What they offered was very different from the usual. Actually, the business model was news to almost everyone who didn't live in the city of San Bernardino.
The menu was restricted, with few options, the service worked in the self-service model and, what most caught Kroc's attention, a production system called Speeded. Currently, this model is still in force in a good number of fast-food restaurants. One of the differentials of this type of operation is that the processes are well defined.
Each of the staff knew exactly what to do and when to do it to deliver the dishes quickly and accurately. Despite prioritizing agility, they also considered it essential to preserve flavor and quality, essential characteristics for the success of the business and for the brothers Dick and Mac.
It was like a machine. Everyone at their posts placing two pieces of pickles on each hamburger, a certain amount of tomato sauce and mustard, the potatoes being fried with timed time.