What service system did McDonald’s introduce in 1948 to speed up food preparation?

McDonald’s introduced the Speedee Service System in 1948 to speed up food preparation.

Richard and Maurice McDonald closed their San Bernardino drive-in temporarily while they redesigned its operation. They reduced the menu, standardized portions, introduced assembly-line preparation, and shifted away from carhop service. The result was a faster system focused on hamburgers, fries, milkshakes, and efficient counter service.

The word “Speedee” also appeared in McDonald’s early branding. Speedee was a chef-like mascot used before Ronald McDonald became the company’s best-known character. The service system and mascot shared the name, but they were different parts of the brand.

The 1948 system was important because it made consistent, rapid service possible across locations. Ray Kroc later saw the potential of this model and helped expand McDonald’s through franchising.