Kitskos in die Verenigde State en Kanada - Fast food in the United States and Canada

Alhoewel 'n deel van die vreugde van reis nuwe kombuise ervaar en die epikuriese horison uitbrei, wil 'n honger reisiger soms net iets bekends hê, met 'n konstante kwaliteit, vinnige diens en 'n lae prys. Dit is hier waar die kitskos restaurant skyn. En selfs met kitskos is daar 'n paar 'verborge juwele' wat jy nêrens kry nie. Uiteindelik kan buitelandse besoekers dit interessant vind om 'n kitskosrestaurant uit te probeer wat hulle in Amerikaanse media gesien het.

Verstaan

Chicago-stylwarmhondjie met alles en patat, van Gene & Jude se worsbroodjiestandplek, 'n plaaslike baken van River Grove

"straatkos"was 'n belangrike deel van die beskawing wat dateer uit millennia, tot die begin van stede en persoonlike handel, maar dit was eers in Noord-Amerika dat die massaproduserende, vinnig voorbereide maaltyd binnenshuis beweeg het en verfyn is tot die moderne, doeltreffende kitskosrestaurant van vandag, toegelaat deur die industrialisering van die Verenigde State, die opkoms van motor reis en die kolonisering van die "Wilde Weste".

Terwyl dit enersyds deur gesondheidsadvokate en fynproewers en deur plaaslike smaaklikhede, tradisionaliste en promotors van plaaslike kookkuns aan die ander kant uitgeskel word, word kitskos vandag dikwels gesien as die hoofsaaklik Amerikaanse kos. Terwyl kitskos as 'n konsep - of inderdaad baie van die komponente daarvan - geensins Amerikaanse uitvindings is nie (slaptjips is in België uitgevind, terwyl warmbrakke en hamburgers Duitse wortels het), het Amerikaanse kettingrestaurante ongetwyfeld hierdie kosstyl vervolmaak en geglobaliseer.

Soos so dikwels die geval is met plaaslike kookkuns, word die beste voorbeelde van kitskos gevind waar dit ontwikkel is: in Noord-Amerika. Terwyl sommige kettings byna oral beskikbaar is, is ander selfs in die VSA baie gelokaliseer en het hulle dalk net restaurante in klein dele van die land of 'n handjievol state (byvoorbeeld White Castle in die Verenigde State). Midde-Ooste en die New York City omgewing, Whataburger in Texas, Krystal in die Suid, en In-N-Out Burger op die Weskus). Sommige kitskosrestaurante word vandag nog deur 'n enkele familie besit en is slegs op een plek teenwoordig, sonder die bedoeling om franchises elders te vorm of uit te brei. Hierdie plekke dien soms die toonbeeld van kitskos en is geneig om gewild te wees onder plaaslike inwoners.

Tradisionele geleenthede om lekker kitskos (as dit te duur is) te proe Amerikaanse voetbal en bofbal speletjies.

Tipiese disse

In-n-Out hamburger- en dierlike patat

Poutine, Quebecse bydrae tot die kitskos-toneel

• Hamburgers - Waarskynlik die bekendste kitskosgereg in die wêreld, bestaan ​​'n hamburger (ten minste) uit 'n broodjie en 'n gemaalde vleispasteitjie, gewoonlik met ander bestanddele soos blaarslaai, tamaties, uie, piekels, spek of kaas. Die bemarking van hierdie kettings beklemtoon die variasies met spek en kaas, en daar is inderdaad 'n paar hartverskeurende kombinasies met viervoudige patties, dubbele spek en dubbele kaas, wat die eensame slaai soos 'n vyeblaar laat lyk.

• Sliders - Miniatuur hamburgers met dun, vierkantige pasteitjies van ongeveer drie sentimeter lank, gewoonlik verkoop deur die sak. Kan ook verwys na enige miniatuur broodjie-gebaseerde toebroodjie van soortgelyke grootte.

• Warmbrakke - 'n Wors (gewoonlik gemengde beesvleis en varkvleis, of suiwer beesvleis, bekend as 'n wiener of frankfurter) in 'n langwerpige witmeelrol (die broodjie genoem). Die worsbroodjie is na bewering vernoem na die ooreenkoms met 'n worshond. Chili, mosterd, ketchup, smaak en ander items word na smaak gevoeg, met groot variasies van stad tot stad (veral Chicago is bekend vir sy variasie). Baie min groot kettings bedien hulle - worsbroodjies is nog steeds die provinsie van onafhanklike ma-en-pop-stalletjies en klein plaaslike kettingketels wat dikwels spesialiseer in sommige van die magdom streekvariasies op die gereg, en inderdaad die worsbroodjieverskaffer met 'n mobiele of semi-permanente stalletjie is lankal 'n stapelvoedsel in die VSA straatkos.

• Mieliehonde word gemaak deur 'n worsbroodjiewiener op 'n stokkie te sit, dit in mieliebroodbeslag toe te draai en dit diep te braai. Word meestal by sportbyeenkomste en kermisse of karnavalle aangetref.

• Hoender word in verskillende formate bedien, waarvan baie gebraai en vetterig is. 'N Boks of emmer gebraaide hoender is 'n algemene formaat, maar 'n hamburgerverbinding bied meestal ten minste een toebroodjie aan waarin 'n gepaneerde hoender die beesvleis vervang, en 'n slaaiplek kan 'n "hoender Caesar" bied waarin stroke witvleis bo-op is. 'n redelike gesonde slaai. Nog 'n matig gesonde opsie wat baie hamburgerverbindings bied, is om die beesvleis te vervang deur 'n gegrilde hoenderpastei sonder om te brood. Hoendervingers of nuggets, van gebraaide hoendervleis wat gebraai word, kom ook algemeen voor.
• Taco's - Saam met ander veramerikaanse weergawes van Mexikaanse tradisionele geregte (soos nachos en burritos), taco's is deel van wat bekend staan ​​as 'Tex-Mex' kombuis. Dit is veral gewild in Texas, die Suidwes en Kalifornië.
• Subs - 'n Duikbootjie (ook bekend as 'n held, hoagie, grinder, of po 'seun in verskillende streke) word met 'n Franse of Italiaanse broodrolletjie gemaak. Die toebroodjie word gevul met een of meer van die gesnyde vleis (soos hoender, beesvleis, ham), met kaas, groente en souse.
• Chinese kos - Verwesterde weergawes daarvan wat waarskynlik vir mense uit China onherkenbaar sou wees. Die aanbod bevat verskillende roerbraai-groente- en vleisgeregte, dikwels met noedels of rys.
• Sop en slaai - 'n Paar kettings bied 'n redelike gesonde opsie. Wees egter gewaarsku dat sommige slaaie net soveel of meer sout en vet bevat as die hamburgers op die spyskaart.
• slaptjips en uieringe - Franse frietjies is 'n steunpilaar in skynbaar elke kitskoslokaal, tot op die punt dat die frase "wil jy patat daarmee hê?" het 'n cliché in Noord-Amerika geword wat verwys na dooie punt in die sektor. Die meeste spyskaarte bied 'n "combo" of "value meal" van 'n burger, patat en 'n koeldrank. Uieringe is nog 'n gewilde kitskosgereg: die buitenste lae van 'n ui word in ringvorm gesny, in beslag gedoop en gebraai tot bros.

• Poutine is 'n streekgereg van Québécois (soms ook elders in Kanada te sien, en toenemend in die verre noordelike deel van die Verenigde State), waar frietjies versmoor word in bruin sous- en kaasvarkies, en soms addisionele toevoegings. By Harvey's en A&W is dit 'n bygereg met net die drie klassieke bestanddele; sommige plekke bedien porsies wat groot genoeg is om as 'n hoofgereg beskou te word; ander bedien porsies in albei groottes.

• Wikkel en pitas - Kan beïnvloed word deur Mexikaanse burrito, maar ook op die Mediterreense / Midde-Oosterse pitabrode.
• Roomys - Dairy Queen, veral, is bekend daarvoor dat hy 'n vanille-roomys met vars bedien, met karamel, warm fudge of ander toevoegings vir die gebruik van sonda's, in gesmelte sjokolade gedoop het om 'dipkegels' te maak, of as 'n bestanddeel in melkskommels gebruik word. of ander soet lekkernye.
• Ontbytkos - Sommige kitskosoperateurs bedien tradisionele ontbytkos (roosterbrood, spek, eiers, pannekoeke, muffins of gebak) vir 'n gedeelte van die oggend (gewoonlik 06: 00-07: 00 of 11: 00, waarna die spyskaart omgeslaan word om middagete te wys ). Dikwels word dit verpak om volgens die monteerbaan-model van die ketting te pas, dus wat 'n hamburger-monteerbaan midde-dag was, bou vroegoggend ontbytbroodjies, waar 'n Engelse muffin gevul is met spek, ham of eier. Die meeste kettings bedien ook koffie; 'n paar bedien lemoensap.

• Gebakte goedere - Alhoewel beter voorbeelde dikwels by toegewyde bakkerye gevind kan word, is Amerikaanse variante van Britse, Duitse en Poolse gebakte koek- en broodprodukte soos muffins en bagels is beskikbaar by kitskosrestaurante, hoofsaaklik tydens ontbyt. Donutwinkels is 'n uitsondering: hulle is geneig om laat (of selfs 24/7) koffie uit te gee om die polisie en nagwagte tot dagbreek wakker te hou.

• Gaskoeldrank - die meeste van hierdie restaurante, buiten die wat spesialiseer in koffie of smoothies, bied 'n verskeidenheid gaskoeldrank, meestal bruisend. Die kassier gee u gewoonlik 'n beker en u bedien u self vanuit 'n sodafontein - gewoonlik met gratis hervulling. Water is altyd 'n opsie en gewoonlik gratis. Sommige restaurante sal u 'n ander koppie gee as u water vra, om te voorkom dat u (of u ten minste sterk ontmoedig) om 'n ander drankie te kry waarvoor u nie betaal het nie.

Vegetariese reisigers kan probleme ondervind om 'n vullende ete by baie van hierdie restaurante te kry, hoewel sommige meer en meer opsies het. Burger King het veral 'n groenteburger bekendgestel, Panera en Pita Pit het verskeie vegetariese opsies, en Mexikaanse, pizza- en sub-plekke het gewoonlik iets. Veganiste kan vol vertroue wees om sonder probleme 'n ordentlike ete te kry by Chipotle, Subway, Pita Pit, Qdoba of Taco Bell (wat selfs 'n Amptelike bladsy^{[dooie skakel]} verduidelik hul vegan-opsies).

