In 1948, the McDonald brothers, Richard and Maurice, temporarily closed their then barbecue restaurant to streamline their entire operation. When they checked their sales, they found that most of their business was coming from only a few products (mainly hamburgers). Now, they had a bold idea: why not focus only on the best-selling products? They cut down their menu from 25 items to 9 items! This move changed with McDonald’s. By reducing their offerings, they could improve the quality of the food, lower costs, and serve more customers efficiently. The rest is history!
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