Tradisionele resepte

Die nuwe konsep van Taco Bell dui op die groeiende gewildheid van Fast-Casual

Die nuwe konsep van Taco Bell dui op die groeiende gewildheid van Fast-Casual

Foto's deur US Taco Co.

Die nuus verlede maand dat Taco Bell 'n Amerikaanse vinnig-toevallige konsep bekendstel wat insluit dat dit kreef in 'n taco-dop bedien, behoort nie 'n verrassing vir kitskosverbruikers te wees nie. Baie mense (ek ingesluit) is beslis tevrede met 'n Doritos Locos Taco vir 'n vyfde van die prys, maar maak geen fout nie: daar is duidelik geld om in die vinnig-toevallige sektor te verdien.

Volgens onlangse navorsing van die NPD-groep, het die vinnige groei van die Amerikaanse vinnige segment in die 12-maande-periode wat verlede November geëindig het, die vyfde agtereenvolgende jaar wat dit plaasgevind het, baie groter as die van elke ander restaurantsegment.

NPD het bevind dat die totale besoeke van kliënte aan vinnig-toevallige ondernemings soos Chipotle, Smashburger en Baja Fresh met 8% gestyg het gedurende die tydperk, vergeleke met die algemene verkeer in alle restaurantsegmente. Die rede hiervoor is dat vinnige konsepte steeds die markverkeer behaal deur aan die verbruikers se verwagtinge te voldoen, sê Bonnie Riggs, ontleder van die restaurantbedryf.

Vandaar die bekendstelling van U.S. Taco Co., die vinnig toevallige konsep van Taco Bell wat hierdie somer in Huntington Beach, Kalifornië, geopen sal word. Moenie tacos van 99 sent hier verwag nie. Die spyskaart, wat uit die eerste voorgeregte bestaan ​​uit 10 verskillende sagte-taco's met 'n oop gesig, bevat taco's wat vir tot $ 7 verkoop kan word en bevat bestanddele soos Maine-kreef, Texas-brisket en Wisconsin-kaas. 'N Tweede Amerikaanse Taco -lokasie, wat volgens bestuurders van Taco Bell ook in Suid -Kalifornië geleë sal wees, sal 'n dranklisensie hê.

Tot dusver was die verkope van fast-casual in die algehele Amerikaanse restaurantrestaurantsegment relatief klein. Volgens die onlangse verslag van Technomic oor die beste 150 kitsrestaurante in die kits, vorm kits-kettings slegs 15% van die segment met beperkte diens van $ 231 miljard. Die vinnige verkope het egter verlede jaar met 11% gestyg, terwyl die verkope by alle beperkte dienskettings net met 3,5% gestyg het.

Die resultaat?

Taco Bell wil $ 7 kreef- en bors -taco's verkoop.

'Die nuwe konsep van Taco Bell is 'n voorbeeld van die groeiende gewildheid van Fast-Casual', wat oorspronklik op The Menuism Dining Blog gepubliseer is.


Hoe “Snel Casual ” verander hoe ons kitskos eet

Kitskos: die frase laat my dink beelde van hamburgers, friet en deurry-diens. Dit is moeilik om 'n tyd voor te stel dat verbruikers nie 'n warm maaltyd in 'n paar sekondes kon kry nie, maar dit in die sak verander en vol en tevrede voel. In 60 jaar het kitskos net so deel van die Amerikaanse kultuur geword soos bofbal en appeltert. Trouens, Gallup -navorsing het bevind dat 8 uit 10 Amerikaners minstens maandeliks by 'n kitskosrestaurant eet, en 57 persent van jong volwassenes meld dat hulle dit minstens weekliks eet.

Die tradisionele kitskos waarmee die meeste mense grootgeword het, ontwikkel egter en is hoofsaaklik te danke aan jongmense wat meer bewus is van wat hulle eet en wat gesonde, minder verwerkte en volhoubare voedsel wil hê. 'N Nuwe soort restaurant, bekend as fast casual, het na vore gekom om aan hierdie vraag te voldoen en blykbaar 'n beduidende impak op die voedselbedryf te maak.

Wat presies is 'n vinnige gemaklike restaurant? Vinnige toevallige restaurante strek oor die grens tussen tradisionele kitskosrestaurante met 'n teen-diens en informele eetplekke met tafeldiens. Hulle het baie van die elemente wat kitskos aantreklik maak, insluitend onmiddellike diens, wegneem- of eet-opsies en lae pryse, maar vinnige informele eetplekke het ander funksies wat hulle onderskei.

Binne -ontwerpe toon dikwels 'n gevoel van volhoubaarheid en gemeenskap deur gebruik te maak van herwonne hout en hergebruikte materiaal, werk van plaaslike kunstenaars te vertoon en gemeenskaplike eettafels in te sluit.

Die neiging by vinnige toevallige restaurante is na deursigtigheid in bestanddele, 'n begeerte om meer sosiaal verantwoordelik te wees en 'n verbintenis tot die verkryging van plaaslike voedsel (insluitend op sommige plekke plaaslik geproduseerde bier en wyn) wat dikwels organies, met gras gevoer en antibiotika is. en sonder hormoon.

Die konsep kry gewildheid

Die vinnige toevallige konsep is nie nuut nie. Kettings soos Panera Bread en Au Bon Pain is sedert die 1980's in bedryf, en Chipotle Mexican Grill het in 1993 die eerste van sy 1900 restaurante geopen. na tradisionele kitskos.

Volgens Euromonitor het die vinnige toevallige mark sedert 1999 met 550 persent gegroei, met 'n geraamde $ 21 miljard wat in 2014 bestee is. word voorspel dat dit sal groei. Nielsen het bevind dat ongeveer 'n derde van die verbruikers meer sal betaal vir gesonder bestanddele, en die National Restaurant Association berig dat 76 persent van die volwassenes na 'n restaurant sal terugkeer wat gesonder opsies bied.

LYFE Kitchen is 'n groeiende vinnig toevallige ketting waarvan die stigters twee voormalige bestuurders van McDonald's insluit. LYFE, 'n afkorting van Love Your Food Everyday, beklemtoon dat daar iets vir elke smaak en tipe dieet op die spyskaart is, met 'n minimaal verwerkte aanbod en geure wat versterk word deur seisoenale kruie en produkte. Alhoewel LYFE Kitchen homself nie as 'n gesonde produk bemark nie, bevat die spyskaartitems minder as 600 kalorieë en 1000 milligram natrium.

Freshii in Toronto bied 'n soortgelyke konsep met 'n uiteenlopende, aanpasbare spyskaart met wraps, slaaie, quinoa-bakkies en vars sappe en smoothies. Een van die topverkopers op die Freshii's-spyskaart is die Pangoa Bowl en 'n kleurvolle mengsel van bruinrys of quinoa met boerenkool, avokado, swartbone, verouderde cheddar, mielies, kersietamaties, koriander, limoen en braaisous. word gekwotenergiseer met 'n keuse van proteïene.

Sweetgreen, 'n vinnige gemaklike ketting met meer as 30 restaurante, fokus op kreatiewe en seisoenale slaaie wat gemaak word met bestanddele wat plaaslik verkry word. Sommige van die kernwaardes van die onderneming is om volhoubaar te dink, dit werklik te hou en 'n impak te hê.

Maar nie alle ondernemings belowe 'n lae-kalorie- of plantspyskaart nie. New York-gebaseerde Shake Shack bied antibiotika-, hormoon- en GMO-vrye hamburgers, worsbroodjies en shakes.

Wat is daar in die winkel vir kitskos?

Verbruikers se veranderende smaak en die groeiende vinnig-toevallige sektor beïnvloed baie van die oorspronklike kitskosreuse. Daar is baie agter die skerms aan die gang om die voedingskwaliteit van kitskos -spyskaarte te verbeter en aan die verbruikersvereistes te voldoen, sê Amy Myrdal Miller, MS, RDN, FAND, president van Farmer's Daughter Consulting. Miller het sedert 2010 die Culinary Institute of America's Healthy Menu's R & ampD Collaborative bestuur, bestaande uit 36 ​​operateurslede en McDonald's, Pizza Hut, Taco Bell, Dunkin ' Donuts en KFC, wat saam meer as 100 miljoen Amerikaners elk voed day & mdash werk die groep aan inisiatiewe om strategiese kalorie -ontwerp te ontwikkel, natrium te verminder en meer produkte en volgraan by te voeg om gesonder spyskaartitems te skep.