Diens

Terwyl die meeste kitskosondernemings staatmaak op 'n soort "vinnig in, vinnig bedien, vinnig uit" -model, is daar 'n min of meer vloeibare oorgang (veral in die VSA) van straatkos aan die een kant na klassieke kitskos kos, na sogenaamde "fast-casual" restaurante (sien hieronder), en verder na "normale" restaurante. Terwyl sommige ondernemings verskillende soorte diens aanbied, is daar gewoonlik handelsmerkidentiteit, prys en (waargenome) gehalte-skarnier op die vraag of sitgedeelte algemeen is.

Kitskos-toonbank by 'n vulstasie

Bestel u kos

Tensy u 'n drive-through of 'n carhop gebruik (sien hieronder), toonbankdiens is byna altyd die prosedure by kitskosrestaurante: jy staan ​​tou by 'n toonbank of venster naby die ingang, plaas jou bestelling, betaal die kassier, en as dit gereed is, sal die personeel jou kos aan jou oorhandig. Ook toonbankdiens is altyd die norm in die geval van kitskosrestaurante wat in geriefswinkels, vulstasies, kantoorlokale, hospitale, groot afdelingswinkels soos Walmart en ander instellings geleë is, eerder as in vrystaande geboue. In winkelsentrums, universiteits-eetsale en rusplekke op die snelweg vind u dikwels die sogenaamde voedselhowe, waar verskeie kitskos-toonbanke - wat elk 'n ander ketting verteenwoordig, saam 'n verskeidenheid verskillende style of soorte kookkuns bied - rondom 'n gemeenskaplike binnenshuise sitarea.

Tipes diens

Tradisioneel was die drie hoofsoorte kitskosdiens:

'N Rally-deurry-restaurant

• Ry deur, wat die gewildste soort diens is wat met kitskos geassosieer word, amper tot op die punt waar dit 'n cliché geword het. By die ingang van 'n restaurant se parkeerterrein sal borde u lei om met u motor na 'n spesifieke baan te ry, waar u binnekort 'n spyskaartbord en 'n stel tweerigtingluidsprekers sal vind. Maak u motorvenster oop en roep u bestelling in die luidspreker uit vir 'n werker in die kombuis wat deur 'n radiohoofdtelefoon luister, trek dan u motor verder op na een of 'n paar vensters aan die kant van die restaurant, waardeur u betaal die kassier en u kos sal aan u oorhandig word.
• Neem uit (ook genoem "carryout" en, in sommige lande buite Noord-Amerika, "afhaal"), waardeur u fisies die restaurant binnekom en by die toonbank bestel, maar in plaas van op 'n skinkbord soos hieronder, sal u kos aan u gegee word om te neem huis, gewoonlik in een of ander spesiale doos of verpakking om dit warm en vars te hou.
• Terwyl u uithaal- of deurry-diens in byna alle kitskosrestaurante aanbied, kan die meeste (maar nie almal nie) klante ook 'eet in"- dit wil sê om te sit en maaltyd te geniet in 'n eetkamer in die restaurant self. In hierdie geval sal restaurantpersoneel u kos bedien op 'n plastiekbak wat u van die toonbank na u tafel dra, en daar word van u verwag maak u eie tafel op as u klaar is met eet: u sien een of meer stelle asblikke wat prominent rondom die eetkamer geplaas is om u koshouers weg te gooi, gebruikte servette, silwerware van plastiek en dies meer, en daar is gewoonlik 'n ingeboude rak bo die asblik waar u u skottel moet skoonmaak en weer kan gebruik. Om rondlêery te ontmoedig en tafelomset aan te moedig waar die ruimte beperk is, kan u bordjies in die restaurant sien wat klante beperk tot 'n sekere tyd in die eetkamer kamer (gewoonlik tussen 15 en 30 minute), hoewel die handhawing van hierdie tydsbeperkings gewoonlik laks is.

U sien ook:

• Motorhuis of ry in diens, 'n sterwende ras waarin 'n bediener u maaltyd na u geparkeerde motor bring - dikwels op 'n skinkbord wat aan 'n motorvenster geheg is - vir verbruik in u voertuig. 'N Ander variant is om kos by 'n uithalervenster te koop vir verbruik in die voertuig of by 'n piekniektafel op die perseel. Soos die inry-bioskoop, is hierdie bedrywighede inherent seisoenaal; inry-eetplekke het feitlik verdwyn Kanada, maar 'n paar oorleef nog steeds Stateside.
• Vinnig gemaklik restaurante, 'n toenemend gewilde verskynsel wat 'n soort middelgrond tussen kitskos en gemaklike sit-down restaurante. Oor die algemeen kom klante na die toonbank om te bestel (sien 'toonbankdiens' hierbo), neem dan 'n nommer en, wanneer die kos gereed is, lewer die personeel dit aan tafel. Hulle bied gewoonlik ook 'n effens beter gehalte kookkuns en ietwat hoër pryse.

Kantel

In die VSA en Kanada is a wenk van minstens 15% (en in dele van die VSA, ideaal gesproke meer as 20-25%) kan net sowel verpligtend wees vir die meeste sitrestaurante, maar die reëls vir kitskosplekke is anders en 'n bietjie ingewikkelder. Die belangrikste ding om te onthou is dat fooi gekoppel word aan tafeldiens, wat min of geen van die restaurante in hierdie artikel bied. Die prosedure vir uithaal (selfs van 'n restaurant) of by 'n eetplek in 'n kafeteria-styl is inherent selfdiens, en dit is dus nie nodig om te kantel nie. Sommige eetplekke, meestal in die vinnige informele sektor, het 'n "potjie" by die kassa, maar om in daardie scenario te kantel is suiwer opsioneel, en daar sal nie van u verwag word om veel meer by te dra as die munte wat u ontvang het nie. terug as verandering.

Bekende kettings

Koffie en ontbyt

Kliënte by Tim Hortons

Starbucks is 'n koffiekettingketting met 'n internasionale teenwoordigheid, maar dit is oral in Noord-Amerika alomteenwoordig - so alomteenwoordig dat u in sommige Amerikaanse stede waarskynlik op verskillende plekke binne enkele blokke van mekaar sal gebeur. Hulle het egter ook baie mededinging van ander ontbytgerigte kettings:

• Au Bon Pyn - Gestig in 1976 as 'n stalletjie by Bostonse Faneuil-saalAu Bon Pain is nou 'n wêreldwye ketting van meer as 300 kafee-bakkerye, met Amerikaanse vestigings in die groot noordoostelike kusstede van Boston tot D.C., met 'n paar uitskieters elders. Getrou aan sy naam, wat vertaal na 'goeie brood', is die spyskaart by Au Bon Pain 'n bietjie verfynder as by u tipiese koffie-en-donut-aksie, met 'n verskeidenheid toebroodjies met fynproewers, croissants en gebak om mee saam te gaan. jou oggendkoffie. Tydens etenstyd gaan die spyskaart oor na 'n volledige smeer van warm en koue toebroodjies, sop en slaaie, en 'n paar uitgebreide hoofgeregte. Die meeste Au Bon Pain-plekke kan gevind word in plekke soos winkelsentrums, moltreinstasies, voorportale vir kantoorgeboue, lughaweterminales en hospitale, alhoewel daar hier en daar 'n paar losstaande staanplekke is.
• Bruegger's Bagels - Bruegger's dien New Yorkbagels van so 'n styl as wat u ooit by 'n kitskosketen sal vind (dit wil sê 'n kerf hierbo) Einstein Bros. en ligjare voor Dunkin 'Donuts en Tim Hortons, maar nog steeds geen vergelyking met eerbiedige instellings in die NYC-gebied soos Ess-a-Bagel en H&H). Ongezuurde broodjies is gewone, gesmoor met parmantige roomkaas of gerookte lox, of anders as die brood in 'n verskeidenheid spesiale ontbyttoebroodjies. Tydens die middagete vind u meer toebroodjies, slaaie en 'n interessante verskeidenheid seisoensopies. Bruegger se liggings kan hoofsaaklik in die noordoostelike VSA gevind word (met die verstaanbare uitsondering van Metro New York), die suidelike kus, die Midde-Ooste en Suid-Kalifornië.
• Caribou Koffie - 'n Koffieketting met plekke versprei oor die Midde-Westerse en Oos-VSA. Spyskaartaanbiedings stem ooreen met Starbucks, maar word gewoonlik van 'n bietjie hoër gehalte beskou.
• Die Koffieboon & Tee Blaar 'N Spesiale koffieketting is hoofsaaklik beperk tot Kalifornië, maar met plekke in ander Amerikaanse stede. Hul koffie en tee word gereeld as baie beter as Starbucks beskou, maar met 'n baie beperkter voedselkeuse.
• Koffiekultuur - 'n Luukse Kanadese koffiehuisketting wat baie in die trant van Starbucks, met 'n ietwat meer uitgebreide kosmenu saam met die koffie: fynproewerspanini-toebroodjies en -pakkies, slaaie, gebak en ontbyt word op 'n vinnige manier bedien (bestel by die toonbank, neem 'n nommer, en hulle bring dit na u tafel as dit gereed is). Plekke is in die suide geleë Ontario (meestal in die Groter Toronto-gebied en wys wes), met 'n paar in Manitoba ook. Hulle het eens 'n taamlike ontsaglike Amerikaanse teenwoordigheid in gebiede naby die grens gehad, maar hulle het nou die oorblywende staatskant in Erie, Pennsilvanië.
• Dunkin 'Donuts - Die prototipiese Amerikaanse kitskosontbytketting, wat oral in die VSA gevind word, maar veral in die noordooste; 'n paar bestaan ​​in Kanada, maar Tim Hortons besit grotendeels die Kanadese mark. 'N Warm koffie en 'n doos donuts van Dunkin' is 'n oggendritueel vir miljoene Amerikaners. Vir diegene wat lus is vir 'n hartlike ontbyt, het u 'n verskeidenheid ontbytbroodjies wat op croissants, bagels, Engelse muffins, platbrood of verpakking bedien word, en 'n beperkte spyskaart middagete.
• Einstein Bros. Bagels - 'n Amerikaanse landwye handelsmerk met 'n wye verskeidenheid bagels en roomkaas vir sy naamgenoot, van basiese toevoegings tot spesialiteite soos appelkaneel of kaasagtige hasjbruin. Basiese keuse van drankies, maar dit kan 'n goeie aanvulling wees op die warm stuk geroosterde bagel.
• Krispy Kreme - Nog 'n baie gewilde doughnutketting, wat bekend staan ​​as geglasuurde donuts. Die topverkoper is die oorspronklike glansdoughnut: 'n warm donut bedek met 'n laag suiker wat dit 'n beskeie soet smaak gee in vergelyking met sy eweknieë. Kyk vir die "Hot Now" -lampies wat brand wanneer 'n vars vars sopie pas uit die oond kom; selfs die webwerf bevat inligting oor die ure waarop elke winkel se brandertjie brand. Hulle is gewoonlik tussen 05:00 en 06:00 tot middernag oop.
• Peet s'n - 'n Koffieketting wat hoofsaaklik in Kalifornië geleë is, maar met winkels in 'n paar ander stede in die VSA. Peet's is bekend as een van die eerste gourmet-koffiekettings in die VSA, en dien selfs as 'n model vir die stigters van Starbucks. Bekend vir uitstekende koffie en tee, met 'n klein gebak- en ontbyt-toebroodjie-keuse.
• Robin's Donuts - Plaas 'n ver sekonde agter Tim Hortons op die lys van die grootste Kanadese koffie- en donutkettings, bly Robin's steeds 'n ontsaglike teenwoordigheid in die Prairie Provinsies en die Maritimes, en as u die Trans-Canada snelweg deur hul tuisstreek van Noord-Ontario jy sal inderdaad baie meer 'n Robin's raaksien as 'n Tim's. (Aan die ander kant is hulle heeltemal afwesig van Quebec en is hulle verdring in die Toronto gebied deur Koffietyd, wat nou deur dieselfde moedermaatskappy besit word.) Die spyskaart bevat geen verrassings nie - koffie, donuts, bagels, ontbyttoebroodjies, 'n paar middagete - maar porsies is baie ruimer as die kompetisie vir in wese dieselfde prys. Neem miskien 'n bladsy van Starbucks ' speelboek, Robin's bedien ook 'n reeks smoothies en meer eksklusiewe gebak, insluitende nie-slegte kaaskoek by die sny.
• Tweede Beker - Eens Kanada se oorheersende koffiekettingketting, is die tweede mark se aandeel verweer deur mededinging van die koffie-en-donut-uitrusting in die massamark. Tim Hortons, en volgens 'n luukse ketting Starbucks. U sal steeds plekke in Kanada vind, gekonsentreer in groot stedelike sentrums. Hulle het 'n goeie keuse van eerlike-handel-koffies van regoor die wêreld en losblaar-tee. Pryse, maar ook kwaliteit en verskeidenheid (veral nie-koffie-items, hier beperk tot 'n paar voorafgemaakte toebroodjies en gebak) is almal laer as by Starbucks, maar ure is geneig om langer te wees - baie Tweede Bekers bly 24 uur per dag oop.
• Tim Hortons - 'n Kanadese instelling, nou ook met ongeveer 700 Amerikaanse vestigings. Tim se spyskaart is lank bekend vir sy koffie- en doughnut-opsies, en bevat 'n wye verskeidenheid drankies en kos, waaronder latte, warm sjokolade, toebroodjies, sop en bagels. Dit is onder dieselfde eienaarskap as Burger King en Popeyes, hoewel die kettings afsonderlik werk. U moet ten minste een keer 'n boks "Timbits" op u padreis kry.

