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From Taco Bell To IHOP, Fast-Food Goes Upscale Or Scales Down For New Audiences

Food services are no longer content with just their high- or low-end audiences. "Fast-food chains are going upscale while full-service restaurants are trying to attract younger crowds with grab-and-go outposts," says Darren Tristano, VP of restaurant-industry research firm Technomic. That means new restaurants and menus—though they often bear a striking resemblance to the old fare.

A version of this article appeared in the October 2012 issue of Fast Company magazine.