Fast food restaurant

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fast food restaurant , also known as the fast food restaurant ( QSR ) in the industry, is a special type of restaurant serving fast food cuisine and having minimal desk service. The food served at fast-food restaurants is usually part of a "sugary diet", offered from a limited menu, cooked in large quantities in advance and stored hot, finished and packaged to order, and usually available to take away, although seating may provided. Fast-food restaurants are usually part of restaurant chains or franchise operations that provide standard raw materials and/or food and partially prepared supplies for each restaurant through controlled supply channels. The term "fast food" was recognized in dictionary by Merriam-Webster in 1951.

Arguably, the first fast-food restaurant came from the United States with White Castle in 1921 and A & amp; W in 1923. Today, American fast food chains like McDonald's (est. 1940) and KFC (est. 1952) are multinational companies with outlets around the world.

Variations on the concept of fast food restaurants include fast casual restaurants and catering trucks. The casual fast restaurant has a higher sitting ratio, offering a hybrid between typical counter-service at fast food restaurants and traditional table service restaurants. Catering trucks (also called food trucks) often park outside the workplace and are popular with factory workers.

Video Fast food restaurant

History

United States

Some traces of modern fast food history in the United States until July 7, 1912, with the opening of a fast food restaurant called Automat in New York. Automates are cafeterias with pre-prepared food behind small glass windows and coin operated slots. Joseph Horn and Frank Hardart have opened the first horn & amp; Hardart Automat in Philadelphia in 1902, but their "Automat" on Broadway and 13th Street, in New York City, created a sensation. Many Automat restaurants are built around the country to handle such requests. Automats remained very popular throughout the 1920s and 1930s. The company also popularized the idea of ​​"take-out" food, with their slogan "Lack of work for Mom".

Some historians agree that A & amp; W, which opened in 1921 and started a franchise in 1923, is the first fast food restaurant (E. Tavares). Thus, the American company White Castle was sometimes considered a second fast food outlet in Wichita, Kansas in 1921, selling hamburgers for five cents a year from scratch and spawning many competitors and emulators. What is certain, however, is that White Castle made the first significant effort to standardize food production in the look, appearance, and operations of fast-food hamburgers. William Ingram and Walter Anderson's White Castle Systems created the first fast-food supply chain to provide meat, bread, paper goods and other supplies to their restaurants, pioneered the concept of multi-country hamburger restaurant chains, standardized the look and construction of the restaurant itself, and even developing a construction division that manufactures and constructs prefabricated chain restaurant buildings. McDonald's Speedee Service System and, a short time later, Ray Kroc's McDonald's outlets and the Hamburger University are all built on the principles, systems and practices that White Castle built between 1923 and 1932.

The most publicly-branded hamburger restaurant with the term "fast food" was created by two brothers from Nashua, New Hampshire. Richard and Maurice McDonald opened a barbecue drive in 1940 in the city of San Bernardino, California. After discovering that most of their profits came from hamburgers, the brothers closed their restaurant for three months and reopened it in 1948 as a stand-up offering a simple menu of hamburgers, fries, shakes, coffee, and Coca-Cola, served in disposable paper wrapping. As a result, they can produce hamburgers and fries constantly, without waiting for customer orders, and can serve them immediately; a hamburger worth 15 cents, about half the price at a regular restaurant. Efficient production methods, which they name the "Speedee Service System" are influenced by Henry Ford's production line innovations.

