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Unformatted text preview: t to San Bernardino, visited the new McDonald’s, and built imitations of the restaurant in their
hometowns. “Our food was exactly the same as McDonald’s,” the founder of a rival chain later admitted. “If I had looked at McDonald’s and
saw someone flipping hamburgers while he was hanging by his feet, I would have copied it.” America’s fast food chains were not launched
by large corporations relying upon focus groups and market research. They were started by door-to-door salesmen, short-order cooks,
orphans, and dropouts, by eternal optimists looking for a piece of the next big thing. The start-up costs of a fast food restaurant were low, the
profit margins promised to be high, and a wide assortment of ambitious people were soon buying grills and putting up signs.
William Rosenberg dropped out of school at the age of fourteen, delivered telegrams for Western Union, drove an ice cream truck, worked as a door-to-door salesman, sold sandwiches and coffee to factory workers in Boston, and then opened a small doughnut shop in 1948, later
calling it Dunkin’ Donuts. Glen W. Bell, Jr., was a World...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08