Logistics
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. 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, while the company Technomic Information Services defined the term "fast casual restaurants" as meeting the following criteria:
- Limited-service or self-service format
- Average meal price between $7 and $11
- Made-to-order food with more complex flavors than fast food restaurants
- Upscale or highly developed decor
Read more about this topic: Fast Casual Restaurants