Burgers

Waarde-menu-burgers van verskillende kettings

McDonald's en Burger King is byna dieselfde oor die hele wêreld (alhoewel daar verskillende variasies is om godsdienstige dieetwette en plaaslike smake waarin vleis gebruik word, en verskeie ander dinge te akkommodeer), gebruik die geleentheid om ander kettings te probeer.

• A&W is die naam van twee afsonderlike burgerkettings in onderskeidelik die VSA en Kanada. Albei kettings is opmerklik omdat hulle die gelyknamige handelsmerk wortelbier op glas in bekers bedien wat hulle yskoud hou in 'n vrieskas wat agter die toonbank ingedruk is. Daarbenewens is die spyskaarte en ander besonderhede van elke ketting soortgelyk, maar nie identies nie:

• A&W VSA - Saam met Wit kasteel (sien hieronder), dit is een van die oudste kitskoskettings wat in hierdie artikel gelys word: Roy Allen het sy eerste wortelbierstand opgestel in LodiIn 1919, Kalifornië, en later Frank Wright as 'n vennoot aangeneem, uitgebrei na 'n full-service restaurant en verkoop van franchises teen 1925. In die ou dae was elke franchisenemer belas met die opstel van hul eie spyskaart, met die enigste voorwaarde dat hulle moes A&W wortelbier bedien - 'n unieke stelsel wat steeds grotendeels geld, met spyskaarte wat soms van plek tot plek verskil. In vergelyking met hul eweknieë noord van die grens, is Amerikaanse A & W's gewoonlik geneig om meer spyskaarte te wy aan nie-hamburger-items soos worsbroodjies (gewone vleisvleis-frankies of 'Coney Dogs' met chili-sous, uie, en soms kaas), "koringhondklompies", gelaaide patat en uitgebreide nageregspyskaarte met skud, dryf en roomys met sagte bedienings. Alhoewel die meeste plekke oorgeskakel is na die standaard kitskosdiensmodel van eetkamer en deurryvenster, is daar nog 'n hele paar oorblywende A & W's met karwakdiens. Meer as 900 plekke regoor die VSA, met die opvallende uitsondering van die noordoostelike megalopolusse aan die kus.
• A&W Kanada - Die eerste noordelike grens van die oorspronklike A & W-ketting is in 1956 geopen; 16 jaar later is die maatskappy se Kanadese afdeling aan 'n nuwe eienaar verkoop, en daarvandaan het die identiteit van die twee kettings verskil. Op A&W Canada se spyskaart (wat, anders as sy Amerikaanse eweknie, op elke plek dieselfde is), vind u geen worsbroodjies nie, maar u sal vind die "Burger Family" (die "Mama", "Papa" en "Grandpa" hamburgers spog met onderskeidelik een, twee en drie patties, plus 'n verskeidenheid toppings; die "Teen" burger kom bo-op met spek en ekstra premie en ander "familielede" met addisionele spesiale bestanddele kom en gaan), asook hoendertoebroodjies, KFC-Esque gebraaide hoender emmers, en 'n volledige ontbytspyskaart. Een van Kanada se mees verspreide kettings, jy vind A & W's 950 liggings (2019) versprei vanaf British Columbia aan Newfoundland en oral tussenin - daar is selfs een veraf Labrador!

