Part 5/10:
When Ray Kroc came on board, he became obsessed with maintaining the quality of the fries. He understood that consistency was vital for customer satisfaction. In a bid to ensure that franchisees adhered strictly to the frying process, he created new standards for curing and moisture control.
Kroc even employed a Motorola engineer, Lou Martino, to invent technology that monitored fry quality. This “potato computer” calculated the ideal frying temperature, ensuring that every fry met the high standards synonymous with the brand.