Fast Food Restaurants in the US
Over the past five years, the Fast Food Restaurants industry has struggled with consumer preferences moving away from unhealthy foods and a saturated food service landscape that has kept prices low. In comparison with other operators in the hospitality sector, fast food restaurants performed relatively well during the early half of the last five-year period due to their low price points and the extra convenience they offer. However, heavy competition from other segments in the food services sector has forced fast food operators to emphasize low prices in a continuing battle to attract consumers. Over the past five years, consumer eating habits have changed as people have become increasingly health conscious and have demanded alternatives to traditional greasy fast food options. While major fast food retailers have responded by expanding the number of healthy menu items, the general trend toward health awareness has decreased demand for traditional fast food restaurants. The industry is expected to grow at a marginally slower rate over the next five years as the domestic economy continues to improve and consumers continue to seek convenient meal options.
This industry comprises restaurants where patrons pay for quick-service food products before eating. Purchases may be consumed on-site, taken out or delivered. Gross revenue is derived from both franchised and company-owned stores. Franchise fees (up-front costs associated with opening a franchise) are accounted for in industry revenue. This industry excludes coffee and snack shops. Most industry establishments also sell beverages, such as water, juice and sodas, but usually not alcohol.
This report covers the scope, size, disposition and growth of the industry including the key sensitivities and success factors. Also included are five year industry forecasts, growth rates and an analysis of the industry key players and their market shares.
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