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. In the US, it is a relatively new and growing concept positioned between fast food and casual dining. The typical cost per meal is in the US$8–$15 range.[1]
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The concept did not become a popular and common one for restaurants until the early to mid 1990s, and did not truly become mainstream until the beginning of the 2010s.[2]
During the economic downturn beginning in 2007, fast casual dining saw an uptick in sales from the 18-34 demographic.[3] Customers with limited discretionary meal spending tend to use it on dining perceived as healthier.[3]
Counter service accompanied by handmade food (often visible via an open kitchen) is typical. Alcohol may be served. Dishes like steak may be offered. The menu is usually limited to an extended over-counter display, and options in the way the food is prepared are emphasized. Health-conscious items have a larger-than-normal portion of the menu. Some restaurants may emphasize high quality ingredients like free range chicken and freshly made salsas. Overall, the quality of the food is presented as much higher than conventional fast food. While full table service is not offered, conveniences like non-plastic utensils and plates are common.
Publisher and Founder of FastCasual.com Paul Barron is credited for coining the term "Fast Casual" in the late 1990s,[4] while the company Technomic Information Services defined the term "fast casual restaurants" as meeting the following criteria:[5]