Above: Three panels from Capital Beltway roadmap showing locations of all McDonald's Drive-In Restaurants in suburban Maryland and Virginia--Distributed by McDonald's as a public service. ©1965 A. Hoen & Co., Baltimore, MD: Kummerlowe Archive

Lets Eat Out, Copyright ©1965, Melmont Publishers, Inc. Chicago, Ill., by John Jones and Illustrated by Herb Ruard: Kummerlowe Archive
Lets Eat Out depicts the ideal middle 1960s family out for the quintessential Sunday drive with Hans their little German visitor. The American children, Tom & Sue, decided to give Hans an all-American treat and their parents took them all to McDonald's where they received the grand tour and an all American meal.
Renowned for its french fries, McDonald's created a system of standardisation for their preparation whereby a machine peeled the potatoes and another cut them into the familiar french-fry shape before they went into a deep fat fryer.
The McDonald's system was a lesson in American efficiency, for the grill-man could prepare twenty-four hamburgers at a time mass-production style on an assembly line. Moreover a special squirting machine had been devised that dispensed just the right amount of catsup and mustard on each hamburger.
While McDonald's certainly had not invented the Hamburger or fries, it had perfected them American style!
Golden Arches Success Story
The first McDonald's "Carry Out" restaurant was built ten years ago. Now they dot the land. A billion hamburgers have been served. That's a lot of hamburgers. Just how many is it? It's a hundred-thousand head of cattle. it's enough flour, for buns, to cover the state of Pennsylvania. Look at it this way. if these hamburgers were lain end to end they would measure 68,428 miles. Shot into orbit they would form two complete rings around the earth. And if they settled in one place, they would fill Yankee Stadium. At one hamburger a minute, it would take one cook over sixteen million hours to make so many. But there are many cooks. Speed and volume, under McDonald's golden arches, are no accident. At McDonald's "Hamburger University" in Elk Grove, Illinois, operators and managers take a three-week course in a regular class-room, equipped with blackboards and cutaway models of restaurant equipment. the cooks, at work, are in plain view behind a wall of glass. hamburger buyers can see the clean kitchens and the production-line methods which include mechanical dispensers of catsup and mustard, and automatic grills. The army of consumers who have eaten a billion hamburgs, and the mountains of french fries and pickle slices that go with them, have provided jobs for many workers: cowboys, bakers, farmers, pickle-makers,managers, operators, cooks. Volume production methods, and self-service are the reasons McDonald's can keep their prices so low.
Happy tenth birthday to McDonald's! Look for the golden arches.

Above & Below: Celebrating its 10th anniversary, The McDonald's Corporation commissioned the short children's book Let's Eat Out. In 1965 With Ray Kroc at its helm, the successful Corporation ignored that the McDonald's concept itself had begun in 1948 at the hands of the McDonald brothers!