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In 1940 brothers Dick and Mac McDonald redesigned and rebuilt their modest hot dog drive-in,
1940年，迪克·麥當勞和麥克·麥當勞兄弟在加利福尼亞圣貝納迪諾山脈的背陰處，
in the shadows of California's San Bernardino mountain range, into McDonald's Bar-B-Q, which sold 25 items.
1940年，迪克·麥當勞和麥克·麥當勞兄弟在加利福尼亞圣貝納迪諾山脈的背陰處，重新設計并重建了他們那間簡陋的熱狗店，把它改建成了麥當勞戶外烤肉店，出售25種商品。
By 1948 they dropped "Bar-B-Q" from the name and streamlined the menu to offer only the most profitable foods:
到1948年，他們將“烤肉”從名字中去掉，并簡化了菜單，只提供最賺錢的食物：
hamburgers, cheeseburgers, potato chips, coffee, soft drinks, and apple pie.
漢堡包、芝士漢堡、薯片、咖啡、軟飲和蘋果派。
The restaurant seated about a dozen customers on outdoor stools and sold 15-cent hamburgers,
這家餐廳讓十幾名顧客坐在戶外凳子上就餐，銷售15美分的漢堡包。
which were bagged within 30 seconds of being ordered thanks to the pioneering Speedee service system.
由于開創性的速倍達服務系統，漢堡包在點餐后30秒內就能打包好。
The system had begun with the brothers sketching out life-size kitchen blueprints on a tennis court with chalk and having employees act out cooking and serving tasks.
這個系統是從兄弟倆在網球場上用粉筆勾勒出真人大小的廚房藍圖開始的，員工進行做飯和服務的工作。
After settling on the fastest method, they contracted kitchen equipment companies to build machinery to support the choreography.
在確定了最快的方法后，他們與廚房設備公司簽約，建造機械來支持工作安排。
Breakthroughs included custom-made saucing guns for the buns and curved steel ramps
新突破包括為圓面包定制調味汁噴槍，以及彎曲的鋼制坡道。
on which burgers would slide down into cashiers' hands to pass on to diners.
漢堡包可以從這些坡道上滑入收銀員手中，傳給食客。
At the time, only a handful of burger chains were using similarly bespoke hardware.
當時，只有少數漢堡連鎖店使用類似的定制硬件。
No one was as passionate about McDonald's potential for expansion as Ray Kroc,
沒有人對麥當勞的擴張潛力像雷·克洛克（Ray Kroc）那么充滿熱情，
a struggling milkshake machine salesman from Illinois who met Dick and Mac at their restaurant in 1954 on a business trip.
他是一位來自伊利諾伊州的努力售賣奶昔機的銷售員。1954年，他出差時在迪克和麥克的餐廳遇到了倆兄弟。
