This study aims to explore the restaurant business and, in particular, the fast-food restaurant chains.

Although this sector was originally linked to American-type restaurants, and essentially to burgers, the increased demand for “fast” food but also the resulting need for a variety of tastes, led to the expansion of the sector and to the creation of chains serving snacks-sandwiches, pizzas, and ethnic food (traditional Greek or foreign cuisine). For each one of the aforementioned fast-food restaurant categories (four in total) we will present its development, its particularities and its attributes.

One of the major characteristics of the restaurant industry in recent years is the expansion of fast food chains. Individual stores are slowly being replaced by organized chains with restaurants which have a common organization and trademark and which aim at creating brand awareness. The spread of franchising has contributed to the faster expansion of the chains store networks. The growth demonstrated in recent years by the fast food sector in our country is directly associated with the trend of "less cooking at home", as a result of living life at a fast pace and the increased professional obligations of the households members. In addition, as women are working more and more, the problem of preparing the familys daily meal becomes even more acute. Under these circumstances, the reduced amount of free time contributes to the households increased demand for ready-made food, a need which is satisfied by the concerned stores.

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