Changes

Tens of thousands of diners and restaurants in the U.S. serve their own version of the hamburger. [[Image:Burger-Lansbury.jpg|thumb|290px|Actress Angela Lansbury 1954]] Standardization was invented by Walter Anderson, who in 1916 in Wichita, Kansas, opened the first of a nationwide chain of White Castle fast food outlets. Anderson trained his staff to cook and serve in exactly the same way, cooking dozens of pre-weighed, pre-shaped burgers at once on a dedicated griddle, and serving them on specially designed buns; the customers paid 5 cents.  Ray Kroc (1902-1984) in 1954 bought a California "drive-in burger bar" from Richard and Maurice McDonald. Kroc standardized his product, so that today the McDonald hamburger has meat that weighs 1.6 ounces (45 grams) and measures 3 and 5/8 inches (9.2cm) across; and is garnished with a quarter of an ounce of chopped onion, a teaspoon of mustard, a tablespoon of ketchup and a pickle slice one inch in diameter. The Big Mac is likewise standardized with two patties and a sauce. Customers have limited choices, but are typically served in less than 90 seconds.  The local franchiser, who spent millions to buy the outlet, has little control over the menu, and must purchase supplies from the corporation, and pay it a royalty fee as a percent of sales.

Tens of thousands of diners and restaurants in the U.S. serve their own version of the hamburger. [[Image:Burger-Lansbury.jpg|thumb|290px|Actress Angela Lansbury 1954]] Standardization was invented by Walter Anderson, who in 1916 in Wichita, Kansas, opened the first of a nationwide chain of White Castle fast food outlets. Anderson trained his staff to cook and serve in exactly the same way, cooking dozens of pre-weighed, pre-shaped burgers at once on a dedicated griddle, and serving them on specially designed buns; the customers paid 5 cents.  Ray Kroc (1902-1984) in 1954 bought a California "drive-in burger bar" from Richard and Maurice McDonald. Kroc standardized his product, so that today the McDonald hamburger has meat that weighs 1.6 ounces (45 grams) and measures 3 and 5/8 inches (9.2cm) across; and is garnished with a quarter of an ounce of chopped onion, a teaspoon of mustard, a tablespoon of ketchup and a pickle slice one inch in diameter. The Big Mac is likewise standardized with two patties and a sauce. Customers have limited choices, but are typically served in less than 90 seconds.  The local franchiser, who spent millions to buy the outlet, has little control over the menu, and must purchase supplies from the corporation, and pay it a royalty fee as a percent of sales.

In the 1960s the McDonald’s Corporation turned the burger into the Model T of fast food. The hamburger played an important role in America’s transformation into a mobile, suburban culture, and in the 21st century, despite strong competition from pizza and tacos, it remains America’s favorite sandwich. By 1985 McDonald's was selling 5 billion burgers a year (and stopped updating the count on its distinctive yellow arches.) Over  31,000 McDonald outlets operate in 118 countries, with slightly different menus according to local tastes.<ref> Catherine Schnaubelt, "Global Arches: A Cultural Look at McDonald’s Franchises in Central Europe" [http://murphylibrary.uwlax.edu/digital/jur/2002/schnaubelt.pdf online]</ref>

[[Image:McDonalds-1973.jpg|thumb|290px]] In the 1960s the McDonald’s Corporation turned the burger into the Model T of fast food. The hamburger played an important role in America’s transformation into a mobile, suburban culture, and in the 21st century, despite strong competition from pizza and tacos, it remains America’s favorite sandwich. By 1985 McDonald's was selling 5 billion burgers a year (and stopped updating the count on its distinctive yellow arches.) Over  31,000 McDonald outlets operate in 118 countries, with slightly different menus according to local tastes.<ref> Catherine Schnaubelt, "Global Arches: A Cultural Look at McDonald’s Franchises in Central Europe" [http://murphylibrary.uwlax.edu/digital/jur/2002/schnaubelt.pdf online]</ref>

By 2008 sales reached $22 billion a year, with most corporate profits coming from overseas units. Revenue to the central corporation grew 3% in the U.S. to $1.9 billion in the first three months of 2008 (plus much more to local franchisers), while profit climbed 5% to $682.5 million. European revenue climbed 23% to nearly $2.4 billion while, quarterly revenue in Asia, the Middle East and Africa grew 24% to about $1 billion.<ref> McDonald's owns most of its overseas outlets, but franchisers own most of the American outlets, and the corporation only counts the revenue it receives from franchisers. Total sales are therefore much higher than $8 billion in the U.S.</ref>

By 2008 sales reached $22 billion a year, with most corporate profits coming from overseas units. Revenue to the central corporation grew 3% in the U.S. to $1.9 billion in the first three months of 2008 (plus much more to local franchisers), while profit climbed 5% to $682.5 million. European revenue climbed 23% to nearly $2.4 billion while, quarterly revenue in Asia, the Middle East and Africa grew 24% to about $1 billion.<ref> McDonald's owns most of its overseas outlets, but franchisers own most of the American outlets, and the corporation only counts the revenue it receives from franchisers. Total sales are therefore much higher than $8 billion in the U.S.</ref>