Dick and Mac McDonald opened the first McDonald’s restaurant in 1940.
The brothers opened the restaurant in San Bernardino, California. It began as a drive-in barbecue restaurant, reflecting the dominant American roadside dining model of the period. The business later changed direction toward a smaller menu and faster service.
In 1948, the brothers reorganized the operation around the “Speedee Service System.” That innovation emphasized standardized preparation, limited menu choices, and rapid customer service, laying the operational foundation for the later McDonald’s brand.
Ray Kroc did not open the original restaurant. He became involved later as a Multimixer salesman and helped develop the franchise system that made McDonald’s a national and international name.