"Ons wil hê dat verbruikers moet weet dat ons spyskaartveranderinge rustig plaasgevind het, maar al 'n aantal jare," sê Rachel Huber, MPH, RDN, senior voedingsdeskundige by Pizza Hut. Die onderneming vestig nuwe handelsmerkstandaarde en het transvet, kunsmatige geure en kleure en mononatriumglutamaat uit sy produkte verwyder. Pizza Hut werk ook daaraan om natrium in baie resepte te verminder. "Die uitdaging is om bestanddele te vereenvoudig met behoud van die geure wat ons kliënte liefhet en verwag," sê Huber.

By Taco Bell, behalwe om die bestanddele te vereenvoudig, het die ketting 'n hele spyskaart met vegetariese opsies ontwikkel en was dit die eerste vinnige restaurant wat deur die American Vegetarian Association gesertifiseer is. Taco Bell bied 13 AVA-gesertifiseerde spyskaartitems en 35 AVA-gesertifiseerde bestanddele aan, en 26 daarvan is veganisties. McDonald's, die grootste kitskosketting in die VSA wat verkope betref, luister ook na kliënte. Benewens die vermindering van natrium en oorskakeling na gesonder bestanddele in sommige produkte, is McDonald's ook gerig op die gesondheid van 'n groot gehoor en mdash-kinders en mdash deur heelvrugteklementiene en jogurt by Happy Meals te voeg. Daarbenewens het McDonald's planne aangekondig om melk te produseer wat sonder die kunsmatige groeihormoon rBST geproduseer word, en om hoenders teen 2017 te koop sonder antibiotika. Die maatskappy gaan ook oor na die verkryging van slegs eiers sonder hokke.

Vinnige restaurante is 'n belangrike deel van die Amerikaanse eetervaring en leefstyl. Aangesien verbruikersvoorkeure vir tradisionele kitskos en nuwer, vinnige toevallige restaurante steeds ontwikkel, werk die bedryf om tred te hou met die gesondheids- en eetgewoontes, en neem belangrike stappe om aan die vraag te voldoen. "Elke verandering na gesonder bestanddele," sê Miller, "het 'n groot impak op die openbare gesondheid."


Hoe “Fast Casual ” verander hoe ons kitskos eet

Kitskos: die frase laat my dink beelde van hamburgers, friet en deurry-diens. Dit is moeilik om 'n tyd voor te stel dat verbruikers nie 'n warm maaltyd in 'n paar sekondes kon kry nie, maar dit in die sak verander en vol en tevrede voel. In 60 jaar het kitskos net so deel van die Amerikaanse kultuur geword soos bofbal en appeltert. Trouens, Gallup -navorsing het bevind dat 8 uit 10 Amerikaners minstens maandeliks by 'n kitskosrestaurant eet, en 57 persent van jong volwassenes meld dat hulle dit minstens weekliks eet.

Die tradisionele kitskos waarmee die meeste mense grootgeword het, ontwikkel egter en is hoofsaaklik te danke aan jongmense wat meer bewus is van wat hulle eet en wat gesonde, minder verwerkte en volhoubare voedsel wil hê. 'N Nuwe soort restaurant, bekend as fast casual, het na vore gekom om aan hierdie vraag te voldoen en blykbaar 'n beduidende impak op die voedselbedryf te maak.

Wat is 'n vinnige gemaklike restaurant presies? Vinnige toevallige restaurante strek oor die grens tussen tradisionele kitskosrestaurante met 'n teen-diens en informele eetplekke met tafeldiens. Hulle het baie van die elemente wat kitskos aantreklik maak, insluitend onmiddellike diens, wegneem- of eet-opsies en lae pryse, maar vinnige informele eetplekke het ander kenmerke wat hulle onderskei.

Binne -ontwerpe toon dikwels 'n gevoel van volhoubaarheid en gemeenskap deur gebruik te maak van herwonne hout en hergebruikte materiaal, werk van plaaslike kunstenaars te vertoon en gemeenskaplike eettafels in te sluit.

Die neiging by vinnige toevallige restaurante is na deursigtigheid in bestanddele, 'n begeerte om meer sosiaal verantwoordelik te wees en 'n verbintenis om plaaslike voedsel te verkry (insluitend, op sommige plekke, plaaslik geproduseerde bier en wyn) wat dikwels organies, met gras gevoer en antibiotika is. en sonder hormoon.

Die konsep kry gewildheid

Die vinnige toevallige konsep is nie nuut nie. Kettings soos Panera Bread en Au Bon Pain is sedert die 1980's in bedryf, en Chipotle Mexican Grill het in 1993 die eerste van sy 1900 restaurante geopen. na tradisionele kitskos.

Volgens Euromonitor het die vinnige toevallige mark sedert 1999 met 550 persent gegroei, met 'n geraamde $ 21 miljard wat in 2014 bestee is. word voorspel dat dit sal groei. Nielsen het bevind dat ongeveer 'n derde van die verbruikers meer sal betaal vir gesonder bestanddele, en die National Restaurant Association berig dat 76 persent van die volwassenes na 'n restaurant sal terugkeer wat gesonder opsies bied.

LYFE Kitchen is 'n groeiende vinnig toevallige ketting waarvan die stigters twee voormalige bestuurders van McDonald's insluit. LYFE, 'n afkorting van Love Your Food Everyday, beklemtoon dat daar iets vir elke smaak en tipe dieet op die spyskaart is, met 'n minimaal verwerkte aanbod en geure wat verbeter word deur seisoenale kruie en produkte. Alhoewel LYFE Kitchen homself nie as 'n gesonde produk bemark nie, bevat die spyskaartitems minder as 600 kalorieë en 1000 milligram natrium.

Freshii in Toronto bied 'n soortgelyke konsep met 'n uiteenlopende, aanpasbare spyskaart met wraps, slaaie, quinoa-bakkies en vars sappe en smoothies. Een van die topverkopers op die Freshii's-spyskaart is die Pangoa Bowl, 'n kleurvolle mengsel van bruinrys of quinoa met boerenkool, avokado, swartbone, verouderde cheddar, mielies, kersietamaties, koriander, limoen en braaisous. word gekwotenergiseer met 'n keuse van proteïene.

Sweetgreen, 'n vinnige gemaklike ketting met meer as 30 restaurante, fokus op kreatiewe en seisoenale slaaie wat gemaak word met bestanddele wat plaaslik verkry word. Sommige van die kernwaardes van die onderneming is om volhoubaar te dink, dit werklik te hou en 'n impak te hê.

Maar nie alle ondernemings belowe 'n lae-kalorie- of plantspyskaart nie. New York-gebaseerde Shake Shack bied antibiotika-, hormoon- en GMO-vrye hamburgers, worsbroodjies en shakes.

Wat is daar in kitskoswinkels?

Verbruikers se veranderende smaak en die groeiende vinnig-toevallige sektor beïnvloed baie van die oorspronklike kitskosreuse. Daar is baie agter die skerms aan die gang om die voedingskwaliteit van kitskos -spyskaarte te verbeter en aan die verbruikersvereistes te voldoen, sê Amy Myrdal Miller, MS, RDN, FAND, president van Farmer's Daughter Consulting. Miller het sedert 2010 die Culinary Institute of America's Healthy Menu's R & ampD Collaborative bestuur, bestaande uit 36 ​​operateurslede en McDonald's, Pizza Hut, Taco Bell, Dunkin ' Donuts en KFC, wat saam meer as 100 miljoen Amerikaners elk voed day & mdash werk die groep aan inisiatiewe om strategiese kalorie -ontwerp te ontwikkel, natrium te verminder en meer produkte en volgraan by te voeg om gesonder spyskaartitems te skep.

"Ons wil hê dat verbruikers moet weet dat ons spyskaartveranderinge rustig plaasgevind het, maar al 'n aantal jare," sê Rachel Huber, MPH, RDN, senior voedingsdeskundige by Pizza Hut. Die onderneming vestig nuwe handelsmerkstandaarde en het transvet, kunsmatige geure en kleure en mononatriumglutamaat uit sy produkte verwyder. Pizza Hut werk ook daaraan om natrium in baie resepte te verminder. "Die uitdaging is om bestanddele te vereenvoudig met behoud van die geure wat ons kliënte liefhet en verwag," sê Huber.

