On May 15, 1940, in San Bernardino, California, Richard and Maurice McDonald opened the first McDonald’s restaurant, marking the birth of what would become a global fast-food empire. This pioneering establishment, known then as “McDonald’s Bar-B-Q,” was initially a carhop drive-in with an expansive menu of 25 items. However, its transformation in the years that followed laid the groundwork for the modern fast-food industry.
The McDonald brothers’ venture into the restaurant business was driven by their desire to tap into the burgeoning post-Depression car culture of America. The original McDonald’s Bar-B-Q capitalized on this trend by offering customers the convenience of enjoying meals without leaving their cars. Carhops—servers who brought food directly to customers’ vehicles—were a central feature, drawing in a steady stream of diners who appreciated the novel service.
Despite their early success, the McDonald brothers noticed inefficiencies in their operation. Long wait times and high overhead costs led them to rethink their business model. By 1948, the brothers had closed down their restaurant for three months to implement a revolutionary new service system. This streamlined approach, which they called the “Speedee Service System,” drastically reduced the menu to nine items, focusing on burgers, fries, and beverages. They replaced carhops with self-service counters and introduced an assembly-line format in the kitchen, ensuring quick preparation and consistent quality.
This innovative system was the brainchild of Richard and Maurice, who drew inspiration from the principles of Henry Ford’s assembly line. By standardizing food preparation and minimizing the menu, they could serve high volumes of customers efficiently. The new McDonald’s was a resounding success, and the brothers’ focus on speed, affordability, and simplicity resonated with a growing population of time-conscious Americans.
The iconic Golden Arches were also introduced around this time, creating a distinctive brand identity that would become synonymous with fast food. Architect Stanley Clark Meston designed the first prototype of the arches, which not only served as a functional part of the building’s structure but also as a powerful marketing tool, visible from a distance and attracting customers with its unique and modern appearance.
Ray Kroc, a Multimixer milkshake machine salesman, entered the picture in 1954. He was intrigued by the high volume of milkshake mixers being sold to a single McDonald’s restaurant and visited San Bernardino to understand their business model. Recognizing the potential for expansion, Kroc proposed franchising McDonald’s nationwide. Impressed by the efficiency and success of their operation, Kroc entered into a partnership with the McDonald brothers.
Under Kroc’s leadership, McDonald’s began to franchise aggressively. The first franchised McDonald’s under Kroc opened in Des Plaines, Illinois, in 1955, marking the start of McDonald’s exponential growth. Kroc eventually bought out the McDonald brothers in 1961, taking full control of the company and setting the stage for its transformation into a global brand.
The original McDonald’s location in San Bernardino is now a historic site, commemorating the humble beginnings of a fast-food giant. The site houses a museum dedicated to the history of McDonald’s, attracting visitors from around the world who are curious about the origins of the iconic brand.
The opening of the first McDonald’s on May 15, 1940, represents more than just the launch of a restaurant; it signifies the dawn of a new era in the food service industry. The McDonald brothers’ innovative approach to fast food laid the foundation for a business model that would be emulated by countless others, forever changing how people around the world eat.
