Inspirational Quotes by Robert Anderson
“the basics have to be stressed over and over. If I had a brick for every time I’ve repeated the phrase QSC and V (Quality, Service, Cleanliness, and Value), I think I’d probably be able to bridge the Atlantic Ocean with them. And the operators need the stress on fundamentals as much as their managers and crews. This is especially true of a new location. So”
“One of the things I did differently was to make my milkshakes with a soft product drawn from a tank, instead of hand-dipping ice cream. This changed the layout and gave us more space. One major problem in adapting the California-style building to the Midwestern climate was ventilation. I brought in architectual consultants one after the other in an attempt to solve the problem of exhausting the stale air and replacing it with fresh cool or heated air.”
“Work is the meat in the hamburger of life. There is an old saying that all work and no play makes Jack a dull boy. I never believed it because, for me, work was play. I got as much pleasure out of it as I did from playing baseball.”
“A subject of much greater concern to me, however, was the great french-fry flop. I had explained to Ed MacLuckie with great pride the McDonald’s secret for making french fries. I showed him how to peel the potatoes, leaving just a bit of the skin to add flavor.”
“I had memorized the procedure when I watched the McDonald’s operation in San Bernardino, and I had done it exactly the same way. I went through the whole thing once more. The result was the same—bland, mushy french fries. They were as good, actually, as the french fries you could buy at other places. But that was not what I wanted.”
“I detailed it all, and when I got to the point where they stored them in the shaded chicken-wire bins, he said, “That’s it!” He went on to explain that when potatoes are dug, they are mostly water. They improve in taste as they dry out and the sugars change to starch. The McDonald brothers had, without knowing it, a natural curing process in their open bins, which allowed the desert breeze to blow over the potatoes. With the help of the potato people, I devised a curing system of my own. I had the potatoes stored in the basement so the older ones would always be next in line for the kitchen. I also put a big electric fan down there and gave the spuds a continuous blast of air, which greatly amused Ed MacLuckie. “We have the world’s most pampered potatoes,” he said. “I almost feel guilty about cooking them.”
“One of my suppliers told me, “Ray, you know you aren’t in the hamburger business at all. You’re in the french-fry business. I don’t know how the livin’ hell you do it, but you’ve got the best french fries in town, and that’s what’s selling folks on your place.”
“But there was one other agreement they hadn’t told me about, and that was for Cook County, Illinois, where I had my home, my office, and my first model store. The brothers had sold Cook County to the Frejlack Ice Cream Company interest for $5,000! It cost me $25,000 to buy that area from the Frejlacks, and it was blood money. I could not afford it. I was already in debt for all I was worth. I couldn’t blame the Frejlacks, of course, they were completely aboveboard and fair. But I could never forgive the McDonalds. Unwittingly or not, they had made an ass of me—in the Biblical sense. I’d been blindfolded by their assurances and led to grind like blind Samson in the prison house. My”
“Sometimes Ed MacLuckie would have forgotten to turn the sign on when dusk began to fall, and that made me furious. Or maybe the lot would have some litter on it that Ed said he hadn’t had time to pick up. Those little things didn’t seem to bother some people, but they were gross affronts to me. I’d get screaming mad and really let Ed have it. He took it in good part. I know he was as concerned about these details as I was, because he proved it in his own stores in later years. But perfection is very difficult to achieve, and perfection was what I wanted in McDonald’s. Everything else was secondary for me.”
“I believe that if you hire a man to do a job, you ought to get out of the way and let him do it.”
“I have always believed that each man makes his own happiness and is responsible for his own problems.”
“The fact that she had no bookkeeping experience bothered me not at all. I knew she would master the technical routines quickly. So I told her I couldn’t pay much, but if she was willing to work hard anyhow, I could promise her a bright future. We talked the same language. She did work hard—unbelievably hard—and in less than twenty years she was one of the top women executives in the country, secretary and treasurer of McDonald’s Corporation. June”
“America had become an ice cream society in the last years of the twenties, thanks in large part to Prohibition. Bars and fine lounges in hotels sold ice cream, because they could no longer sell liquor, and dairy bars began to crop up all over the country. It was an incredible era. The straitlaced Cal Coolidge, who assured the nation that his fiscal probity had brought prosperity here to stay, moved the White House to the Black Hills of South Dakota for the summer and celebrated the Fourth of July by parading around in a cowboy costume. Babe Ruth signed a three-year contract with the Yankees for the stupefying figure of $70,000 a year. Lindbergh flew nonstop from New York to Paris. Al Jolson sang in the first talking pictures. And—wonder of wonders—in 1929 the Chicago Cubs won the National League pennant! Big”
“Though the gospel amnesty which grace proclaims makes no exceptions, for Divine grace has no limits, there are limits to the time within which the amnesty avails. And if sinners despise grace there is nothing for them but judgment, stern and inexorable.”
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Sir Robert Anderson was born in Dublin, Ireland and was of Scottish descent. His father was an elder in the Irish Presbyterian Church and he was raised in a religious home. Anderson's conversion took place after listening to a sermon delivered by John Hall.
Sir Robert Anderson graduated from Trinity College, Dublin, in 1862 and was called to the Irish Bar in 1863. He later became Assistant Commissioner of the Metropolitan Police and Chief of the Criminal Investigation Department at Scotland Yard. When he retired in 1901, he was made Knight Commander of the the Order of the Bath. W. H. Smith, on the floor of the House of Commons, said Sir Robert "had discharged his duties with great ability and perfect faithfulness to the public."
Sir Robert Anderson was the chief inspector for Scotland Yard. He was greatly respected for his skill as an investigator. When Anderson wasn't writing on subjects related to crime, he wrote books on Christian prophecy. He helped establish the fact that 69 of Daniel's 70 weeks have now transpired, and that the tribulation will be the 70th week. Sir Robert Anderson's book, The Coming Prince, has become a foundational resource for all dispensationalists.