RSS
Home
The making of In-N-Out Burger restaurants
Print
Email
RSS
Subscribe
Throughout California, residents rave about their local In-N-Out Burger restaurant. In-N-Out Burger's drive-thru lines typically wrap the building and sometimes the block or spill over into the street. What makes this restaurant the success that it is today?
First of all, In-N-Out Burger is still family owned. They have no intention of going public. The first In-N-Out Burger was founded by Harry and Esther Snyder in 1948, located in Baldwin Park, CA. At the time, the notion of having a drive-thru rather than drive-up restaurant was a new concept.
The Snyder's business philosophy was, "Give customers the freshest, highest quality foods you can buy and provide them with friendly service in a sparkling clean environment." Many other modern fast food restaurants either avoid "fresh", do not provide "friendly" service, or are lacking in the "clean" aspect. Put together, these qualities still attract hundreds of loyal customers to In-N-Out Burger restaurants.
The menu selection also provides a strong, traditional American fare: burgers, fries, shakes, and soft drinks. The fries are made right on the premises by cutting potatoes. The shakes are scooped and mixed upon ordering. The freshness can't be beat!
As of 1999, In-N-Out had 140 locations. Today, these restaurants exist not only in California, but in Nevada, Utah, and Arizona as well.
Have you ever eaten a burger from In-N-Out Burger? If so, what did you think? What do you think makes a restaurant successful? Please leave a comment! To share this article with others on Facebook, Myspace, or other sites, click on "Share This" below.
You may also enjoy this article about modern aspects on America's west coast:
** Be sure to subscribe above to receive email notification of Kristen's future publications.
Related Articles:
Comments
