The quick service restaurant sector (QSR) in the United States has seen a near year-over-year growth since 2004, with its peak consumer spending exceeding ***** billion U.S. dollars in 2024. Consumer spending in this sector saw a notable decline in 2020, however, as a result of the coronavirus (COVID-19) pandemic. Fast food industry in the U.S. - additional information Quick service restaurants (QSRs) are fast food restaurants, set apart from full service or table restaurants by their limited menus, minimal table service and, as their name implies, fast service. According to the American Customer Satisfaction Index (ACSI) carried out in 2024, the quick service restaurant chain in the United States with the highest ACSI score was Chick-fil-A. With a score of ** out of 100. McDonald’s scored the lowest with a score of **. Is McDonald's the largest QSR chain? Despite McDonald's low score on the American Customer Satisfaction Index, ********** was the largest fast food company worldwide in terms of brand value in 2022. That year, the company generated a global brand value of almost ***** billion U.S. dollars. McDonald's closest competitor in terms of brand value was Starbucks, with **** billion U.S. dollars. KFC followed with **** billion U.S. dollars.

Consumer spending on carry-out orders from quick-service pizza restaurants in the United States peaked at 20.5 billion U.S. dollars in 2024. This figure shows a slight increase over the previous year's total of 20.2 billion. Consumer spending on carry-out pizza in the U.S. previously peaked in 2020 during the coronavirus (COVID-19) pandemic. Carrying out an analysis of the carryout segment The pizza category of the quick-service restaurant (QSR) industry is divided into three main segments: delivery, dine-in, and carry-out. Sales from the four leading pizza chains in the United States accounted for the majority of the carry-out segment in 2023. Similarly, the carry-out segment accounted for most of overall consumer spending in quick-service pizza restaurants across the United States. Carryout orders are deal of the day Many pizza restaurants have improved their carry-out menu and promote carry-out deals because it is not only a way of cutting costs – delivery drivers are not required – but it also helps to edge out competition from food delivery apps, such as Grubhub and Uber Eats. Domino’s Pizza has been serving customers in the United States since 1960, with a particular focus on delivery; however, the carry-out segment has become a key area of the business in recent years. Many of the company’s stores in the United States are designed with the carry-out customer in mind – for example, special seating areas allow customers to watch their orders being made.

A weak spending environment amid economic headwinds casts a shadow over industry performance. Squeezed budgets amid the cost-of-living crisis were a double-edged sword for takeaways and fast-food restaurants over the two years through 2023-24: some consumers cut back on takeaways, while others traded down from full-service restaurants to takeaways and fast food. Inflationary pressures resulted in hikes in labour, energy and sourcing costs, straining profitability. Those with higher disposable incomes have been less impacted, demanding higher quality and healthier options, typically with a higher price tag. Subsiding inflation and growing consumer confidence support spending in 2024-25, though economic uncertainty persists and limits growth. Revenue is projected to drop at a compound annual growth rate of 0.8% over the five years through 2024-25, reflecting ongoing challenges. However, forecast growth of 2.1% in 2024-25 suggests a rebound in the industry as cost-of-living pressures subside. The surge of online food ordering has fuelled revenue growth. While online sales peaked during the pandemic, consumers drawn to convenience have become accustomed to ordering takeaways and fast food online. The development of state-of-the-art online platforms and third-party online ordering platforms like Deliveroo and Uber Eats are becoming the bread and butter for takeaway and fast-food outlets, encouraging new players into the industry. Britons' growing health and sustainability consciousness presents an opportunity for takeaway and fast-food businesses to introduce more expensive organic and meat-free menu items to boost revenue and profit. Britons’ tastes for healthy and sustainable takeaway options will continue to climb. Stricter legislation regarding the adverse effects of consuming junk food will promote product development innovation and healthy fast-food alternatives, driving additional revenue streams. As workers return to the office more permanently, demand for takeaway lunch options will swell. Fast food chains will pump money into aggressive expansion plans to secure market share and streamline costs. Investment in marketing will likely swell as operators turn to social media and online advertising to attract younger consumers and secure long-term revenues. Spending on innovation will persist as major players leverage AI and technology advancements to differentiate themselves from competitors and further demand. Revenue is forecast to climb at a compound annual rate of 2.9% to £26.6 billion over the years through 2029-30.

