By Catherine Carstairs and Philip Rich
As restaurants across the country closed in March to prevent the spread of COVID-19, fast-food chains stayed open. In the first quarter of 2020, McDonald’s Corp global sales decreased by only 3.4%. This is remarkable given that McDonald’s had to close over 300 stores in China as well as restaurants in France, Italy, Spain and the United Kingdom. In Canada, according to research from Ipsos Foodservice monitor, drive-through dining was up by 17% in April. Apparently, the explosion in sourdough bread-making barely made a dent in the demand for burgers.

Photo by Amirali Mirhashemian, Unsplash
As Andrew F. Smith explains in his book, Hamburger: A Global History, the hamburger started as a sandwich. As factories mushroomed in American cities, lunch wagons fed the workers easy-to-eat meals including sausages and hamburger steaks, served in a bun. In the 1920s, the first hamburger chain, The White Castle, began opening in the United States. After World War II, the McDonald brothers who had long operated a drive-in burger bar in California began to standardize and speed-up their processes. Ray Croc, who had formerly sold multimixers for milkshakes, stepped in to expand their franchising operations, subsequently turning McDonald’s into a global brand.