The history of McDonald's, a global fast food franchise in the United States, contains a story beyond just food.

Let's take a look at how a small drive-in restaurant that started in the 1940s became a symbol of the global fast food industry.

The founders of McDonald's are the Irish-American brothers Richard James McDonald and Maurice James McDonald.

Richard was born on February 16, 1909, and passed away on July 14, 1998, while Maurice was born on November 26, 1902, and passed away on December 11, 1971. However, the person who grew McDonald's into a global brand is Czech-American businessman Ray Kroc.

Kroc was not the founder of McDonald's, but he is the key figure who expanded the brand into a global franchise, receiving more attention than the founders themselves. In contrast, the McDonald brothers are recognized more in the food service industry for developing an innovative system that changed the landscape of the industry rather than for management.

The store that the McDonald brothers first started was quite different from what it is today. In 1937, the two brothers and their father opened a stand called "Airdrome" near the Monrovia Airport in California. Later, on May 15, 1940, they moved the stand to San Bernardino, California, and changed the name to "McDonald's."

In the early days, it operated as a drive-in stand, providing a service where customers could order and receive food while in their cars, becoming popular among highway drivers. At that time, the main menu was not hamburgers but barbecue, and the store was named "McDonald's Famous Barbecue." Hamburgers were just one of 27 menu items and were not the main focus.

While the business initially achieved some success, it began to stagnate over time. In response, the McDonald brothers re-evaluated their existing business model. They recognized the limitations of the drive-in system. It took a long time for customers to receive their ordered food, and a large number of staff were needed to process orders, leading to increased labor costs and low operational efficiency. Additionally, the diverse menu resulted in significant resource waste.

To address these issues, the McDonald brothers simplified the menu and introduced an innovative speedy system to revolutionize operations. They focused on providing quick service by efficiently dividing the cooking process like an assembly line. As a result, a simple menu consisting of hamburgers, fries, and drinks was born, setting a new standard in the fast food industry.

In 1954, when Ray Kroc met the McDonald brothers, the company entered a new phase. Kroc was impressed by McDonald's operational methods and saw the potential to expand them globally.

In 1955, Kroc opened the first franchise store in Des Plaines, Illinois, laying the foundation for growth into a global brand. Subsequently, Kroc completely acquired the business rights from the brothers, transforming McDonald's into a worldwide corporation.