In 1954, the McDonald Brothers stand was the manufacturer of restaurant equipment that became the biggest buyer of milkshake mixing machines Prince Castle. Prince Castle's seller, Ray Kroc, went to California to find out why the company bought nearly a dozen units as opposed to the normal one or two found in most restaurants at the time. Bound by the success of McDonald's concept, Kroc signed a franchise agreement with the brothers and began opening a McDonald's restaurant in Illinois. In 1961, Kroc had bought brothers and created what is now a modern McDonald's Company. One major part of its business plan is to promote the cleanliness of its restaurant to a growing group of Americans who have become aware of food safety issues. As part of his commitment to cleanliness, Kroc often takes part in cleaning up his own Des Plaines, Illinois outlet by spraying out the garbage cans and eroding gum from cement. Another concept that Kroc adds is a large glass plot that allows customers to see food preparations, practices that are still found in chains like Krispy Kreme. The clean atmosphere is only part of Kroc's grand plan that separates McDonald's from the rest of the competition and attributes to their great success. Kroc envisioned making his restaurant attractive to suburban families.

At approximately the same time Kroc imagined what eventually became the McDonald's Corporation, two Miami, Florida, James McLamore and David Edgerton entrepreneurs, opened a franchise from the predecessor to what is now a chain of international fast food restaurants Burger King. McLamore had visited McDonald's original McDonald's hamburger shop; feel the potential in their innovative assembly line-based production system, he decided he wanted to open a similar operation of his own. The two partners finally decided to invest their money in Jacksonville, Florida-based Insta-Burger King. Originally opened in 1953, the founders and chain owners, Kieth J. Kramer and his uncle Matthew Burns, opened their first shop around the equipment known as Insta-Broiler. Insta-Broiler ovens are proving to be very successful in cooking burgers, they require all their franchises to carry the device. In 1959 McLamore and Edgarton operated several locations in the Miami-Dade area and grew rapidly. Despite the success of their operation, the partners found that the insta-broiler design made the unit heating element susceptible to degradation from droplets of beef. The couple eventually created a mechanical gas grill that avoids the problem by changing the way the meat patty is cooked inside the unit. After the original company began to waver in 1959, it was purchased by McLamore and Edgerton who renamed Burger King.

While fast-food restaurants usually have a seating area where customers can eat on-site food, orders are designed to be taken, and traditional table services are rare. Orders are generally picked up and paid on the vast counter, with customers waiting at the counter for trays or containers for their meals. The "drive-through" service can allow customers to order and pick up food from their cars.

Almost from the beginning, fast food has been designed to be eaten "on the go" and often does not require traditional cutlery and is eaten as a finger food. Common menu at fast food outlets include fish and chips, sandwiches, pitas, hamburgers, fried chicken, fries, chicken nuggets, tacos, pizza and ice cream, although many fast food restaurants offer "slow" food such as chilies, mashed potatoes , and salads.

Maps Fast food restaurant

Cuisine

Modern commercial fast-food is highly processed and prepared in bulk from bulk materials using standard cooking and production methods and equipment. Usually quickly served in cartons, bags, or in plastic wrap, in a way that reduces operating costs by enabling quick product identification and calculation, promoting longer-lasting times, avoiding bacterial transfers, and facilitating order fulfillment. In most fast-food operations, menu items are generally made from processed ingredients prepared at central supply facilities and then delivered to each outlet where they are cooked (usually with grill, microwave or deep-frying) or assembled in a short period of time either to anticipate an upcoming order (ie, "for stock") or in response to an actual order (ie, "to order"). Following standard operating procedures, pre-cooked products are monitored for freshness and discarded if time of detention becomes excessive. This process ensures consistent product quality levels, and is key to delivering orders quickly to customers and avoiding labor and equipment costs in every store.

Due to the commercial emphasis on taste, speed, product safety, uniformity, and low cost, fast food products are made with ingredients formulated to achieve identifiable taste, aroma, texture and "mouth flavor" and to maintain freshness and control handling costs during preparation and order fulfillment. This requires high-level food engineering. The use of additives, including salt, sugar, flavorings and preservatives, and processing techniques may limit the nutritional value of the final product.

Food value

A food value is a group of menu items offered along with a lower price than the cost of one by one. A hamburger, a side of fries, and a drink is generally a valuable food - or combo depending on the chain. The value of food in fast-food restaurants is commonly used as a marketing tactic to facilitate bundling, selling-high, and price discrimination. Most of the time they can be upgraded to the bigger side and drink at a small cost. The perceived impression of "discount" on individual menu items in exchange for "food" purchases is also consistent with the marketing school of thoughtfulness of thought.

