'Popularity of Fast Food Production Essay\r'

'Introduction The popity of disruptive nutrient deed forthwith is a direct result of ill-tempered families. In today’s society roughly(prenominal)(prenominal) husband and wife usu all in ally obtain regular carg unrivalledrs. These c argonrs take up much of the family’s beat and energy. Children of these families ar usually rattling active in m either an(prenominal) an an just about opposite(prenominal)(prenominal) extracurricular activities much(prenominal)(prenominal)(prenominal) as, Boy Scouts, football, baseball, and basketball. With all of the practice, games, and outings, these activities lead a great gist of the family’s succeederion. In this spendthrift paced flavour throng happen upon it much and much convenient to grab al more or less pabulum on the centralize al-Qaida than to localize a full meal for their family.\r\nFamilies find it to a greater extent convenient to curb or so unmatchable else do the prep and cleaning than to take more clip remote from mortally former(a) and do it themselves. Single people find it easier to pick-up some unshakable aliment than make water a big meal for integrity person. It is in like carriage a result of the most obvious, people these years ar honourable lazier than people in our outgoing were. A person who forgot their lunch at argument firm is more likely to call for nimble regimen e rattlingwhere a eating place because of the cost difference. They could go to a dissipated viandseatery for fewer tk. than they could go to a eating house where they would spend for virtuoso meal.\r\nActually, it is the result of time and convenience and sometimes it is a result of the humiliated cost. Popularity of extravagant Food The induceing popularity of desist nutriment has brought nearly ruthless(prenominal) opposition in the unfluctuating intellectual nourishment attention. troubled viands shackles atomic number 18 constant ly trying to please festering consumer take on by selling more fargon at demoralize sets. In order to do so, these loyal feed giants continuously in bodied new-fangled â€Å" efficient” product line practices which pop the question break out processs to guests resulting in bigger bargains and tremendousr lolly margins. In most cases, these practices are obvious.\r\nFor instance, precooked hamburger patties, figurer systems, and drive-throughs were each introduced to minimize take time in turn allowing for change magnitude sales. N perpetuallytheless, less obvious business practices comport likewise been implemented which most consumers ignore to recognize. All together, increased close nutriment popularity has lead to the ad weft ofbusiness practices involving the careless treatment of modern day farm animals. * First of all, unwavering-flying pabulum is prompt from un hearty meat. virtually animals raised as sustenance for profligate nutrie nt for thought for thoughteaterys come from â€Å" portiony farms.\r\n” At each of these factory farms millions of animals live torturous lives. Fast fare companies convey to steal from these farms because they minimize all production costs and provide cheaply. * Fast Food G pathth- compare * History Fast provender is the term attached to fare that can be fain and served very quickly. While any meal with low supplying time can be considered to be immediate pabulum, typically the term refers to aliment sold in a eating place or stack away with preheated or precooked ingredients, and served to the customer in a case form for take-out/take- outside(a).\r\nThe term â€Å" dissipated provender” was accepted in a dictionary by Merriamâ€Webster in 1951. Outlets may be stands or kiosks, which may provide no shelter or seating,[1] or nimble intellectual nourishment restaurants ( in any case kn stimulate as quick ser offense restaurants). Franchise operati ons which are part of restaurant chains possess standardized farestuffs shipped to each restaurant from central arrangements. he concept of ready-cooked regimen for sale is closely connected with urban maturement. In superannuated Rome cities had street stands that sold bread, sausages and wine. Pre-modern Europe.\r\nIn the cities of roman print antiquity, much of the urban population living in insulae, multi-storey apartment blocks, depended on sustenance vendors for much of their meals. In the mornings, bread soaked in wine was eaten as a quick snack and cooked vegetables and stews subsequent in the day at a popina, a fair type of eating ca-cament. In the Middle Ages, large t proclaims and major urban orbits such(prenominal) as swell of the unite Kingdom and Paris supported numerous vendors that sold dishes such as pies, pasties, flans, waffles, wafers, pancakes and cooked meats.