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Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out/takeaway. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and wage workers. In 2018, the fast food industry was worth an estimated $570 billion globally.[1]

The fastest form of "fast food" consists of pre-cooked meals which reduce waiting periods to mere seconds. Other fast food outlets, primarily hamburger outlets such as McDonald's and Burger King use mass-produced, pre-prepared ingredients (bagged buns and condiments, frozen beef patties, vegetables which are pre-washed, pre-sliced, or both; etc.) and cook the meat and french fries fresh, before assembling "to order".

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Fast food restaurants are traditionally distinguished by the drive-through. Outlets may be stands or kiosks, which may provide no shelter or seating,[2] or fast food restaurants (also known as quick service restaurants).[3] Franchise operations that are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations.[4]

Many fast foods tend to be high in saturated fat, sugar, salt and calories.[5] Fast food consumption has been linked to increased risk of cardiovascular disease, colorectal cancer, obesity, high cholesterol, insulin resistance conditions and depression.[6][7][8][9] These correlations remain strong even when controlling for confounding lifestyle variables, suggesting a strong association between fast food consumption and increased risk of disease and early mortality.[10]

In the cities of Roman antiquity, much of the urban population living in insulae, multi-story apartment blocks, depended on food vendors for many of their meals; the Forum itself served as a marketplace where Romans could purchase baked goods and cured meats.[14] In the mornings, bread soaked in wine was eaten as a quick snack and cooked vegetables and stews later in popina, a simple type of eating establishment.[15] In Asia, 12th century Chinese ate fried dough, soups and stuffed buns, all of which still exist as contemporary snack food.[16] Their Baghdadi contemporaries supplemented home-cooked meals with processed legumes, purchased starches, and even ready-to-eat meats.[17] During the Middle Ages, large towns and major urban areas such as London and Paris supported numerous vendors that sold dishes such as pies, pasties, flans, waffles, wafers, pancakes and cooked meats. As in Roman cities during antiquity, many of these establishments catered to those who did not have means to cook their own food, particularly single households. Unlike richer town dwellers, many often could not afford housing with kitchen facilities and thus relied on fast food. Travelers such as pilgrims en route to a holy site, were among the customers.[18]

In areas with access to coastal or tidal waters, 'fast food' frequently included local shellfish or seafood, such as oysters or, as in London, eels. Often this seafood was cooked directly on the quay or close by.[19] The development of trawler fishing in the mid-nineteenth century led to the development of a British favourite, fish and chips, and the first shop in 1860.[20]

A blue plaque at Oldham's Tommyfield Market marks the origin of the fish and chip shop and fast food industries.[20] As a cheap fast food served in a wrapper, fish and chips became a stock meal among the Victorian working classes.[20] Via the Industrial Revolution the fish and chip business expanded rapidly in Britain during the 19th century to satisfy the needs of the growing industrial population.[21] By 1910, there were more than 25,000 fish and chip shops across the UK, and in the 1920s there were more than 35,000 shops.[22] Harry Ramsden's fast food restaurant chain opened its first fish and chip shop in Guiseley, West Yorkshire in 1928. On a single day in 1952, the shop served 10,000 portions of fish and chips, earning a place in the Guinness Book of Records.[23]

British fast food had considerable regional variation. Sometimes the regionality of a dish became part of the culture of its respective area, such as the Cornish pasty and deep-fried Mars bar. The content of fast food pies has varied, with poultry (such as chickens) or wildfowl commonly being used. Since the Second World War, turkey has been used more frequently in fast food.[24] The UK has adopted fast food from other cultures as well, such as pizza, doner kebab, and curry. More recently, healthier alternatives to conventional fast food have also emerged.

As automobiles became popular and more affordable following World War I, drive-in restaurants were introduced. The American company White Castle, founded by Billy Ingram and Walter Anderson in Wichita, Kansas in 1921, is generally credited with opening the first fast food outlet and first hamburger chain, selling hamburgers for five cents each.[25] Walter Anderson had built the first White Castle restaurant in Wichita in 1916, introducing the limited menu, high-volume, low-cost, high-speed hamburger restaurant.[26] Among its innovations, the company allowed customers to see the food being prepared. White Castle was successful from its inception and spawned numerous competitors.

