Fast Casual Restaurants

A fast casual restaurant, found primarily in the United States, does not offer full table service, but promises higher quality food than other fast food restaurants (with fewer frozen or processed ingredients).[1] It is an intermediate concept between fast food and casual dining, and usually priced accordingly. The category is exemplified by chains such as Boston Market, Bruegger's, Captain D's, Chipotle Mexican Grill, Dig Inn, El Pollo Loco, Newk's Eatery, Noodles & Co., Panera Bread,[1]Pizza Ranch and Vapiano.


The concept originated in the United States in the early 1990s, but did not become mainstream until the end of the 2000s and the beginning of the 2010s.[2] During the economic recession that began in 2007, the category of fast casual dining saw increased sales to the 18-34-year-old demographic.[3] Customers with limited discretionary spending for meals tend to choose fast casual for dining perceived as healthier.[3][4]


The publisher and founder of, Paul Barron, is credited with coining the term "fast-casual" in the late 1990s.[5] Horatio Lonsdale-Hands, former Chairman and CEO of ZuZu Inc., is also credited with coining the term "fast-casual". ZuZu, a handmade Mexican food concept co-founded by Lonsdale-Hands in 1989, filed a U.S. Federal trademark registration for the term "fast-casual" in November 1995,[6] leading Michael DeLuca to call Lonsdale-Hands a "progressive pioneer in the burgeoning 'fast-casual' market segment" in the July 1996 edition of Restaurant Hospitality.[7]

The company Technomic Information Services defined "fast-casual restaurants" as meeting the following criteria:[8]

  • Limited-service or self-service format
  • Average meal price between $8 and $15
  • Made-to-order food with more complex flavors than fast food restaurants
  • Upscale, unique or highly developed de;cor
  • Most often will not have a drive thru

See also


  1. ^ a b Julia Moskin (July 25, 2014). "Hold the Regret? Fast-Food Seeks Virtuous Side". New York Times. Retrieved 2014. These ambitious new chains make up only a sliver of the nation's $683 billion restaurant industry. But all are within its swiftest-growing segment, "fast-casual", a subset of fast-food that includes places like Chipotle and Panera, whose offerings are marketed as a rung or two higher than those of Burger King or Taco Bell: fewer frozen and highly processed ingredients, more-comfortable seats, better coffee and (sometimes) healthier food. 
  2. ^ "2010's Twenty Largest Fast-Casual Franchises". BlueMauMau. Retrieved 2011. 
  3. ^ a b Jargon, Julie (February 1, 2010). "As Sales Drop, Burger King Draws Critics for Courting 'Super Fans'". The Wall Street Journal. Yahoo! Finance. Archived from the original on February 4, 2010. Retrieved 2010. 
  4. ^
  5. ^ Wheelen, Thomas L.; Hunger, J. David (2006). Strategic Management and Business Policy: Cases (10th ed.). Upper Saddle River, N.J: Pearson Prentice Hall. ISBN 978-0-13-149460-2. 
  6. ^ "Fast Casual Trademark Serial Number: 75017852". 
  7. ^ "Formula for Success". Restaurant Hospitality. 80 (7): 81-86. July 1996. 
  8. ^ "What exactly is fast casual?". Franchise Times. January 2008. Archived from the original on October 21, 2012. Retrieved 2011. 

  This article uses material from the Wikipedia page available here. It is released under the Creative Commons Attribution-Share-Alike License 3.0.


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