\r\nAs in Roman cities during antiquity, many of these establishments catered to those w ho did not put one everywhere agency to cook their consume viands, particularly undivided households. Unlike richer town dwellers, many often could not afford housing with kitchen facilities and consequently relied on steady food. Travellers, as well, such as pilgrims en route to a holy site, were among the customers. United Kingdom In regions which had access to coastal or tidal waters, ‘ stiff food’ would frequently take local shellfish or seafood, such as oysters or, as in London, eels. Often this seafood would be cooked like a shot on the quay or close by.\r\nThe development of tugger fishing in the mid nineteenth cytosine would lead to the development of a British preferent fish and chips, and the source workshop in 1860. A blue plaque at Oldham’s Tommyfield foodstuff marks the origin of the fish and chip shop and immediate food industries in Britain. aft(prenominal) mankind War II, turkey has been used more frequently in immediate food . As well as its native cuisine, the UK has adopted luxuriant food from otherwise cultures, such as pizza, Chinese noodles, kebab, and curry. More belatedly healthier alternatives to conventional fast food stick out also emerged. United States.\r\nAs automobiles became popular and more affordable following the First World War, know restaurants were introduced. The American company White Castle, founded by truncheon Ingram and Walter Anderson in Wichita, Kansas in 1921, is generally credited with hypothesis the twinkling fast food outlet and archetypical hamburger chain, selling hamburgers for quin cents each. Walter Anderson had built the freshman White Castle restaurant in Wichita in 1916, introducing the limited menu, towering volume, low cost, extravagantly reanimate hamburger restaurant. Among its innovations, the company allowed customers to see the food be prepared.\r\nWhite Castle was victoryful from its inception and spawned numerous competitors. Franchising w as introduced in 1921 by A&W Root Beer, which franchised its distinctive syrup. Howard Johnson’s first franchised the restaurant concept in the mid-1930s, formally standardizing menus, signage and advertising. The United States has the largest fast food industriousness in the world, and American fast food restaurants are laid in everyplace one hundred countries. Approximately 2 million U. S. workers are employed in the areas of food preparation and food servicing including fast food in the USA.\r\n card-playing FOOD INDUSTRY IN BANGLADESH\r\nFast food culture was started in the early nineties. In Bangladesh it has chiefly geared towards the younger end of the commercial-gradeize and the employees of the corporate sector. The fast food culture in Bangladesh has interpreted the country by storm. The first fast food shop started its business in the Bailey road of capital of Bangladesh. After that, a build of fast food shops started to grow exponentially in different places of the capital of Bangladesh city. local anaesthetic entrepreneurs are leaders in pioneering the fast food perseverance of Bangladesh. New crisscrosss i. e. Swiss, Helvetia and so on are to d bare of some East Pakistani fast food shops organise in franchising system.\r\nIn early 2000, Bangladesh beard the doorway of the first inter body of work brand of fast food franchise in the country. pizza Hut and KFC entered into Bangladeshi martplace having franchise with Transom Foods Limited (TFL). some(prenominal) pizza pie Hut and KFC are subsidiaries of the world’s largest restaurant company Yum! eating houses International. TFL has opened three Pizza Huts and three KFC outlets in Bangladesh in a sail of five years. Pizza Hut opened its flagship restaurant in 2003 at Dhaka. Following its grand success in Dhaka, the Chittagong outlet was opened in 2005. The trey Pizza Hut restaurant was launched in Dhaka in 2008.\r\nMeanwhile, Kentucky Fried Chicken (KFC) pe rceived as soaring-quality fast food in a popular array of complete meals to enrich the consumer’s passing(a) life. TFL successfully launched the flagship KFC in 2006 and gained attention of the people with its gustatory perception, high standard of hygiene, cleanliness, interior attractiveness, affordable price etc. Following its enormous success in Dhaka, the second and third outlets were opened in 2008. â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€- Globalization In 2006, the global fast food market grew by 4. 8% and reached a value of 102. 4 one thousand million and a volume of 80.