About the Book

“Written in the same good faith with which Facella lived his tenure at McDonald’s, this book relates lessons that are time-tested and applicable in any business, of any size, in any era.”

Jeff Kindler, Chairman and CEO, Pfizer

What is it about McDonald’s that has enabled it to produce more millionaires from within its ranks than any company in history? What earns the undying respect and loyalty of its franchisees, vendors, and forty-seven million customers served daily, from Moscow to Evansville to Rio de Janeiro? And how does it continue to expand its products, retool its image, and become more popular with each passing year?

Few authors are as qualified to answer those questions as company insider Paul Facella. Beginning behind the counter at age sixteen, Paul literally grew up at McDonald’s. From counter, to grill, to Regional Vice President, he has, over the course of his distinguished thirty-four-year career, developed an intimate knowledge of the fast-food giant’s management practices and culture. He’s also forged personal ties to its legendary leaders, including founder Ray Kroc and CEOs Fred Turner, Mike Quinlan, Jack Greenberg, former President Ed Rensi, and present CEO Jim Skinner.

Everything I Know Ab out Business I Learned at McDonald’s delivers an up-close-and-personal look at a company where talent is cultivated and encouraged to thrive, from the individual restaurant to the corner office. With the help of in-depth interviews and “in their own words” commentaries from company executives, franchisees, and vendors, he explores McDonald’s result-driven culture, and reveals the core principles, first laid down by founder Ray Kroc in 1955, that have successfully guided the company for more than five decades.

Finally, Paul distills all that knowledge and experience into powerful lessons on teamwork, leadership, integrity, communication, and relationship building that you’ll use to achieve stellar results in your company-whether your goal is to build an international business empire of your own, or just the best darned shop in town.

• A Culture of Opportunity

  McDonald’s has made more millionaires, and especially black and Hispanic millionaires, than any other economic entity, ever.

• Growth Potential

  73.5% of worldwide top executives and mid-management started their careers as crew.

• Never Be Satisfied

  McDonald’s nearly messianic determination to keep raising the bar is illustrated in the practice of “dumpster diving.” Store managers are encouraged to look through the garbage to see if they can find out which foods customers are throwing away.

• Building a Culture of Trust

  In 1974, McDonald’s launched the first ombudsman program in the industry, where owners/operators as well as corporate employees could air complaints to an unbiased party without repercussions.

• Building Entrepreneurs

  33% of franchisees and 63.6% of company restaurant managers started out as crew.