Fast casual restaurant
Dishes like steak may be offered. There is also QSR magazine, first published in 1997 by Journalistic, Inc., covering both the quick serve/fast food and fast casual segments. .Overall, the quality of the food is presented as much higher than conventional fast food. The menu is usually limited to an extended over-counter display, and options in the way the food is prepared are emphasized.
Some restaurants may emphasize high quality ingredients like free-range chicken and freshly made salsas. Health-conscious items have a larger-than-normal portion of the menu.
Alcohol may be served. A fast casual restaurant is a type of restaurant that does not offer full table service but promises a higher quality of food and atmosphere than a fast food restaurant.
In the USA it is a relatively new and growing concept to fill the space between fast food and casual dining. While full table service is not offered, conveniences like non-plastic utensils and plates are common. Technomic Information Services created the term fast casual restaurants to describe restaurants with the following classifications: There is a Fast Casual magazine, launched by NetWorld Alliance and published by Paul Barron, who coined the term Fast Casual in the late 1990s.
The typical cost per meal is in the US$8–$15 range. Counter service accompanied by handmade food (often visible via an open kitchen) is typical.