By Taco Bell, behalwe om die bestanddele te vereenvoudig, het die ketting 'n hele spyskaart met vegetariese opsies ontwikkel en was dit die eerste vinnige restaurant wat deur die American Vegetarian Association gesertifiseer is. Taco Bell bied 13 AVA-gesertifiseerde spyskaartitems en 35 AVA-gesertifiseerde bestanddele aan, en 26 daarvan is veganisties. McDonald's, die grootste kitskosketting in die VSA wat verkope betref, luister ook na kliënte. Benewens die vermindering van natrium en die oorskakeling na gesonder bestanddele in sommige produkte, is McDonald's ook gerig op die gesondheid van 'n groot gehoor en kinders en mdash deur heelvrugte-klementiene en jogurt by Happy Meals te voeg. Daarbenewens het McDonald's planne aangekondig om melk te produseer wat sonder die kunsmatige groeihormoon rBST geproduseer word, en om hoenders wat teen antibiotika gekweek is teen 2017 aan te skaf. Die maatskappy gaan ook oor na die verkryging van slegs eiers sonder hokke.

Vinnige restaurante is 'n belangrike deel van die Amerikaanse eetervaring en leefstyl. Aangesien verbruikersvoorkeure vir tradisionele kitskos en nuwer vinnige toevallige restaurante steeds ontwikkel, werk die bedryf om tred te hou met die gesondheids- en eetgewoontes, en neem belangrike stappe om aan die vraag te voldoen. "Elke verandering na gesonder bestanddele," sê Miller, "het 'n groot impak op die openbare gesondheid."


Hoe “Fast Casual ” verander hoe ons kitskos eet

Kitskos: die frase laat my dink beelde van hamburgers, friet en deurry-diens. Dit is moeilik om 'n tyd voor te stel dat verbruikers nie 'n warm maaltyd in 'n paar sekondes kon kry nie, maar dit in die sak verander en vol en tevrede voel. In 60 jaar het kitskos net so deel van die Amerikaanse kultuur geword soos bofbal en appeltert. Trouens, Gallup -navorsing het bevind dat 8 uit 10 Amerikaners minstens maandeliks by 'n kitskosrestaurant eet, en 57 persent van jong volwassenes meld dat hulle dit minstens weekliks eet.

Die tradisionele kitskos waarmee die meeste mense grootgeword het, ontwikkel egter en is hoofsaaklik te danke aan jongmense wat meer bewus is van wat hulle eet en wat gesonde, minder verwerkte en meer volhoubare voedsel wil hê. 'N Nuwe soort restaurant, bekend as fast casual, het na vore gekom om aan hierdie vraag te voldoen en blykbaar 'n beduidende impak op die voedselbedryf te maak.

Wat presies is 'n vinnige gemaklike restaurant? Vinnige toevallige restaurante strek oor die grens tussen tradisionele kitskosrestaurante met 'n teen-diens en informele eetplekke met tafeldiens. Hulle het baie van die elemente wat kitskos aantreklik maak, insluitend onmiddellike diens, wegneem- of eet-opsies en lae pryse, maar vinnige informele eetplekke het ander kenmerke wat hulle onderskei.

Binne -ontwerpe toon dikwels 'n gevoel van volhoubaarheid en gemeenskap deur gebruik te maak van herwonne hout en hergebruikte materiaal, werk van plaaslike kunstenaars te vertoon en gemeenskaplike eettafels in te sluit.

Die neiging by vinnige toevallige restaurante is na deursigtigheid in bestanddele, 'n begeerte om meer sosiaal verantwoordelik te wees en 'n verbintenis tot die verkryging van plaaslike voedsel (insluitend op sommige plekke plaaslik geproduseerde bier en wyn) wat dikwels organies, met gras gevoer en antibiotika is. en sonder hormoon.

Die konsep kry gewildheid

Die vinnige toevallige konsep is nie nuut nie. Kettings soos Panera Bread en Au Bon Pain is sedert die 1980's in bedryf, en Chipotle Mexican Grill het in 1993 die eerste van sy 1900 restaurante geopen. na tradisionele kitskos.

Volgens Euromonitor het die vinnige toevallige mark sedert 1999 met 550 persent gegroei, met 'n geraamde $ 21 miljard wat in 2014 bestee is. word voorspel dat dit sal groei. Nielsen het bevind dat ongeveer 'n derde van die verbruikers meer sal betaal vir gesonder bestanddele, en die National Restaurant Association berig dat 76 persent van die volwassenes na 'n restaurant sal terugkeer wat gesonder opsies bied.

LYFE Kitchen is 'n vinnig groeiende toevallige ketting waarvan die stigters twee voormalige bestuurders van McDonald's insluit. LYFE, 'n afkorting van Love Your Food Everyday, beklemtoon dat daar iets vir elke smaak en tipe dieet op die spyskaart is, met 'n minimaal verwerkte aanbod en geure wat verbeter word deur seisoenale kruie en produkte. Alhoewel LYFE Kitchen homself nie as 'n gesonde produk bemark nie, bevat die spyskaartitems minder as 600 kalorieë en 1000 milligram natrium.

Freshii in Toronto bied 'n soortgelyke konsep met 'n uiteenlopende, aanpasbare spyskaart met wraps, slaaie, quinoa-bakkies en vars sappe en smoothies. Een van die topverkopers op die Freshii's-spyskaart is die Pangoa Bowl, 'n kleurvolle mengsel van bruinrys of quinoa met boerenkool, avokado, swartbone, verouderde cheddar, mielies, kersietamaties, koriander, limoen en braaisous. word gekwotenergiseer met 'n keuse van proteïene.

Sweetgreen, 'n vinnige informele ketting met meer as 30 restaurante, fokus op kreatiewe en seisoenale slaaie wat gemaak word met bestanddele wat plaaslik verkry word. Sommige van die kernwaardes van die onderneming is om volhoubaar te dink, dit werklik te hou en 'n impak te hê.

Maar nie alle ondernemings belowe 'n lae-kalorie- of plantspyskaart nie. New York-gebaseerde Shake Shack bied antibiotika-, hormoon- en GMO-vrye hamburgers, worsbroodjies en shakes.

Wat is daar in kitskoswinkels?

Verbruikers se veranderende smaak en die groeiende vinnig-toevallige sektor beïnvloed baie van die oorspronklike kitskosreuse. Daar is baie agter die skerms aan die gang om die voedingskwaliteit van kitskos -spyskaarte te verbeter en aan die verbruikersvereistes te voldoen, sê Amy Myrdal Miller, MS, RDN, FAND, president van Farmer's Daughter Consulting. Miller bestuur sedert 2010. die Culinary Institute of America's Healthy Menu's R & ampD Collaborative sedert 2010. Bestaan ​​uit 36 ​​operateurs lede en mdash, waaronder McDonald's, Pizza Hut, Taco Bell, Dunkin ' Donuts en KFC, wat saam meer as 100 miljoen Amerikaners elk voed day & mdash werk die groep aan inisiatiewe om strategiese kalorie -ontwerp te ontwikkel, natrium te verminder en meer produkte en volgraan by te voeg om gesonder spyskaartitems te skep.

"Ons wil hê dat verbruikers moet weet dat ons spyskaartveranderinge rustig plaasgevind het, maar al 'n aantal jare," sê Rachel Huber, MPH, RDN, senior voedingsdeskundige by Pizza Hut. Die onderneming vestig nuwe handelsmerkstandaarde en het transvet, kunsmatige geure en kleure en mononatriumglutamaat uit sy produkte verwyder. Pizza Hut werk ook daaraan om natrium in baie resepte te verminder. "Die uitdaging is om bestanddele te vereenvoudig met behoud van die geure wat ons kliënte liefhet en verwag," sê Huber.

By Taco Bell, behalwe om die bestanddele te vereenvoudig, het die ketting 'n hele spyskaart met vegetariese opsies ontwikkel en was dit die eerste vinnige restaurant wat deur die American Vegetarian Association gesertifiseer is. Taco Bell bied 13 AVA-gesertifiseerde spyskaartitems en 35 AVA-gesertifiseerde bestanddele aan, en 26 daarvan is veganisties. McDonald's, die grootste kitskosketting in die VSA wat verkope betref, luister ook na kliënte. Benewens die vermindering van natrium en oorskakeling na gesonder bestanddele in sommige produkte, is McDonald's ook gerig op die gesondheid van 'n groot gehoor en mdash-kinders en mdash deur heelvrugteklementiene en jogurt by Happy Meals te voeg. Daarbenewens het McDonald's planne aangekondig om melk te produseer wat sonder die kunsmatige groeihormoon rBST geproduseer word, en om hoenders wat teen antibiotika gekweek is teen 2017 aan te skaf. Die maatskappy gaan ook oor na die verkryging van slegs eiers sonder hokke.