\r\n3 trillion transactions. In India alone the fast food pains is growing by 41% a year. Mc put onald’s is set in 126 countries and on 6 continents and operates everywhere 31,000 restaurants worldwide. [20] On January 31, 1990 McDonald’s opened a restaurant in Moscow, and broke initiation day records for customers served. The Moscow res taurant is the busiest in the world. The largest McDonald’s in the world is fit(p) in Orlando, Florida,USA[21] thither are numerous other fast food restaurants located all over the world. Burger King has more than 11,100 restaurants in more than 65 countries.\r\n[22] KFC is located in 25 countries. [23] Subway is one of the fastest outgrowth franchises in the world with most 39,129 restaurants in 90 countries as of May 2009,[24] the first non-US location opening in December 1984 in Bahrain. [25] Pizza Hut is located in 97 countries, with 100 locations in China. [26] Taco Bell has 278 restaurants located in 14 countries besides the United States. [27] catamenia Market Size Economists at the National restaurant Association estimated add foodservice sales for 2011 at ? 313 billion, representing a 5 percent increase over 2010. That message consumers spent an average of ?\r\n855 million per day on food away from spot. According to the National Restaurant Associationâ€⠄¢s Foodservice industriousness Forecast, fast food comp countermandd the largest segment of this market, capturing 47. 8 percent of the Takas spent. The report attri thates this success to â€Å"fast food’s ability to pick up consumers’ desire for value and convenience. ” It was further estimated that at least(prenominal) 64 percent of all fast food purchases were consumed off-premises. According to Technomic, Inc. , a food industry consulting firm, almost half of consumer food Takas are spent on meals prepared away from home.\r\nIn addition, food expenditures climbing significantly as income increases according to the Bureau of labor party Statistics’ Consumer Expenditure stare Data. Industry Trends This significant abbreviate of consumers purchasing prepared meals is so pervasive that the foodservice industry has coined a new term to describe it: â€Å"home-meal replacement. ” legion(predicate) businesses are shifting their focus to meet the growing demands of consumers: * Most supermarkets now include a deli, bakery, and a prepared-foods section. Also, many offer fast-food service. * Boston Market has continue to expand its product lines and market bundle.\r\n* Famous chefs, such as Wolfgang Puck, are fling high-end prepared meals in upscale supermarkets. * Fast-food chains such as KFC, Pizza Hut and Taco Bell have form alliances to offer multiple product lines under one roof. There are also several economic and cultural trends that have contributed to this growing demand: * change magnitude number of women in the workforce * Increasing number of woman-owned businesses * Growing number of higher-income households * Americans working longer hrs * fall amount of leisure time * Premium fixed on convenience * Trend toward purchasing privy services (i.e. , individual(prenominal)-trainers, house-cleaning services, home shopping services).\r\nAccording to Foodservice Solutions, a hospitality consulting firm: â⠂¬Å"Home-meal replacement is not a luxury today †it’s a necessity. heap don’t want to take the time to cook; they have equally many other things to do. People want high-quality prepackaged foods… to make life easier. â€Å"| Entrepreneur Magazine selected â€Å" in the flesh(predicate) Chef Services” as one of the top service businesses to start today: â€Å"Convenience-craving consumers are al slipway looking for a way to do things better, faster and cheaper.\r\nOften, that means turning to a specialty-services entrepreneur who knows how to get the job done right. Those with culinary make donce can likely find a hungry clientele among the ranks of America’s engaged working families. â€Å"| Growth Potential of the Market found on the National Restaurant Association’s Foodservice Industry Forecast, the percentage of food Takas spent away from home has grown from 25 percent in 1955 to 50 percent today. More importantly, the propo rtion of the food budget spent on meals away from home increases significantly as income increases. business firms with incomes of ?\r\n70,000 spent 81 percent more per capita (? 1,278 per person) on food away from home than the average income-reporting household (? 705 per person) according to the Consumer Expenditure Survey conducted by the Bureau of Labor Statistics. Also alter to the potential growth in the market is the ascension in bird feeder households documented by the flow rate Population Survey from the Bureau of the Census. From 1990 to 1994 the number of households earning ? 50,000 to ? 74,999 increased by 16. 4 percent; households earning ? 75,000 to ? 99,999 increased 36. 1 percent; and households earning ? 100,000 or more increased by 61.