• Carl's Jr. en Hardee s'n - Twee burgerkettings wat deur dieselfde maatskappy besit word, en wat in verskillende dele van die VSA werk - Carl's Jr. in die Weste en Suidweste, Hardee's in die Midde-Weste en Suid, met minimale oorvleueling - maar meestal identiese spyskaarte. Carl's Jr. en Hardee's onderskei hul van die meeste hoofvakke deur hul hamburgers vlam te braai in plaas van te braai, en deur 'n seleksie rib-burgers met baba-rug te bied, geglasineer in parmantige braaisous. Die moedermaatskappy begin om plekke in Kanada te open (21 in British Columbia, Alberta, en Saskatchewan), en gebruik slegs die Carl's Jr.-naam daar vanweë die bestaan ​​van Harvey's (sien onder).
• Checkers en Tydren's - Soos Carl's Jr. en Hardee s'n hierbo genoem, was dit oorspronklik twee aparte kettings wat saamgevoeg het en nou identiese spyskaarte het, maar verskillende name. Checker's en Rally's is 'n inry-burger-gewrig waarvan die dekor gebaseer is op 'n "auto racing" -tema. U kan hier ook toebroodjies vir hoender en vis, worsbroodjies, vleuels en ander sulke tariewe kry. Plekke is gekonsentreer in die Suid-, Suidwes- en Groot Mere-streke.
• Culver's - Die spesialiteite waarvoor hierdie vinnig-gemaklike ketting die bekendste is - heerlike gevriesde vla met sagte bediening, diepgebraaide kaasstrokies en 'n reeks "ButterBurgers" (bedien op 'n gebotterde, geroosterde broodjie) - huldig die huis van die onderneming staat Wisconsin (hulle noem dit nie verniet "America's Dairyland" nie!) Culver's bedien ook 'n verskeidenheid toebroodjies met hoender en vis, hoofgereg-slaaie, gekreukte patat en 'n verbasend wye verskeidenheid groentekante. Plekke is meestal gekonsentreer in die Midwest en Great Plains, met bykomende trosse in Texas, die Phoenix metropolitaanse gebied, en 'n paar elders versprei.
• Fatburger - Nie net het hierdie ketting baanbrekerswerk gedoen met die vinnige gemaklike diensmodel wat later deur kettings soos die volgende vlak verhoog is nie Fuddruckers en Vyf ouens, maar dit was ook opmerklik omdat sy gestig is deur Lovie Yancey, 'n Afrika-Amerikaanse vroulike entrepreneur in 'n tyd in die geskiedenis (1947), toe een van die dinge, laat staan ​​albei tegelyk, inderdaad seldsame verskynsels was. As 'n Los AngelesFatburger, wat bekend is as 'n gunsteling kuierplek by die Hollywood-skare, het teen 1990 'n byna legendariese status bereik toe Yancey die onderneming verkoop en aftree; dit was ongeveer destyds toe die ketting buite Suid-Kalifornië begin uitbrei het (sy sowat 150 liggings is steeds sterk gekonsentreer daar, maar jy sal ook trosse in Las Vegas, Seattle, en Phoenix, sowel as verdere plekke wat elders in die VS versprei is; Kanadese restaurante is gekonsentreer in die Vancouver, Calgary, en Edmonton gebiede, met een eensame oostelike buitepos in die voorstedelike Toronto). Wat die kos betref, dink aan Fatburger as die middelpunt tussen McDonald's en Vyf ouens in terme van voedselkwaliteit, pryspunt en porsiegrootte (van standaardgrootte hamburgers; Fatburger bedien eintlik vyf groottes hamburgers, van die pintgrootte, twee-en-'n-half-ons Klein Fatburger tot die XXXL Triple King, 'n drie-pattige hartaanval op 'n broodjie wat anderhalf pond vleis bevat). Die hamburgers word op u bestelling gemaak volgens u keuse van 'n wye verskeidenheid onbeperkte toppings, en hulle bedien ook uieringe, patat (gewone of chili-kaas) en melkskommels aan die kant.
• Vyf ouens - Hierdie vinnige ketting bedien kos wat duurder is as die meeste ander plekke in hierdie afdeling, maar u kry waarvoor u betaal: groot hamburgers wat in die hele kitskoswêreld van die lekkerste is, en met die beste gehalte bestanddele gemaak word groot porsies handgesnyde patat (gewone of pittige "Cajun-styl") wat amper die sak waarin hulle bedien word, sal oorloop. Five Guys se standaardburger kom met twee patties (bestel 'n 'bietjie' as jy net een wil hê) en word op bestelling gemaak met soveel keuse as wat u wil. 'N Ewe goeie, as baie minder bekende Five Guys-aanbod, is hul Kosher-worsbroodjies met vleis, waarvan die geur deurtrek is met 'n kruie-aroma wat ligjare voor is, sê: Nathan's Famous wat smaaklikheid betref. En terwyl u wag tot u bestelling kom, kan u onbeperkte gratis grondboontjies gebruik. Five Guys, wat in 1986 in die Washington, DC-omgewing gestig is, het plekke regoor die VSA en is ook goed verteenwoordig in Kanada vanaf Montreal deur na die weskus.
• Fuddruckers - 'n Luukse vinnige burger-ketting met vars, tuisgemaakte bestanddele: alle vleismaal en broodjies word ter plaatse gedoen vir maksimum smaaklikheid, en vars gesnyde groente maak die grootste deel van die opsies uit klante by die servicekruidenier hou stil na hulle hul burger by die toonbank bestel het. By Fuddruckers is porsies van die grootste in die kitskoswêreld - hulle bied vier verskillende groottes patties, van 'n derde pond tot 'n volle pond - met patat, tuisgemaakte melkskommels, en 'n interessante keuse van nageregte op die kant. As u nie lus is vir 'n burger nie, bied hulle ook 'n aantal ander toebroodjies op broodjies, insluitende bros hoender, en diegene met avontuurlike verhemelte kan verskillende "Fudds Exotics" uitprobeer: 'n verskeidenheid spesialiteitsburgers wat wissel tussen plekke, met buffels, elande, wilde varke en ander ongewone maalvleis in die plek van beesvleis. Fuddruckers tel ongeveer 175 Amerikaanse plekke wat landwyd versprei is, maar hulle is die meeste in Kalifornië, die Suidooste en hul tuisstaat Texas. Hulle het ook twee Kanadese plekke, in (van alle plekke) in Saskatchewan.
• Harvey's - Die tweede grootste kitskosketting van Kanada (agter Tim Hortons), Harvey se vlamgebraaide hamburgers, is bekend daarvoor dat hulle aanpasbaar is met u keuse van veertien verskillende groentebolle en 'n soortgelyke aantal speserye - soveel as wat u wil hê, elk bygevoeg patty op aanvraag by die toonbank, Metro-styl. U het die keuse van gewone of premium Angus-burgers, wat volgens reputasie nie heeltemal so goed is nie Burger King's, maar nog steeds 'n baie meer smaakvol as wat jy kan kry op McDonald's en ander plekke wat hul vleis nie vlamvat nie, asook 'n volledige verskeidenheid groenteburger, gegrilde en bros hoendertoebroodjies, vistoebroodjies, worsbroodjies en vakkies, waarna die beleid "Made The Way You Want It" voldoen geld ook. Aan die kant vind u spesialiteite soos gebraaide piekels, tuisgemaakte doughnuts en verskillende poutines, saam met die standaard patat, uieringe en melkskommels. Harvey's het plekke verspreid oor Kanada, maar die ketting is die sterkste in die Verenigde State Windsor-Quebec-gang.
• In-N-Out Burger - Alhoewel dit geensins een van die grootste of wydverspreide kettings in die VSA is nie, het In-N-Out 'n reputasie wat tot byna mitiese verhoudings verhoog word, veral buite sy tuisreeks. Die spyskaart is 'n bedrieglike kort en eenvoudige rooster van hamburgers, patat en skud (aangevul deur 'n 'nie-so-geheime menu' van addisionele byvoegings en variasies, waarvan die "patat in dierlike styl", deurdrenk in 'n konkoksie gesmelte kaas, gegrilde uie en Thousand Island dressing, is die bekendste keuse), maar die voedselkwaliteit is onberispelik, die bestanddele is vars en nooit gevries nie, en die pryse is redelik. Afgesien van In-N-Out se tuisstaat Kalifornië, waar dit sedert 1948 in gebruik is, vind u plekke in Arizona, Nevada, Utah, en langs die I-35 gang in Texas tussen Dallas-Fort Worth en San Antonio.
• Jack in die boks - Die ander burgergewrig met 'n nargelukbringer Jack in the Box is een van die mees verspreide kitskoskettings in die VSA, met meer as 2000 plekke verspreid oor die land: die sterkste gekonsentreer in Kalifornië, Arizona en Texas, maar relatief afwesig uit die Midde-Ooste en Suidoos en heeltemal so uit die Noordooste. . Daar is ook 30 plekke in Hawaii en een in Guam. Jack in the Box het 'n middelmatige reputasie wat voedselkwaliteit betref, maar ook 'n vreemde verskeidenheid spyskaart wat nie net hamburgers, patat en al die ander gewone verdagtes bevat nie, maar ook ontbytburrito's, taco's (een van die gewildste items wat hulle bedien. , wat deur baie as 'n skuldige plesier genoem word), eierrolletjies en roomkaas gevulde jalapeño-poppers.
• Krystal - Met 360 plekke wat tussen Texas en Virginia strek, staan ​​Krystal bekend as die Suidelike weergawe van Wit kasteel (sien hieronder), en inderdaad die twee kettings skuifbalk-gebaseerde spyskaart is in wese identies, net soos die voedselkwaliteit. Krystal kompenseer vir sy meer beperkte verskeidenheid kante - gewone en gelaaide patat, tater-tot-stokkies, grits en chili - deur pintgrootte worsbroodjies ('kleintjies') aan te bied met sy keuse van skuifblaaie en ander miniatuur-gegrilde toebroodjies , asook (volgrootte) hoendervlerkies en ontbeende tenders.
• Shake Shack - Dit is byna die prototipiese Amerikaanse vinnig-gemaklike verhaal: van 'n lae begin as 'n koswa Manhattan's Madison Square Park, Shake Shack's extraordinarily explosive growth in 2014 and 2015 earned it a degree of press exposure and headlines usually reserved for companies the size of McDonald's, and the company's stock quadrupled in value during its first four months on the New York Stock Exchange. Wherefore all the fuss? Simply put, Shake Shack is the Cadillac of burger chains, with an upscale touch that screams "trendy hipster foodie" manier more than "fast food". For instance, in the burgers that reign supreme on their menu, 100% grass-fed, hormone-free Angus beef is employed for an end result that's juicy, tender, exuberantly though not excessively seasoned, and (ideally) topped with their secret-recipe "Shacksauce" that's similar to McDonald's Big Mac sauce, but with an ineffable hint of something extra. Elsewhere on the menu, fried chicken sandwiches (free-range, of course) come served on the same non-GMO Martin's potato bun as the burgers, Shake Shack's all-beef "flat-top dogs" ape Vyf ouens' and then go them one better by also offering a respectable rendition of a Chicago-style hot dog, and the milkshakes that give the place its name are made with house-churned frozen custard from hormone-free cows. To drink you can choose from all the usual soda pop brands or else house-squeezed lemonade, artisanal root beer from Louisianase Abita Brewing Company made using 100% cane sugar, or Shackmeister Ale, brewed exclusively for the Shake Shack by the Brouery Brooklyn. Despite the chain's aforementioned rapid growth, the majority of Shake Shack's 130 or so locations can still be found in New York City, but they've got a presence in 18 states and the District of Columbia, and 11 foreign countries (not including Canada... at least for now).
• Smashburger — Though they remain a close second behind Shake Shack in food quality, this Denver-based fast-casual chain can boast an even faster growth spurt: only 10 years as of this writing after the first location opened, Smashburger now has almost 400 restaurants in nine countries. Their North American geographic range covers most of the U.S. as well as seven Canadian locations. The name of this place comes from the practice of "smashing" a ball of 100% Angus ground beef onto the grill to sear the meat before cooking, making for a juicier burger, and that goes a long way in summarizing Smashburger's high-end, foodie-friendly approach. Expect smaller portions than Vyf ouens but a ver wider range of options to choose from — maybe too wide; premium ingredients such as truffle oil and fresh avocado make for a sometimes daunting customer experience — as well as craft beer served at each location, for prices not nearly as high as you'd expect. Burgers come as specialty creations or you can build-your-own, and Smashburger also serves chicken sandwiches, a decent variety of specialty fries, salads, and milkshakes made with premium Häagen-Dazs roomys.
• Sonic Drive-In — Sonic is best described as a fast-food approximation of a '50s diner, with Atomic Age motifs prevalent in the decor and a service model that's based on rollerskating carhops, one of the last major chains to do so. (Nearly all locations also offer drive-thru, and some of the newer, larger ones have indoor dining rooms, though this remains the exception rather than the rule.) Sonic's menu is extensive to an almost overwhelming degree, comprising various permutations of burgers, crispy chicken sandwiches, regular and loaded fries, onion rings, tater tots, chicken tenders, and a groot dessert menu of soft-serve ice cream and milkshakes that are each further customizable with a wide range of tasty toppings and add-ins. Deserving of special mention are the hot dogs: Sonic's menu includes surprisingly good Chicago-, New York-, and Detroit-style dogs, each made with all-beef franks. The chain has over 3,500 locations spread out nationwide, though most densely so in the Deep South, Texas, and adjacent areas.
• Wendy s’n — The third-largest burger chain in the world, with locations throughout both the U.S. and Canada. Wendy's differentiates itself from rival multinationals McDonald's en Burger King with better quality food (their famously square-shaped burger patties are made from fresh, never-frozen beef) for correspondingly higher prices. Almost as much as burgers, crispy chicken sandwiches and wraps are a cornerstone of Wendy's menu as well, and they're a marginally healthier choice than the other burger joints, with side salads offered upon request as a substitute for fries in any value meal.
• Whataburger — Whataburger nowadays boasts 800 locations spread out along the southern tier of the U.S. from Arizona to Florida, but the vast majority of them can still be found in Texas, where the chain was first founded in 1950. They say "everything is bigger in Texas", and that adage certainly holds true for this place's namesake specialty, which dwarfs McDonald's en Burger King's in size even if it's not quite up to the rarefied heights of Vyf ouens of Shake Shack. Aside from burgers, Whataburger's menu features the usual slate of crispy and grilled chicken sandwiches, fries, and milkshakes but also a range of diner-style melt sandwiches (try their Patty Melt, smothered in a spicy pepper sauce and served between two thick slices of grilled Texas toast) and a breakfast menu where homestyle Southern specialties like biscuits and sausage gravy abound.
• Wit kasteel — The oldest fast food burger chain in the United States, White Castle's first location opened in 1921 in Wichita, Kansas, thus predating McDonald's by a good thirty or forty years. The specialty then, as now, are sliders: miniature hamburgers smothered in grilled onions and most commonly served in sacks of ten. Grilled or crispy chicken, fish, veggie, and even breakfast sliders (a miniature Belgian waffle replaces the bun) are also available. Aside from that, the menu doesn't deviate much from standard fast food burger joint territory: you can enjoy (regular-sized servings of) fries, shakes, onion rings, chicken and fish nuggets, and cheese sticks alongside your slider. You'll find White Castle locations mainly in the Great Lakes and upper South as well as the New York City area; Kentucky en Tennessee are the only states where they come into head-to-head competition with the South's slider purveyor of choice, Krystal (see above).