Vinnige restaurante is 'n belangrike deel van die Amerikaanse eetervaring en leefstyl. Aangesien verbruikersvoorkeure vir tradisionele kitskos en nuwer, vinnige toevallige restaurante steeds ontwikkel, werk die bedryf om tred te hou met die gesondheids- en eetgewoontes, en neem belangrike stappe om aan die vraag te voldoen. "Elke verandering na gesonder bestanddele," sê Miller, "het 'n groot impak op die openbare gesondheid."


Hoe “Fast Casual ” verander hoe ons kitskos eet

Kitskos: die frase laat my dink beelde van hamburgers, friet en deurry-diens. Dit is moeilik om 'n tyd voor te stel dat verbruikers nie 'n warm maaltyd in 'n paar sekondes kon kry nie, maar dit in die sak verander en vol en tevrede voel. In 60 jaar het kitskos net so deel van die Amerikaanse kultuur geword soos bofbal en appeltert. Trouens, Gallup -navorsing het bevind dat 8 uit 10 Amerikaners minstens maandeliks by 'n kitskosrestaurant eet, en 57 persent van jong volwassenes meld dat hulle dit minstens weekliks eet.

Die tradisionele kitskos waarmee die meeste mense grootgeword het, ontwikkel egter en is hoofsaaklik te danke aan jongmense wat meer bewus is van wat hulle eet en wat gesonde, minder verwerkte en volhoubare voedsel wil hê. 'N Nuwe soort restaurant, bekend as fast casual, het na vore gekom om aan hierdie vraag te voldoen en blykbaar 'n beduidende impak op die voedselbedryf te maak.

Wat presies is 'n vinnige gemaklike restaurant? Vinnige toevallige restaurante strek oor die grens tussen tradisionele kitskosrestaurante met 'n teen-diens en informele eetplekke met tafeldiens. Hulle het baie van die elemente wat kitskos aantreklik maak, insluitend onmiddellike diens, wegneem- of eet-opsies en lae pryse, maar vinnige informele eetplekke het ander kenmerke wat hulle onderskei.

Binne -ontwerpe toon dikwels 'n gevoel van volhoubaarheid en gemeenskap deur gebruik te maak van herwonne hout en hergebruikte materiaal, werk van plaaslike kunstenaars te vertoon en gemeenskaplike eettafels in te sluit.

Die neiging by vinnige toevallige restaurante is na deursigtigheid in bestanddele, 'n begeerte om meer sosiaal verantwoordelik te wees en 'n verbintenis om plaaslike voedsel te verkry (insluitend, op sommige plekke, plaaslik geproduseerde bier en wyn) wat dikwels organies, met gras gevoer en antibiotika is. en sonder hormoon.

Die konsep kry gewildheid

Die vinnige toevallige konsep is nie nuut nie. Kettings soos Panera Bread en Au Bon Pain is sedert die 1980's in bedryf, en Chipotle Mexican Grill het in 1993 die eerste van sy 1900 restaurante geopen. na tradisionele kitskos.

Volgens Euromonitor het die vinnige toevallige mark sedert 1999 met 550 persent gegroei, met 'n geraamde $ 21 miljard wat in 2014 bestee is. word voorspel dat dit sal groei. Nielsen het bevind dat ongeveer 'n derde van die verbruikers meer sal betaal vir gesonder bestanddele, en die National Restaurant Association berig dat 76 persent van die volwassenes na 'n restaurant sal terugkeer wat gesonder opsies bied.

LYFE Kitchen is 'n groeiende vinnig toevallige ketting waarvan die stigters twee voormalige bestuurders van McDonald's insluit. LYFE, 'n afkorting van Love Your Food Everyday, beklemtoon dat daar iets vir elke smaak en tipe dieet op die spyskaart is, met 'n minimaal verwerkte aanbod en geure wat verbeter word deur seisoenale kruie en produkte. Alhoewel LYFE Kitchen homself nie as 'n gesonde produk bemark nie, bevat die spyskaartitems minder as 600 kalorieë en 1000 milligram natrium.

Freshii in Toronto bied 'n soortgelyke konsep met 'n uiteenlopende, aanpasbare spyskaart met wraps, slaaie, quinoa-bakkies en vars sappe en smoothies. Een van die topverkopers op die Freshii's-spyskaart is die Pangoa Bowl en 'n kleurvolle mengsel van bruinrys of quinoa met boerenkool, avokado, swartbone, verouderde cheddar, mielies, kersietamaties, koriander, limoen en braaisous. word gekwotenergiseer met 'n keuse van proteïene.

Sweetgreen, 'n vinnige gemaklike ketting met meer as 30 restaurante, fokus op kreatiewe en seisoenale slaaie wat gemaak word met bestanddele wat plaaslik verkry word. Sommige van die kernwaardes van die onderneming is om volhoubaar te dink, dit werklik te hou en 'n impak te hê.

Maar nie alle ondernemings belowe 'n lae-kalorie- of plantspyskaart nie. New York-gebaseerde Shake Shack bied antibiotika-, hormoon- en GMO-vrye hamburgers, worsbroodjies en shakes.

Wat is daar in kitskoswinkels?

Verbruikers se veranderende smaak en die groeiende vinnig-toevallige sektor beïnvloed baie van die oorspronklike kitskosreuse. Daar is baie agter die skerms aan die gang om die voedingskwaliteit van kitskos -spyskaarte te verbeter en aan die eise van die verbruiker te voldoen, sê Amy Myrdal Miller, MS, RDN, FAND, president van Farmer's Daughter Consulting. Miller bestuur sedert 2010. die Culinary Institute of America's Healthy Menu's R & ampD Collaborative sedert 2010. Bestaan ​​uit 36 ​​operateurs lede en mdash, waaronder McDonald's, Pizza Hut, Taco Bell, Dunkin ' Donuts en KFC, wat saam meer as 100 miljoen Amerikaners elk voed day & mdash werk die groep aan inisiatiewe om strategiese kalorie -ontwerp te ontwikkel, natrium te verminder en meer produkte en volgraan by te voeg om gesonder spyskaartitems te skep.

"Ons wil hê dat verbruikers moet weet dat ons spyskaartveranderinge rustig plaasgevind het, maar al 'n aantal jare," sê Rachel Huber, MPH, RDN, senior voedingsdeskundige by Pizza Hut. Die onderneming vestig nuwe handelsmerkstandaarde en het transvet, kunsmatige geure en kleure en mononatriumglutamaat uit sy produkte verwyder. Pizza Hut werk ook daaraan om natrium in baie resepte te verminder. "Die uitdaging is om bestanddele te vereenvoudig terwyl die geure wat ons kliënte liefhet en verwag word behou," sê Huber.

By Taco Bell, behalwe om die bestanddele te vereenvoudig, het die ketting 'n hele spyskaart met vegetariese opsies ontwikkel en was dit die eerste vinnige restaurant wat deur die American Vegetarian Association gesertifiseer is. Taco Bell bied 13 AVA-gesertifiseerde spyskaartitems en 35 AVA-gesertifiseerde bestanddele aan, en 26 daarvan is veganisties. McDonald's, die grootste kitskosketting in die VSA wat verkope betref, luister ook na kliënte. Benewens die vermindering van natrium en die oorskakeling na gesonder bestanddele in sommige produkte, is McDonald's ook gerig op die gesondheid van 'n groot gehoor en kinders en mdash deur heelvrugte-klementiene en jogurt by Happy Meals te voeg. Daarbenewens het McDonald's planne aangekondig om melk te produseer wat sonder die kunsmatige groeihormoon rBST geproduseer word, en om hoenders teen 2017 te koop sonder antibiotika. Die maatskappy gaan ook oor na die verkryging van slegs eiers sonder hokke.

Vinnige restaurante is 'n belangrike deel van die Amerikaanse eetervaring en leefstyl. Aangesien verbruikersvoorkeure vir tradisionele kitskos en nuwer, vinnige toevallige restaurante steeds ontwikkel, werk die bedryf om tred te hou met die gesondheids- en eetgewoontes, en neem belangrike stappe om aan die vraag te voldoen. "Elke verandering na gesonder bestanddele," sê Miller, "het 'n groot impak op die openbare gesondheid."