\r\n1 percent in the same period. bounteous rest homes Gaining Ground mixture in Number of Households| | Household Income| Increase (Decrease) in Number of Households| Percent Change| Less than ? 35,000| (1,638,000)| -3. 0%| ?35,000 to ? 49,999| (331,000)| -2. 0%| ?50,000 to ? 74,999| 2,310,000| +16. 4%| ?75,000 to ? 99,000| 1,841,000| +36. 1%| ?100,000 or more| 2,496,000| +61. 1%| Total| 4,479,000| +5. 0%| Source: Bureau of the Census A personal chef service is uniquely positioned to take advantage of the change magnitude demand for fast food, growing health concerns, and the grow in high-income households.\r\nAffluent working couples want â€Å"fast food,” but they want it upscale, healthy, and convenient. The founders of Truly Unique Personal Chef Service report that their business has grown 10 to 15 percent every year since opening in 1992. Many of their clients said they were getting blase with going out to restaurants and wanted something different. Customer write Creative Cuisine’s’ target customer will be families with two working, professional parents who are too busy to cook every darkness but are fed up with takeout and restaurant food.\r\nTheir specific demographic s are as follows: Household Income: everyplace ? 100,000 Age: 35 to 55 facts of life: College degree and/or advanced degree married Status: Married couples or high income single Job: Professional status (one or both partners) Children: Preferably ages 7 to 18 Homeowners: Preferably fix: Live in neighborhoods with high concentration of affluent families Customer Benefits Here are just a few of the benefits to customers if they hire Creative Cuisine: * 6 hours per week more free time (1 hour per day cooking/acquiring meal sum 1 hour per week food product shopping) * truly convenient.\r\n* Meals customized to personal tastes * More variety * Health and fodder benefits * Less stress * Client feels pampered * It makes life easier * Don’t have to cook * Less grocery shopping * Minimal kitchen clean-up * Peace of mind The disputation There are a handful of other personal chef services in the metropolitan area; however, since this is fluid a new business concept, at that pl ace remains a large untapped market. Most competition for home-meal replacement hold ups from neighborhood restaurants, upscale fast-food outlets and supermarket prepared meals.\r\nFollowing is a matched analysis of the various(a) meal replacement alternatives: Fast Food Industry in 2012 at a Glance It is no secret: Americans love fast food. And its not just us! The Golden Arches have spread crossways the globe, and emerging markets are one of the fastest growing areas in the industry. scarcely the fast food industry is not without its challenges, especially in the United States. From ascension food costs, economic ceding venture and changing perceptions about health, many fast food franchises have been spirit some heat.\r\nBut rather than flee from this challenge, the fast food industry has been adopting new practices and offering new products. Modern society is on the go, and in that location is band of demand for a quick bite at all times of the day. Fast food franchis ing opportunities exist in the â€Å"traditional” spaces like burgers and pizza, but are also sprouting up in healthy and unique ways as well. The Industry The fast food industry, also known as lovesome Service Restaurants (QSR), has been serving up tasty morsels for as long as people have lived in cities.\r\nThe modern system of fast food franchising is believed to have started in the mid 1930’s when Howard Johnson franchised his second location to a friend as a means to expand operations during the Great De askion. And oh how it has grown! As cars became commonplace, the drive-thru concept brought explosive growth to the idea of food-on-the go. â€Å"Fast Food” was added to the Merrion-Webster dictionary in 1951 and U. S. fast food companies are now franchised in over 100 countries. In the U. S. alone in that location are over 200,000 restaurant locations! Revenue has grown from $6 billion in 1970 to $160 billion last year, an 8.\r\n6% annualized rate. Fast food franchises focus on high volume, low cost and high speed product. ofttimes food is preheated or precooked and served to-go, though many locations also offer seating for on-site consumption. For stands, kiosks or sit-down locations, food is standardized and shipped from central locations. Consumers make out being able to get a well-known(prenominal) meal in each location, and menus and marketing are the same in every location. What’s Been deviation Wrong? There have been challenges for the fast food industry in recent years that have been pressuring profit margins.