How McDonald’s Became A Global Fast Food Chain With The McDonald’s System

Everyone knows McDonalds, it’s a global chain and considered one of the best, quickest and easiest ways to indulge in speedy, tasty comfort food. But how did it all come about?

Well, Ray Croc, at 15 years of age, lied about his age to become an ambulance driver for the Red Cross but the war came to an end before his training was complete. Ray then became a piano player, paper cup salesman and Multimixer salesman. He visited a restaurant in San Bernadino, California, in 1954, which had bought a few Multimixers, and discovered a small successful restaurant run by Dick and Mac McDonald who were brothers.

He was impressed with their restaurant and noticed their menu was rather limited, offering just burgers, fries and drinks. This let them focus on speedy service and quality. The brothers were looking for a new agent and liked Kroc, so Kroc founded McDonalds Systems Inc in 1955, and this was the predecessor to the McDonalds Corporation.

From Strength to Strength

He bought the exclusive rights to the McDonalds name in 1961 and actually McDonalds had sold its 100 millionth burger by 1958. Ray Kroc wished to continue the concept of producing speedy, high quality food which tasted the same at one end of the country as in the other. He encouraged suppliers and franchisees to become involved, working for McDonalds but also for themselves.

A lot of the famous menu items like the Big Mac, Egg McMuffin and Filet-o-Fish were created by franchisees but the franchisees had to follow the core McDonalds principles of quality, value, cleanliness and service. Every ingredient was tasted and tested because of McDonalds’ passion for quality.

Kroc started up a training program in 1961 where franchisees were trained on the right methods for running a successful McDonalds. Actually over 80,000 people have graduated from this program. Ray Kroc never stopped working for McDonalds until his death in 1984. His legacy continues today and he remains an inspiration.

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