One study found that kids who eat fast food consume an average of about 15 percent more calories than those who do not and gain about an extra six pounds per year as a result if they do not burn those excess calories off through exercise. Fast food was also the main food source for 29 to 38 percent of the randomly-chosen subjects in this study, and it typically replaced healthier options like fresh fruits and vegetables in their diets. Compared to predominantly white zip codes, majority African American zip codes have about half the number of supermarkets, and mostly Latino zip codes have about a third as many. Residents of these areas typically have a plethora of fast food restaurants to choose from within walking distance of their homes, but the nearest supermarket or grocery store may be miles away, and many low-income individuals do not have access to private transportation and must work two jobs just to make ends meet.
What are some of the bigger challenges facing the industry? Perceptions of unhealthy menus. Generally fast food has a reputation for unhealthy food, while consumer tastes in the United States continue to drift towards healthier options.
While still a risk, this is not a new dynamic and the industry is already fighting back successfully. Poor working conditions and low wages. Quite simply this means people work full time jobs but cannot make a living wage, and taxpayers close the gap.
Within the last several years employees have been organizing and demanding increased wages - winning their fight in NYC and several other major metropolitan areas. Fast food restaurants have high human resource costs due to staffing the kitchen, the counter and the cleaning crews - and any increase in wages crunches the bottom line.
Only some of these costs will be able to be passed on to the consumer. Think about Taco Bell representing Mexican cuisine to many Americans. Losing business to Fast Casual. Related in part to concerns about healthy options, fast casual is the fastest growing segment of the restaurant industry, and is largely stealing market share from the fast food restaurants.
The food is still fast But the quality is at least perceived to be higher and the menu choices considered to be more dynamic. How is the industry responding to these challenges? Healthier options Franchise concepts based on healthier ingredients and meal choices continue to pop up, and the old stalwarts continue to add healthy options to their menus.
Locally sourced ingredients - something that has been counter to much of the fast food industry distribution model - are on the rise. Major chains are promising to source fresher ingredients with less additives, free-range chicken is showing up on more menus, and some restaurants are offering vegetables as a main course or the primary side.
Higher prices and more efficient operations Labor concerns are a stickier problem. Some of the increased costs can be passed on to the consumer - but not all. Fast food is desirable in part for the low price, and consumers are price sensitive. Some franchises are working to reduce their labor costs.
In other words, figuring out creative ways to employ fewer people, primarily by leveraging technology. Self-serve kiosks and mobile apps for ordering and paying are the primary examples seen in newer franchises. Franchise Diversity New micro cuisine franchises are gaining in popularity.
How about Hawaiian food? Watch out fast casual! Stronger flavor profiles have also started popping up in and consumers are loving them.
Non-traditional locations Drive-thru and stand alone stores still dominate the fast food landscape, but some chains are exploring new options such as counter service within larger stores, catering and even delivery.
Looking to become a fast food franchisee? Fast food franchises benefit from consistent delivery of both food and experience - look for franchise opportunities with a proven and cost effective system.
Menu options need to be creative and offer both healthy and indulgent options. New plays on old favorites, healthier versions of classics, or unique flavor profiles like a spicy dessert are just a few examples.From these examples it is evident that there are ethical issues within the fast food industry.
From working in fast food as a manager, I have personally seen some of the problems employees face with ethical behavior. The high turnover and the young average age of .
Food, Inc., an American documentary film, examines the industrial production of meat, grains, and vegetables. The film concludes by claiming the entirety of our food industry is inhumane, and economically and environmentally unsustainable.
The film continues to examine today’s industry by. fast food industry were between the ages of 20 and 24 and over half of the labor force was under the age of 35 (USBLS, b). Therefore, . The array of ethical issues facing the food industry is extensive.
It includes fair and just where ethical concerns bear upon food biotechnol-ogy, the paper makes no attempt to survey the full analysis of food safety and nutrition policy.
2. 3. Situation: the things that cannot be changed. Fast food in the U.S. has grown from a $6-billion-a-year industry in  into a corporate juggernaut with a reported $ billion in annual revenues in  Especially because “meat,” dairy, and eggs are the main ingredients in fast food, the exponential increase in its consumption has engendered a wide range of negative social impacts—including rapidly rising diet-related disease rates, worker .
A Delicate Issue: Fast Food Fast food has been steadfastly adored by people throughout the world over the three decades. In the fast food restaurants, customers are always busy getting in line and buying foods on a national scale.