In 1954, a man named Ray Kroc, who made his living selling the five-spindle Multimixer milkshake machine, began hearing about a hamburger stand in San Bernardino, California. This particular restaurant, he was told, had no fewer than eight of his machines in operation, meaning that it could make forty shakes simultaneously. Kroc was astounded. He flew from Chicago to Los Angeles, and drove to San Bernardino, sixty miles away, where he found a small octagonal building on a corner lot. He sat in his car and watched as the workers showed up for the morning shift. They were in starched white shirts and paper hats, and moved with a purposeful discipline. As lunchtime approached, customers began streaming into the parking lot, lining up for bags of hamburgers. Kroc approached a strawberry blonde in a yellow convertible.
We could make healthier fries and still like them? Sounds like an experiment in having it all.