In 1917, 15 years, Ray Kroc lied about his age to participate in the Red Cross as an ambulance driver, but the war before the end of his training ended. He then worked as pianist and a seller of paper cups and marketing multi-mixer.
In 1954, he was surprised by a large order for 8 multi-mixer from a restaurant in San Bernardino, California. He found a small restaurant, but could by brothers Dick and Mac McDonald and was surprised by the efficiency of its activities. They produced a limited menu, concentrating on one single items burgers, fries and beverageswhich allowed them to focus on quality at every step.
Kroc launched his vision of the creation of McDonald’s restaurants in the brothers and sisters in the United States. In 1955 he founded the McDonald’s Corporation, and five years later acquired the exclusive rights to the name McDonald’s. In 1958, McDonald’s sold its 100 millionth hamburger.
Ray Kroc wanted to build a restaurant that became famous dish of high quality and uniform methods of preparation. He wanted to hamburgers, sandwiches, chips and drinks taste the same in Alaska as it has in Alabama.
To do this, select a road to franchisees and suppliers to convince them to buy into his vision, not working for McDonald’s, but for themselves, just like McDonalds. He promoted the slogan, in her own business, but not by everyone. His philosophy is based on the simple principle of a three-legged stool-based: A McDonald’s leg was a second, franchisees, and the third, McDonald’s suppliers. The chair was as strong as the three legs.
Ray Kroc believed in entrepreneurship and rewarded its franchisee for individual creativity. Many of McDonald’s menu itemslike of the most famous Big Mac, Filet-O-Fish Egg McMuffin and was created by franchisees. At the same time the operating system McDonalds said McDonald’s franchise to respect the fundamental principles of quality, service, cleanliness and value.
McDonald’s passion for a guarantee of quality that every ingredient has been tested, tested and refined based on the operating system. Restaurants boom came as the huge volume of orders, the attention of the supplier to take seriously the rules of the McDonald’s McDonald’s as it began. As quick-service restaurants others began to follow high standards Touring McDonald’s meat, dairy products and industries. Once again, Ray Kroc was looking for some time with McDonalds supplier sand partnershipthis managed to create more integrated, efficient and innovative delivery system in the restaurant industry. This supplier relationships over the years blossomed: In fact, many providers now operates McDonald’s began today with a handshake by Ray Kroc.