Hoe “Snel Casual ” verander hoe ons kitskos eet

Kitskos: die frase laat my dink beelde van hamburgers, friet en deurry-diens. Dit is moeilik om 'n tyd voor te stel dat verbruikers nie 'n warm maaltyd in 'n paar sekondes kon kry nie, maar dit in die sak verander en vol en tevrede voel. In 60 jaar het kitskos net so deel van die Amerikaanse kultuur geword soos bofbal en appeltert. Trouens, Gallup -navorsing het bevind dat 8 uit 10 Amerikaners minstens maandeliks by 'n kitskosrestaurant eet, en 57 persent van jong volwassenes meld dat hulle dit minstens weekliks eet.

Die tradisionele kitskos waarmee die meeste mense grootgeword het, ontwikkel egter en is hoofsaaklik te danke aan jongmense wat meer bewus is van wat hulle eet en wat gesonde, minder verwerkte en volhoubare voedsel wil hê. 'N Nuwe soort restaurant, bekend as fast casual, het na vore gekom om aan hierdie vraag te voldoen en blykbaar 'n beduidende impak op die voedselbedryf te maak.

Wat is 'n vinnige gemaklike restaurant presies? Vinnige toevallige restaurante strek oor die grens tussen tradisionele kitskosrestaurante met 'n teen-diens en informele eetplekke met tafeldiens. Hulle het baie van die elemente wat kitskos aantreklik maak, insluitend onmiddellike diens, wegneem- of eet-opsies en lae pryse, maar vinnige informele eetplekke het ander funksies wat hulle onderskei.

Binne -ontwerpe toon dikwels 'n gevoel van volhoubaarheid en gemeenskap deur gebruik te maak van herwonne hout en hergebruikte materiaal, werk van plaaslike kunstenaars te vertoon en gemeenskaplike eettafels in te sluit.

The trend at fast casual restaurants is for transparency in ingredients, a desire to be more socially responsible and a commitment to source local food (including, in some places, locally produced beer and wine) that is often organic, grass-fed and antibiotic- and hormone-free.

The Concept Gains Popularity

The fast casual concept isn't new. Chains like Panera Bread and Au Bon Pain have been in business since the 1980s, and Chipotle Mexican Grill opened the first of its 1,900 restaurants in 1993. In recent years, the concept has gained momentum, with chains and local eateries appealing to those seeking alternatives to traditional fast food.

According to Euromonitor, the fast casual market has grown by 550 percent since 1999, with an estimated $21 billion spent in 2014. While that's a small amount of the more than $190 billion in annual revenue from U.S. fast food restaurants overall, the numbers are predicted to grow. Nielsen has found that about one-third of consumers will pay more for healthier ingredients, and the National Restaurant Association reports 76 percent of adults will return to a restaurant that offers healthier options.

LYFE Kitchen is a growing fast casual chain whose founders include two former McDonald's executives. An acronym for Love Your Food Everyday, LYFE stresses there is something for every taste and type of diet on its menu, with minimally processed offerings and flavors enhanced by seasonal herbs and produce. Although LYFE Kitchen doesn't market itself as "healthy," its menu items contain fewer than 600 calories and 1,000 milligrams of sodium.

Toronto-based Freshii offers a similar concept, with a diverse, customizable menu that features wraps, salads, quinoa bowls and fresh juices and smoothies. One of the best-selling items on Freshii's menu is the Pangoa Bowl &mdash a colorful mix of brown rice or quinoa with kale, avocado, black beans, aged cheddar, corn, cherry tomatoes, cilantro, lime and barbecue sauce, which can be "energized" with a choice of protein.

Sweetgreen, a fast casual chain with more than 30 restaurants, focuses on creative and seasonal salads made with locally sourced ingredients. Some of the company's core values &mdash to think sustainably, keep it real and make an impact &mdash demonstrate the approach and philosophy of many fast casual restaurants.

But not all establishments promise a low-calorie or plant-based menu. New York City-based Shake Shack offers antibiotic-, hormone- and GMO-free burgers, hot dogs and shakes.

What's in Store for Fast Food?

Consumers' changing tastes and the growing fast casual sector are influencing many of the original fast-food giants. "There is much going on behind the scenes to improve the nutritional quality of fast food menus and meet consumer demands," says Amy Myrdal Miller, MS, RDN, FAND, president of Farmer's Daughter Consulting. Miller has run the Culinary Institute of America's Healthy Menus R&D Collaborative since 2010. Composed of 36 operator members &mdash including McDonald's, Pizza Hut, Taco Bell, Dunkin' Donuts and KFC, which together feed more than 100 million Americans each day &mdash the group works on initiatives to develop strategic calorie design, reduce sodium and add more produce and whole grains to create healthier menu items.

"We want consumers to know that our menu changes have been going on quietly, but for a number of years," says Rachel Huber, MPH, RDN, senior nutritionist at Pizza Hut. The company is establishing new brand standards and has removed trans fat, artificial flavors and colors and monosodium glutamate from its products. Pizza Hut also is working to reduce sodium in many recipes. "The challenge is to simplify ingredients while maintaining the flavors that our customers love and expect," Huber says.

At Taco Bell, in addition to simplifying ingredients, the chain has developed an entire menu of vegetarian options and was the first quick-service restaurant to be certified by the American Vegetarian Association. Taco Bell offers 13 AVA-certified menu items and 35 AVA-certified ingredients &mdash 26 of which are vegan. McDonald's, the largest fast food chain in the U.S. in terms of sales, also is listening to customers. In addition to reducing sodium and switching to healthier ingredients in some products, McDonald's is targeting the health of a major audience &mdash children &mdash by adding whole-fruit clementines and yogurt to Happy Meals. In addition, McDonald's has announced plans to provide milk produced without the artificial growth hormone rBST and to purchase chickens raised without antibiotics by 2017. The company also will transition to sourcing only cage-free eggs.

Quick-service restaurants are an important part of the American dining experience and lifestyle. As consumer preferences for traditional fast food and newer fast casual restaurants continue to evolve, the industry is working to keep pace with health and dining trends, taking important steps to meet demand. "Any change toward healthier ingredients," says Miller, "has a major impact on public health."


How “Fast Casual” Is Changing How We Eat Fast Food

Fast food: The phrase brings to mind images of burgers, fries and drive-thru service. It's hard to imagine a time when consumers couldn't get a hot meal in seconds, pay for it in pocket change and feel full and satisfied. In 60 years, fast food has become as much a part of the American culture as baseball and apple pie. In fact, Gallup research has found 8 in 10 Americans eat at a fast food restaurant at least monthly, and 57 percent of young adults report eating it at least weekly.

However, the traditional fast food most people grew up with is evolving &mdash due in large part to young people who are more conscious of what they're eating and who want food that is healthier, less processed and more sustainable. A new type of restaurant, known as fast casual, has emerged to meet this demand and appears to be making a significant impact on the quick-service food industry.

What exactly is a fast casual restaurant? Fast casual restaurants straddle the line between traditional, counter-service fast-food restaurants and casual dining establishments with table service. They have many of the elements that make fast food appealing, including immediate service, take-out or eat-in options and low prices, but fast casual eating establishments have other features that set them apart.

Interior designs often show a sense of sustainability and community, by using reclaimed wood and repurposed materials, displaying work by local artists and including communal dining tables.

The trend at fast casual restaurants is for transparency in ingredients, a desire to be more socially responsible and a commitment to source local food (including, in some places, locally produced beer and wine) that is often organic, grass-fed and antibiotic- and hormone-free.

The Concept Gains Popularity

The fast casual concept isn't new. Chains like Panera Bread and Au Bon Pain have been in business since the 1980s, and Chipotle Mexican Grill opened the first of its 1,900 restaurants in 1993. In recent years, the concept has gained momentum, with chains and local eateries appealing to those seeking alternatives to traditional fast food.

According to Euromonitor, the fast casual market has grown by 550 percent since 1999, with an estimated $21 billion spent in 2014. While that's a small amount of the more than $190 billion in annual revenue from U.S. fast food restaurants overall, the numbers are predicted to grow. Nielsen has found that about one-third of consumers will pay more for healthier ingredients, and the National Restaurant Association reports 76 percent of adults will return to a restaurant that offers healthier options.

