It Seems Like McDonald's Was Always Around
From a small walk-up stand in San Bernardino to a worldwide franchise, McDonald's has come a long way since it was founded in 1948. Over the years, the menu has also changed and evolved along with the changing demands. Here is what the McDonald's menu looked like when you were born.
1940-45: The Early Days
The first McDonald’s was not a burger joint but a BBQ restaurant. You heard that right, the Dick and Mac McDonald started McDonald’s in San Bernardino, California as a car-hop, serving your usual steakhouse items.
1948: McDonald’s as We Know It
The McDonald’s brothers realised they made most of their income by selling just four items. They took this discovery and ran with it, converting their restaurant into a walk-up hamburger stand selling just hamburgers, cheeseburgers, potato chips, and pie (along with milk, coffee, and sodas).
1949: Milkshakes and Fries
Just a year after their latest re-launch, the brothers struck another gold mine. They introduced French Fries—an item that has now become a staple at the golden arches, and their signature triple thick milkshakes. These items made the San Bernardino location one of the most profitable hamburger joints in the nation.
1955: Ray Kroc’s Innovations
Ray Kroc discovered the restaurant when making a sales call for a milkshake machine and soon signed on as their franchising partner. He opened the first McDonald’s location east of the Mississippi in Des Plaines, Illinois, keeping the menu and the prices virtually unchanged.
1965: Filet-O-Fish
Jumping to the 60’s, by 1965, Kroc held all the rights to the McDonald’s brand. Filet-O-Fish became the first item added to the national menu by Kroc himself. Originally created to build volume among Catholics, the burger was marketed as “the fist that catches people”.
1968: The Big Mac and Apple Pie
These two modern menu staples first appeared nation-wide in 1968. The Big Mac was developed by franchisee Jim Delligetti of Pittsburg and cost only 49 cents. The first TV ad for the burger aired in TV sets across the country in 1949. The Hot Apple Pie back then used to be deep fried.
1970: Shamrock Shake
This menu classic was introduced to celebrate St. Patrick’s Day at the dawn of the 70s. Originally, the drink had a lemon-lime flavour, but in 1973, the classic min-vanilla we know today was born.
1973: The Quarter Pounder
Although first developed in California in 1971, this stacked burger only became a part of the national menu in 1973. For just 60 cents, you could get a 4-ounce all-beef patty, slathered in ketchup and mustard, with slivered onions and two dill pickles on a sesame seed bun.
1975: Egg McMuffin
A go-to of the McDonald’s breakfast menu today, the Egg McMuffin was created by Herb Peterson, a franchise owner in Santa Barbara, California, in 1972. It became a nationally available item in 1975. At the time, this light but nutritious burger sold for just 63 cents. It would be joined by the rest of the breakfast menu in 1977.
1979: The Happy Meal
You owe this iconic McDonald’s meal to cereal boxes. Yes, you heard that right, the idea for the Happy Meal was inspired by cereal boxes that usually packed small toys in them to attract children. The meal ended up becoming a massive hit with parents and kids all over the U.S.
1982: McRib Sandwich
A chicken supply shortage in the late 1970s meant that there was a need for another McNugget-type item on the McDonald’s menu. Enter the McRib Sandwich. Since its introduction, this restructured pork patty has taken over the public’s taste buds. Its seasonal release has catapulted it into cult classic status.
1983: Chicken McNuggets
Snackable, bite-sized chicken pieces deep fried to perfection, this classic had been available at select locations since the early 1980s but, in 1983, it was added to the national menu.
1985: The McDLT
In response to a demand for a burger with more veggies, the McDLT was created. A version of a classic BLT with a McDonald’s twist, it was sold in a unique box with two compartments to keep the warm and cold ingredients separate. This was done so that the lettuce in the McDLT would stay crisp.
1986: Salad Central
By the mid-1980s, the healthy eating trend was on full blow in the U.S. McDonald’s kept up with the demand for healthier options by adding salads to its menu. These salads are still available today, although their prices have shot up by quite a bit.
1992: Baked Apple Pies
Another modification made in response to the public’s shift towards healthier eating, the classic fried Hot Apple Pies were replaced with baked ones in 1992. Today, these apple pies are made with fillings from six types of apples: Fuji, Gala, Jonagold, Golden Delicious, Rome, and Ida Red.
1995: McFlurries
One of the rare cases of a Canadian invention being adopted into menus in the United States, the McFlurry was introduced to McDonald’s Canada in 1995. Today, versions of this dessert are available in locations worldwide, but the basics remain the same—soft serve ice cream, with Oreo chunks and chocolate.
2000-2003: The Experimental Era
The onset of a new millennium brought with it rapid changes to the McDonald’s menu. While many items came and went (some more quickly than others), the McGriddle, Fruit ‘N Yogurt Parfait, and Big ‘N Tasty are three items that made a lasting impact.
2010: Oatmeal
Jumping ahead a decade, the ever-expanding McDonald’s menu got an unexpected new feature—oatmeal. While not one of the most popular items, this humble treat has managed to hang onto the national menu board to this day.
2015: All-Day Breakfast
The youngest among us will not remember the disappointment of wanting to stuff our face with hashbrowns and Egg McMuffins but realising that it was past 10:30 and the breakfast menu was no longer available. Catering to popular demand, in October 2015, McDonald’s started the all day breakfast menu, winning the hearts of loyal fans nationwide.
