关键词：快速服务餐厅；食品供应；快餐馆；移动技术；灵活
摘 要：Quick service restaurants serve food with no or minimal table service, no crockery and cutlery, and less fancy decoration. Casual service restaurants serve less customized food that is cheaper than the food served in quick service restaurants. Quick service restaurants spend more money on advertisements than casual dining restaurants. During the recession period vendors were more focused on offering products at low prices. There has also been a shift from value-based menus to nutrition-focused menus. In the coming years vendors will focus more on providing flexible options through mobile technology.
目 录：

01. Executive Summary

02. List of Abbreviations

03. Scope of the Report

03.1 Market Overview

03.2 Product Offerings

04. Market Research Methodology

04.1 Market Research Process

04.2 Research Methodology

05. Introduction

06. Country Profile: The US

06.1 Overview

06.2 Economic Indicators

06.3 Weekly Visiting Pattern for Quick Service

Restaurants in US

06.3.1 By Demographic

06.3.2 By Income Group

06.3.3 By Age Group

07. Restaurant Market in US

07.1 Market Overview

07.2 Market Size and Forecast

07.3 Segmentation of Restaurant Market in US

08. Casual Dining Restaurant Market in US

08.1 Market Size and Forecast

08.2 Segmentation of Casual Dining Restaurant

Market in US

09. Quick Service Restaurants in US

09.1 Market Overview

09.2 Market Size and Forecast

09.3 Quick Service Restaurant Establishment

09.4 Segmentation of Quick Service Restaurant

Market in US

09.5 Fast Casual Dining Restaurant Market in US

09.5.1 Market Size and Forecast

09.6 Five Forces Analysis

10. Market Segmentation by Product

10.1 Quick Service Restaurant Market in US by

Product 2014 and 2019

10.1.1 Burgers

10.1.2 Sandwiches

10.1.3 Snacks

10.1.4 Others

11. Buying Criteria

12. Market Growth Drivers

13. Drivers and their Impact

14. Market Challenges

15. Impact of Drivers and Challenges

16. Market Trends

17. Trends and their Impact

18. Vendor Landscape

18.1 Competitive Scenario

18.1.1 Key News

18.2 Market Share Analysis 2014

18.3 Other Prominent Vendors

19. Key Vendor Analysis

19.1 Burger King

19.1.1 Key Facts

19.1.2 Business Overview

19.1.3 Geographic Segmentation by Revenue 2013 and 2014

19.1.4 Geographical Segmentation by Revenue 2014

19.1.5 Business Strategy

19.1.6 Recent Developments

19.1.7 SWOT Analysis

19.2 McDonalds

19.2.1 Key Facts

19.2.2 Business Overview

19.2.3 Business Segmentation by Revenue 2013

19.2.4 Business Segmentation by Revenue 2011-2013

19.2.5 Geographical Segmentation by Revenue 2013

19.2.6 Business Strategy

19.2.7 Recent Developments

19.2.8 SWOT Analysis

19.3 Starbucks

19.3.1 Key Facts

19.3.2 Business Overview

19.3.3 Business Segmentation by Revenue 2013

19.3.4 Business Segmentation by Revenue 2012 and 2013

19.3.5 Geographical Segmentation by Revenue 2013

19.3.6 Business Strategy

19.3.7 Recent Developments

19.3.8 SWOT Analysis

19.4 Subway

19.4.1 Key Facts

19.4.2 Business Overview

19.4.3 Product Segmentation

19.4.4 Recent Developments

19.4.5 SWOT Analysis

19.5 The Wendy’s Company

19.5.1 Key Facts

19.5.2 Business Overview

19.5.3 Geographical Segmentation by Revenue 2013 and 2014

19.5.4 Geographical Segmentation by Revenue 2014

19.5.5 Business Strategy

19.5.6 Recent Developments

19.5.7 SWOT Analysis

19.6 Yum! Brands

19.6.1 Key Facts

19.6.2 Business Overview

19.6.3 Business Segmentation by Revenue 2014

19.6.4 Business Segmentation by Revenue 2013 and 2014

19.6.5 Business Strategy

19.6.6 Recent Developments

19.6.7 SWOT Analysis

20. Other Reports in this Series