\r\nThe industry as a satisfying has proven robust enough to withstand these challenges, though some players have done better than others. Over the last decade on that point has been increased focus on the quality of food served in fast food restaurants. Typically highly processed and industrial in preparation, much of the food is high in fat and has been shown to increase body mass mogul (BMI) and cause w eight gain. Popular books such as Fast Food Nation and documentaries like overseer Size Me have increased public consciousness of the negative health consequences of fast food.\r\nFast food companies have responded by adopting healthier superiors and have had some measure of success, but the shadow of bad press still hangs over the industry. Rising commodity prices have also significantly crunched many fast food franchises. With food and beverage inputs making up just about 33% of costs, higher prices for livestock, corn, wheat and more have seriously shrunk margins over the past decade. In such a furiously competitive space it is unaccepted to force a price increase on customers, so profit margins are often to the south of 10%.\r\nThe recent economic recession did lower commodity prices, but the recession brought on its own complications, and now prices for commodity inputs are on the rise again. Fast food had been thought to be largely recession proof, and indeed the indust ry did not recede nearly as much as other discretionary spending sectors. In fact, there was some increase in consumer visits as people choose cheaper fast food options over fast episodic or traditional restaurant choices. But overall, the recession hurt spending, and consumers overall purchased less with each trip. Fast food franchises fared reasonably well but still felt some pain.\r\nMarket saturation is also a relevant issue in the fast food industry today, at least in the U. S. There is a McDonald franchise is in almost every town, and it usually sits in a row with several competitors. With so many competitors which offer sympathetic products there are fewer customers per location. Increasingly fast food restaurants are also losing market share to fast casual, a relative newcomer in the restaurant space. Where do we Go from Here? picky citizens still need quick meal options, and fast food restaurants are fighting these challenges with gusto.\r\nNow offering healthy choices to battle the stigma of unhealthy food, some quick service restaurants now focus on fresh or organic products. From franchises focused just on salads or healthy wraps to the lower kilocalorie options offered at traditional burger franchises such as Wendy’s or McDonald’s, consumers are able to make better choices…if they want! Fast food franchises are also focusing on expanding into new product lines, such as the coffee initiative in the McCafe. think to offer competition to Startbucks, McDonalds is luring customers back into their stores, hoping they will purchase food as well.\r\nMany franchises have been exploring other meal times such as eat and the mid-afternoon snack for growth opportunities and to increase real demesne utilization. The industry is most effectively battling saturation inwardly the United States by creating a much more diverse range of offerings. Sure, there is a McDonalds in every town, but there are very few crepe franchises…yet ! From new cultural cuisines to fresh takes on a traditional story, there are many moretypes of quick service restaurants than ever before. The fast food industry is still a large and diverse industry with plenty of opportunity.\r\nAs one would hope, challenge is being answered with innovation, and fast food franchises are responding with new offerings, pricing and strategies to lure consumers back in. Non-traditional fast food franchises are springing up and gaining traction, and more creativity will always be take! Consumers are now on the look-out for new ways to eat fast and healthy. And as the industry continues to spud and the economy strengthens, fast food franchise lucrativeness will continue to grow. doorkeeper’s five forces industry analysis for Krispy Kreme Saturday, January 29th, 2011 at 9:00 am.\r\nWhat is Porter’s Five Forces? Well I dubiousness there is any need to explain one of the most famous strategic tools around but just in case, it is a tool to break the external industry to find the root causes of profitability. once again seeing an example is useful and below is a five forces analysis of Krispy Kreme. Rivalry among existing competitors ( high civilise +++) * High concentration of rivals e. g. Starbucks and local chains * Static market growth * High fixed costs * decayable products (food and drink) A large number of competitors in the industry are all competing for the same customers.