Harry J. Sonneborn: Mr. Kroc, if you're not making money hand over fist, something's terribly wrong.
出自電影《速食遊戲》 的經典對白。
更多速食遊戲的經典對白
Ray Kroc: If I saw a competitor drowning, I'd shove a hose down his throat.
Ray Kroc: You know what - contracts are like hearts, they are made to be broken.
Mac McDonald: Dick. We will never beat him. We will never be rid of him.
Harry J. Sonneborn: Mr. Kroc, if you're not making money hand over fist, something's terribly wrong.
Dick McDonald: Ray, we have no interest in a milkshake that contains NO MILK.
Ray Kroc: If you've got time to lean, then you've got time to clean.
Dick McDonald: There's a wolf in the hen-house. We let him in.
Mac McDonald: This is not your company, Ray!
Ray Kroc: A couple of Illinois boys. Made good. Only in America. Only in America. Only in America!
Ray Kroc: If I saw a competitor drowning, I'd shove a hose down his throat.
Ray Kroc: You know what - contracts are like hearts, they are made to be broken.
Mac McDonald: Dick. We will never beat him. We will never be rid of him.
Dick McDonald: Ray, we have no interest in a milkshake that contains NO MILK.
Harry J. Sonneborn: Mr. Kroc, if you're not making money hand over fist, something's terribly wrong.
Ray Kroc: If you've got time to lean, then you've got time to clean.
Dick McDonald: There's a wolf in the hen-house. We let him in.
Mac McDonald: This is not your company, Ray!
Ray Kroc: I want a divorce.
Ray Kroc: A couple of Illinois boys. Made good. Only in America. Only in America. Only in America!
Dick McDonald: A hothead like that, you don't know what he's capable of. Mac McDonald: It's all bluster, Dick. His bark is worse than his bite. Dick McDonald: That's what Neville Chamberlain said.
Mac McDonald: Speed. That's the name of the game. The first stop for every McDonald's hamburger is the grill. Manned by two cooks, whose sole job it is to cook those all-beef beauties to perfection. Meanwhile, as the patty cooks, our dressers get the buns ready. Watch out. Burger crossing! McDonald's Employees: Burger crossing! Mac McDonald: Every McDonald's burger has two pickles, a pinch of onions, and a precise shot of ketchup and mustard. Ray Kroc: Now, where did you get those? Mac McDonald: We made them. Ray Kroc: Made them? Mac McDonald: Yes, custom-built. The whole kitchen is. Next, this is the finishing station where we put the whole thing together. And... Mac McDonald: Voila! A fresh, delicious burger from grill to counter in 30 seconds.
Ray Kroc: I was by your restaurant today too. Jerry Cullen: And, what about it? Ray Kroc: What about it? You got corn on the cob, you got fried chicken. Jerry Cullen: People love fried chicken. Ray Kroc: Do they? Well let them go somewhere where they serve fried chicken and your kitchen is filthy, like what the hell is the matter with you guys? Jerry Cullen: Look, Ray, I don't know about you, but I'm retired. Jack Horford: You said this would be a good place to park our money. It's an investment. Jerry Cullen: If I wanted a job, I would have applied for a cook position. Ray Kroc: You couldn't get a job as a cook at one of my restaurants.
Ray Kroc: What is this? Jack Horford: It appears to be a hamburger. Ray Kroc: It's not a McDonald's hamburger. Ray Kroc: Too much ketchup. Three pickles, not two. Lettuce. Lettuce, Jack? Jack Horford: Do you think we could discuss this later? We're in the middle of... Ray Kroc: And the patty, tragically overcooked. Jerry Cullen: I don't know, Ray, looks good to me. Ray Kroc: What the heck would you know about quality?
Mac McDonald: So, we moved the restaurant, we're setting up shop, but now we wanna do a few tweaks, because now it's 1940 and drive-ins are all the rage. I mean, they're the hottest thing going, and I say, "Dick, we gotta get in on this," and Dick says... Dick McDonald: Okay. Mac McDonald: And two months later, we opened for business: McDonald's Famous BBQ. 27-item menu, uniformed waitresses, bring your food right to the car, and it goes gangbusters. We're going "great guns!" But then, sales started to level off. Dick McDonald: The drive-in model, as we've learned, has a few built-in problems. Ray Kroc: Tell me about it. Dick McDonald: I mean, for starters, there's the customer issue. Drive-ins tend to attract, shall we say, a less-than-desirable clientele. Mac McDonald: Teenagers. Dick McDonald: Hot-rodders and hooligans. Juvenile delinquents in blue jeans. And then, there's the service. It takes forever and a day for your food to arrive, and when it finally does... Ray Kroc: It's usually wrong. Dick McDonald: Yeah, the carhops are too busy dodging gropes to remember that you wanted strawberry phosphate, not cherry. Ray Kroc: Well, that's a thing to remember at all. Mac McDonald: And then, there's the expenses. The huge payroll due to the large staff required, dishes being constantly broken or stolen. Dick McDonald: Tremendous overhead. Mac McDonald: So, one day, Dick has a realization. He sees that the bulk of our sales are in only three items: Hamburgers, french fries, and soft drinks. Dick McDonald: 87%. Mac McDonald: So, we say to ourselves, let's focus on what sells. And that's exactly what we do. Brisket, gone. Tamales, gone. But, we don't stop there. We look at everything. What else don't we need? Dick McDonald: Turns out, quite a lot. Mac McDonald, Dick McDonald: Carhops? Dick McDonald: Walk up to a window, get your food yourself. Mac McDonald: Dishes? Dick McDonald: All-paper packaging, disposable. Mac McDonald: Cigarette machines, jukeboxes. Dick McDonald: Drive out the riff-raff. Ray Kroc: Creating a family-friendly environment. Mac McDonald: But that's not enough. Ray Kroc: Alright. Mac McDonald: See, our whole lives, we'd piggy-backed off other people's ideas. We wanted something that wasn't just different, it had to be better. It needed to be ours, and that's what brings us to the biggest cut of all. Ray Kroc: Which was? Mac McDonald: The wait. Dick McDonald: Orders ready in 30 seconds, not 30 minutes.
Dick McDonald: And pickles, and pickle and MUSTARD!
