By making a restaurant-scale chalkboard on a tennis court, the McDonald brothers created a streamlined system to serve customers high-quality food in a quick and efficient manner. The fast food landscape was characterized by the need for efficiency and innovative service. In the years following World War II, there was a rise in demand for convenience and change. The McDonald brothers, Richard and Maurice, observed this and other world occurrences and met the demands and expectations people were looking for. They had a great vision to create a system that revolutionized the way food was served and prepared, which was a historic mark for the industry.

Before launching the restaurant, the McDonald brothers took their time meticulously refining and testing their strategy. Using that system in a restaurant in San Bernardino, California, the restaurant proliferated popularity in the town. The establishment was under their management, and for several years there was only one restaurant, unlike the franchise giants the world knows today. The menu featured favorites like hamburgers, cheeseburgers, fries, and beverages. Before Ray Kroc was in the picture, the McDonald brothers only gained popularity locally. They were pioneers, and their business was groundbreaking and clever. Though we see McDonald's as a famous and rich corporation, it wasn’t always that way. Two brothers put much effort into perfecting and growing their restaurant, which incorporates the cutting-edge Speedee System. ​​​​​​​​​​​​​​

 McDonald's menu inside a newspaper, 1965, americanhistory.si.edu