Fastcasual

Fast casual is a restaurant category that sits between quick-service (fast food) and casual dining. It emphasizes higher-quality ingredients, made-to-order dishes, and a more guest-focused experience while retaining quick service and affordable prices. The format emerged in the United States during the 1980s and 1990s, and became widely popular in the 2000s through chains that offered customizable menus and visible food preparation. Service is typically counter-based, with guests placing orders at a counter or kiosk, and seating and beverage options available on-site.

Menus are usually customizable and ingredient-driven, with emphasis on freshness, transparency of sourcing, and healthier options. Common formats include burrito or bowl shops, sandwich or salad shops, noodle and grain-bowl outlets, and fast-casual iterations of regional cuisines. Food is prepared-to-order or assembled from displayed ingredients, often within minutes. Prices are higher than traditional fast food but lower than full-service casual dining.

Fast casual differs from fast food primarily in quality, customization, and perceived value; from casual dining, it differs in service model, speed, and price. The format aims to combine convenience with a more chef-like dining experience, featuring interior design and branding that emphasize a fresher image.

Notable chains associated with fast casual include Chipotle Mexican Grill, Panera Bread, and Sweetgreen. The concept has spread globally, with regional brands adapting the model to local cuisines and dietary trends. The sector has relied increasingly on digital ordering, delivery, and loyalty programs to sustain growth.

Criticisms focus on labor costs, menu simplification pressures, and sustainability concerns, though many operators pursue waste reduction and responsible sourcing. The fast-casual model continues to evolve with trends toward transparency, plant-forward options, and inclusion of gluten-free and other dietary accommodations.