Warmbrakke

In the early days of McDonald's, founding father Ray Kroc famously forbade his company from ever selling hot dogs (he considered them unsanitary), setting a trend in the world of North American fast food that largely continues to this day: leaving aside a few halfhearted incursions into the genre from the likes of Sonic, Checkers/Rally's, en Burger King, hot dogs are noticeably hard to find in the big chains, especially compared to the ubiquitous hamburger. Here are a couple of exceptions to that rule.

• Nathan's Famous — Nathan Handwerker served up his first hot dog on the Coney Island boardwalk in 1916; a century later, there are over 300 hot dog stands bearing his name (not to mention hundreds of grocery stores stocking Nathan's products to cook at home). You'll find Nathan's Famous most often in the major Northeastern megalopolises of New York, Boston, and Philadelphia, with two or three dozen more in Florida and further locations scattered widely across the U.S. The signature product is a skinless, all-beef frankfurter infused with a secret seasoning mix, grilled up and served with your choice of toppings, including chili and cheese sauce. Also on the menu are burgers, Philly cheesesteaks, grilled or fried chicken (wings, tenders, or sandwiches), and crinkle-cut French fries.
• Wienerschnitzel — If you know any Duits or have even a passing knowledge of Austrian food, the name will make you cringe: the specialty of the house isn't schnitzel, but rather hot dogs. "The World's Most Wanted Wiener" is either a regular hot dog, an all-beef frankfurter, or a Polish sausage that comes dressed in your choice of about ten different topping schematics, including various permutations of chili cheese, a "Kraut Dog" with mustard that's a rudimentary approximation of New York City's preferred variety, and a much more faithful stab at the Chicago dog. Elsewhere on Wienerschnitzel's menu is a modest range of burgers, crispy chicken sandwiches (referred to on the menu as "chicken schnitzel", but again, aficionados of Teutonic cuisine shouldn't get their hopes up), a slate of side dishes where rather ordinary platters of regular and loaded fries rub elbows with specialties such as bite-size breaded corn dog nuggets, and a dessert menu cribbed from the popular Tastee-Freez chain of soft-serve ice cream stands. About 350 locations, clustered most densely in California (especially the southern half thereof) and scattered more widely in the Southwest, the Las Vegas and Salt Lake City metro areas, and Texas.

Chicken

Kentucky Fried Chicken (KFC) is known all over the world. If you're visiting from overseas and in search of something you can't get at home, here are some competitors that are more-or-less specific to North America.

Tacos or fried chicken?

• Bojangles' Famous Chicken 'n Biscuits — The stomping grounds of this chain is the coastal Southeast (especially the Carolinas and Georgië), and appropriately enough, Bojangles' serves some of the best Southern cuisine to be found anywhere in the fast-food world. Eschewing the trendy innovations that competitor chains like KFC en Church's have been known to dabble in, the foundation of the menu here has never strayed far from its namesake Dixie standards of fried chicken (made Cajun style, noticeably spicy but not as much so as at Popeyes) and biscuits (very buttery and not too crusty, served either on their own as a side or as the bun for a selection of crispy fried chicken sandwiches), alongside homestyle "fixin's" such as mac & cheese, mashed potatoes, grits, coleslaw, and Louisiana-style dirty rice.
• Chicken Express — Chicken Express is so named because they were the first fried chicken chain to offer delivery. They no longer do this (most locations are the standard eat-in-or-drive-thru setup, though there are a few that offer carhop service), but if you find yourself in Texas or one of the states that border it, or Metro Atlanta, these folks are still at your service with a menu that consists entirely of individual- or family-sized combo buckets of chicken, fried fish filets, and a range of Southern-style sides such as mac & cheese, fried okra, green beans, fried pickles, and hush puppies. You can get the namesake poultry item fried bone-in or in the form of spicy wings, but the number one reason people flock to Chicken Express is their tenders: crispy yet juicy, with a subtle but delicious flavor that shines through despite the lack of overbearing seasonings or spotlight-stealing dipping sauces. Wash it all down with classic Southern-style sweet tea (and if you like it, buy a gallon to take home!) As well, though they don't insinuate themselves into high-profile political debates like Chick-fil-A is notorious for doing (see below), the Bible verses printed on the bottom of each receipt attest to the owners' Southern Baptist religious convictions — present said receipt at any subsequent visit and quote the verse from memory and you can get 50% off your bill!
• Chick-fil-A — While this chain sells chicken, it's in the form of sandwiches (with biscuits for breakfast), nuggets or strips (in salads and wraps), rather than as breasts, wings, legs, etc. Historically a Southern chain that's mostly been found in food courts at shopping malls, this has dramatically changed in both respects: today Chick-fil-A has locations, many stand-alone, in 46 of the 50 U.S. states, plus one Canadian one in Toronto. Its most unique distinction is that all of its locations are closed on Sunday. (The founder, whose family still controls the chain, was a devout Southern Baptist — which may explain the chain's tendency to land in the crossfire of the same-sex marriage debate instead of staying apolitical.) Also notable for its advertising, featuring spelling-impaired cows urging customers to "EAT MOR CHIKIN".
• Church's Chicken — Think KFC, but bigger portions, better quality food, and with a focus on a more well-rounded fast-food approximation of Southern cuisine than the Colonel's strict emphasis on fried chicken. Yes, Church's serves original-recipe as well as spicy marinated chicken in a delightfully crunchy, not-too-greasy buttermilk batter, but there's also mac & cheese, "jalapeño bombers" breaded and fried with melted cheese, fried okra bites, and sticky-sweet honey butter biscuits. Church's 1,700 locations are spread throughout most of the United States (concentrated most densely in Texas and the Deep South, while relatively absent in the Northeast); they're also present in Canada (a handful in the Vancouver and Toronto areas) and widespread in Puerto Rico.
• Pollo Campero — A fried chicken chain founded in Guatemala in 1971 and now widespread in Central America, Pollo Campero broke into the U.S. market in 2002 and now has a nationwide network of locations in various different regions where there is a high Latino population. Campero is most famous for their hand-breaded chicken, but they also offer other Latin-inspired recipes such as chicken empanadas, plantains, yucca fries, horchata, and flan.
• El Pollo Loco — With a menu given over in large part to tacos, burritos, stuffed quesadillas, tostadas, and other south-of-the-border favorites, El Pollo Loco is a chain that could just as easily have been included in the "Mexican" section of this article. But the meat used in all of these recipes is chicken — not fried as in many of the other chains here, but seasoned in a zesty citrus garlic marinade and then grilled slow and low, locking in all the juices and flavor. Side orders eschew French fries, onion rings, and the usual deep-fried fare in favor of beans and rice, coleslaw, and steamed vegetables: while the service model is not exactly fast-casual, the emphasis on fresh, high-quality ingredients has earned El Pollo Loco comparisons to Chipotle (sien onder). If Mexican fare isn't what you're after, regular- and family-sized chicken platters (cooked the same way, marinated and fire-grilled) and a selection of fresh salads are also available. 430 locations mostly in California but also with a presence in Nevada, Arizona, Utah, and Texas.
• Popeyes — A distant second on the list of the world's largest fast food fried chicken chains, Popeyes is based in Metro Atlanta but was founded in New Orleans by restaurateur Al Copeland, who, taking a page from the local culinary tradition, envisioned it as a Cajun-styled competitor to KFC. Accordingly, you can expect the place's signature-recipe fried chicken to pack a spicy zing, with an extra-crispy breading that belies the extraordinarily juicy and flavorful meat that lies underneath. (For those who don't like it spicy, they offer a mild version too, which is actually a good deal blander than what the Colonel serves up.) Chicken tenders are available in an identical choice of mild vs. spicy, and Popeyes is also a great fast food option for fans of seafood: breaded fried shrimp and Cajun-style fish filets are on the menu both as platters with your choice of side (Louisiana specialties such as jambalaya, red beans & rice, and "Cajun fries" predominate, as well as more generically Southern ones such as mac & cheese and buttermilk biscuits) or served together as a seafood po' boy. Popeyes' 2,000 locations are spread throughout all regions of the U.S. and in Puerto Rico; in Canada they're present mostly along the Highway 401 corridor in Ontario between Londen en Kingston, with smaller clusters in the Calgary, Edmonton, Saskatoon, Niagara waterval, en Ottawa gebiede.
• Raising Cane's — The menu here consists of one and only one specialty: chicken fingers, available only in the form of combo meals with fries, a soft drink (with free refills), and the company's secret dipping sauce. You have a choice of three adult sizes and one kids' size of finger combos (with, variously; "Texas toast" and/or coleslaw; kids' size contains neither) and a chicken finger sandwich combo. Over 300 locations concentrated mainly in Louisiana and the eastern half of Texas, with additional ones widely scattered throughout the Midwest, the Southwest, and Southern California.
• Zaxby's — Think of Zaxby's much like a fast-casual, apolitical, open-on-Sundays version of Chick-fil-A, with one big exception: while the lion's share of its menu consists of chicken served in pretty much every form you can think of behalwe for the traditional bone-in fried chicken that's the flagship offering of most of the other chains listed here, the one thing Zaxby's is most famous for is something Chick-fil-A doesn't have on its menu at all: wings, which are available boneless as well as traditional-style and come slathered in your choice of nine sauces including traditional Buffels-style, barbecue, honey mustard, teriyaki, and house-special "Tongue Torch". Elsewhere on the menu you'll find chicken fingers that can be ordered with all of the above sauces or plain (and ideally with the indescribably delicious Zax Sauce on the side for dipping), a selection of sandwiches and salads that in many cases come with (or on) thick, buttery slabs of Texas toast, and an appetizers menu that includes some fairly unusual options such as spicy fried mushrooms and fried cheese balls with marinara sauce. Dining rooms are filled with often-whimsical decor; in college towns, many decorations pertain to the local school. You'll find the vast majority of Zaxby's locations in Texas, the South, and neighboring states, with additional clusters in the Salt Lake City and Indianapolis gebiede.

Mexican

Or how about a Taco pizza?

Broadly speaking, there are two distinct experiences to be had in North America when it comes to Mexican fast food. Cheaper and more basic places like Taco Bell offer simplified, Americanized versions of Mexican street foods like tacos and burritos, while fast-casual outfits like Chipotle en Moe's have embraced a concept widely known as Fresh-Mex: a marginally more authentic and markedly healthier model that's slanted toward abundant fresh vegetables and herbs, rather more adventurous flavors, and (especially in Chipotle's case) organic, unprocessed, GMO-free, etc. ingredients. In general, the further north you go, the less spicy the food is.

