Fast food restaurants or outlets today are either kiosks or elaborate quick service restaurants. The franchise operations have generated restaurant chains that offer standardized meals across the globe. On account of a low capital requirement and popularity of , fast food restaurants and drive-through outlets are common throughout the world. Also known as sit-ins and upscale kiosks, these restaurants cater to the dry food demands of the younger generation, extremely tight adult work schedules and distinct ambiance preferences across the globe.

History of the Fast Food Industry

The concept of fast food is generally associated with urban development. However, research reveals that the trend has its roots in the bread-and-wine stands in ancient Rome and the popular ready-to-eat noodle shops in many East Asian cities. All through the ancient and medieval world, flat-bread, falafel and other heat-and-serve meals were popular attractions at roadside stands. The kiosks or brochettes that were once associated with a clientèle, from the not-so-elite strata of society, are now a part of the urban and ultra-modern lifestyle. The history of Roman antiquity reveals that bread soaked in wine and stewed vegetables, and meat were commonly sold at popinas, the eating establishments that thrived during the era. All through the Middle Ages, major urban areas in London and Paris supported stalls that sold pies, flans, pastries, pancakes and precooked meats. These outlets catered to the demands of single households and town dwellers, who rented facilities devoid of kitchens. The kiosks also catered to pilgrims and traders.

Overview of the Fast Food Industry

An overview of the fast food industry, highlights the availability of meals that suffice the need to eat amidst tight work schedules. This has offered great respite to parents who shuttle between work and home for major part of the day. Delicacies like fish and chips, vegetarian and non-vegetarian burgers and are washed down with great relish, with ales and aerated drinks served complimentary at many of these fast food restaurants. Though accompaniments like coleslaw, baked potatoes and mushy peas satisfy the established and widely accepted compulsion for vegetable-intake, the fried foods are becoming addictive, depriving the modern child of a . There is no dearth with regards to the variety available at these outlets. Fast food franchise chains such as Subway, Burger King,Pret-a-Manger and Pizza Hut cater to demands for seafood, lean meat, special diet meal components, and other considerable regional variations. Snacks such as  and baguettes are the result of experiments within the fast food industry. Most clientèle indulge in the semi-dry and dry meals, to avoid interruption while working or to fulfill a family commitment that otherwise requires a considerable amount of time to be spent in the kitchen.

Most fast food variants share similarities with distant cuisines and cultures. This industry now thrives on international appeal promoted by niche chains. The development of healthier alternatives to the conventional servings at fast food restaurants, has resulted in mass promotion of portable foods that can be put together by the consumers themselves. At many outlets and drive-ins, the customers can see the food being prepared, thus confirming to advertisements that flaunt hygienic standards. Standardized menus, signage and a unique ambiance are flaunted at take-away services and sit-ins all over the world. The concept of eat-on-the-go not only eliminates the need for traditional cutlery, but also enables customers to indulge in foods that are characteristic of certain cultural or ethnic traditions. The common menus include pitas, fried chicken, nuggets and tacos, served along with complimentary and breads. The fast food industry now operates out of convenience stores, elaborate restaurants and independent vendors, who have popularized chant sales-pitches, standardized cooking and production methods, and easy availability of low-cost delicacies.