The United States has the largest fast food industry in the world, and American fast food restaurants are located in over 100 countries. Approximately 5.4 million U.S. workers are employed in the areas of food preparation and food servicing, including fast food in the US as of 2018.[28] Worries of an obesity epidemic and its related illnesses have inspired many local government officials in the United States to propose to limit or regulate fast-food restaurants. Yet, US adults are unwilling to change their fast food consumption even in the face of rising costs and unemployment characterized by the great recession, suggesting an inelastic demand.[29] However, some areas are more affected than others. In Los Angeles County, for example, about 45% of the restaurants in South Central Los Angeles are fast-food chains or restaurants with minimal seating. By comparison, only 16% of those on the Westside are such restaurants.[30]

The National Employment Law Project wrote in 2013, "according to a study by researchers at the University of California-Berkeley, more than half (52 percent) of front-line fast-food workers must rely on at least one public assistance program to support their families. As a result, the fast-food-industry business model of low wages, non-existent benefits, and limited work hours costs taxpayers an average of nearly $7 billion every year". They claim this funding allows these workers to "afford health care, food, and other basic necessities".[31][32]

Fast food outlets are take-away or take-out providers that promise quick service. Such fast food outlets often come with a "drive-through" service that lets customers order and pick up food from their vehicles. Others have indoor or outdoor seating areas where customers can eat on-site. The boom in IT services has allowed customers to order food from their homes through their smartphone apps in recent times.

Nearly from its inception, fast food has been designed to be eaten "on the go," often does not require traditional cutlery, and is eaten as a finger food. Common menu items at fast food outlets include fish and chips, sandwiches, pitas, hamburgers, fried chicken, french fries, onion rings, chicken nuggets, tacos, pizza, hot dogs, and ice cream, though many fast food restaurants offer "slower" foods like chili, mashed potatoes, and salads.

Convenience stores located within many petrol/gas stations sell pre-packaged sandwiches, doughnuts, and hot food. Many gas stations in the United States and Europe also sell frozen foods, and have microwave ovens on the premises in which to prepare them. Petrol Stations in Australia sell foods such as hot pies, sandwiches, and chocolate bars, which are easy for a customer to access while on their journey. Petrol stations are a place that are often open long hours and are open before and after shop trading hours, therefore, it makes it easy to access for consumers.

Traditional street food is available around the world, usually through small and independent vendors operating from a cart, table, portable grill or motor vehicle. Common examples include Vietnamese rice soup vendors, Middle Eastern falafel stands, New York City hot dog carts, and taco trucks. Turo-Turo vendors (Tagalog for point point) are a feature of Philippine life. Commonly, street vendors provide a colorful and varying range of options designed to captivate passers-by and attract as much attention as possible quickly.

Multiple street vendors may specialize in specific types of food; typically, they are characteristic of a given cultural or ethnic tradition depending on the locale. In some cultures, it is typical for street vendors to call out prices, sing or chant sales-pitches, play music, or engage in other forms of "street theatrics" to engage prospective customers. In some cases, this can garner more attention than the food.[citation needed]

Modern commercial fast food is often ultra-processed food and prepared in an industrial fashion, i.e., on a large scale with standard ingredients and standardized cooking and production methods.[33] It is usually rapidly served in cartons or bags or in plastic wrapping, in a fashion that minimizes cost. In most fast food operations, menu items are generally made from processed ingredients prepared at a central supply facility and then shipped to individual outlets where they are reheated, cooked (usually by microwave or deep frying) or assembled in a short amount of time. This process ensures a consistent level of product quality. It is key to being able to deliver the order quickly to the customer and eliminate labor and equipment costs in the individual stores. 006ab0faaa