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Technology

To make quick service possible and to ensure accuracy and security, many fast food restaurants have incorporated a hotel point of sale system. This allows the kitchen crew to view orders placed at the front counter or drive in real time. The wireless system allows the order to be placed on the drive through the speakers to be picked up by the cashier and the chef. Drive through and running through the configuration will allow the order to be retrieved on one list and paid elsewhere. Modern systems where sales can operate on computer networks using various software programs. Sales records can be generated and remote access to computer reports can be provided to corporate offices, managers, troubleshooters, and other authorized personnel.

Food service chains partner with food equipment manufacturers to design highly specialized restaurant equipment, often incorporating heat sensors, timers, and other electronic controls into the design. Collaborative design techniques, such as rapid visualization and computer-assisted kitchen kitchen design are now used to define equipment specifications consistent with restaurant operating and merchandising requirements.

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Business

Consumer shopping

In the United States, consumers spent about US $ 110 billion for fast food in 2000 (which increased from $ 6 billion in 1970). The National Restaurant Association estimates that fast food restaurants in the US will reach $ 142 billion in sales in 2006, a 5% increase over 2005. By comparison, the full-service restaurant segment of the food industry is expected to generate $ 173 billion in sales. Fast food has lost market share to fast food restaurants, which offer more powerful and expensive cuisine.

The major international brands

McDonald's, a fast food supplier, opened its first franchise restaurant in the US in 1955 (1974 in the UK). It has become an incredibly successful company in terms of financial growth, brand-name recognition, and worldwide expansion. Ray Kroc, who bought the franchise license from the McDonald brothers, pioneered the concept that emphasizes standardization. He introduced a uniform product, identical in every way at every outlet, to increase sales. Kroc also insisted on cutting food costs as much as possible, eventually using the size of McDonald's Corporation to force suppliers to adjust to this ethos.

Other leading international fast food companies include Burger King, the world's number two hamburger chain, known for promoting its customized menu offerings ( Have Your Way ). Another international fast food chain is KFC, which sells chicken related products and is the No. 1 Fast Food company in the People's Republic of China.

Multinational companies usually modify their menus to meet local tastes, and most overseas outlets are owned by the original franchise. McDonald's in India, for example, uses chicken and paneer instead of beef and pork in their burgers because Hindus traditionally forbid eating beef. In Israel some McDonald's restaurants are lawful and respect the Jewish Shabbat; there is also McDonald's kosher in Argentina. In Egypt, Bangladesh, Indonesia, Morocco, Saudi Arabia, Malaysia, Pakistan, and Singapore, all menu items are halal.

North America

Many fast-food operations have local and regional roots, such as White Castle in the Midwest of the United States, along with Hardee's (owned by CKE Restaurants, which also owns Carl's Jr., primarily located on the West Coast of the United States); Krystal, Bojangles 'Famous Chicken' n Biscuits, Cook Out, and Zaxby's restaurants in Southeast America; Raising Cane in Louisiana and most other Southern states; Hot 'n Now in Michigan and Wisconsin; In-N-Out Burger (in California, Arizona, Nevada, Utah, and Texas) and the Original Tommy chain in Southern California; Drive-In Dick in Seattle, Washington, and the Arctic Circle in Utah and other western countries; Halo Burger around Flint, Michigan, and Burgerville in the Portland, Oregon area. Also, Whataburger is a popular burger chain in South America, and Jack in the Box is located in the West and South. Pizza chain Pizza Canada Pizza and Pizza Topper is mainly located in Ontario. Coffee Style Country Style chain only operates in Ontario, and competes with the famous coffee and Tim Hortons donut chains. The Maid-Rite Restaurant is one of the oldest fast-food chain restaurants in the United States. Founded in 1926, their specialty is a loose meat hamburger. Maid-Rites can be found in the midwest - especially Iowa, Minnesota, Illinois, and Missouri.

