الكاتب James Surowiecki يكتب لمجلة The New Yorker عن مطاعم الوجبات السريعة التقليدية مثل ماكدونالدز، مقارنة مع النموذج الجديد من شبه المطاعم السريعة مثل شيك شاك:
Unlike traditional fast-food restaurants, fast-casuals emphasize fresh, natural, and often locally sourced ingredients. (Chipotle, for instance, tries to use only antibiotic-free meat.) Perhaps as a result, their food tends to taste better. It’s also more expensive. The average McDonald’s customer spends around five dollars a visit; the average Chipotle check is more than twice that. Fast-casual restaurants first emerged in serious numbers in the nineteen-nineties, and though the industry is just a fraction of the size of the traditional fast-food business, it has grown remarkably quickly. Today, according to the food-service consulting firm Technomic, it accounts for thirty-four billion dollars in sales. Since Chipotle went public, in 2006, its stock price has risen more than fifteen hundred per cent.
من الواضح ان مستقبل مطاعم الوجبات السريعة سيكون صحي أكثر.