In San Bernardino, California, Richard McDonald and Maurice McDonald established the first McDonald's restaurant, which set the stage for the fast-food revolution that would follow. With an innovative approach towards food service, the McDonald brothers created a restaurant model that prioritized speed and efficiency. They eliminated traditional waitstaff, utilizing a self-service format that enabled customers to receive their food more quickly. This concept not only attracted busy locals but also provided a low-cost dining option during a time when the economy was recovering from the Great Depression.

The menu was simple, comprising nine items, including the now-iconic hamburger for just 15 cents, along with fries and beverages. The brothers devised the 'Speedee Service System,' which streamlined food preparation and service, boosting productivity. Their efforts resulted in a consistent experience for customers, which contrasted with the variability found in many diners of the time. The success of the San Bernardino location encouraged the brothers to consider franchising as a means to expand their business model.

This initial venture laid the groundwork for what would eventually evolve into one of the most recognizable brands in the world. The franchise model that began when they started to open additional locations allowed McDonald's to proliferate across the United States and, eventually, the globe, making it a household name. The efficient operations practiced by the McDonald brothers also inspired other fast-food chains, fostering a competitive landscape that emphasized quick service and affordability.