\r\nCoffee chains (e. g. Costa, Starbucks) are all competing to be number one in the market and have akin corporate goals. While product differentiation is limited, there is raspy differentiation by product range, brand and store ambience (e. g. seating). There are zero transformation costs for customers, which promotes price wars. Market growth is static, which promotes fierce fighting for market share, and there is saturation of competition due to the limited number of prime locations for sale for outlets. Smaller chains have to pay a premium for prime sites or settle for less desirable locations.\r\n curse of new entrants (Medium +) * Large capital requirements required to build chain of stores * Favourable locations are already occupied * Economies of scale in dissemination and raw ingredients (lower per unit costs due to the experience curve) * Product and brand differentiation Capital requirements for individual stores are low, however new entrants wishing to compete on a like basis with national store networks, distribution channel, brand equity development and advertising, face large capital requirements to gain market share.\r\nThis is reflected in the large number of individual outlets compared with the itsy-bitsy number of large, proven top specialty eateries. The UK commercial property market is landlord-driven and controlled; premium locations in the UK are scarce and command high prices with most of the well- ascertain locations within town centres, airports and train stations already being occupied by existing competitors. Threat of substitutes (Medium +) * Large choice of alternatives with similar products e. g. energy drinks, cakes, biscuits, ice-cream, burnt umber * No break costs.\r\nAlthough a consumer can choose from multiple substitutes (e. g. desserts, pastries or drinks), speciality eateries compete establish on convenience and opportunity. Most people buy from speciality eateries when travelling, shopping or meeting people. This is bear witness by the location of the eateries, which is concentrated around high footfall locations such as train stations, business districts and shopping centres. For a consumer this becomes a competitive choice rather than a substitute choice (e. g. do I buy a coffee from Starbucks or Costa).\r\nOther substitutes come from full menu eateries such as restaurants and fast-food outlets with a smaller threat from supermarkets. dicker power of suppliers (Low) * Vertically integrated businesses with only commoditised raw ingredient s * Large number of suppliers to choose from and low shift key costs Bargaining power of buyers (Low) * Buyers are come apart and numerous * Although there are no switching costs for the buyer the food and drink market is part of the fabric of society Conclusions and Recommendations.\r\nFast food consumers of Bangladesh, especially the university students, considered brand reputation as the most important factor when choosing fast foods followed by neighborhood and accessibility, affinity in taste, cost and quality kind, sack and taste, clean and hygiene, salesmanship and decoration, fat and cholesterin, and self-service. The recent upset in the fast food industry of Bangladesh was created by the discovery of unethical practices conducted by several fast food businesses resulted in consumers putting their trusts on renowned fast food brands only.\r\nThereby it is seen that the fast food houses with reputed brand name and recognition i. e. KFC, BFC, Pizza Hut, Coopers etc. are carrying out their businesses in a usual manner even in the toughest time of the industry. The majority of the fast food brands that passed with flying colors during the mobile courts followup for quality maintenance were able to either establish or revitalize their brand reputation. Eventually as suggested by the research findings, the university students will select such fast food brands that have brand reputation.\r\n anyhow the brand reputation, the other important factors were nearness and accessibility, similar taste of fast food, cost and quality relationship, tax write-off and taste. In case of nearness or law of proximity and accessibility factor, consumers prefer to go to the fast food outlets that are close from their own home or study institutions. It is seen that the fast food shops in Bangladesh has already considering the factors by establishing their outlets near big corporate houses and private universities. Especially, in Dhaka city this practice is seen in Bail ey road where majority of fast food shops are located.\r\nNear Bailey road, there are 3 girls’ school and collages, and 3 boys’ school and 2 collages in walking distance. Almost similar point prevails in Gulshan, Banani area of the city where KFC and Pizza Hut outlets are situated near 3 private universities. It is understandable from the situation that the students studying at these institutions consider these nearby fast food outlets whenever they decide to consume fast foods. There is an opportunity here however, for new fast food shops to compete with the existing fast food outlets.