Fast Food in the United States
Fast Food in the United States
Food prepared quickly for consumers is how we define fast food. Fast food restaurants main purpose is to provide food in a short amount of time for the customers. They are inexpensive, quick, and convenient. The first or the earliest fast food restaurant that had started this fast food chain is the infamous McDonalds. The first McDonalds was not how the current one is like now. It was actually a restaurant that served barbeque foods in the 1940s. The brothers, Dick and Maurice McDonald were the first ones to come up with the idea of “eating quickly”. Therefore, they developed the idea of preparing food in a speed like way and so they changed their menus and started with hamburgers, french fries, and milkshakes. The business was successful and the brothers decided to expand their company and therefore opened their restaurants in different locations (Ganzel, 2007). Although fast food is inexpensive and convenient, consuming too much of it can impact the human health and environment. McDonalds is the most popular fast food chain. Currently, every McDonald is open in every state in the U.S. not to mention internationally too. We see McDonalds everywhere even if we go on a road-trip there will be McDonalds in the middle of nowhere. McDonalds is located in every local area for convenience. Since it is very convenient, many American consumers would drop by because it is quick and easy. Fast food chain expanded very quickly because it became high in demand because of the convenience (USDA). Thus, more and more people with busy lives start to rely on them because they are fast and ready to go. According to CBS news, in the year of 2009 “Americans spend over $110 billion on fast food more than they’ll spend on movies, books, magazines, etc., every day about one quarter of the U.S. population eats fast food.” This shows that many Americans have become highly obsessed with fast foods. Since this article was published in 2009, then
Food prepared quickly for consumers is how we define fast food. Fast food restaurants main purpose is to provide food in a short amount of time for the customers. They are inexpensive, quick, and convenient. The first or the earliest fast food restaurant that had started this fast food chain is the infamous McDonalds. The first McDonalds was not how the current one is like now. It was actually a restaurant that served barbeque foods in the 1940s. The brothers, Dick and Maurice McDonald were the first ones to come up with the idea of “eating quickly”. Therefore, they developed the idea of preparing food in a speed like way and so they changed their menus and started with hamburgers, french fries, and milkshakes. The business was successful and the brothers decided to expand their company and therefore opened their restaurants in different locations (Ganzel, 2007). Although fast food is inexpensive and convenient, consuming too much of it can impact the human health and environment. McDonalds is the most popular fast food chain. Currently, every McDonald is open in every state in the U.S. not to mention internationally too. We see McDonalds everywhere even if we go on a road-trip there will be McDonalds in the middle of nowhere. McDonalds is located in every local area for convenience. Since it is very convenient, many American consumers would drop by because it is quick and easy. Fast food chain expanded very quickly because it became high in demand because of the convenience (USDA). Thus, more and more people with busy lives start to rely on them because they are fast and ready to go. According to CBS news, in the year of 2009 “Americans spend over $110 billion on fast food more than they’ll spend on movies, books, magazines, etc., every day about one quarter of the U.S. population eats fast food.” This shows that many Americans have become highly obsessed with fast foods. Since this article was published in 2009, then
References: Gale, S. Y. (2006, February). CASE STUDIES IN FOOD PROTECTION McDonaldds USA: A Golden Arch of Supply Chain Food Safety. Food Safety Magazine States, 2007–2008. (2012, February 10). Centers for Disease Control and Prevention. Retrieved from http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6105a3.htm?s_cid=mm6105a3_w Yogi, D