LYFE Kitchen is a growing fast casual chain whose founders include two former McDonald's executives. An acronym for Love Your Food Everyday, LYFE stresses there is something for every taste and type of diet on its menu, with minimally processed offerings and flavors enhanced by seasonal herbs and produce. Although LYFE Kitchen doesn't market itself as "healthy," its menu items contain fewer than 600 calories and 1,000 milligrams of sodium.

Toronto-based Freshii offers a similar concept, with a diverse, customizable menu that features wraps, salads, quinoa bowls and fresh juices and smoothies. One of the best-selling items on Freshii's menu is the Pangoa Bowl &mdash a colorful mix of brown rice or quinoa with kale, avocado, black beans, aged cheddar, corn, cherry tomatoes, cilantro, lime and barbecue sauce, which can be "energized" with a choice of protein.

Sweetgreen, a fast casual chain with more than 30 restaurants, focuses on creative and seasonal salads made with locally sourced ingredients. Some of the company's core values &mdash to think sustainably, keep it real and make an impact &mdash demonstrate the approach and philosophy of many fast casual restaurants.

But not all establishments promise a low-calorie or plant-based menu. New York City-based Shake Shack offers antibiotic-, hormone- and GMO-free burgers, hot dogs and shakes.

What's in Store for Fast Food?

Consumers' changing tastes and the growing fast casual sector are influencing many of the original fast-food giants. "There is much going on behind the scenes to improve the nutritional quality of fast food menus and meet consumer demands," says Amy Myrdal Miller, MS, RDN, FAND, president of Farmer's Daughter Consulting. Miller has run the Culinary Institute of America's Healthy Menus R&D Collaborative since 2010. Composed of 36 operator members &mdash including McDonald's, Pizza Hut, Taco Bell, Dunkin' Donuts and KFC, which together feed more than 100 million Americans each day &mdash the group works on initiatives to develop strategic calorie design, reduce sodium and add more produce and whole grains to create healthier menu items.

"We want consumers to know that our menu changes have been going on quietly, but for a number of years," says Rachel Huber, MPH, RDN, senior nutritionist at Pizza Hut. The company is establishing new brand standards and has removed trans fat, artificial flavors and colors and monosodium glutamate from its products. Pizza Hut also is working to reduce sodium in many recipes. "The challenge is to simplify ingredients while maintaining the flavors that our customers love and expect," Huber says.

At Taco Bell, in addition to simplifying ingredients, the chain has developed an entire menu of vegetarian options and was the first quick-service restaurant to be certified by the American Vegetarian Association. Taco Bell offers 13 AVA-certified menu items and 35 AVA-certified ingredients &mdash 26 of which are vegan. McDonald's, the largest fast food chain in the U.S. in terms of sales, also is listening to customers. In addition to reducing sodium and switching to healthier ingredients in some products, McDonald's is targeting the health of a major audience &mdash children &mdash by adding whole-fruit clementines and yogurt to Happy Meals. In addition, McDonald's has announced plans to provide milk produced without the artificial growth hormone rBST and to purchase chickens raised without antibiotics by 2017. The company also will transition to sourcing only cage-free eggs.

Quick-service restaurants are an important part of the American dining experience and lifestyle. As consumer preferences for traditional fast food and newer fast casual restaurants continue to evolve, the industry is working to keep pace with health and dining trends, taking important steps to meet demand. "Any change toward healthier ingredients," says Miller, "has a major impact on public health."


How “Fast Casual” Is Changing How We Eat Fast Food

Fast food: The phrase brings to mind images of burgers, fries and drive-thru service. It's hard to imagine a time when consumers couldn't get a hot meal in seconds, pay for it in pocket change and feel full and satisfied. In 60 years, fast food has become as much a part of the American culture as baseball and apple pie. In fact, Gallup research has found 8 in 10 Americans eat at a fast food restaurant at least monthly, and 57 percent of young adults report eating it at least weekly.

However, the traditional fast food most people grew up with is evolving &mdash due in large part to young people who are more conscious of what they're eating and who want food that is healthier, less processed and more sustainable. A new type of restaurant, known as fast casual, has emerged to meet this demand and appears to be making a significant impact on the quick-service food industry.

What exactly is a fast casual restaurant? Fast casual restaurants straddle the line between traditional, counter-service fast-food restaurants and casual dining establishments with table service. They have many of the elements that make fast food appealing, including immediate service, take-out or eat-in options and low prices, but fast casual eating establishments have other features that set them apart.

Interior designs often show a sense of sustainability and community, by using reclaimed wood and repurposed materials, displaying work by local artists and including communal dining tables.

The trend at fast casual restaurants is for transparency in ingredients, a desire to be more socially responsible and a commitment to source local food (including, in some places, locally produced beer and wine) that is often organic, grass-fed and antibiotic- and hormone-free.

The Concept Gains Popularity

The fast casual concept isn't new. Chains like Panera Bread and Au Bon Pain have been in business since the 1980s, and Chipotle Mexican Grill opened the first of its 1,900 restaurants in 1993. In recent years, the concept has gained momentum, with chains and local eateries appealing to those seeking alternatives to traditional fast food.

According to Euromonitor, the fast casual market has grown by 550 percent since 1999, with an estimated $21 billion spent in 2014. While that's a small amount of the more than $190 billion in annual revenue from U.S. fast food restaurants overall, the numbers are predicted to grow. Nielsen has found that about one-third of consumers will pay more for healthier ingredients, and the National Restaurant Association reports 76 percent of adults will return to a restaurant that offers healthier options.

LYFE Kitchen is a growing fast casual chain whose founders include two former McDonald's executives. An acronym for Love Your Food Everyday, LYFE stresses there is something for every taste and type of diet on its menu, with minimally processed offerings and flavors enhanced by seasonal herbs and produce. Although LYFE Kitchen doesn't market itself as "healthy," its menu items contain fewer than 600 calories and 1,000 milligrams of sodium.

Toronto-based Freshii offers a similar concept, with a diverse, customizable menu that features wraps, salads, quinoa bowls and fresh juices and smoothies. One of the best-selling items on Freshii's menu is the Pangoa Bowl &mdash a colorful mix of brown rice or quinoa with kale, avocado, black beans, aged cheddar, corn, cherry tomatoes, cilantro, lime and barbecue sauce, which can be "energized" with a choice of protein.

Sweetgreen, a fast casual chain with more than 30 restaurants, focuses on creative and seasonal salads made with locally sourced ingredients. Some of the company's core values &mdash to think sustainably, keep it real and make an impact &mdash demonstrate the approach and philosophy of many fast casual restaurants.

But not all establishments promise a low-calorie or plant-based menu. New York City-based Shake Shack offers antibiotic-, hormone- and GMO-free burgers, hot dogs and shakes.

What's in Store for Fast Food?

Consumers' changing tastes and the growing fast casual sector are influencing many of the original fast-food giants. "There is much going on behind the scenes to improve the nutritional quality of fast food menus and meet consumer demands," says Amy Myrdal Miller, MS, RDN, FAND, president of Farmer's Daughter Consulting. Miller has run the Culinary Institute of America's Healthy Menus R&D Collaborative since 2010. Composed of 36 operator members &mdash including McDonald's, Pizza Hut, Taco Bell, Dunkin' Donuts and KFC, which together feed more than 100 million Americans each day &mdash the group works on initiatives to develop strategic calorie design, reduce sodium and add more produce and whole grains to create healthier menu items.

"We want consumers to know that our menu changes have been going on quietly, but for a number of years," says Rachel Huber, MPH, RDN, senior nutritionist at Pizza Hut. The company is establishing new brand standards and has removed trans fat, artificial flavors and colors and monosodium glutamate from its products. Pizza Hut also is working to reduce sodium in many recipes. "The challenge is to simplify ingredients while maintaining the flavors that our customers love and expect," Huber says.

At Taco Bell, in addition to simplifying ingredients, the chain has developed an entire menu of vegetarian options and was the first quick-service restaurant to be certified by the American Vegetarian Association. Taco Bell offers 13 AVA-certified menu items and 35 AVA-certified ingredients &mdash 26 of which are vegan. McDonald's, the largest fast food chain in the U.S. in terms of sales, also is listening to customers. In addition to reducing sodium and switching to healthier ingredients in some products, McDonald's is targeting the health of a major audience &mdash children &mdash by adding whole-fruit clementines and yogurt to Happy Meals. In addition, McDonald's has announced plans to provide milk produced without the artificial growth hormone rBST and to purchase chickens raised without antibiotics by 2017. The company also will transition to sourcing only cage-free eggs.

