Despite the low-wage, low-prestige reputation of the typical "McJob," a McDonald's franchise owner often manages budgets and income in the millions of dollars. This CNBC program looks at the history and working philosophy behind the world's largest food-service corporation, featuring a number of interviews and concise case studies. An operations manager runs six Connecticut restaurants and hopes to become an owner. A once-struggling store in the same state has built newfound profitability on frequent tour bus crowds. And a former Four Seasons chef talks about his mid-career move to the McDonald's test kitchen, while the company's future in China-and nutrition-conscious America-is also explored.