Consumers’ growing awareness of fast food’s nutritional content and shift towards healthier eating habits have challenged demand for fast food and takeaway food services. In response, fast food brands have expanded their menus to include more nutritious, premium options with reduced fat, sugar and salt. Major companies have adapted to this trend, with McDonald's expanding its premium burger range and KFC focusing on fresh, locally sourced ingredients. The number of chicken-based fast food, which is considered healthier than traditional fast food, is also increasing. The recent cost-of-living crisis has had a mixed impact on the industry as consumers ‘trade down.’ Although people are refraining from overspending on eating out, they’re preferring to spend on fast food meals instead of paying for full meals at restaurants. Industry revenue is expected to have grown at an annualised 2.6% over the five years through 2024-25 to $29.6 billion. This trend includes an anticipated 2.9% jump in 2024-25. Consumers’ surging reliance on online delivery platforms during the pandemic boosted industry revenue but also pressured profitability, since online delivery platforms charge commissions per order. Rising food inflation has led businesses to increase menu prices to offset higher purchasing costs, with most major franchises able to pass on costs downstream to consumers, which has driven profitability growth over the five years through 2024-25. Shifting consumer preferences and evolving business models will drive industry growth over the coming years. Companies will increasingly focus on offering plant-based alternatives, reshaping their menus, with major brands set to expand their vegetarian and vegan options to capture rising demand for sustainable, health-conscious meals. Refranchising will also improve industrywide profitability, as fast food giants will reduce their operational costs by shifting company-owned stores to franchisees. This model allows brands to focus on marketing and innovation while franchisees manage day-to-day operations. These strategies, alongside international expansion, will boost competition and industry growth. Revenue is forecast to rise at an annualised 4.3% over the five years through 2029-30 to reach $36.6 billion.

Despite the volatile economic climate in the last five years, the Single-Location, Full-Service Restaurant industry has displayed resilience and adaptability. Unprecedented challenges brought by the pandemic and its associated economic recovery introduced considerable shifts in consumer behavior early in the period, and many in the industry received government assistance to weather those challenges. This was followed by robust domestic economic growth and increased consumer spending in recent years, which fueled the industry's modest yet consistent expansion in the current period – particularly in upscale dining among affluent consumers. As of spring 2025, the industry is expected to endure significant setbacks due to tariffs potentially affecting the supply chain. Coupled with persistent hiring challenges, restauranteurs are seeking to diversify their suppliers, which may increase operational costs. Due to a low COVID-19 base year in 2020, industry revenues have grown at a CAGR of 8.8% over the past five years. In 2025 alone, revenue is expected to rise 1.7%, reaching $260.1 billion. Profit is slightly higher than it was in the years immediately preceding the pandemic but has held steady at roughly 4.3% throughout most of the current period, having fallen from its outlier high in 2020 – likely due to higher costs that have pressured industry profitability. The industry, defined by intense competition, is highly fragmented. Many independent restaurants are small, often family-run ventures. These single-location establishments compete with chain restaurants, fast-food restaurants, hotels and coffee and snack shops. Additionally, budget-friendly establishments have faced stiff competition in the current period as consumers flocked to innovative offerings from fast-casual newbies. Looking forward, despite looming tariffs, there are reasons to be optimistic for this industry. It is expected to navigate economic uncertainty, buoyed by rising consumer spending in the coming years. The industry is also likely to benefit from the slight rise in inhabitants in urban areas, which typically feature a higher concentration of restaurants. Industry revenue is expected to rise an annualized 1.2% to $275.9 billion over the five years to 2030.

Full-service restaurants in Canada thrived from the pandemic low, driven mainly by rising levels of consumer spending. However, the unwelcome high inflationary pressure following the pandemic has reduced customers' propensity to dine out as menu inflation surpassed food inflation. As a result, soaring operational costs and lower consumer interest in dining out have suppressed the industry's overall growth. Nonetheless, industry revenue has expanded an annualized 10.8% to $49.5 billion over the past five years, including 2.7% growth in 2025 alone. Likewise, industry profit has improved, accounting for 4.4% of industry revenue. This industry primarily consists of many small, independent, single-location restaurants, making the market quite fragmented. The notable players are franchises that mainly acquire revenue through royalty fees. Over the past five years, full-service restaurants have grappled with soaring costs, especially regarding wages and ingredients. Minimum wages and a restriction on temporary foreign worker supply have driven labor expenses for restaurants, which have already endured staff shortages. In 2025, the US-Canada tariff war is expected to worsen the situation. The tariffs on US-imported produce will force restaurants to work on their current supply chains, such as shifting to source locally and other countries like Mexico. In the outlook period, industry revenue is expected to continue growing, albeit at a slower pace. A decline in household income levels and continued tariff threats will likely drive customers from frequenting full-service restaurants. Consequently, industry revenue is projected to increase at an annualized rate of 1.5%, resulting in $53.5 billion over the five years to 2030.