The dominant international brands in North America include McDonald's, Burger King, and Wendy, burger chain number three in the US; Dunkin 'Donuts, a chain based in New England; Sonic Drive-In-oriented car from Oklahoma City; Starbucks, Seattle-based fast-drink beverage company; KFC and Taco Bell, which are part of the world's largest restaurant conglomerate, Yum! Brand; and Domino's Pizza, a pizza chain known for popularizing fast food delivery at home.

Subway is known for its sub sandwiches and is the largest restaurant chain to serve such food. Quiznos, a Denver-based sub shop is one of the fastest growing sub-chains, but with over 6,000 locations, it is still well behind the 34,000 locations on the Subway. Other small sub stores include Blimpie, Subs Jersey Mike, Mr. Goodcents, Jimmy John's, and Firehouse.

A & amp; W Restaurants is originally a US and Canadian fast food brand, but is currently an international fast food company in several countries.

In Canada most fast-food chains are American-owned or initially American-owned but have since established a Canadian management/headquarters location such as Panera Bread, Chipotle Mexican Grill, Five Guys, and Carl's Jr.. Though the case usually comes from America. fast food chains extend to Canada, Canadian chains such as Tim Hortons have grown to 22 states in the United States, but are more prevalent in border countries such as New York and Michigan. Tim Hortons has begun expanding into other countries outside of North America. Franchise Ribbon Pit originates in Canada and has been expanded to the United States and other countries. The Canadian Extreme The franchise ribbon sells low-fat and salt sandwich sandwiches with stores in larger Canadian cities. Other Canadian fast-food chains such as Manchu Wok serve North American-style Asian food; the company is located mainly in Canada and the United States, with other outlets in US military bases on other continents. Harvey's is a chain of Canadian-only burger restaurants, present in every province.

Australia

The Australian fast food market began in the early 1970s, with the opening of several American franchises including McDonald's and KFC. Pizza Hut was introduced in the 1980s, and Burger King followed suit. However, the Burger King market finds that this name is already a registered trademark to a takeaway food store in Adelaide. Thus, the Australian Burger King market was forced to choose another name, choosing the brand name Hungry Jack. Prior to this, the Australian fast food market consisted mainly of imports from the UK, takeaway fish and chips.

United Kingdom

In the United Kingdom, many home-based fast food operations were closed in the 1970s and 1980s after McDonald's became the number one outlet on the market. However, brands like Wimpy still exist, although the majority of the branches became Burger King in 1989.

ireland

In addition to homemade chains like Supermac, many American chains like McDonald and Burger King have also been present in Ireland. In 2015, a study developed by Treated.com was published in the Irish Times, named Swords in County Dublin as Ireland's 'fast food capital'.

Japanese

American chains such as Domino's Pizza, McDonald's, Pizza Hut, and KFC have a large presence in Japan, but local gyudon chains like Sukiya, Matsuya, and Yoshinoya also blanket the country. Japan has its own burger chain including MOS Burger, Lotteria, and Freshness Burger.

India

The main fast-food chain in India serving European/American food is KFC, McDonald's, Starbucks, Burger King, Subway, Pizza Hut and Dominos. Most of them have to make many changes to their standard menu to fulfill Indian food customs and flavor preferences. Several Indian food chains are emerging including Haldiram's, Faaso, Chick King, Pitstop and Cafà ©  © Coffee Day.

Food habits vary widely across states in India. While typical Idli/Dosa is fast food in South India, in Maharashtra it is misal-pav/pav-bhaji/pohe etc. Further north in Punjab/Haryana, Chole-bhature is very popular and in Bihar/Jharkhand litti-chokha is their fast food staple. Maintaining consistency in the flavors and textures of Indian fast food is a challenge and hence local chains emerge with new food technologies.

