Maurice and Richard McDonald made a

Maurice and Richard McDonald made a lot of money with their restaurant, but they grew tired of the stresses of ownership.
The brothers were tired of searching for replacements when their cooks and waitresses quit.
They were tired of replacing broken dishes and glassware and lost silverware.
Before abandoning their successful business, however, they decided to try a new system of preparing and serving food.
Their remodeled restaurant contrasted with the original.
It served just hamburgers, cheeseburgers, French fries, and drinks.
Paper wrappers and paper cups replaced the dishes and glassware.
Silverware wasn't needed because the restaurant didn't serve any food that required a knife, fork, or spoon to eat.
Gone also were the professional cooks.
Instead, food preparation was divided among several workers, each with a specific task.
One worker grilled the hambugers, another wrapped them in paper; a third cooked French fries; and another poured drinks.
There were no waitresses.
Customers ordered and paid at the counter then carried their own food to a table.
This new system was like a factory assembly line.
Increasing the speed of food preparation increased the kitchen's output and lowered its costs.
The system revolutionized the restaurant business and introduced the term "fast food.

Hasil (Bahasa Indonesia) 2:

Maurice dan Richard McDonald membuat banyak uang dengan restoran mereka, tetapi mereka bosan tekanan kepemilikan.
Saudara-saudara sudah lelah mencari pengganti ketika koki dan pelayan mereka berhenti.
Mereka sudah lelah mengganti piring rusak dan barang pecah belah dan hilang perak .
Sebelum meninggalkan bisnis mereka sukses, namun, mereka memutuskan untuk mencoba sistem baru mempersiapkan dan menyajikan makanan.
restoran direnovasi mereka kontras dengan yang asli.
Ini melayani hanya hamburger, cheeseburger, kentang goreng, dan minuman.
kertas pembungkus dan cangkir kertas menggantikan piring dan gelas.
perak tidak diperlukan karena restoran tidak melayani makanan yang diperlukan pisau, garpu, atau sendok makan.
juga hilang koki profesional.
Sebaliknya, persiapan makanan dibagi di antara beberapa pekerja, masing-masing dengan . spesifik tugas
Seorang pekerja panggang hambugers, lain dibungkus dalam kertas; sepertiga dimasak goreng Perancis; dan lain menuangkan minuman.
Tidak ada pelayan.
Pelanggan memesan dan membayar di meja kemudian membawa makanan sendiri ke sebuah meja.
Sistem baru ini adalah seperti jalur perakitan pabrik.
Peningkatan kecepatan persiapan makanan meningkat output dapur dan menurunkan biaya nya .
sistem ini merevolusi bisnis restoran dan memperkenalkan istilah "makanan cepat saji.