Quick-service restaurants are an important part of the American dining experience and lifestyle. As consumer preferences for traditional fast food and newer fast casual restaurants continue to evolve, the industry is working to keep pace with health and dining trends, taking important steps to meet demand. "Any change toward healthier ingredients," says Miller, "has a major impact on public health."


How “Fast Casual” Is Changing How We Eat Fast Food

Fast food: The phrase brings to mind images of burgers, fries and drive-thru service. It's hard to imagine a time when consumers couldn't get a hot meal in seconds, pay for it in pocket change and feel full and satisfied. In 60 years, fast food has become as much a part of the American culture as baseball and apple pie. In fact, Gallup research has found 8 in 10 Americans eat at a fast food restaurant at least monthly, and 57 percent of young adults report eating it at least weekly.

However, the traditional fast food most people grew up with is evolving &mdash due in large part to young people who are more conscious of what they're eating and who want food that is healthier, less processed and more sustainable. A new type of restaurant, known as fast casual, has emerged to meet this demand and appears to be making a significant impact on the quick-service food industry.

What exactly is a fast casual restaurant? Fast casual restaurants straddle the line between traditional, counter-service fast-food restaurants and casual dining establishments with table service. They have many of the elements that make fast food appealing, including immediate service, take-out or eat-in options and low prices, but fast casual eating establishments have other features that set them apart.

Interior designs often show a sense of sustainability and community, by using reclaimed wood and repurposed materials, displaying work by local artists and including communal dining tables.

The trend at fast casual restaurants is for transparency in ingredients, a desire to be more socially responsible and a commitment to source local food (including, in some places, locally produced beer and wine) that is often organic, grass-fed and antibiotic- and hormone-free.

The Concept Gains Popularity

The fast casual concept isn't new. Chains like Panera Bread and Au Bon Pain have been in business since the 1980s, and Chipotle Mexican Grill opened the first of its 1,900 restaurants in 1993. In recent years, the concept has gained momentum, with chains and local eateries appealing to those seeking alternatives to traditional fast food.

According to Euromonitor, the fast casual market has grown by 550 percent since 1999, with an estimated $21 billion spent in 2014. While that's a small amount of the more than $190 billion in annual revenue from U.S. fast food restaurants overall, the numbers are predicted to grow. Nielsen has found that about one-third of consumers will pay more for healthier ingredients, and the National Restaurant Association reports 76 percent of adults will return to a restaurant that offers healthier options.

LYFE Kitchen is a growing fast casual chain whose founders include two former McDonald's executives. An acronym for Love Your Food Everyday, LYFE stresses there is something for every taste and type of diet on its menu, with minimally processed offerings and flavors enhanced by seasonal herbs and produce. Although LYFE Kitchen doesn't market itself as "healthy," its menu items contain fewer than 600 calories and 1,000 milligrams of sodium.

Toronto-based Freshii offers a similar concept, with a diverse, customizable menu that features wraps, salads, quinoa bowls and fresh juices and smoothies. One of the best-selling items on Freshii's menu is the Pangoa Bowl &mdash a colorful mix of brown rice or quinoa with kale, avocado, black beans, aged cheddar, corn, cherry tomatoes, cilantro, lime and barbecue sauce, which can be "energized" with a choice of protein.

Sweetgreen, a fast casual chain with more than 30 restaurants, focuses on creative and seasonal salads made with locally sourced ingredients. Some of the company's core values &mdash to think sustainably, keep it real and make an impact &mdash demonstrate the approach and philosophy of many fast casual restaurants.

But not all establishments promise a low-calorie or plant-based menu. New York City-based Shake Shack offers antibiotic-, hormone- and GMO-free burgers, hot dogs and shakes.

What's in Store for Fast Food?

Consumers' changing tastes and the growing fast casual sector are influencing many of the original fast-food giants. "There is much going on behind the scenes to improve the nutritional quality of fast food menus and meet consumer demands," says Amy Myrdal Miller, MS, RDN, FAND, president of Farmer's Daughter Consulting. Miller has run the Culinary Institute of America's Healthy Menus R&D Collaborative since 2010. Composed of 36 operator members &mdash including McDonald's, Pizza Hut, Taco Bell, Dunkin' Donuts and KFC, which together feed more than 100 million Americans each day &mdash the group works on initiatives to develop strategic calorie design, reduce sodium and add more produce and whole grains to create healthier menu items.

"We want consumers to know that our menu changes have been going on quietly, but for a number of years," says Rachel Huber, MPH, RDN, senior nutritionist at Pizza Hut. The company is establishing new brand standards and has removed trans fat, artificial flavors and colors and monosodium glutamate from its products. Pizza Hut also is working to reduce sodium in many recipes. "The challenge is to simplify ingredients while maintaining the flavors that our customers love and expect," Huber says.

At Taco Bell, in addition to simplifying ingredients, the chain has developed an entire menu of vegetarian options and was the first quick-service restaurant to be certified by the American Vegetarian Association. Taco Bell offers 13 AVA-certified menu items and 35 AVA-certified ingredients &mdash 26 of which are vegan. McDonald's, the largest fast food chain in the U.S. in terms of sales, also is listening to customers. In addition to reducing sodium and switching to healthier ingredients in some products, McDonald's is targeting the health of a major audience &mdash children &mdash by adding whole-fruit clementines and yogurt to Happy Meals. In addition, McDonald's has announced plans to provide milk produced without the artificial growth hormone rBST and to purchase chickens raised without antibiotics by 2017. The company also will transition to sourcing only cage-free eggs.

Quick-service restaurants are an important part of the American dining experience and lifestyle. As consumer preferences for traditional fast food and newer fast casual restaurants continue to evolve, the industry is working to keep pace with health and dining trends, taking important steps to meet demand. "Any change toward healthier ingredients," says Miller, "has a major impact on public health."


How “Fast Casual” Is Changing How We Eat Fast Food

Fast food: The phrase brings to mind images of burgers, fries and drive-thru service. It's hard to imagine a time when consumers couldn't get a hot meal in seconds, pay for it in pocket change and feel full and satisfied. In 60 years, fast food has become as much a part of the American culture as baseball and apple pie. In fact, Gallup research has found 8 in 10 Americans eat at a fast food restaurant at least monthly, and 57 percent of young adults report eating it at least weekly.

However, the traditional fast food most people grew up with is evolving &mdash due in large part to young people who are more conscious of what they're eating and who want food that is healthier, less processed and more sustainable. A new type of restaurant, known as fast casual, has emerged to meet this demand and appears to be making a significant impact on the quick-service food industry.

What exactly is a fast casual restaurant? Fast casual restaurants straddle the line between traditional, counter-service fast-food restaurants and casual dining establishments with table service. They have many of the elements that make fast food appealing, including immediate service, take-out or eat-in options and low prices, but fast casual eating establishments have other features that set them apart.

Interior designs often show a sense of sustainability and community, by using reclaimed wood and repurposed materials, displaying work by local artists and including communal dining tables.

The trend at fast casual restaurants is for transparency in ingredients, a desire to be more socially responsible and a commitment to source local food (including, in some places, locally produced beer and wine) that is often organic, grass-fed and antibiotic- and hormone-free.

The Concept Gains Popularity

The fast casual concept isn't new. Chains like Panera Bread and Au Bon Pain have been in business since the 1980s, and Chipotle Mexican Grill opened the first of its 1,900 restaurants in 1993. In recent years, the concept has gained momentum, with chains and local eateries appealing to those seeking alternatives to traditional fast food.

According to Euromonitor, the fast casual market has grown by 550 percent since 1999, with an estimated $21 billion spent in 2014. While that's a small amount of the more than $190 billion in annual revenue from U.S. fast food restaurants overall, the numbers are predicted to grow. Nielsen has found that about one-third of consumers will pay more for healthier ingredients, and the National Restaurant Association reports 76 percent of adults will return to a restaurant that offers healthier options.

LYFE Kitchen is a growing fast casual chain whose founders include two former McDonald's executives. An acronym for Love Your Food Everyday, LYFE stresses there is something for every taste and type of diet on its menu, with minimally processed offerings and flavors enhanced by seasonal herbs and produce. Although LYFE Kitchen doesn't market itself as "healthy," its menu items contain fewer than 600 calories and 1,000 milligrams of sodium.

