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It's May 15, 1940 in San Bernardino, California, where 31-year-old Richard and 37-year-old

Maurice McDonald are excited to open their brand new restaurant McDonald's Barbecue.

It's not an especially hot day, but the brothers, better known as Mac and Dick,

are sweating as they pace anxiously in their empty parking lot.

They have just minutes until their drive-up restaurant is set to open for the very first time.

Unable to stand around waiting any longer,

Dick hurries back into the kitchen,

vising himself double, then triple checking that they have everything they need,

clean plates, snackings, cutlery, and of course the meat.

Then he takes a trip back out to the barbecue pit, which is stocked with

hickory chips imported from Arkansas.

Satisfied that everything is as it should be, Dick returns to the parking lot,

where the tantalizing smell of slow-cooking meats already fills the air.

He grabs his brother Mac and together, they brief their employees one final time

to make sure everyone knows exactly what to do when customers arrive.

This barbecue joint isn't like most others.

There's nowhere for customers to sit and eat their food,

say for a few stools at the counter.

Instead, hungry visitors are encouraged to drive up,

...