| Traditionally, fast foods were meant to be consumed | | | | assumption that the restaurant is at full-house capacity |
| by those who are constantly on the go, always trying | | | | during these peak hours. |
| to beat the clock. Unlike your regular food, you don't | | | | Most restaurants running on the traditional concept, |
| have to wait for your order to be cooked. Your food | | | | where food is prepared only upon an order, are shifting |
| will be served moments after your order has been | | | | towards the fast food concept little by little. So to |
| placed. | | | | speak, the food on top of a restaurant's menu would |
| The concept of fast food offers the food industry a | | | | be prepared in advance even before the order is |
| more competitive edge. With food being served at a | | | | place, in order to hasten the overall process. |
| very fast pace, the output can be optimized and | | | | The most notable shift we can see is Starbucks. |
| maximized at the same time. Though the operating | | | | Traditionally, Starbucks would only prepare your drinks |
| hours of different eateries may vary, eateries would | | | | on the spot upon order. However, during peak hours, |
| be most pack during lunch and dinner hours. | | | | especially during breakfast, most of the more common |
| An eatery running on a traditional concept would lose | | | | drinks will be prior prepared in bulk. |
| out to fast food outlets in terms of output and | | | | Though a restaurant may not be classified as a fast |
| capacity. Cutting down the time diners have to wait at | | | | food restaurant, the concept is slowly adopted at a |
| a restaurant would maximize on the profit, with the | | | | wide scale to remain competitive. |