Toronto-based Freshii offers a similar concept, with a diverse, customizable menu that features wraps, salads, quinoa bowls and fresh juices and smoothies. One of the best-selling items on Freshii's menu is the Pangoa Bowl &mdash a colorful mix of brown rice or quinoa with kale, avocado, black beans, aged cheddar, corn, cherry tomatoes, cilantro, lime and barbecue sauce, which can be "energized" with a choice of protein.

Sweetgreen, a fast casual chain with more than 30 restaurants, focuses on creative and seasonal salads made with locally sourced ingredients. Some of the company's core values &mdash to think sustainably, keep it real and make an impact &mdash demonstrate the approach and philosophy of many fast casual restaurants.

But not all establishments promise a low-calorie or plant-based menu. New York City-based Shake Shack offers antibiotic-, hormone- and GMO-free burgers, hot dogs and shakes.

What's in Store for Fast Food?

Consumers' changing tastes and the growing fast casual sector are influencing many of the original fast-food giants. "There is much going on behind the scenes to improve the nutritional quality of fast food menus and meet consumer demands," says Amy Myrdal Miller, MS, RDN, FAND, president of Farmer's Daughter Consulting. Miller has run the Culinary Institute of America's Healthy Menus R&D Collaborative since 2010. Composed of 36 operator members &mdash including McDonald's, Pizza Hut, Taco Bell, Dunkin' Donuts and KFC, which together feed more than 100 million Americans each day &mdash the group works on initiatives to develop strategic calorie design, reduce sodium and add more produce and whole grains to create healthier menu items.

"We want consumers to know that our menu changes have been going on quietly, but for a number of years," says Rachel Huber, MPH, RDN, senior nutritionist at Pizza Hut. The company is establishing new brand standards and has removed trans fat, artificial flavors and colors and monosodium glutamate from its products. Pizza Hut also is working to reduce sodium in many recipes. "The challenge is to simplify ingredients while maintaining the flavors that our customers love and expect," Huber says.

At Taco Bell, in addition to simplifying ingredients, the chain has developed an entire menu of vegetarian options and was the first quick-service restaurant to be certified by the American Vegetarian Association. Taco Bell offers 13 AVA-certified menu items and 35 AVA-certified ingredients &mdash 26 of which are vegan. McDonald's, the largest fast food chain in the U.S. in terms of sales, also is listening to customers. In addition to reducing sodium and switching to healthier ingredients in some products, McDonald's is targeting the health of a major audience &mdash children &mdash by adding whole-fruit clementines and yogurt to Happy Meals. In addition, McDonald's has announced plans to provide milk produced without the artificial growth hormone rBST and to purchase chickens raised without antibiotics by 2017. The company also will transition to sourcing only cage-free eggs.

Quick-service restaurants are an important part of the American dining experience and lifestyle. As consumer preferences for traditional fast food and newer fast casual restaurants continue to evolve, the industry is working to keep pace with health and dining trends, taking important steps to meet demand. "Any change toward healthier ingredients," says Miller, "has a major impact on public health."


How “Fast Casual” Is Changing How We Eat Fast Food

Fast food: The phrase brings to mind images of burgers, fries and drive-thru service. It's hard to imagine a time when consumers couldn't get a hot meal in seconds, pay for it in pocket change and feel full and satisfied. In 60 years, fast food has become as much a part of the American culture as baseball and apple pie. In fact, Gallup research has found 8 in 10 Americans eat at a fast food restaurant at least monthly, and 57 percent of young adults report eating it at least weekly.

However, the traditional fast food most people grew up with is evolving &mdash due in large part to young people who are more conscious of what they're eating and who want food that is healthier, less processed and more sustainable. A new type of restaurant, known as fast casual, has emerged to meet this demand and appears to be making a significant impact on the quick-service food industry.

What exactly is a fast casual restaurant? Fast casual restaurants straddle the line between traditional, counter-service fast-food restaurants and casual dining establishments with table service. They have many of the elements that make fast food appealing, including immediate service, take-out or eat-in options and low prices, but fast casual eating establishments have other features that set them apart.

Interior designs often show a sense of sustainability and community, by using reclaimed wood and repurposed materials, displaying work by local artists and including communal dining tables.

The trend at fast casual restaurants is for transparency in ingredients, a desire to be more socially responsible and a commitment to source local food (including, in some places, locally produced beer and wine) that is often organic, grass-fed and antibiotic- and hormone-free.

The Concept Gains Popularity

The fast casual concept isn't new. Chains like Panera Bread and Au Bon Pain have been in business since the 1980s, and Chipotle Mexican Grill opened the first of its 1,900 restaurants in 1993. In recent years, the concept has gained momentum, with chains and local eateries appealing to those seeking alternatives to traditional fast food.

According to Euromonitor, the fast casual market has grown by 550 percent since 1999, with an estimated $21 billion spent in 2014. While that's a small amount of the more than $190 billion in annual revenue from U.S. fast food restaurants overall, the numbers are predicted to grow. Nielsen has found that about one-third of consumers will pay more for healthier ingredients, and the National Restaurant Association reports 76 percent of adults will return to a restaurant that offers healthier options.

LYFE Kitchen is a growing fast casual chain whose founders include two former McDonald's executives. An acronym for Love Your Food Everyday, LYFE stresses there is something for every taste and type of diet on its menu, with minimally processed offerings and flavors enhanced by seasonal herbs and produce. Although LYFE Kitchen doesn't market itself as "healthy," its menu items contain fewer than 600 calories and 1,000 milligrams of sodium.

Toronto-based Freshii offers a similar concept, with a diverse, customizable menu that features wraps, salads, quinoa bowls and fresh juices and smoothies. One of the best-selling items on Freshii's menu is the Pangoa Bowl &mdash a colorful mix of brown rice or quinoa with kale, avocado, black beans, aged cheddar, corn, cherry tomatoes, cilantro, lime and barbecue sauce, which can be "energized" with a choice of protein.

Sweetgreen, a fast casual chain with more than 30 restaurants, focuses on creative and seasonal salads made with locally sourced ingredients. Some of the company's core values &mdash to think sustainably, keep it real and make an impact &mdash demonstrate the approach and philosophy of many fast casual restaurants.

But not all establishments promise a low-calorie or plant-based menu. New York City-based Shake Shack offers antibiotic-, hormone- and GMO-free burgers, hot dogs and shakes.

What's in Store for Fast Food?

Consumers' changing tastes and the growing fast casual sector are influencing many of the original fast-food giants. "There is much going on behind the scenes to improve the nutritional quality of fast food menus and meet consumer demands," says Amy Myrdal Miller, MS, RDN, FAND, president of Farmer's Daughter Consulting. Miller has run the Culinary Institute of America's Healthy Menus R&D Collaborative since 2010. Composed of 36 operator members &mdash including McDonald's, Pizza Hut, Taco Bell, Dunkin' Donuts and KFC, which together feed more than 100 million Americans each day &mdash the group works on initiatives to develop strategic calorie design, reduce sodium and add more produce and whole grains to create healthier menu items.

"We want consumers to know that our menu changes have been going on quietly, but for a number of years," says Rachel Huber, MPH, RDN, senior nutritionist at Pizza Hut. The company is establishing new brand standards and has removed trans fat, artificial flavors and colors and monosodium glutamate from its products. Pizza Hut also is working to reduce sodium in many recipes. "The challenge is to simplify ingredients while maintaining the flavors that our customers love and expect," Huber says.

At Taco Bell, in addition to simplifying ingredients, the chain has developed an entire menu of vegetarian options and was the first quick-service restaurant to be certified by the American Vegetarian Association. Taco Bell offers 13 AVA-certified menu items and 35 AVA-certified ingredients &mdash 26 of which are vegan. McDonald's, the largest fast food chain in the U.S. in terms of sales, also is listening to customers. In addition to reducing sodium and switching to healthier ingredients in some products, McDonald's is targeting the health of a major audience &mdash children &mdash by adding whole-fruit clementines and yogurt to Happy Meals. In addition, McDonald's has announced plans to provide milk produced without the artificial growth hormone rBST and to purchase chickens raised without antibiotics by 2017. The company also will transition to sourcing only cage-free eggs.

Quick-service restaurants are an important part of the American dining experience and lifestyle. As consumer preferences for traditional fast food and newer fast casual restaurants continue to evolve, the industry is working to keep pace with health and dining trends, taking important steps to meet demand. "Any change toward healthier ingredients," says Miller, "has a major impact on public health."


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