Fast Foods


The first fast food restaurant, known as WhiteCastle, opened in 1921 by business man Bill Ingram and Walter Anderson in Wichita, Kansas. It resulted in people assuming that burgers were made from soiled or scrap meat. By building shops in order for the public to see the burgers being newly designed, people recognized the quality of their burgers. Flyers were also a way of advertising these burgers.

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Fast-foods in a factory are frozen once they are produced. After a while, they are placed in small freezers and cooks roast it instead of remaking it. Then the factory decorates it with artificial as well as natural flavors to the food in order to guarantee that it has the same taste. These flavors are mass-produced in different factories. The materials in the kitchen prepares the food in the same timed fashion. For instance, the griddle prepares the patties on both sides concurrently while the conveyor belt verifies that they are prepared for the accurately the correct amount of time.

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the foodservice sector had approximately $45 billion in sales about 10 years ago. 78% of the sales came from fast food restaurants such as McDonald's, Swiss Chalet, Eastside Mario’s and Burger King. The balance comes from different areas such as hospitals, hotels, sports facilities such as theatres, vending operations and restaurants located in malls. The food distribution sector collaborates with consumers and aids to explain consumer tendencies and requirements. It also aids to clarify consumer issues such as food safety, quality, tracking and identification, modernization, assortments, cost and accommodation.
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