In today's modern burger joint, specialists are looking at how connecting the point of sale to the oven's operating system allows precise amounts of food to be cooked, which helps cut down on costs. Other inventions save energy, reduce maintenance and better dispose of grease.
CROWDED. That's how Ed Rensi remembers what life was like working at McDonald's back in 1966. There were about double the number of people working in the store - 70 or 80, as opposed to the 30 or 40 today - because preparing the food just took a lot more doing.