Typically, day-to-day activities are overseen by a restaurant manager; key administrative decisions have been made by a designated Member of Congress, congressional officer, or committee; and a House or Senate committee oversees the overall restaurant system operation for the respective chamber. The House and Senate have always maintained a formal role in restaurant oversight, viewing any private restauranteurs, contractors, or other legislative branch partners as their agents. Privatization of Senate Restaurants, 1947-1961

As an attempt to alleviate financial problems attributable "largely to the poor physical layout of the restaurants, the one-meal-a-day business, and the fluctuations in volume of business due to recesses and variations in the schedules of Congress," the Senate Committee on Rules and Administration adopted a resolution in 1947 to enable a private contractor to run the Senate restaurants. Table 3 provides information about the various food service providers in the House since 1986. Concluding Observations

The House and Senate restaurants were once virtually the only dining option for Members of Congress, congressional staff, and visitors to the Capitol. Providing convenient service has consistently been a primary goal of the House and Senate restaurant systems over time, as it helps facilitate legislative and representational work. Some aspects of House and Senate dining operations, however, remain necessarily unique, because they continue to operate within the Capitol complex and with a degree of congressional involvement and oversight in their operations. Over time, many of the challenges facing the restaurant systems have remained similar, including concerns about restaurant finances, facilities, food services provided, and employee wages and benefits.
The restaurants, cafeterias, and carry-out facilities operated by the House of Representatives and the Senate serve Members of Congress, congressional employees, constituents, and other visitors to the Capitol or congressional office buildings on a daily basis. Although their services may seem similar, food operations are separately administered and managed for the House, for the Senate, and for the Capitol Visitor Center (CVC). The House and Senate restaurant systems have operated continually since they were first created in the early 1800s, reflecting the necessary role they fulfill as congressional support services. Providing efficient and convenient food service has been a priority for the House and Senate restaurant systems, as it helps facilitate legislative and representational work.
This report provides historical background on the House and Senate restaurant systems, addressing major changes in facilities, management, and oversight. Information and issues for Congress related to the present operations of the House and Senate restaurants is available in CRS Report R44601, House and Senate Restaurants: Current Operations and Issues for Congress, by [author name scrubbed]. Although the particular entities involved have changed, the general operational pattern for the House and Senate restaurants has remained similar for both chambers over time. Typically, day-to-day activities are overseen by a restaurant manager; key administrative decisions have been made by a designated Member of Congress, congressional officer, or committee; and a House or Senate committee oversees the overall restaurant system for the respective chamber.
Running the House and Senate dining systems is different from running other large institutional dining systems in some ways because the congressional restaurants must operate within the Capitol complex and in conjunction with other congressional offices, like the Architect of the Capitol (AOC) and committees in each chamber. Historical information about the House and Senate restaurants can provide useful, institution-specific context for current restaurant oversight and administration, especially since many of the challenges the House and Senate restaurants face today are similar to those they have faced in the past.
Some of the ongoing concerns related to the House and Senate dining systems include restaurant finances, facilities, food services provided, and employee wages and benefits. For many years, the House and Senate operated their own restaurants, but today, both chambers use private contractors to provide dining services and retain a formal role in restaurant oversight. During the twentieth century, Members and others periodically debated whether congressional operation or private management would better meet the needs of restaurant customers, employees, and congressional administrators. These discussions often revealed how management choices could affect operating costs, services provided, oversight and accountability, and other important elements of the restaurants' operations.