What global restaurant corporation can boast that 3 out of 4 senior and mid-level managers started out as crew? Or that 40 percent of its owner/operators are women and minorities? What all-American company has made more millionaires, especially black and Hispanic millionaires, than any other company, and is voted, year after year, one of the best places to work?

It’s McDonald’s, of course. A new book by insider Paul Facella, a former McDonald’s executive, tells the behind-the-scenes story of the world’s most successful restaurant organization, drawing from his decades of personal experience in the company—starting as a grill man at age 16—and colorful interviews with McDonald’s executives, franchisees, managers, and vendors, including late company founder Ray Kroc.

In Everything I Know about Business I Learned at McDonald’s (McGraw-Hill, Nov. 2008), readers learn how this monumental organization has one of the highest employee retention rates of any company and an enviable brand that represents consistency, quality, and value—whether you’re eating a Big Mac in Beijing or Boise.

Facella embroiders this fast-paced read with quirky stories of McDonald’s business culture—such as the fact that an employee can still phone the CEO and get a call back within 24 hours, or that bun supplier East Balt Bakery, which struck a handshake deal with Ray Kroc back in 1955, still operates without a written contract.

Facella co-wrote the book with award-winning journalist Adina Genn, who in 2007 was named the U.S. Small Business Administration’s Small Business Journalist of the Year in New York.

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