Nigeria

In Nigeria, Mr. Bigg's, Chicken Republic, Tantalizers, and Tastee Fried Chicken are the dominant fast-food chains. KFC and Domino's Pizza have recently entered the country.

Pakistan

Fast food In Pakistan varies. There are many international chains serving fast food, including Nandos, Burger King, KFC, McDonald's, Domino's Pizza, Fatburger, Dunkin 'Donuts, Subway, Pizza Hut, Hardees, Telepizza, Steak Escape and Gloria Jean's Coffees. In addition to international chains, in local cuisine people in Pakistan want to have biryani, bun kebab, nihari, kebab roll, etc. As a fast food.

Russian

Most of the international fast food network such as Subway, McDonald's, Burger King etc. Represented in major cities in Russia. There are also local chains like Teremok that specialize in Russian cuisine or have the elements added to their menu.

South Africa

KFC is the most popular fast food chain in South Africa based on the 2010 Sunday Times survey. Chicken Licken, Wimpy and Ocean Basket along with Nando's and Steers are examples of the most popular local franchises in the country. McDonald's, Subway, and Pizza Hut have a significant presence in South Africa.

Hong Kong

In Hong Kong, although McDonald's and KFC are quite popular, the three major local fast-food chains provide Hong Kong fast food, the CafÃÆ' © de Coral, Fairwood, and Maxim MX. Cafà © Ã… © de Coral alone serves over 300,000 subscribers every day. Unlike western fast food chains, this restaurant offers four different menus at different times throughout the day, ie breakfast, lunch, afternoon tea and dinner. Siu mei is offered throughout the day.

Dai pai dong and traditional Hong Kong street food may be considered close relatives of conventional fast food outlets.

Israel

In Israel, the local burger ranch burger network is popular like McDonald's and Burger King. Domino's Pizza is also a popular fast food restaurant. Chains like McDonald's offer halal branches. Non-kosher food such as cheeseburgers is rare in Israel's fast food chains, even in non-halal branches. There are many small local fast-food chains serving pizza, hamburgers, sushi and local food such as hummus, falafel, and shawarma.

New Zealand

In New Zealand, the fast-food market began in the 1970s with KFC (opened 1971), Pizza Hut (1974), and McDonald's (1976), and all three remain popular today. Burger King and Domino's entered the market later in the 1990s. The Australian pizza chain Eagle Boys and Pizza Haven also entered the market in the 1990s, but their New Zealand operations were then sold to Pizza Hut and Domino's.

Several fast food chains have been established in New Zealand, including Burger Fuel (founded 1995), Georgie Pie (founded 1977, but closed in 1998 after falling into financial trouble and purchased by McDonald's) and Hell Pizza (founded 1996).

Philippines

In the Philippines, fast food is the same as in the US. However, the only difference is that they serve Filipino dishes and some American products are served in Filipino style. Jollibee is the leading fast food chain in the country with 1,000 stores nationwide.

Franchise

A fast food restaurant is generally owned by a parent company from a fast food chain or franchise - an independent party who is given the right to use the company's trademark and trade name. In the latter case, a contract is made between the franchisee and the parent company, usually requiring the franchisee to pay for the initial fee, fixed in addition to the percentage of sustained monthly sales. After opening for business, the franchisee oversees the day-to-day operations of the restaurant and acts as a store manager. After the contract expires, the parent company may choose to "renew the contract, sell the franchise to another franchisee, or operate the restaurant itself." In most fast food chains, the number of franchise locations exceeds the number of locations the company has.

Fast food chains rely on consistency and uniformity, in internal operations and brand image, throughout their restaurant locations to convey a sense of reliability to their customers. This sense of reliability coupled with a positive customer experience leads customers to place confidence in the company. This trust leads to an increase in customer loyalty that gives the company a recurring business source. When someone is presented with a choice of different restaurants to eat, it is much easier for them to stick with what they know, rather than taking speculation and dive into the unknown.