• Chipotle — The biggest fast-casual chain in the Mexican-derived category, with a Fresh-Mex menu that's been likened by many to a fast-food version of Whole Foods (a well-known organic/natural supermarket chain). The specialty of the house is the so-called "Mission burrito", a heavily stuffed burrito originally developed in the San Francisco neighborhood of that name; there's also a full range of other burritos, hard- and soft-shell tacos, and taco salads to choose from.
• Del Taco — With locations concentrated in the Pacific Coast, Southwest, and Rocky Mountain regions as well as a cluster in Metro Detroit, this chain has an odd hybrid American/Mexican menu: tacos, burritos, and the like but also burgers, fries and milkshakes.
• Moe's — Besides being rated the highest-quality Mexican fast food restaurant in a 2016 survey of U.S. diners, this fast-casual Fresh-Mex outfit also provides what is easily the most quirky dining experience of any Mexican food chain in North America, starting when you walk in the door to a thunderous greeting of "Welcome to Moe's!" shouted in unison by the entire staff (a cute idea, but the constant din gets annoying at peak hours, as you can imagine) and continuing with a menu full of obscure pop-culture references selected seemingly at random (the nickname of one of Elaine's ex-boyfriends on Seinfeld, "Close Talker", has been repurposed here for a taco salad, while "Who Is Kaiser Salsa?", a reference to the '90s detective movie Die gewone verdagtes, refers to their house-special medium-heat salsa). As well, each location is dotted with posters of look-alikes of deceased popular musicians; at one time, the background music consisted exclusively of songs performed by dead artists (or bands in which at least one member was deceased). Foodwise, you might call Moe's the Metro of Mexican: you order at the counter and the staff makes your tacos, burritos, quesadillas, taco salad, etc. in front of you, assembly line-style, adding various meats, vegetables, and other toppings to the customer's specifications. Moe's was founded in the South in 2000 but also has widespread presence on the East Coast.
• Qdoba — Qdoba's slate of fast-casual offerings are basically indistinguishable from Chipotle's, with one big difference: queso dip, which Qdoba offers in several popular varieties and its competitor lacks completely. There's also a full breakfast menu. Qdoba's 600 restaurants are located across the U.S.; there are also three in Canada.
• Rubio's — A pioneer in the fast-casual Fresh-Mex model (beating Chipotle to the punch by a decade or so), Ralph Rubio's first taste of fish tacos in Mexico, while on vacation in Baja Kalifornië in 1983, was enough to inspire him to open his own taquería in his hometown of San Diego. Nowadays, there are about 200 Rubio's locations all over the Southwest (plus a dozen or so in Florida), and fish tacos are still the specialty of the house: the original one that started it all is a filet of beer-battered Alaska pollock served in a stone-ground corn tortilla and topped with house-special white sauce, mild salsa, and shredded cabbage, but you also have your choice of some ten other fish and seafood tacos, as well as a similar size selection of seafood burritos. Those who don't like fish needn't fear — Rubio's also has an equally creative range of chicken and steak options, along with enchiladas, surprisingly authentic chicken tortilla soup, nachos and quesadillas, and arguably the best desserts of any restaurant listed in this section.
• Salsarita's — A small-ish chain centered mostly in the South with a few outlier locations in the Dallas, Detroit, and Buffalo areas, Salsarita's is a fast-casual Fresh-Mex chain with a menu that's almost identical to Moe's (minus the random pop-culture references). The main differences are that at Salsarita's they don't offer tofu as a substitute for meat, they offer shrimp as a meat option, there's no self-serve salsa bar (staff ladles it out to you at the counter), and also many locations have bars where alcohol is served.
• Taco Bell — As McDonald's is to fast-food burgers, Taco Bell is to fast-food Mexican: the oldest, best-known, most widespread, and in many ways the prototypical exemplar of its subgenre, but with a mediocre reputation that means it's a place that's generally defaulted to based on its omnipresence, rather than sought out in particular. Tacos, burritos, nachos, and other heavily Americanized fare await you; however, perhaps Taco Bell's best-known option is the "Doritos Locos taco", with a hard tortilla shell made from the same material as Doritos corn chips.
• Taco Bueno — If you're in Texas or adjacent states, Taco Bueno is the next step upscale from Taco Bell in terms of both food and price point: while not straying far from the usual roster of fast-food Mexican standards like tacos, burritos, quesadillas, and nachos, the menu is quite a bit more extensive than the Bell's, and the food quality generally regarded as better. Taco Bueno also takes a page out of the fast-casual playbook with a self-serve salsa and condiment bar at each location. If you're especially hungry, or if you're a family looking to order something to split, go for one of the combo platters which feature various permutations of menu items plus rice, refried beans, and guacamole on the side.
• Taco Cabana — For Texans, Taco Cabana is yet another step up the Mexican fast-food ladder from Taco Bueno and Taco Bell (see previous listings) into a realm that's somewhere between classic fast food and fast-casual. Though they don't exactly follow the vegetable-heavy Fresh-Mex formula espoused by Chipotle, Qdoba, en Moe's, the emphasis at Taco Cabana is indeed on fresh food made to order from high-quality ingredients. Besides the usual tacos, burritos, and the like, the menu here also includes chicken, steak, or shredded beef fajitas served on a sizzling cast-iron skillet with tortillas on the side, king-sized burrito bowls with your choice of meat, and a full breakfast menu. Many locations are open 24 hours a day, and most offer al fresco dining on an outdoor patio. Aside from the 160 or so locations spread across Texas, there are also four Taco Cabanas in the Albuquerque area and one in Oklahoma City.
• Taco John's — This Cheyenne, Wyoming-based chain serves inexpensive Tex-Mex (or "West-Mex", in their parlance) fare that's even more Americanized than Taco Bell — Taco John's seemingly most popular menu item, "Potato Olés" (basically hash browns dusted with taco seasoning and optionally topped with melted nacho cheese) may be delicious, but they certainly bear no resemblance to anything actually eaten in Mexico. They're also famous for their seasonal holiday menu: the "Apple Grande" is basically a deep-fried taco shell repurposed as the crust to a mini-apple pie, while the "Nachos Navidad" feature tortilla chips dyed red and green. And if you don't like spicy food, Taco John's might be the Mexican fast food chain for you: there's pretty much no heat to their salsa, nor anywhere else on the menu for that matter. By reputation, Taco John's food is a touch fresher than at Taco Bell (everything is cooked to order), and portions a bit larger. You'll find nearly 400 locations in the Great Plains, Rocky Mountains, and western Great Lakes.
• Taco Tyd — A smallish chain of Americanized Mexican fast food restaurants that, like Taco Bueno in Texas, is a slightly more upscale version of the ubiquitous Taco Bell (though with steeply higher prices than either of those two). The menu doesn't deviate much from the usual lineup of tacos, burritos, nachos, quesadillas, et cetera, but the food is noticeably fresher, with more flavorful ingredients and a much wider variety of meat fillings to choose from, including some not-half-bad options in the realm of "Baja-style" fish and seafood tacos. However, Taco Time's signature specialty is their "crispy burritos", where your choice of ground meat is rolled thinly inside a flour tortilla and then deep-fried into what aficionados of Tex-Mex cuisine might otherwise know as a flauta. Sides include the usual chips, beans, and guacamole, plus "Mexi-Fries" (comparable to a less spicy version of Taco John's "Potato Olés") and a fairly impressive rendition of chicken tortilla soup that comes garnished with fresh avocado slices. Though the chain is headquartered in the Phoenix area, the bulk of Taco Time's 300 locations can be found in the Pacific Northwest and northern Rocky Mountains, as well as in Canada from Vancouver Island through to the Prairies and Northern Ontario.

Chinees

Typical Panda Express meal: kung pao chicken, orange chicken, chow mein, and steamed vegetables

• Manchu Wok — A fixture of shopping mall food courts, airport terminals, military bases, and similar non-freestanding settings, Manchu Wok serves a range of stir-fried meat and vegetable dishes and rice/noodle bowls that's typical of American Chinese cuisine. You'll find them across the U.S. and Canada, especially along the Windsor-Quebec corridor and in the Seattle/Vancouver megalopolis.
• Panda Express — A fast-casual American Chinese food chain with locations in all 50 states and a few in Canada too (mainly in and around Edmonton). A standard order includes rice (plain or fried) or fried noodles with up to 3 entrees (mostly either chicken or beef). Its orange chicken is the chain's signature dish and the "tea bar" has an interesting selection of drinks that, while (like the food) unlike anything you're likely to find in China, are tasty all the same.

Pizza and Italian

Soortgelyk aan hot dogs, pizza is one of those foods you'd think would make for a natural fit with the concept, yet there are surprisingly few "classic" fast food restaurants that serve it. For many years, North American pizza lovers were limited, broadly speaking, to one of two types of options: either full-fledged sit-down restaurants like pizza hut en Uno Chicago Grill, or else places like Domino's en Klein Caesar s’n that offer takeout and delivery, but have no dining rooms. These two categories remain dominant — see our article on Pizza in die Verenigde State en Kanada for a rundown of those — but many fast-casual pizza chains have sprouted on the national scene, alongside longtime shopping mall food court mainstay Sbarro.

