Ray Kroc

The sugars convert to starch.

The brothers had stumbled on a natural curing process without even knowing it.

So Ray devised his own system.

He stored the potatoes in the basement with a big electric fan blowing on them, then blanched each batch in hot oil before the final fry.

It took three months, but when he finally got it right, he thought they were even better than the original McDonald's fries.

One of his suppliers told him, Ray, you know, you aren't in the hamburger business at all.

You're in the French fry business.

I don't know how the living hell you do it, but you've got the best French fries in town, and that's what's selling folks on your place.

You know, I think you're right, Ray replied.

But you son of a bitch, don't you dare tell anybody about it.

In May 1955, a man named Harry Sonnenborn called Ray's office.

He'd heard about the operation and driven out to see it and watched from across the street, and he liked what he saw, and he wanted a job.

Harry was 39.

He was tall and angular with German military haircut.

He'd been vice president of Tasty Freeze, which meant he understood franchising.

Kroc told him he couldn't afford to hire anybody, but Harry said he'd go home and figure out the lowest salary he could possibly live on.

And a few days later, he called back and he said $100 a week.

Kroc hired him.

Harry would become one of the most important figures in McDonald's history.

He devised the financial structure that made everything possible.