Fastfood

Fast food is a category of meals and snacks that are prepared quickly, served hot, and typically priced inexpensively. The core features are speed, consistency, and convenience, with a focus on standardized menus, centralized sourcing, and service formats such as counter service, drive-through, or delivery.

The modern fast-food industry emerged in the United States in the early 20th century, expanding with the rise of automobile culture and assembly-line production. Franchising and standardized cooking methods allowed chains to offer uniform products across locations, a model later adopted worldwide through globalization and local adaptation.

Operations emphasize throughput and control over quality, with menus often centered on burgers, fried chicken, pizza, sandwiches, fries, beverages, and snacks. Many outlets are part of franchise networks; some operate as company-owned stores. Centralized procurement and standardized equipment help ensure consistent speed and taste.

Economically, fast food is a major segment of the foodservice industry, providing employment and contributing to urban economies. It also faces ongoing criticism over nutrition, marketing to children, labor practices, and environmental impact, including packaging waste, resource use, and supply-chain sustainability. In response, some chains offer healthier options and reformulations.

Policy and safety standards regulate fast-food operations, including food safety inspections, allergen labeling in some jurisdictions, and nutrition disclosures in others. Public health concerns focus on high calorie, salt, and fat content, prompting ongoing debates about balanced diets and the role of fast food in society.