I didn't know what we would be selling in the year 2000 but whatever it was we would be selling the most of it.

I put the hamburger on the assembly line.

Our aim was to insure repeat business based on the system's reputation rather than on the quality of a single store or operator.

You must perfect every fundamental of your business if you expect it to perform well.

Customers tend to avoid a restaurant that's going aswamp in its own sludge.

If you work just for money, you'll never make it, but if you love what you're doing and you always put the customer first, success will be yours.

It requires a certain kind of mind to see beauty in a hamburger bun. Yet is it any more unusual to find grace in the texture and softly carved silhouette of a bun than to reflect lovingly on the hackles of a fishing fly? Or the arrangements and textures on a butterfly's wing? Not if you are a McDonalds's man.