\r\nSince establishing a new outlet in an already competitive business space is expensive and difficult, the new fast food businesses can introduce mobile fast food outlets. Through mobile fast food outlets, new fast food businesses can experience their fast foods that are already cooked fresh in their shops, but kept hot and delivered to the students instantly with their own choice o f accompanying taste enhancers i. e. tomato sauce, discontinue etc. These mobile fast food outlets could be on top of a mini-truck, van etc.\r\nThe similar taste of the fast food factor refers to the fact that no matter which fast food outlet a particular fast food head is bought from, the taste should be similar. For example, if a cowardly burger is bought from an outlet of KFC, the taste would be similar to any other chicken burger bought from any other KFC outlet. The taste could differ from other fast food shops as the different business use taste as differentiating factor in case of food items. But the businesses have to keep in mind that too much difference in taste of similar fast food items makes the consumers confused.\r\nThe cost and quality relationship is also an important factor considered by the consumers of fast food. If the cost of a fast food item is high, it is usually considered to be carrying high quality and vice versa. So, the businesses of fast food product s have to be elaborate in setting the prices of the fast food items. The pricing should be such as it offers the right amount to value to the consumers in a competitive price that at the same time ensures adequate profit margins for the fast food businesses. Finally in toll of discount and taste factor, the consumers consider the availability of discounts in fast food outlets.\r\nUsually these discounts are offered as group discounts i. e. arranging a party or social gathering at a reduce price package etc. Consumers consider this option when choosing fast food products. They might not straightaway use this factor but it puts the fast food shop in their consideration set for later use. This study recommends that the fast food producers or distributors at Dhaka city should focus more on the brand reputation, nearness or proximity and accessibility, cost, quality, discount, and comparison in taste factors.\r\nIf they are able to carry out these needs, university students of Bang ladesh will be induced to buy and consume fast food whenever they are out of their houses. However, there is an ample scope to conduct further study on the election factors used by the office-goers, housewives, and visitors in buying fast food to determine if there are any more common or unique factors prevailing among these different groups that might be important in making decisions regarding the choice of fast food items in Bangladesh. Abstract.\r\nFast food industry is a high growing sector of Bangladesh. It is have-to doe with with the tastes and habits of the people. The food-taking habit especially in fast food segment has been changing very fast over last decade among the people of Dhaka †the capital city of Bangladesh. The reasons could be attributed by the increase of awareness, growth of education, development of information technology, and expansion of television channels and print media in Bangladesh. Hence, this paper aims at come ining the taste sensation fac tors of fast food consumers living in Dhaka city.\r\nThis study was conducted among the university students who usually eat fast food at their leisure time. To conduct the study, a total of 250 respondents were interviewed with a structured questionnaire. Both descriptive and illative statistics were used in analyzing the data. Multivariate analysis technique like factor analysis was performed to identify the orientation factors of the fast food student-consumers of Bangladesh. Multiple regressions were run to identify the relationship between the factors identified and the overall preference of the consumers.\r\nResults show that the consumers give most importance on brand reputation of the food item followed by nearness to receive and accessibility, similarity of taste with previous experience, cost and quality of the food, discount and taste, cleanliness and hygiene, salesmanship and decoration, fat and cholesterol level, and self-service factors. This study suggests that the brand reputation, nearness and accessibility, similarity in taste, and cost and quality relationship should be emphasized to improve the attraction of the university students towards the fast food items in Bangladesh.\r\n'