CHICAGO – Fast-casual concepts have become the darling of the restaurant world, with sales jumping 10.4% across the world last year—better than total industry sales, which advanced 5.7%, according to Euromonitor. But with fast casual only representing around 7% of quick-service customers, according to NPD Group data, proponents still see value in fast food, QSR Magazine reports.

The reason? Drive-thrus, quick service, indulgent menu options and potential of franchising make QSRs an attractive option for entrepreneurs. For instance, Top Round Roast Beef serves a fast-food version of a roast beef sandwich. “We want to be a fast-food concept; we don’t want to be fast casual,” Anthony Carron, one of the chefs responsible for the restaurant. “We’re looking right now for a drive-thru that we can flip into a Top Round because our speed of service is fast enough to handle drive-thru timelines. … There’s not much out there. Everyone wants to be fast casual, and we intentionally don’t.”

Top Round Roast and other upstart QSR concepts are taking the traditional fast-food model and turning it on its head. Another example is LocoL, which is striving to bring healthy and affordable fast-food to low-income neighborhoods.

Drive-thrus in particular have become popular lately, such as Bryn & Dane’s healthy, farm-to-table fast-food menu; Amy’s Drive Thru’s organic pizzas, burritos and burgers; Start’s “real food fast” concept; and Grown, a QSR with an emphasis on healthy items.