“So, we moved the restaurant, we're setting up shop, but now we wanna...” – Mac McDonald, The Founder ... Movie Quotes Database

Mac McDonald: So, we moved the restaurant, we're setting up shop, but now we wanna do a few tweaks, because now it's 1940 and drive-ins are all the rage. I mean, they're the hottest thing going, and I say, "Dick, we gotta get in on this," and Dick says...
Dick McDonald: Okay.
Mac McDonald: And two months later, we opened for business: McDonald's Famous BBQ. 27-item menu, uniformed waitresses, bring your food right to the car, and it goes gangbusters. We're going "great guns!" But then, sales started to level off.
Dick McDonald: The drive-in model, as we've learned, has a few built-in problems.
Ray Kroc: Tell me about it.
Dick McDonald: I mean, for starters, there's the customer issue. Drive-ins tend to attract, shall we say, a less-than-desirable clientele.
Mac McDonald: Teenagers.
Dick McDonald: Hot-rodders and hooligans. Juvenile delinquents in blue jeans. And then, there's the service. It takes forever and a day for your food to arrive, and when it finally does...
Ray Kroc: It's usually wrong.
Dick McDonald: Yeah, the carhops are too busy dodging gropes to remember that you wanted strawberry phosphate, not cherry.
Ray Kroc: Well, that's a thing to remember at all.
Mac McDonald: And then, there's the expenses. The huge payroll due to the large staff required, dishes being constantly broken or stolen.
Dick McDonald: Tremendous overhead.
Mac McDonald: So, one day, Dick has a realization. He sees that the bulk of our sales are in only three items: Hamburgers, french fries, and soft drinks.
Dick McDonald: 87%.
Mac McDonald: So, we say to ourselves, let's focus on what sells. And that's exactly what we do. Brisket, gone. Tamales, gone. But, we don't stop there. We look at everything. What else don't we need?
Dick McDonald: Turns out, quite a lot.
Mac McDonald and Dick McDonald: Carhops?
Dick McDonald: Walk up to a window, get your food yourself.
Mac McDonald: Dishes?
Dick McDonald: All-paper packaging, disposable.
Mac McDonald: Cigarette machines, jukeboxes.
Dick McDonald: Drive out the riff-raff.
Ray Kroc: Creating a family-friendly environment.
Mac McDonald: But that's not enough.
Ray Kroc: Alright.
Mac McDonald: See, our whole lives, we'd piggy-backed off other people's ideas. We wanted something that wasn't just different, it had to be better. It needed to be ours, and that's what brings us to the biggest cut of all.
Ray Kroc: Which was?
Mac McDonald: The wait.
Dick McDonald: Orders ready in 30 seconds, not 30 minutes.

Mac McDonald : So, we moved the restaurant, we're setting up shop, but now we wanna do a few tweaks, because now it's 1940 and drive-ins are all the rage. I mean, they're the hottest thing going, and I say, "Dick, we gotta get in on this," and Dick says... Dick McDonald : Okay. Mac McDonald : And two months later, we opened for business: McDonald's Famous BBQ. 27-item menu, uniformed waitresses, bring your food right to the car, and it goes gangbusters. We're going "great guns!" But then, sales started to level off. Dick McDonald : The drive-in model, as we've learned, has a few built-in problems. Ray Kroc : Tell me about it. Dick McDonald : I mean, for starters, there's the customer issue. Drive-ins tend to attract, shall we say, a less-than-desirable clientele. Mac McDonald : Teenagers. Dick McDonald : Hot-rodders and hooligans. Juvenile delinquents in blue jeans. And then, there's the service. It takes forever and a day for your food to arrive, and when it finally does... Ray Kroc : It's usually wrong. Dick McDonald : Yeah, the carhops are too busy dodging gropes to remember that you wanted strawberry phosphate, not cherry. Ray Kroc : Well, that's a thing to remember at all. Mac McDonald : And then, there's the expenses. The huge payroll due to the large staff required, dishes being constantly broken or stolen. Dick McDonald : Tremendous overhead. Mac McDonald : So, one day, Dick has a realization. He sees that the bulk of our sales are in only three items: Hamburgers, french fries, and soft drinks. Dick McDonald : 87%. Mac McDonald : So, we say to ourselves, let's focus on what sells. And that's exactly what we do. Brisket, gone. Tamales, gone. But, we don't stop there. We look at everything. What else don't we need? Dick McDonald : Turns out, quite a lot. Mac McDonald and Dick McDonald : Carhops? Dick McDonald : Walk up to a window, get your food yourself. Mac McDonald : Dishes? Dick McDonald : All-paper packaging, disposable. Mac McDonald : Cigarette machines, jukeboxes. Dick McDonald : Drive out the riff-raff. Ray Kroc : Creating a family-friendly environment. Mac McDonald : But that's not enough. Ray Kroc : Alright. Mac McDonald : See, our whole lives, we'd piggy-backed off other people's ideas. We wanted something that wasn't just different, it had to be better. It needed to be ours, and that's what brings us to the biggest cut of all. Ray Kroc : Which was? Mac McDonald : The wait. Dick McDonald : Orders ready in 30 seconds, not 30 minutes.