Fast food is food that is prepared quickly and served in specialized, often inexpensive restaurants. Popular fast-food items include hamburgers, fried chicken, and French fries. Such foods are typically packaged in disposable wrappers or boxes. They are sold to customers over a counter or via a drive-through window. Most fast-food restaurants provide seating but not table service.
Development.
Casual, quickly prepared foods have existed for thousands of years. Throughout the world, outdoor vendors have long sold cheap, handheld foods along crowded city streets.
As an industry, fast food began in the United States. In 1921, two entrepreneurs—Walter Anderson and Edgar Ingram—cofounded the White Castle restaurant chain in Wichita, Kansas. The restaurants initially sold only hamburgers, Coca-Cola, coffee, and pie. The buildings featured castlelike rooflines that made them easy to recognize. White Castle’s distinctive architecture, take-out hamburgers, and consistent service became a model for the fast-food industry. By 1930, thousands of fast-food restaurants had opened across the United States.
Franchising and marketing.
The fast-food industry faced many challenges during the Great Depression—a worldwide economic slump in the 1930’s—and throughout World War II (1939-1945). The industry grew rapidly in the 1950’s and 1960’s. Large restaurant chains became dominant. They included McDonald’s, Burger King, and Burger Chef. These chains spread rapidly through franchising. In this arrangement, local owners build and operate restaurants under agreement with a corporate chain, using the corporation’s branding and food. Fast-food franchises quickly spread into newly developed suburbs. There they often overwhelmed older, regional restaurants.
Beginning in the late 1960’s, many towns and cities became saturated with as many fast-food restaurants as they could support. Competition from newer chains—such as Kentucky Fried Chicken, Arby’s, and Taco Bell—put pressure on hamburger-based chains. Many established chains merged or closed. In 1969, Dave Thomas created the Wendy’s chain. It featured higher quality hamburgers and other items at higher prices. Wendy’s became popular, encouraging rivals to introduce specialty sandwiches and other upgraded products.
Fast-food chains also introduced playful corporate mascots and children’s meals with free toys. By marketing directly to children, chains drew in both children and their parents, drastically increasing sales. Young customers often continued eating fast food into adulthood. Meanwhile, leading chains began selling franchises internationally. These franchises spread hamburgers, fries, and other iconic American foods throughout the world.
Increasing diversity.
In the 1990’s and 2000’s, traditional fast-food companies serving hamburgers, chicken, and tacos still dominated the market. But they faced increasing public criticism over poor nutrition and environmentally harmful packaging. Some new chains, including Panera Bread and Starbucks Coffee Company, focused on healthier sandwiches, premium coffee drinks, and other items. Chipotle Mexican Grill popularized San Francisco-style burritos made with meats raised using methods the company promoted as more natural and humane. Other new chains featured noodles, sushi, kabobs, and other foods from around the world.
See also Automobile (Other infrastructure) ; McDonald’s Corporation ; Hamburger ; Restaurant .