Due to the importance of consistency, most companies set standards that unite their restaurant locations with a set of common rules and regulations. Parent companies often rely on field representatives to ensure that franchise location practices are consistent with company standards. However, the more locations of fast food chains, the more difficult it is for parent companies to ensure that these standards are followed. In addition, it is much more expensive to free the franchisee due to non-compliance with company standards, than to discharge employees for the same reason. As a result, parent companies tend to deal with franchisees in a more relaxed manner.

For the most part, someone who visits McDonald's in the United States will have the same experience as someone who visits McDonald's in Japan. The interior design, the menu, the speed of service, and the taste of the food will all be very similar. However, some differences do exist to adapt to certain cultural differences. For example, in October 2005 during the midst of declining sales in Japan, McDonald's added a shrimp burger to the Japanese menu. The choice to introduce a shrimp burger is not a coincidence, since a 1989 study stated that the world consumption of shrimp is "led by Japan."

In March 2010, Taco Bell opened their first restaurant in India. Since non-consumption of beef is the cultural norm in the light of Indian Dharmic beliefs, Taco Bell should adjust the menu with the food differences of Indian culture by replacing all the beef with chicken. In the same way, meatless options are fully introduced to the menu due to the prevalence of vegetarianism across the country.

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Trends

Health issues

Some large fast-food chains begin to include healthier alternatives on their menu, for example, white meat, snacks, salads, and fresh fruit. However, some people see this movement as tokenistic and commercial size, rather than an appropriate reaction to ethical concerns about the world's ecology and public health. McDonald's announced that in March 2006, the chain would include nutritional information on the packaging of all its products.

In September and October 2000, during the Starlink cornflakes, corn-based foods worth up to $ 50 million were withdrawn from restaurants and supermarkets. The products contain genetically modified corn from Starlink that is not approved for human consumption. It was the first memory of genetically modified food. The environmental group Friends of the Earth who first detected a contaminated shell was critical of the FDA for not doing its own work.

Consumer appeal

Fast food outlets have become popular among consumers for several reasons. One is that through economies of scale in purchasing and producing food, these companies can deliver food to consumers at a very low cost. In addition, although some people do not like fast food because of its predictability, it can persuade hungry people in a hurry or away from home.

In the post-World War II period in the United States, fast-food chains like McDonald's quickly gained a reputation for cleanliness, fast service, and a child-friendly atmosphere where families on the street can grab fast food, or seek a break from home-cooked cooking routines. Before the advent of fast-food chain restaurants, people in general had a choice between oily food sellers where quality of food is often questionable and service lacking, or upscale restaurants are expensive and impractical for families with children. The convenience of fast-paced modern fast-food restaurants provides a new and exciting alternative to American instincts for ideas and products related to progress, technology and innovation. Fast-food restaurants are quickly becoming the "everyone can agree" dining venue, with many featuring child-sized menu combos, play areas, and odd branding campaigns, such as the Ronald McDonald icon, designed to appeal to younger customers. Parents can have a few minutes of peace when children play or entertain themselves with the toys that are included in their Happy Meal. There is a long history of fast food advertising campaigns, many of which are intended for children.

Fast food marketing mostly focuses on children and adolescents. Popular advertising methods include television, product placements in toys, games, educational materials, songs, and movies, character licenses and celebrity endorsements, and websites. Ads targeting children mainly focus on free toys, movie ties, and other gifts. Fast food restaurants use children's food with toys, child-friendly mascots, vibrant colors, and play areas to draw children toward their products.. Children's powers on the purchase of their parents are estimated at $ 300 to $ 500 billion each year. Fast food has become part of American culture as a gift for children. Denying a child "desirable things" like the advertised fast food restaurant can cause the stigmatization of parents as "meaningful parents" when it is common among other parents to fulfill their child's wishes.