• Blaze Pizza — Founded in the Los Angeles area in 2011, Blaze's service (like the other two of the "big three" fast-casual pizza chains listed below) is based on the Chipotle model, with customers choosing their own crust, sauces, and toppings, and then having the pizza baked in an open-flame oven in about 3 minutes. In terms of food quality and culinary creativity, Blaze is in the middle of the pack relative to its competitors: foodies aren't cared for quite as artfully as at MOD, but the whole cloves of roasted garlic and hand-cut basil Blaze puts in their food, for example, are a step above Pieology's crushed processed garlic and pre-shredded basil, respectively. There's also a wider range of toppings, as well as custom main-course salads for those who may not be hungry for pizza. Blaze's geographic footprint is rapidly spreading outside its California homebase: additional locations can be found in the Northeast and Great Lakes, and a few in Canada too — two each in Calgary and Edmonton, plus one in Toronto.
• MOD Pizza — The largest, oldest (founded in Seattle in 2008), and fastest-growing of the trio of fast-casual pizza chains to emerge at the dawn of the 21st century, with 200 locations across the country but especially along the Mid-Atlantic coast, in the Chicago, Detroit, and Phoenix areas, in Texas, and (above all) splayed along the Interstaat 5 corridor on the U.S. West Coast. By comparison with the competition, MOD's emphasis on fresh, high-quality ingredients and relatively more upscale preparation (for instance, all dough is made fresh in-house daily, and ingredients are sourced sustainably from eco-conscious suppliers) gives it the strongest claim to the coveted "artisanal" buzzword all three chains employ heavily. Though you can build your own pizza at MOD, the menu here also places more emphasis on their selection of ten specialty pizzas (augmented by a changing seasonal selection or two). Order "double crust" (a nominal upcharge) for the closest thing to Chicago-style deep dish you can find anywhere in the fast-food world. Outside the realm of pizza, build-your-own salads following a similar Chipotle-style service model are offered, or you can enjoy a "pizza salad" served on a warm asiago crust.
• Pieology — Largely seen as a poor man's Blaze — the same basic concept except fewer topping choices and cheaper-quality ingredients — Pieology redeems itself somewhat by offering a selection of "After Bakes", or optional toppings that can be added to your pizza after it comes out of the oven: everything from barbeque sauce to roasted red peppers to an olive-oil drizzle. As well, if you like your pizza well-done, Pieology may be the fast-casual option for you: pizzas are cooked for a full five minutes, making for a nice crispy texture. You'll find Pieology in basically the same geographic area as Blaze, but even more heavily concentrated in California.
• Sbarro — Sbarro is almost universally derided as the bottom of the pizza barrel: descriptors in a particularly uncharitable Leiklip article included "America's least essential restaurant", "devoid of atmosphere, charm, and gustatory relevance", and "Sboring". However, its status as by far the largest fast food Italian chain (800 locations worldwide; in North America you'll find them mostly in shopping malls, highway rest stops, and airport terminals) means that if you absolutely need a fix and aren't in an area served by the above fast-casual options, Sbarro may be the only game in town. Is the food really that bad, though? Consensus says it's hit-and-miss, but in the best-case scenario their New York-style pizza by the slice gets the job done sufficiently if not particularly artfully (the crust is even thin enough to fold!) Other options include thicker-crust, Sicilian-style "double duo pepperoni" slices, stromboli, and a few pasta dishes. Locations are spread out all over the U.S. and Canada (yes, that includes New York City, where pizza diehards scoff at Sbarro's food yet the Times Square location is reliably packed with tourists!)

Apart from pizza, Italian food has little presence in the fast food or fast-casual marketplace. Some of the few exceptions to this rule are:

• Fazoli's — A hybrid between fast food and fast-casual, featuring a wide array of Italian-American dishes; all entrees come with unlimited breadsticks. While the chain operates in about 25 states, its largest presence is in the greater Ohio Valley, especially its home state of Kentucky.
• Villa Italian Kitchen — With a history that stretches back to 1964, when Italian immigrant Michele Sciotto opened the original Villa Pizza in midtown Manhattan next door to the Ed Sullivan Theater, you'll find this fast-casual chain spread out in over 300 non-freestanding locations across the U.S. — shopping mall food courts, university dining halls, highway rest stops. While pizza remains the cornerstone of Villa's menu (the various selections come in regular, Neapolitan-style, or thicker-crust pan pizzas) as well as stromboli and other pizza-adjacent specialties, you can also get a variety of pasta dishes and main-course salads.

Toebroodjies

Beef 'N Cheddar sandwich at Arby's

Metro is of course known all over the world, but why not take the opportunity to try a chain that's uncommon outside North America?

• Arby's — Roast beef sandwiches are the star of the show at this chain: the flagship item on the menu is the "Beef 'N Cheddar", with roast beef sliced fresh in-house (Arby's is the only fast food chain that does this, which goes some way toward accounting for the higher prices) topped with melted cheese and, ideally, a generous dollop of Arby's Sauce (sort of a hybrid of a barbeque and steak sauce — it's delicious). They're also famous for their seasoned curly fries, and Arby's now offers turkey, crispy breaded chicken, and corned-beef Reuben sandwiches onto their menu. Arby's has locations all over the United States, and across Canada except for Quebec.
• Blimpie — Founded in Hoboken in 1964, Blimpie vied with Metro through the 1990s for the title of the largest sub chain in the U.S., but they're now down to about 700 locations (from a high of about two thousand back in 2002). You'll still find them all across the country, though. Basically the same deal as Subway, except the ingredients are a notch or two fresher and higher-quality. Try the "Blimpie's Best", their souped-up answer to Subway's Italian B.M.T. with ham, capicola, prosciutto, and provolone cheese.
• DiBella's Subs — This fast-casual outfit isn't the biggest chain in the world — DiBella's has 43 locations stretching from Indiana aan Connecticut — but it's noteworthy due to the quality of the ingredients they use, which is head and shoulders above any of the other restaurants listed here, as well as the sheer size of their portions. For instance, you'd think there'd only be a marginal size differential between DiBella's large (14-inch) sub and a Subway foot-long, but at DiBella's they pile the meat and veggie toppings so high that the former ends up being easily twice as big as the latter. On the side you can get some of the best whole Kosher dill pickles you've ever eaten, as well as huge, mouth-watering, fresh-baked chocolate chip cookies. You order at the counter, pay, take a number, and then they bring the food to your table when it's ready.
• Firehouse Subs — The name of this fast-casual sandwich chain is no gimmick: it was founded by a pair of retired firefighters, the decor and menu follow a firefighting theme, and they're active in fundraising for local fire departments. As for the food, the huge, mouth-watering, made-with-premium-ingredients submarine sandwiches Firehouse serves don't quite reach the rarefied heights of DiBella's, but they're still a good sight better than anything you can find at Subway or the other big chains. Though they do serve cold cuts, hot subs are the specialty of the house; they also offer a choice of hot sauces to go with. Though Firehouse has expanded all across the United States, and into Puerto Rico and north of the border with more than 30 locations in southern Ontario (as of Jan 2020), and more planned, you'll find the densest concentration of them in the Southeastern U.S., from Florida to Noord-Carolina.
• Jersey Mike's — Founded as a neighborhood sub shop on the Jersey Shore in 1956, it first franchised in 1987, and has since expanded to over 1,000 locations, though its greatest concentration is still in the eastern third of the country. Similar to Firehouse in quality of ingredients, but its flip side in terms of the menu — while it serves cheesesteaks (with your choice of steak or chicken) and a couple of other types of hot subs, the specialty is cold subs, with the meats and cheeses sliced in front of you.
• Jimmy John's — A chain of sandwich shops widespread across the United States, Jimmy John's differentiates itself from the competition by offering delivery service, which — much like their counter service — is renowned for being lightning-fast. The food quality is also a cut above what you'll find at Metro, but the flipside is that it comes in smaller portions, there are fewer toppings to choose from, prices are higher, and they tend to be less flexible with substitutions and other special customer requests. Notable as well are the chronic bad PR and periodic boycotts this place continues to earn due to its owner's widely-documented-on-social-media penchant for African big-game hunting, which have been dogging the business for several years despite Jimmy John Liautaud's assurances that he's since given up his controversial hobby.
• Mr. Sub — A direct rival to Metro. Mr. Sub had essentially a lock on the Canadian market from its 1968 launch as "Mr. Submarine" in Yorkville, Toronto until the 1990s, when Subway first began to expand north of the border. Mr. Sub now has some 200 locations that are widespread across Central and Western Canada, but lacks any presence east of the Ontario-Quebec border save for a quartet of Prins Edward-eiland locations. The sandwiches are a bit smaller and flimsier, the ingredients a tad lower in quality, and the bread not quite as fresh (it's shipped to each location pre-baked in plastic bags, while Subway bakes theirs in-house daily), but Mr. Sub makes up for this by offering a somewhat wider and more interesting range of sandwich toppings, some of which are particular to certain markets or even individual locations — mushrooms and pineapple are a couple of examples.
• Panera Brood — Also known as the St. Louis Bread Company in its eponymous homebase, Panera is a chain of over two thousand fast-casual bakery-cafés whose menu is based on the roughly two dozen varieties of breads, bagels, flatbreads, and pastries fresh-baked daily in-house. In die oggend is ontbyttoebroodjies en bagels met 'n verskeidenheid roomkaasstrooies die dag; tydens die etenstyd het u 'n broodjie gemaak van bestanddele van 'n hoë gehalte byvoegings, asook slaaie (op versoek in 'n huisgebakte broodbak bedien), tuisgemaakte sop en pasta-bakkies. Vir gesonde eters is Panera een van die beste opsies in die Noord-Amerikaanse kitskos en 'n vinnige informele wêreld - hulle was een van die eerste kettings wat kalorieë op hul spyskaart gelys het. U sal plekke regoor die Verenigde State en in 'n deel van Ontario van Toronto oos na Kingston vind.
• Pita Pit - Basies die Metro pita-omhulsels, met, indien enigiets, nog meer klem op vars, gesonde bestanddele om 'n voedsamer alternatief vir die gewone kitskos-spyskaart te bied. Die prosedure moet bekend wees: gaan na die toonbank en bou u eie verpakking met u keuse van vleis- en groente-toppings, of bestel een van hul vooraf geformuleerde spesialiteitsopsies. Nie verrassend nie, bied Pita Pit 'n skemerkelkie van Griekse en Libanese-geïnspireerde vulsels (souvlaki-hoender, falafel, gyrovleis, hummus) saam met die gewone klassieke toebroodjiewinkel soos ham, kalkoen, Philly-kaassteak en dies meer - en as jy ' as 'n vegetariër, het u 'n baie wyer verskeidenheid om uit te kies as in die meeste ander kitskosplekke. Pita Pit is gestig en het steeds sy hoofkantoor in Kanada, maar deesdae het hulle 'n byna gelyke aantal winkels in die VS; plekke is wydverspreid in albei lande.
• Potbelly Sandwich Shop - 'n Vinnige toevallige onderzeeër-toebroodjieketting, oorspronklik van Chicago, en het steeds die hoogste konsentrasie takke in Illinois. Dit het egter landwyd uitgebrei, met takke in die meeste Amerikaanse stede, sowel as enkele takke in Toronto.
• Vasvrae - Kortliks 'n belangrike speler in die subwinkel toneel langsaan Metro, Blimpie, en Jimmy John s’n, Quiznos se restauranttelling het in 2020 tot ongeveer 750 plekke gekrimp (af van ongeveer 5 000 voor die Groot Resessie). Dit is jammer, want hulle het die bogenoemde mededingers handig in elke denkbare kategorie geklop. Terwyl die ander plekke hoofsaaklik verkoelde toebroodjies het wat u keuse van groente en ander toebehore bevat, is Quiznos se sterk pak spesiale spesialiste met voorafbepaalde bolaag, gewoonlik gemaak met hoender of biefstuk en altyd bedien. Die kwaliteit van die kos, porsiegrootte en geur is 'n bietjie hoër as wat u by Subway of Blimpie sal vind, vir pryse net 'n bietjie hoër. Aan die ander kant is daar baie minder opsies vir vegetariërs, en brood word bevries na die winkels gestuur, eerder as om gebak te word (alhoewel u nie regtig die verskil kan sien met geroosterde onderbakke soos Quiznos bedien nie). Ten spyte van die voortdurende agteruitgang van die ketting, sal u steeds Quiznos-plekke in Kanada en dwarsdeur die oostelike tweederdes van die VSA vind, alhoewel hulle relatief afwesig is Nieu-Engeland, die binnelandse Mid-Atlantiese Oseaan en die diep suide.
• Watter Wich? - 'n Fast-casual ketting in Dallas wat 'superieure toebroodjies' bedien, wat 'n goeie gesig groter is as die van Subway of Jimmy John, met plekke verspreid oor die VSA. Die bestelproses by watter Wich? is uniek: u stap die winkel binne en stap op na 'n dispenser voor die toonbank, waarvandaan u 'n rooi Sharpie-merker en 'n leë toebroodjiesakkie genommer 1 tot 10 neem wat ooreenstem met die tien verskillende breë kategorieë toebroodjies wat hulle aanbied (bv. "beesvleis" is sak nr. 3 en "Italiaans" is sak nr. 7), en vul dan 'n kontrolelys wat op die sak afgedruk is om u bestelling verder aan te pas (kies uit drie groottes en ongeveer 60 verskillende toevoegings, insluitend kase, groente, kleedkos, speserye en premium toevoegings) en bied dit aan personeel by die toonbank. As die toebroodjie gereed is, bedien hulle dit aan u tafel in dieselfde sak - en u kan die Sharpie hou om op u sak te krabbel; klante-kunswerke word hoogstens met trots aan die mure gehang Watter soort? liggings.

