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Fast food is changing and so is its clientele: a growing foodie crowd is in search of high quality food in a casual dining setting. Be fusion, home-made and healthy.


Read our tips and advice to be on top of the game.

New fast food concepts pop up everywhere. What’s the secret to a good formula?

Increasingly more chefs operating in the fine dining scene turn to fast food concepts. Not only as an outlet of creativity, but as it’s a proven business model. The new fast food is gourmet, fusion and healthy.

Fast food has become more sophisticated. A hamburger is made of quality meat, served with condiments such as cured egg yolk or shaved truffle. There are pizzerias offering different doughs to choose from, like soy or kamut. Also, unlikely food pairings are getting popular. Think of Indian paratha bread filled with Mediterranean chicken and tzatziki, a Chinese congee with smoked egg yolk and truffle.

This new fast food attracts a foodie crowd. They demand quick, creative and tasty meals with quality ingredients and at the same time they want a healthy option. People want to enjoy a delicious fast meal, but they also don’t want to feel guilty about consuming too many calories.


Some things to keep in mind:

  • Go green.  Always offer at least one vegetarian option on your menu. Nowadays vegetables are regarded as trendy, luxury products. From charred broccoli to creamy Jerusalem artichoke puree or crispy root vegetables.
  • Offer home-made. It is ok to work with good quality store bought produce, but balance it with home-made ingredients. Home-made is healthy, fresh and allows you to leave your signature.
  • Cook slow and serve fast. Gourmet fast food may be served quickly, however, a lot of time and attention goes into the mise-en-place and choosing high quality products.
  • Think global. Today’s fast food is really one big melting pot of flavours. Mexican tacos 
can be filled with Korean ingredients, an Alsatian Flammkuchen topped with spicy Italian ‘nduja.