The main focus on children by the fast food industry has created controversy because of the growing problem of childhood obesity in America. As a result of this focus, in 2008 a coalition was formed and run by a Better Business Bureau Board called the Food and Drink Advertising Advertising Initiative (CFBAI), to stop ads intended for children or to promote only what the board substitutes "better-for-you" products in ads intended for children. However, it was only in 2011 that Congress requested guidelines enacted by the CFBAI, the FDA, the Department of Agriculture, and the Centers for Disease Control. There are two basic requirements identified in the guidelines for food advertised for children: (1) Food should include healthy ingredients; (2) Food can not contain unhealthy sugars, saturated fats, trans fats, and salt. The guidelines are voluntary but the company is under great pressure to comply. Once a company complies they have 5-10 years to comply with the guidelines. Many fast food industries have begun to adhere to the guidelines. Although many companies have a way to go. In 2012 the fast-food industry spent $ 4.6 billion to advertise unhealthy products to children and adolescents according to a report by Yale Rudd Center for Food Policy & Obesity. There are progress points that include the healthy sides and drinks in most of the kids' fast food restaurants. The guidelines are drawn to a healthier lifestyle for children and the growing American obesity problem.

In other parts of the world, American and American fast food outlets have been popular because of their quality, customer service, and novelty, though often subjected to popular outrage over American foreign policy or globalization more generally. Many consumers continue to see them as a symbol of the well-ordered wealth, progress, and openness of Western society and are therefore a trendy attraction in many cities around the world, especially among young people with more varied tastes.

Impact of availability of fast food restaurants

Over time, fast food restaurants have grown rapidly, especially in urban environments. According to US research, low-income and predominantly African-American environments have greater exposure to fast-food outlets than higher income and predominantly white areas. It has questioned whether urban areas are targeted, leading to a group of more unhealthy people compared to those of higher socioeconomic status. It has also been shown that there is a lower possibility to find fast food restaurants in suburban environments. In a selected US location study, Morland et al. (2002) found that the number of fast-food restaurants and bars was inversely proportional to environmental wealth, and that African-American dominated settlements were four times less likely to have nearby supermarkets than white-dominated areas.

Innovation span

• 1872: Walter Scott from Providence, RI completes a horse-feeding cart with a simple kitchen, brings a hot dinner to the workers
• 1902: First & amp; Hardart Automat opened in Philadelphia
• 1912: Horn & amp; Hardart opens the second Automat in Manhattan
1916: Walter Anderson built the first White Castle in Wichita, KS in 1916, introduced a limited menu, high volume, low cost, high-speed hamburger restaurant
• 1919: A & amp; W Root Beer pulled out his product from a soda fountain and stood on the curb.
• 1921: A & amp; W Root Beer started his franchise syrup
• 1921: White Castle opens its first restaurant
• 1926: Maid-Rite opens its first restaurant in Muscatine, Iowa.
• 1930s: Howard Johnson pioneered the concept of a franchise restaurant, a formal standardization menu, a signboard, and an ad
• 1948: In-N-Out Burger starts a drive-through service using call-box technology
• 1967: McDonald's opened its first restaurant outside the US.
• 1971: McDonald's starts serving breakfast, testing Egg McMuffin's marketing in the US.
• 1971: First Starbucks store opened in Seattle, Washington at Pike Place Market to sell coffee beans and high quality equipment
• 1980: 7-Eleven introduces Big Gulp 32-US-fluid-ounce (950Ã, ml)
• 1981: Arby offers nutritional information
• 1987: Howard Schultz leads the purchase of the Starbucks brand from its founders (who adopted Peet's name) and began offering coffee drinks modeled after being sold in Italian coffee shops
• 1994: McDonald's begins "supersizing" Extra Value Meals
1994: The Arctic Circle became the first fast-food restaurant to sell Angus meat exclusively.
• 1994: Arby is the first fast-food restaurant to enforce a no smoking policy
• 2002: McDonald's reduces the amount of trans fats by as much as 48 percent in French fries
• 2006: Arby starts removing trans fatty oil in fries

Halal

The introduction of halal options by some fast food companies saw the expansion of fast food chains into Muslim-majority countries has resulted in the emergence of restaurant choices in non-western countries and also increased revenues for some western restaurant chains. Some of the outlets offering halal options include KFC, Nando's, Pizza Express, and Subway. McDonald's tested but decided that the operating costs would be too high. There are also court cases involving new business when attempts to change the halal certified method by machine killing, which is contrary to some Muslim beliefs. However, the trend toward halal has been unpopular in some communities that sometimes generate internet petitions.

