Mcdonald's Essay
n the 15th of May 1940, Maurice and Richard opened a tiny drive-in restaurant in San Bernardino, California.
The drive-in barbecue joint lacked inside seating and sported a few stools at its counters, but female carhops served most customers who pulled into its parking lot. As the brothers’ business caught on, sales topped $200,000 a year, and as many as 125 cars filled its parking lot on weekend.
After World War II, drive-in competition in San Bernardino grew, and the McDonalds discovered something surprising about their barbecue restaurant—80 percent of their sales came from hamburgers.
The brothers closed their doors for three months and made their business a self-service restaurant where customers placed their orders at the windows. They simplified their menu to just nine items—hamburgers, cheeseburgers, three soft drink flavours in one 12-ounce size, milk, coffee, potato chips and pie.
The McDonald brothers developed the “Speedee Service System” and mechanized the kitchen of their roadside burger shack. Each of its 12-person crew specialized in specific tasks, and much of the food was preassembled. This allowed McDonald’s to prepare its food quickly and even ahead of the time when an order was placed. All hamburgers were served with ketchup, mustard, onions and two pickles.
Once McDonald’s replaced potato chips with french fries and
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They had already established a handful of franchises in California and Arizona by the time a milkshake mixer salesman named Ray Kroc visited San Bernardino in 1954. Kroc couldn’t understand why the McDonalds could possibly need eight of his Multi-Mixers, capable of making 48 milkshakes at once, for just one location until he set eyes on the operation. Kroc bought the rights to franchise the brothers’ restaurants across the country, and in 1955 he opened his first McDonald’s in Des Plaines,
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