In 1937 the McDonald brothers (Richard. Richard McDonald, Maurice McDonald) began their business in 1937 in Pasadena, east of Los Angeles. Maurice McDonald) in Pasadena, east of Los Angeles, when they began operating the then extremely popular American drive-in, it was still a small, simple restaurant, the two brothers fried their own hot dogs, made their own milkshakes, prepared a dozen chairs with umbrellas and brought their own seats, in addition to hiring three busboys responsible for entertaining customers in the parking lot in their cars. Due to the growth of the drive-in industry at the time, the brothers opened a larger drive-in in San Bernardina in 1940. The 600-square-foot restaurant (a fraction of the size of a typical Los Angeles drive-in) was octagonal in shape, with a large window in the front half from the ceiling to the counter, and exposed the kitchen to the customers. There are no tables or chairs in the dining room, but there are a few stools along the counter. The walls below the counter were clad in stainless steel, and it was this restaurant that caught the attention of consumers. By the mid-1940s, the restaurant had expanded to accommodate 125 cars and employed 20 servers, with 25 items on the menu and an annual turnover of $200,000 dollars. By 1948, the McDonald brothers had amassed considerable wealth. Just at the same time they also felt a series of pressure: more and more imitators; due to the model of the car restaurant makes the restaurant food prices low, but the cost is getting higher and higher; fast food is a human resources-intensive industry, they also have to fight for the waiters; as well as tableware breakage, etc. This series of pressures forced McDonald Brothers to make a series of reforms, such as: shorten the speed of service in order to increase the output, will be the original For example: shorten the speed of service to increase production, the original waiter ordering mode to customers directly to the kitchen window self-service order form; reduce the menu to control costs, the original menu of 25 items of food reduced to 9 items; disposable tableware instead of the original tableware; reduce food prices; to create a new type of children-oriented customers; production line-like food production and service methods; and strict work procedures, and so on. A series of changes made McDonald's more popular, in 1951, the small restaurant sales reached $ 277,000, an increase of 40% over the change before, and by the mid-1950s, McDonald's earnings, up to $ 350,000 a year. July 1952 American Restaurant Magazine (American Restaurant Magazine) with a cover story American Restaurant Magazine in July 1952 with a cover story introducing the new McDonald's business model, making many people across the United States want to join McDonald's as a chain of McDonald's stores. That's when the McDonald brothers began looking for a chain agent. Ray. Crocker stepped into the arena. Ray Crocker. Crocker, when he could have retired, 13 years before he received social assistance, made the biggest bet with no name, and got the biggest jackpot. So much so that many people identify Crocker as having started the first McDonald's. Less than 30 years after he started McDonald's, he has become a national household name and legend, is considered the founder of an important new industry, and has established a monumental position in the business world. Crocker was actually a salesman. When he dropped out of high school in his sophomore year, he opened a music club to commercialize his talent on the piano. When World War I broke out, he longed to go to a foreign country, so he misrepresented his age and became a Red Cross ambulance driver. After the war, he combined his piano playing and sales skills, and after the age of 25, and for the next 25 years, Crocker worked as a salesman. After meeting the McDonald brothers for the first time in July 1954, Crocker decided to join them, and after founding McDonald's System, Inc. in Chicago on March 2, 1955 as an agent for the McDonald's chain, he built on the McDonald's method of operation originally developed by the McDonald brothers and made a series of changes to improve efficiency and system consistency in operations. Made a series of changes in the development of a chain of McDonald's chain of stores operating programs and mechanisms to push McDonald's to the glory of the chain.