In-N-Out

In-N-Out History

In 1948, the first In-N-Out Burger was founded by Harry and Esther Snyder in Baldwin Park. Harry's idea of a drive-thru hamburger stand where customers could order through a two-way speaker box was quite unique. In that era, it was common to see carhops serving those who wanted to order food from their car. Harry's idea caught on and California's first drive-thru hamburger stand was born.  Listen to our podcast at http://soundcloud.com/community56/innout

The Snyder's business philosophy was simple: "Give customers the freshest, highest quality foods you can buy and provide them with friendly service in a sparkling clean environment." These principles have worked so well over the years that they are still the company's fundamental philosophy. Quality, freshness and service are In-N-Out principles. The owners of In-N-Out worked on those principles that were to become the cornerstone of In-N-Out’s philosophy.

It was almost three years before a new In-N-Out was opened. Harry Snider’s son (Rich) took over as President and with his brother’s help, established a commissary at the Baldwin Park Headquarters. This new facility allowed In-N-Out to have total quality control over all In-N-Out ingredients. In addition, they created the In-N-Out "University", where new managers are trained and the In-N-Out formula for success is consistently reinforced. While Rich was President, In-N-Out grew from those 18 locations in 1976 to 93 locations at the time of his death in 1993.

The atmosphere of enthusiasm for serving customers the freshest quality hamburgers and french fries can be seen all the way from the many store locations to the office Associates.

Though times have changed, little has changed at In-N-Out. The menu-burgers, fries and drinks-is still the same basic menu customers have enjoyed since 1948. Everything is still made fresh to order. There are no microwaves or freezers. Customers may observe french fries being made from hand-diced, fresh, whole potatoes. And the shakes are made from real ice cream. In-N-Out has retained the basic traditions that have made it a favorite for 60 years.

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Menus

Regular double-double burgers and regular fries !

In-n-Out has familiar hamburger menus like double-double burger, cheese burger, hamburger, and french fries. However, What makes In-n-Out differenct from other burgers is "Secret" menus. You can't find "Secret" menus on menu board. But, people visiting In-n-Out know the "Secret" and they love it. One of representatives is "Animal" style. Anymal style is a special sauce and it can be added to every burger and fries. Protein style and extra toasted also can be added to every burger. Protein style burger uses lettuce instead of bun. Extra toasted burger has more crispy bun than regular burger. For another secret menus, you can try Double meat, 3 by 3, 4 by 4, grilled cheese, and flying dutchman. Flying Dutchman burger uses meat patty instead of bun. The last secret is "well done" fries. Well done fries are cooked longer than regulare fries and it tastes crispy and toasted. 

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 Food Quality

One of the most important questions in their interview is why costumers choose In-N-Out. The responses to this question are surprisingly similar. They said that they enjoy the food of high quality there.

At In-N-Out Burger, quality is everything. That’s why in a world where food is often over-processed, pre-packaged and frozen, In-N-Out makes everything the old fashioned way.

Their commitment to quality starts with their hamburgers.  They make them from fresh, 100% pure beef. They are free of additives, fillers and preservatives of any kind.  But the focus on quality starts well before they deliver their hamburger patties to their stores.  They own and operate a world class patty making facility.  Since they only serve burgers, fries and drinks, making a high quality hamburger patty is everything to us.

They have always made every one of their hamburger patties theirselves using only whole chucks from premium cattle selected especially for In-N-Out Burger. They pay a premium to purchase fresh, high quality beef chucks.  They individually inspect every single chuck they receive to make sure that it meets their standards. Then their highly skilled, in-house butchers remove the bones.  They grind the meat themselves and make it into patties theirselves.  They do all of this in their facility on their property in Baldwin Park, Ca.  These steps enable us to completely control the patty-making process and be absolutely certain of the quality and freshness of every patty they make.  They’ve always madetheir hamburger patties this way.

Their commitment to quality doesn’t stop there. Their lettuce is hand-leafed. Their American cheese is the real thing. And they use the plumpest, juiciest tomatoes they can find. All of their ingredients are delivered fresh to their stores. In fact, they don’t even own a microwave, heat lamp, or freezer. They even bake their buns using old-fashioned, slow-rising sponge dough. And they make every burger one at a time, cooked fresh to order.

Of ctheirse, what's a great burger without great fries? At In-N-Out, they know a french fry is only as good as the potato it comes from. That’s why they use the highest grade potatoes and ship them fresh from the farm. Then they cut them right in the store, one potato at a time. And cook them in 100% pure, cholesterol-free vegetable oil. To top it all off, they also make their delicious shakes from real ice cream. They wouldn’t do it any other way. Because when it comes to burgers, fries and shakes, getting fresh is a good thing.

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Environment 

Apart  from the food quality and price ,I think the environment is an important factor to attract the guests. In-n-not  just was on the corner with mix color of red and yellow .I adored the big glass window most because I could enjoy the view outside freely, and when I had some food  in in-n-out  ,I also found some students reading in it .I think it was very different from the fastfood restaurant in China .I also asked the guy why he chose  in-n-out to study ,he just said he enjoyed the environment of the restaurant ,and he thought it was a challenge to concentrate on something in noisy environment.

When I had some French fries in in–n-out  ,I found there were a lot of children in it .Then I had a conversation with a couple behind me ,they told me that there were also a foundation which was built by in-n-out .Then I  turned to the Internet to find some information about  the foundation.

Since 1984, In-N-Out Burger has been helping abused and neglected children.
The In-N-Out Burger Foundation (the “Foundation”) was established in March 1995 nonprofit organization. Their grants are typically between $2,000 and $20,000, and many factors are considered in determining the amount granted. 

The Foundation’s purpose is to assist children who have been victims of child abuse, and to prevent others from suffering a similar fate. The Foundation supports organizations that provide residential treatment, emergency shelter, foster care, and early intervention for children in need.

While requests are reviewed on a case-by-case basis, applicants should note that the Foundation does not typically fund the entire cost of a capital project, program, or general operating budget.  In addition, applicants should request a grant amount that is consistent with a thoughtful and sustainable fundraising approach.

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Sample Script of Customer's Interview

Interviewer : Hi, we are doing interview from UCLA English class. Can I ask some questions? It will take only one minute.

Customer : Sure.

I : Do you like In-n-Out?

C : Yes, I do. It is one of my favorite.

I : Do you know about the secret menu of In-n-Out? What do you know about it?

C : My favorite is extra toasted animal cheese burger.

I : How did you find it? secret menu !

C : My friend told me.

I : Can you tell me any other recommendation?

C : Also, you should try flying-dutchman.

I : Thank you for answering to my questions. Bye bye.

C : Bye bye !

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