Quotes About McDonald's

I remember how, when I lived in Paris, there was a McDonald's, and I'd always see Americans eating there and think, 'Why do they come all the way to Paris and eat at McDonald's?'

You know how you can be romantic? You can be romantic by going to a beautiful setting, sitting on a park bench, and getting good ole-fashioned golden arches, a.k.a. McDonald's. That's probably the best I can do romantically.

I remember going to McDonald's for the first time probably when I was in college. And then I remember going and visiting a friend in Wyoming, and he said, 'We're going to do something special. We're going to McDonald's.'

he liked to eat fish patty sandwiches from McDonald's, so his taste in food smells wasn't reliable

A record is a commodity, but so is a hamburger. Just because I work at McDonald's doesn't mean I reap the benefits of that commodity. That's the reality with most artists in the record industry: They're getting paid a subsistence wage so they can keep producing a commodity for the record label.

Nirvana, to a value investor, is paying a cheap price for a company that is growing in value every year at a nice rate - this largely explains why today we own stocks like Berkshire Hathaway, McDonald's, Wal-Mart, Microsoft, Costco and Anheuser-Busch.

One time, my ex-boyfriend and I were in Paris, and we went to this really fancy dinner. We weren't full after, so we walked from the schmoozy restaurant to McDonald's, and we finished our date at McDonald's. It was awesome.

1959* 100th McDonald's: Fon du Lac, Wisconsin

Scandal is like McDonald's. It's cheap and it's easily accessible to the masses, and when you're going to McDonald's, you know that you can get a salad, but do you want a salad? No. You want a Big Mac and French fries with an apple pie and a sundae.

McDonald's says it's phasing out pig gestation crates. When I heard that news, I almost started crying.

I left Goldman Sachs. I was thinking about going to another Wall Street place. I didn't want to do that. That was crazy. After you work on Wall Street, it's a choice: would you rather work at McDonald's or on the sell side? I would choose McDonald's over the sell side.

I worked at a McDonald's inside a Walmart. It wasn't even a real McDonald's.

Then I went over to the building and introduced myself to Mac and Dick McDonald. They were delighted to see me ("Mr. Multimixer" they called me), and I warmed up to them immediately. We made a date to get together for dinner that evening so they could tell me all about their operation. I

we were accused of having torn down a Greek Revival "landmark" building in Cambridge, Massachusetts, so we could build a McDonald's on the site. The writers failed to mention that the building was a wreck. It had been vandalized and burned before we bought it. The city of Cambridge had refused to designate it as a landmark building.

the stylish simplicity of the food service made a lasting impression on me. They had no printed menu because there were just three entrees: Maine lobster, steak, and roast duckling. Years later I recalled that spare bill of fare in my first motto for McDonald's—KISS—which meant, "Keep it simple, stupid." Another

Supplying buns to McDonald's was the break of a lifetime for many of these men. Mary Ann Bakery, for example, was a small organization when it started dealing with us. Now it has a plant with a quarter-mile-long conveyor belt for cooling buns after they're baked. The firm uses more than a million pounds of flour a month to make buns for us. Mary Ann also has a trucking company that services McDonald's.

If anyone stood to gain by our success and suffer if we failed, it was our suppliers. They knew McDonald's restaurants possessed the potential of becoming super customers, and they knew we played straight.

One time a McDonald's operator came to me with the idea he'd dreamed up to cut costs by producing a doughnut-shaped patty. His notion was to plug the hole with condiments, and cover it with a pickle so the customer wouldn't notice the hole. I told him we wanted to feed our customers, not fleece them, but I couldn't suppress a chuckle at the outrageous con artistry of the idea; a real Chicago fast one. We

Now, to most people, a french-fried potato is a pretty uninspiring object. It's fodder, something to kill time chewing between bites of hamburger and swallows of milk shake. That's your ordinary french fry. The McDonald's french fry was in an entirely different league. They lavished attention on it. I didn't know it then, but one day I would, too. The french fry would become almost sacrosanct for me,

This was the beginning of real income for McDonald's. Harry devised a formula for the monthly payments being made by our operators that paid our own mortgage and other expenses plus a profit.

This historic year of 1976 will see McDonald's Corporation surpass one billion dollars in total revenue for the first time. Casual students of business history may not realize the significance of the fact that this milestone will be reached during the twenty-second year of the company's history.

She dutifully attended McDonald's gatherings in later years, and she was liked by operators' wives and by women on the staff, but there was nothing more between us. Our thirty-five years of holy matrimony endured another five in unholy acrimony. I

A subject of much greater concern to me, however, was the great french-fry flop. I had explained to Ed MacLuckie with great pride the McDonald's secret for making french fries. I showed him how to peel the potatoes, leaving just a bit of the skin to add flavor.

I had memorized the procedure when I watched the McDonald's operation in San Bernardino, and I had done it exactly the same way. I went through the whole thing once more. The result was the same—bland, mushy french fries. They were as good, actually, as the french fries you could buy at other places. But that was not what I wanted.