Ander

Dairy Queen in die Niagara-waterval

• Antie Anne s'n - Sagte pretzels met 'n verskeidenheid soet en / of hartige toppings, asook "pretzelhonde" (Nathan's Famous worsbroodjies gebak in 'n omhulsel van krakelingdeeg met 'n verskeidenheid toevoegings) bedien by winkelsentrums, universiteits-eetsale, rusplekke op die snelweg en ander nie-losstaande plekke regoor die Verenigde State, plus twee in die Toronto-omgewing.
• Kaptein D's - Saam met Long John Silver's (sien hieronder), een van die laaste twee belangrike uitsprake van wat eens 'n handjievol kitskoskettings was wat spesialiseer in seekos (Arthur Treacher s’n was nog 'n belangrike een). Terwyl Captain D se spyskaart steeds grotendeels oorheers word deur gebraaide en gebraaide vis en garnale, bied dit ook verskeie gegrilde visopsies, en bied selfs kreef en krap op die spyskaart. Die tradisionele "witvis" (gewoonlik stuifvis of koring) is nie die enigste visspesie op die spyskaart nie; katvis, tilapia en salm is ook beskikbaar. Ook leun kaptein D meer na die vinnige informele kant as Long John Silver, en beweer dat hy vars en goedkoper tariewe het, en bied daarby 'n groter verskeidenheid kante. Hulle bied ook gebraaide hoendertenders aan as 'n plaasvervanger vir vis. Soos sy hoofmededinger, het dit ver weg van die see af (in Nashville) begin, en is dit die gewildste in die hartland, hoewel dit meer skeef na die Suide is. Dit het egter net ongeveer die helfte soveel plekke as Long John Silver (ongeveer 520 tot meer as 1000).
• Melk koningin - Hulle het begin as 'n ketting met opstartroomys wat bekend is vir hul sonkoekies, gedoopte kegels en sagte bedienings, en baie ouer plekke behou die formaat tot vandag toe. Die meeste nuwer Dairy Queens is egter ingewikkelder sake wat sitplekke kan geniet en ook burgers en patat, hoenderrepies en dies meer bedien. DQ-plekke in Texas bied baie menu-items wat nie by DQ's buite die staat beskikbaar is nie, onder meer hoendergebraaide biefstuk, taco's, nachos, taco-slaaie, burger-opsies in Texas en selfs hoender en kluitjies op sommige plekke.

Rys met vleis, groente en 'n bietjie pitabroodjies van The Halal Guys

• The Halal Guys - 'n Uniek Amerikaanse vinnige informele halal ketting wat rys bedien met vleis (hoender of lamsvleis), blaarslaai, tamaties en 'n keuse uit hul warm sous of witsous (of albei), met sy geure wat grootliks geïnspireer word deur die Midde-Oosterse en Mediterreense kookkuns. Begin as 'n voedselvragmotor in New York, maar het sedertdien uitgebrei na 'n landwye franchise met takke regoor die VSA sowel as een in Toronto.
• Jamba-sap - Jamba Juice, wat in 1990 gestig is as die 'senior projek' van 'n student aan die Polytechnic University in Kalifornië, bedien 'n verskeidenheid vars, gemengde vrugtesapmengsels en smoothies, sowel as hawermeelbakke, volgraan platbrode, toebroodjies, en ander nie-sap-opsies wat 'n gesonder alternatief vir gewone kitskos-tariewe is. Die smoothies is meestal bevrore vrugte en bevrore groente wat met sappe gepureer word, waarby u 'shots' en 'boosts' van koringgras, sojaproteïen en verskillende vitamien- en voedingsmengsels kan voeg vir ekstra voeding. Op versoek laat hulle u toe om soortgelyke bestanddele te vervang (miskien wil u eerder mango as perskes daarin hê?) Of enige smoothie in twee koppies verdeel om te deel, wat kan help om die koste en suikerinname onder beheer te hou. Jamba Juice is 'n landwye teenwoordigheid in die VSA, met die digste konsentrasie van plekke aan die Weskus; daar is ook 'n enkele Kanadese plek in die voorstede van Toronto.
• Long John Silver's - Die ander belangrike plek in die kitskos-seekosarena, Long John Silver se spyskaart, is 'n groot verskeidenheid dinge wat uit die see gepluk, gebraai en gebraai word: visfilette en garnale word in groot individuele en selfs groter gesinsbakkies bedien. met patat en 'n verskeidenheid ander kante, à laKFC (laasgenoemde bevat uieringe, koolslaai en miskien die interessantste, suid-styl hush-hondjies), en dieselfde visfilette verskyn ook in toebroodjiebroodjies en selfs tortillas in die vorm van (beslis nie Vis-taco's in Mexikaanse styl. As seekos nie u ding is nie, maar iemand anders het u in elk geval hierheen gesleep, moet u dit moedig wees: in baie gevalle is gepaneerde hoenderpasteitjies beskikbaar as plaasvervanger vir vis. Alhoewel daar meer as duisend Long John Silver-plekke in die VSA is, is dit ironies genoeg die gewildste in Heartland (nie so verrassend as jy eers weet dat die ketting in Lexington, Kentucky, begin het) nie: hoe verder jy van die werklike oseaan is, hoe meer waarskynlik is daar 'n Long John Silver naby!
• Roy Rogers - Roy Rogers, wat vernoem is tot die beroemde ster van outydse cowboy-films, was eens een van die grootste kitskoskettings in die Verenigde State, met meer as 600 restaurante op sy hoogtepunt in die 1980's. Vandag is daar minder as 'n tiende van die aantal, versprei deur die Mid-Atlantiese kuslande vanaf New York aan Virginia (U vind hulle meestal in rusplekke, veral noord van die Mason-Dixon-lyn), maar die lojaliteit van sy klante is so dat Roy Rogers 'n ikoniese teenwoordigheid in die kitskoslandskap in sy tuisgebied bly. Die spyskaart is 'n vreemde pastiche van verskillende kitskos-konsepte - dit lyk asof Roy Rogers 'n deel van McDonald's is ('n verskeidenheid hamburgers, insluitend die 'Double R Bar' met ham en Cheddar-kaas, en een deel Arby's (braaivleis) toebroodjies wat die meeste as beter as die kompetisie beskou word, en een deel KFC (brosgebraaide hoenderemmers van gesinsgrootte).
• Smoke's Poutinerie - Die enigste ketting wat uitsluitlik toegewy is aan Kanada se inheemse kitskos-spesialiteit, en Smoke's bied 'n gerespekteerde keuse uit ongeveer dertig verskillende poutines, waar 'n verskeidenheid vleis-, groente- en ander toevoegings bygevoeg word aan die standaard patat / kaasvark / sous-sjabloon. Smoke's het veral die afgelope paar jaar 'n soort ambassadeur vir poutine geword: alhoewel die oorgrote meerderheid van hul restaurante nog steeds in Kanada geleë is (landwyd, maar in die suide van Ontario gekonsentreer; ironies genoeg is daar net een plek in Quebec, waar die gereg ontstaan ​​het) ), het hulle hul eerste Amerikaanse poutinerie in 2014 geopen (daar is nou drie: een in die Bay Area, een buite Detroit, en een in Tampa) en het ambisieuse planne om die operasie internasionaal te neem.
• Thai Express - Thaise kos onder 'n kitskosformaat. Thai Express, wat in 2002 gestig is, is 'n Kanadese gebore Thai (wat nie verwar moet word met die gelyknamige Maleisiese handelsmerk nie) en is nou beskikbaar in sowel Kanada as die Verenigde State, en bied Thaise kos soos pad-see-ooi, pad-Thai en lenterolle. Die handelsmerk bied ook verskillende sop, slaaie en raviolis (kluitjies). Dit is beter om by een van hul regte restaurante te eet eerder as op kioskies in winkelsentrums, aangesien dit dikwels 'n aansienlike afgradering in kwaliteit, smaak en varsheid is. Baie of nie al die geregte het 'n vegetariese eweknie nie (deur op aanvraag tofu of groente as 'n plaasvervanger vir die vleis te gebruik). Anders kan u 'n garnale-gesentreerde variant kry (of variëteite beesvleis, hoender en tofu en groente, afhangende van die ete). Daar is ook verskillende speserye vir al hul opsies (insluitend 'n nie-pittige opsie). Alhoewel dit 'n verfrissende gesonde verandering in burger en patat kan wees, moet u onthou dat dit steeds kitskos is en dat u nie tradisionele tee sal drink nie, maar eerder 'n koeldrank.

Sien ook

• Pizza in die Verenigde State en Kanada - 'n verskynsel wat sy eie is, wat 'n nis in die Noord-Amerikaanse kookkuns beslaan wat op sommige maniere soortgelyk is aan kitskos
• Kettingrestaurante in die Verenigde State en Kanada - vooraf-eetplekke ervaar 'n bietjie uitgebreider as wat u hier gelees het
• straatkos - Kitskos in Noord-Amerikaanse styl is maar net een faset van hierdie veel wyer wêreldwye verskynsel