Over the five years through 2025, Ireland’s Restaurant and Takeaways industry’s revenue is expected to expand at a compound annual rate of 14.6%. It's no secret the food industry has struggled in recent years, with COVID-19 lockdown restrictions causing operational costs to become unmanageable, pushing many restaurants out of business. Following the pandemic, restaurants and takeaways faced rampant inflation, rising food prices and inventory bills. As consumers grapple with eroding incomes, passing on price hikes isn't the best idea. Unfavourable economic conditions have compelled industry establishments to reassess their operating models. By implementing cost-cutting strategies to reduce inefficiencies, restaurants and takeaway establishments can minimise price hikes for customers. Those who fail to adapt risk experiencing significant drops in profitability and may be forced to exit the market. In 2025, revenue is anticipated to inch upwards by 5.6% to reach €6.5 billion. Online food ordering and delivery platforms like Deliveroo offer a lifeline to restaurants, expanding their reach without the cost of in-house delivery networks. This trend has grown alongside the increasing prevalence of remote and hybrid working patterns, as workers increasingly rely on food delivery apps for the convenience and ease of obtaining meals with just a touch of a button. Meanwhile, ever-growing health and environmental awareness among Irish consumers means restaurants are increasingly adding healthy, vegetarian and vegan options, with gluten-free options gaining popularity. Restaurants that tap into customer data and cater to evolving trends and tastes are seeing strong sales prospects. Restaurant and Takeaway revenue is forecast to climb at a compound annual rate of 4.6% over the five years through 2030 to €8.2 billion. In the short term, confidence in Ireland’s hospitality sector will remain low, which is anticipated to lead to redundancies due to VAT hikes, wage inflation and weak consumer spending. Restaurants and Takeaways must adapt to survive. Strategies include revising menus, using cost-effective ingredients, offering promotions and being transparent about costs to avoid deterring customers. Diners’ increasing focus on health and global cuisines also drives menu changes. Marketing and promotions are crucial as social media can turn local spots into viral sensations. Diners seek experiences beyond food quality, with food festivals offering unique opportunities to explore new cuisines and engage with top chefs.

The Commercial Cooking Equipment Manufacturing industry has grown, despite volatility in recent years. Through 2019, rising consumer spending, spurred by greater per capita disposable income and increased aggregate private investment, supported downstream demand. As consumers spent more on dining experiences, restaurants and other food-service companies invested in commercial cooking equipment to fulfill demand and adapt to the evolution of the restaurant industry. However, the COVID-19 pandemic injected volatility into the industry, as downstream demand dissipated in 2020 amidst widespread shutdown to stem the spread of the pandemic. Consumers have since returned to restaurants as the pandemic has abated, while downstream clients have also increased investment. Consequently, revenue is forecast to increase at a CAGR of 1.2% to $6.2 billion over the five years to 2023, including growth of 1.1% during the current year.The industry remains relatively concentrated as large, vertically integrated manufacturers purchase smaller manufacturers to gain access to new technology or to acquire reputable brands. The top four industry players now represent nearly 50.0% of the industry's total revenue; the scale of the industry's largest companies has resulted in stable profit margins. Nonetheless, a plethora of small manufacturers participate in the industry, providing niche or ancillary products for downstream customers. The industry experiences competition from imported products, particularly from Germany, Italy and the Netherlands, as the strength of the US dollar has made foreign-made products relatively less expensive domestically.An acceleration in aggregate private investment, per capita disposable income and consumer spending as the economy grows and restaurant patronage rises will drive demand for the industry moving forward. New restaurant concepts in the United States and the rapid expansion of US and foreign chains into international markets will contribute to the replacement and upgrading of existing equipment. Thus, manufacturers are expected to generate greater revenue from exports. Accordingly, revenue is forecast to rise at a CAGR of 3.3% to $7.3 billion over the five years to 2028.