Vintage photos show what it was like to eat at McDonald's in the 1970s
This article explores the history of McDonald's in the 1970s, highlighting its rapid expansion and the introduction of iconic menu items. It details the company's transition from a small burger joint to a global fast-food powerhouse under Ray Kroc.
Why it matters
Understanding the history of McDonald's provides insight into the evolution of the modern fast-food industry and global consumer culture.
Product shot of a McDonald's Big Mac hamburger in 1977. Henry Groskinsky/The LIFE Images Collection/Getty Images The first McDonald's franchise opened in Des Plaines, Illinois, on April 15, 1955. By the 1970s, McDonald's had grown into a popular fast-food establishment. The Quarter Pounder, Quarter Pounder with cheese, and Egg McMuffin were also added to the menu. By the 1970s, just a decade into its operation under businessman Ray Kroc, McDonald's was already a thriving company that had served millions of customers. The McDonald brothers had opened their small burger and barbecue joint in 1940, and when Kroc visited them in 1954, he saw promise in their ability to serve customers quickly by keeping burgers warm under a heat lamp. Kroc opened the first McDonald's franchise location in Des Plaines, Illinois, on April 15, 1955.
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