When one designates high-speed restaurant a self-service restaurant, which has culinarily, interiorarchitecturally and commercial-organizational its origin in the USA. Often high-speed restaurants belong to operating enterprises or Franchise chains too regionally to global. The designation self-service refers to the fact that the meals and beverages are not brought to the place, but the customer this at a cash bar to fetch must. The designation "high-speed restaurant" does not mean however compellingly that one is faster served than in other self-service restaurants.

If one takes the definition as a basis in the article over nearly Food, seized very far, one cannot equate high-speed restaurants with it, but when subset, when regard an US-American variant of the nearly Food catering trade. However in the meantime also enterprises from other European and English-language countries are in this division active.

To the characteristics of a high-speed restaurant belongs typically:

• Meals, mechanism, machinery and operational sequences are strictly standardized (one speaks therefore also of "system catering trade", which represents meanwhile also a teaching profession in Germany).
• The functional area is summarized at a side and consists of a Bedientresen with several cashes next to each other and behind it a kitchen-similar range for preparing the meals.
• The personnel consists usually mostly of business-university-formed auxiliary workers, whose is quite low. The portion of persons employed from the foreign country and other worker from fringe groups are higher than in the other catering trade.
• The machinery is optimized for maximum automation and minimum requirements to the qualification of the coworkers.
• The meals are often handed in standardized one-way packages, even if they are to a large extent locally fed. The packing consists today usually of paper or cardboard, partly also still of expanded polystyrene, which was to be found substantially more frequent in the past.
• The preparation of the meals is limited nearly to to a large extent automated heating, modular joining up of uniform components to different combinations and to packing.

Gastronomi enterprises with self-service, which one not when high-speed restaurant marks, are for example

• restaurant in the street sale,
• Pizzerien in the street sale,
• Lunch conditions,
• Motorway restaurants,
• Standing being located in larger stations and airports
• Kitchens

Criticism and counterarguments

High-speed restaurants stand in the bad reputation to offer qualitatively low commodity. High-speed restaurants belong to the catering trade industry with most frequent quality controls. Beside is accused to them affecting the Essverhalten of the guests and to offer to a large extent fetthaltige products. Whereupon some enterprises reacted with the extension meal offer around salads and further with low fat products. Also exist enterprises, which specialized directly in with low fat products. Further beef selling high-speed restaurants is accused to be jointly responsible for clearing the rain forest for cattle pasturelands. In the meantime come added however mostly from regional suppliers, which produce strictly after the defaults of the restaurant company.

See also:

Nearly Food, Burger, list of the high-speed restaurant chains, self-service restaurant, system catering trade

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