Contemporary Fordism

Above are designs I made, the first one showing contemporary fordist production of McDonald's production line and the second of contemporary fordist consumption of my experience ordering at McDonald's. I chose McDonald's as they were one of the first restaurants to introduce mass production for fast food service. When McDonald's began the McDonald brothers decided to use lots of unskilled workers, each of whom did one small, specific step in the food-preparation process which sped up their service.
The McDonald brothers' changes also applied to the design of the restaurant kitchen. Instead of having lots of different equipment and stations for preparing a wide variety of food, the kitchen had: a very large grill where one person could cook lots of burgers simultaneously, a dressing station where people added the same condiments to every burger, a fryer where one person made french fries, a soda fountain and milkshake machine for desserts and beverages and a counter where customers placed and received their orders.