McDonald’s, the iconic fast-food chain we all know and recognize, has a fascinating history that goes back to the 1930s. It all started with a simple idea: provide tasty food quickly and at affordable prices. This idea, conceived by the McDonald brothers, would revolutionize the way we eat.
The Airdrome: A Humble Beginning
Before the Golden Arches and Big Macs, there was “The Airdrome.” In 1937, Patrick McDonald, the father of future McDonald’s founders Maurice and Richard, opened this octagonal-shaped food stand near an airport in Monrovia, California. Imagine a small, eight-sided building where people could grab a quick bite to eat. Hot dogs were the main attraction at The Airdrome, but it also offered hamburgers for just ten cents! You could even get all the orange juice you wanted for a nickel.
Moving to San Bernardino and Expanding the Menu
In 1940, Patrick’s sons, Maurice (Mac) and Richard (Dick) McDonald, decided to relocate the family business. They moved The Airdrome about 40 miles east to San Bernardino, California. They chose a spot on a busy corner, at West 14th and 1398 North E Streets. This move marked a significant step in their journey towards creating the McDonald’s we know today.
The brothers renamed their restaurant “McDonald’s Famous Barbeque.” They expanded the menu to include over forty barbequed items, offering customers a wider variety of choices. This new location and expanded menu seemed like a recipe for success.
The Speedee Service System: A Turning Point
By the late 1940s, Mac and Dick McDonald had learned a valuable lesson: most of their profits came from selling hamburgers. They noticed that people loved their burgers, and this observation sparked a revolutionary idea. In 1948, they closed down their successful drive-in restaurant with car hops to create something completely new.
The brothers wanted to make their restaurant even more efficient. They envisioned a streamlined system with a simple menu focused on their best-selling items: hamburgers, cheeseburgers, french fries, shakes, soft drinks, and apple pie. This was a bold move, but they believed it would help them serve customers faster and better.
To achieve their vision, they got rid of the car hops, those friendly servers who brought food out to customers in their cars. Instead, they introduced a self-service system where customers would order and pick up their food at a counter. This was a groundbreaking concept at the time, and it would become a defining feature of McDonald’s.
Mac and Dick were meticulous in designing their new kitchen. They carefully arranged the equipment and workspace to maximize efficiency, almost like an assembly line in a factory. This focus on speed and organization was key to their success. They even came up with a catchy name for their new system: the Speedee Service System.
Reopening as “McDonald’s”
With their new system in place and a simplified menu, the brothers were ready to reopen their restaurant. They decided to keep the name simple and straightforward: “McDonald’s.” This marked the birth of the brand that would become a global icon.
On December 12, 1948, McDonald’s officially reopened its doors. The restaurant’s design was simple and functional, reflecting the brothers’ focus on efficiency. The building itself was relatively small, with a distinctive red and white color scheme. The now-famous golden arches hadn’t been introduced yet.
The Original McDonald’s Menu and Prices
The menu at the first McDonald’s was a far cry from the extensive offerings we see today. It focused on a few core items:
* Hamburgers: These were the stars of the show, priced at just 15 cents.
* Cheeseburgers: For a slightly richer flavor, customers could get a cheeseburger for 19 cents.
* French Fries: A perfect side to accompany the burgers, these cost 10 cents.
* Milkshakes: Made with real ice cream, these were a popular treat for 15 cents.
* Soft Drinks: Customers could choose from a variety of sodas for 10 cents.
* Coffee: A warm beverage option for 10 cents.
* Milk: A healthy choice for 10 cents.
* Orange Juice: A refreshing drink for 10 cents.
* Coca-Cola: The classic soda was also available.
The Building and Design
The original McDonald’s building was designed to be eye-catching and functional. The bright red and white colors were chosen to attract attention from a distance. The building had a distinctive slanted roof and large windows that allowed customers to see inside. The self-service counter was positioned to make ordering and pick-up quick and easy.
The kitchen was the heart of the operation. It was designed with efficiency in mind, featuring stainless steel equipment and a streamlined layout. The assembly-line style preparation ensured that food could be cooked and assembled quickly.
The Rise of a Fast-Food Empire
The first McDonald’s in San Bernardino was a success, and the brothers soon opened a second location. Their innovative approach to fast food caught the attention of a milkshake machine salesman named Ray Kroc. Kroc was impressed by their system and saw its potential for nationwide expansion. He partnered with the McDonald brothers and eventually bought them out, taking the helm of the growing company.
Under Kroc’s leadership, McDonald’s expanded rapidly, becoming a global phenomenon. The company introduced new menu items, standardized its operations, and developed a powerful brand identity. The golden arches, introduced in the early 1960s, became a symbol of American culture and the fast-food industry.
