Fast Food

McDonald’s primary innovation is that food should be ready instantly. No sooner does a customer order than food appears. Individual restaurant orders, individually prepared was the norm for non-buffet restaurants before McDonald’s.

In 1937, the McDonald brothers created their iconic restaurant and built several stores.

Eventually, Ray Kroc was a 52-year-old milkshake machine salesman who noticed the large volume of milkshake machines the brothers purchased. Later, he inquired and learned more about their hamburger factory.

Earlier, Kroc visited many kitchens due to his background selling milkshake machines and the McDonald’s clean stores impressed him. Dirt and disorganization defined most burger restaurants from that era. McDonald’s was different.

In 1955, Kroc convinced the brothers to license him the right to open McDonald’s restaurants in Chicago. Finally, six years after purchasing a franchise, in 1961, Kroc bought out the brothers for $2.7 million. This left each McDonald brother $1 million after taxes, achieving their lifelong goal. The lowest cost to open a single McDonald’s restaurant is about $1 million.