The Quick Service Restaurant Industry has always been one of the strongest growth industries in the US economy. Today, more than ever, the quick service restaurant has established itself as a staple in feeding families in this fast paced, dual working parent environment of the 21st century. Even though today’s families will continue to emphasize speed and convenience in selecting their quick service restaurant options, there is a drastically increased trend in maximizing quality and healthy ingredients. Families realize that although they require quick service restaurants to be included in family meal planning, more options are becoming available that offer healthy, quality food at a reasonable price for any budget.

The Quick Service Industry generally traces its roots in America to July 7, 1912 with the opening of a fast food restaurant called the Automat in New York. Originally the concept was called “fast food” and was created by two brothers from Nashua, New Hampshire. Dick and Mac McDonald reopened their barbecue drive-in in 1948 as a walk-up stand offering a simple menu of hamburgers, french fries, shakes, coffee, and Coca-Cola, served in disposable paper wrapping. Their streamlined production method, which they named the “Speedee Service System” was influenced by the production line innovations of Henry Ford and produced an industry today, combining fast food and fast casual restaurants, that generate more than $ 150 billion per year in sales. A fast casual restaurant is a type of restaurant that does not offer full table service but promises a higher quality of food and atmosphere than a fast food restaurant. Fast casual restuarants are pulling market share away from fast food and are one of the fastest growth segments of the industry.

As our nation continues to focus more attention on the environment and the health consciousness of a populace with a much longer life span, healthy fast casual restaurants will enjoy continued growth for decades to come.

“According to INC magazine - the emerging fast-casual segment of the restaurant industry continues to shine. Sales for the top 100 fast-casual restaurant chains grew by nearly 11 percent in 2008, to $16.7 billion, according to Technomic, a Chicago-based restaurant industry research and consulting firm.”

“Fast-casual dining represents one of the fastest growing sectors in the restaurant industry, according to a recent report published by Mintel, a market and media research firm. According to the report, which included an online survey of slightly more than 2,000 adults, 64 percent expressed a desire to eat healthier. More than half of the respondents said they believe fast-casual dining is healthier than fast-food restaurants, and are willing to pay the extra money for it.”

“According to a study commissioned by the Fast Casual Alliance, a group of industry executives, while the U.S. restaurant industry saw sales cool last year, one segment was piping hot. Sales at fast casual chains – which offer higher-quality ingredients than are typically found in fast food but at a lower price than at sit-down restaurants – grew a sizzling 63.3 percent.”

“Fast casual sales last year were an estimated $16 billion, according to the Alliance report, based on a study from the research firms Technomic Inc. and Food Action Group. Segment sales are expected to reach $20 billion this year, a gain of 25 percent, according to the report.”

“A recent Mintel report estimates that total U.S. system wide sales of leading fast casual chains doubled in the last five years, and the future continues to look bright for the category. The category has been able to successfully blend the quality of family casual with the convenience of fast food, appealing primarily to adults.”