Fast food is a type of mass-produced food designed for commercial resale and with a strong priority placed on “speed of service” versus other relevant factors involved in culinary science. Fast food was originally created as a commercial strategy to accommodate the larger numbers of busy commuters, travelers and wage workers who often did not have the time to sit down at a public house or diner and wait for their meal. By making speed of service the priority, this ensured that customers with strictly limited time (a commuter stopping to procure dinner to bring home to their family, for example, or an hourly laborer on a short lunch break) were not inconvenienced by waiting for their food to be cooked on-the-spot (as is expected from a traditional “sit down” restaurant). For those with no time to spare, fast food became a multibillion-dollar industry. In 2018, the fast food industry was worth an estimated $570 billion globally.[1]
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Arguably, the first fast food restaurants originated in the United States with White Castle in 1921.[2] Today, American-founded fast food chains such as McDonald’s (est. 1940) and KFC (est. 1952)[3][4][5][6] are multinational corporations with outlets across the globe.
Variations on the fast food restaurant concept include fast casual restaurants and catering trucks. Fast casual restaurants have higher sit-in ratios, offering a hybrid between counter-service typical at fast food restaurants and a traditional table service restaurant. Catering trucks (also called food trucks) often park just outside worksites and are popular with factory workers.[citation needed]
n.
Fastfood 