With the first look into this snack bar, which ordered eight mixers from him, Ray Kroc recognizes the chance of a lifetime: It is a hot July day in 1954, and Kroc, representative for milkshake mixers, peers inside through the large windows. He sees a dozen men in starched white shirts and trousers with white paper hats on their heads. They produce food like on an assembly line: French fries. Cheese burger. And hamburgers, hamburgers, hamburgers.
“Their pace of work increased steadily until they resembled an army of ants,” Kroc would later write. “Then the parking lot filled up and queues formed. People went to the window and returned to their cars with bags of hamburgers. ”Kroc got on his sales spree