Found 251 results
23.6s
- Mr. Kroc? - Can I help you? - No, but perhaps I can help you. Harry Sonneborn, nice to meet you. - No, thanks, we're very happy with our current supplier. - I'm not here to sell you ice cream. - What the hell do you want? - I caught a bit of your conversation back there, sounds like you're having financial troubles. - Why don't you mind your own business? - I'm a great admirer of your establishment.
The Founder
2m42s
- So we've moved the restaurant we're setting up shop. But now we want to do a few tweaks, because now it's 1940. And drive-ins are all the rage. I mean, they are the hottest thing going, and I say, "Dick we gotta get in on this." And Dick says... - "Okay". And two months later we open for business... McDonald's Famous Barbecue. 27 item menu. Uniformed waitresses bring your food right to the car. And it goes gang-busters. We're going great guns. But then sales start to level off. - The drive-in model as we learned, - has a few built-in problems. - Tell me about it. For starters, there's the customer issue. Drive-in's tend to attract, shall we say, a less than desirable clientele. - Teenagers. - Hot rodders and hooligans. Juvenile delinquents in blue jeans. And then there's the service. It takes forever and a day for your food to arrive. - And when it finally does... - It's usually wrong. - Yeah. The Carhops are too busy dodging gropes to remember that you wanted strawberry phosphate, not cherry. - Well, that's if they remember at all. - And then, there's the expenses. The huge payroll. Due to the large staff required. Dishes constantly getting broken or stolen. - Tremendous overhead. - So one day, Dick has a realization. He sees that the bulk of our sales are only in three items. Hamburgers. French fries. Soft drinks. Eighty-seven percent. - So we say to ourselves let's focus on what sells. And that's exactly what we do. Brisket gone. Tamales gone. But we don't stop there. We look at everything. - What else don't we need? - Turns out quite a lot. - Carhops. Walk up to a window, get the food yourself. - Dishes... - All paper packaging. - Disposable. - Cigarette machines, jukeboxes. - Drive out the riff-raff. - Creating a family friendly environment here. - But that's not enough. - All right. See, our whole lives we'd piggybacked off other people's ideas. We wanted something that wasn't just different. It had to be better. It needed to be ours. And that's what brings us to the biggest cut of all. - Which was? - The wait. - Orders ready in 30 seconds. - Not 30 minutes. Mecca. - We looked at each other one night. - You thinking what I'm thinking? - We're going to have to tear down, rebuild. Reconfigure. Rethink the whole dang thing. - We're talking about shutting down a thriving business for months. - People are going to think we're crazy. - We were crazy. - And you are going to love how we did it. Dick, you gotta tell him. - The tennis court? - He brings me out to this tennis court. And he's drawn this line, the exact dimensions of our kitchen. Sink on the right. Extruder on the left. - Extruder. - Bagging and hood. - Hood. - Garnish-garnish. - This is burger finish. - Got it. - And this is burger slide. We could just move those. - Okay. - Multi-mixer, soft drinks. - We bring out our whole staff and we have them go through the motions, making pretend burgers and fries. All right, Steve, anticipate that. You gotta keep the tray level.
The Founder
53.2s
- Franchise! - Beg your pardon? - Franchise! Franchise the damn thing! It's too damn good for just one location. There should be McDonald's everywhere. Coast to coast. Sea to shining sea. - Mr. Kroc... - Hey, you know I... I got a confession I want to make to you boys. I'm not out here in California for any kind of business meetings. I came out here for you. A few days ago, I got into St. Louis, Missouri. And I was doing some business, and I broke out my map. And I followed my finger on one single highway west. Route 66. - Mr. Kroc... - And something told me. Something told me to get into my car and drive that highway. And you know where it led me? Right here. Right smack dab here. Right to this unbelievable establishment. And when I saw these lines and your whole operation, and tasted your product, I knew what needed to happen. Franchise. Franchise! Franchise! Franchise! Franchise!
The Founder
46s
- No, they're perfect. - I think we should drop to two minutes, fifty seconds. - Wasn't that what we were at before? - 400, not 375. Higher temp, shorter cook. - I think they're spot on. - Excuse me, may I? None of my beeswax, but I'm with the big fella here. I loved them. Golden brown on the outside. Fluffy white inside. And they're not too oily, salty, crunchy. Who are you? - Oh, this is Ray Kroc. The multi-mixer fella you spoke to. - When do you figure we can expect them? - Umm, sent them blue-label air... - Good-good. - Hey, wait, wait. Wait. Wait a minute. I'm going to take you out to dinner. - You're really not my type. You and your brother. - What for? - This is the most remarkable restaurant I've seen in all my years in the food service industry. And I've seen it all. I wanna hear your story.
The Founder
1m7s
- Don't worry, it moves fast. - Really? Welcome to McDonald's. May I take your order? - Here you go. French Fries? You guys have a great day. Hi, welcome to McDonald's. May I take your order? - Yeah, give me a hamburger, French fries and a Coca-Cola. - That'll be.35 cents, please. - All right. Fifteen cents is your change. Here you are. - What's this? - Your food. - No, no, no. I just ordered. - And now it's here. - You sure? All right. Where are the umm... you know, the silverware and plates and everything? - You just eat it straight out of the wrapper, then you throw it all out. - All right. Really? Okay. Where do I eat it? - In your car. At the park. At home. Wherever you'd like. - Okay. Okay. Okay, thanks.
The Founder
24.5s
There's a lot of good leads, real-real strong leads. Yeah. What? Nothing. That's wonderful. - Well, I mean, there's just tremendous interest. - I'm sure there is. - You sound like you don't believe me. - Of course, Ray. Why wouldn't I? - All right. I've got a lot of paperwork to do here. So ahh... I'll... I'll call you from the road tomorrow. - Okay. - All right. Goodnight.
The Founder
28s
Five. Three in Southern California. One in Sacramento. And one in Phoenix. And that's all there will ever be. - Why? - Two-words. Quality control. It's almost impossible to enforce standards from afar. Places were a mess, filthy kitchens, inconsistent menus. - Sacramento was selling burritos. - To watch your precious creation be mismanaged like that... Your name... - Put Mac in the hospital.
The Founder
20.8s
Costs a fraction of ice cream and there's no refrigeration necessary. - It contains powdered milk. Thickening agents and emulsifiers simulate the texture of ice cream. Tastes just like the real thing. - It's easy as pie to make. You put a packet into a glass of water and stir it. - I know maybe a tad blasphemous, what with your dairy background and all. - Personally, I think it's a marvelous idea.
The Founder