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Criticism

The fast-food industry is a popular target for criticism, from anti-globalization activists such as JosÃÆ'Â © BovÃÆ'Â © to a group of vegetarian activists such as PETA as well as the workers themselves. A number of fast food workers' strikes took place in the United States in the 2010s.

In his 2001 best-selling book Fast Food Nation, investigative journalist Eric Schlosser heralds broad socioeconomic criticism of the fast-food industry, documenting how fast food rises from small family-run businesses (such as McDonald's burger with the brothers') into a giant multinational corporation whose economies of scale radically changed agriculture, meat processing, and labor markets in the late 20th century. Schlosser argues that while innovations from the fast-food industry give Americans more and cheaper food choices, it has come at the cost of destroying the neighborhood, economy, and small town communities of rural America while protecting consumers from the real cost of their convenience. food, both in terms of health and the wider impact of large-scale production and processing of food on workers, animals, and soil.

The fast food industry is popular in the United States, the source of much of its innovation, and many of the major international chains are based there. Seen as a symbol of US dominance and perceived cultural imperialism, American fast-food franchises are often subjected to Anti-globalization protests and demonstrations against the US government. In 2005, for example, rioters in Karachi, Pakistan, initially angered by the bombing of the Shi'ite mosque, destroyed a KFC restaurant.

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Legal issues

In 2003, McDonald's was sued in a New York court by a family claiming that the restaurant chain was responsible for the obesity of their teenage and health issues. By manipulating the taste of food, sugar and fat content, and directing their advertisements to children, the lawsuit states that the company deliberately misled the public about the nutritional value of its products. A judge dismisses the case, but the fast-food industry does not like the publicity of its practice, especially how to target children in advertising. Although further lawsuits have not materialized, the issue remains alive in the media and political circles by those who promote the need for tort reform.

In response to this, "Cheeseburger Bill" was passed by the US House of Representatives in 2004; then stalled in the US Senate. The law was re-enacted in 2005, only to meet the same fate. The law is claimed to "[ban] rash lawsuits against producers and sellers of non-alcoholic foods and beverages arising from claims of obesity." The bill comes because of increased lawsuits against fast food chains by people who claim that eating their product makes them fat, breaking away from any of the mistakes.

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See also

• Fast food ad
• HACCP
• List of fast food restaurant chains
• List of hamburger restaurants
• List of the largest fast food restaurant chains
• Roadhouse (facility)
• Standard Operating Procedures Sanitation

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References

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Further reading

• Hogan, David. Sell them by Sack: White Castle and Creation of American Food . New York: New York University Press, 1997.
• Kroc, Ray and Anderson, Robert Grind it: Making McDonald's . Chicago: Contemporary Books, 1977.
• Levinstein, Harvey. Paradox of Plenty: Social History Eat in Modern America. Berkeley: University of California P, 2003. 228-229.
• Luxenberg, Stan. Empires Roadside: How to Chains American Franchise . New York: Viking, 1985.
• Mcginley, Lou Ellen with Stephanie Spurr. "Honk for Service: A Man, A Tray and the Glory Days from Drive-In Restaurant". Publishing Tray, 2004
• Schlosser, Eric. "Fast Food Nation: The Dark Side of All American Meal" HarperCollins Publishers, 2005
• Schultz, Howard and Yang, Dori Jones. "Pour Your Heart Into It: How Starbucks Forges A One Cup Company Every Time". Hyperion, 1999.

Source of the article : Wikipedia