In 1954, Ray Kroc heard about a MacDonald’s hamburger stand in San Bernardino, California running eight Multimixers at the same time.
It started in 1937, when the MacDonald brothers, Dick and Maurice MacDonald, opened their first restaurant in Arcadia, California selling hot dogs, orange juice, coffee and tea.
When they expanded their operations to Arizona, they began to use two yellow arches to make their building visible from blocks away.
In 1940, barbeque restaurant opened by siblings Dick and Mac McDonald in San Bernardino, California. Their introduction of the "Speedee Service System" in 1948 established the principles of the modern fast-food restaurant. It’s selling 15 cent hamburgers and 10 cent fries.
In their system, food preparation jobs had been broken down simple repetitive steps easily taught at unskilled labor creating a fast moving assembly line operation.
The menu had been strictly limited to hamburgers, French fries, milkshakes and soft drinks.
The present corporation dates its founding to the opening of a franchised restaurant by Ray Kroc, in Des Plaines, Illinois on April 15, 1955, the ninth McDonald's restaurant overall.
Kroc convinced the MacDonald brothers to grant him a licensing agreement and, at the age of fifty-two, set off to spread McDonald’s restaurant throughout the country.
The first of Kroc’s outlets was opened in Des Plaines, Illinois during 1956 and despite a field crowed with competitors, many more soon mushroomed around the United States.
Kroc later purchased the McDonald brothers' equity in the company and led its worldwide expansion.
MacDonald’s global growth, opening restaurants in Canada, Japan, Australia and Western Europe in the late 1960s and the early 1970s, followed by Latin America, Asia and the former Communist bloc in succeeding decades.
History of McDonald Restaurant
