develop inside n out
London
Harry Snyder had a motto: “do one thing, and do it well.” The co-founder of
In-N-Out Burger, Snyder opened In-N-Out’s first location in Baldwin Park, CA, in
1948 with three items on the menu: burgers, fries and shakes. Almost 70 years
later, In-N-Out’s business model remains almost as simple, with its operations
aligned to match. Snyder’s focus at In-N-Out was on quality, cleanliness and
service. By providing fresh, high quality food in a clean and friendly
environment, In-N-Out is able to drive sales and sustain customer loyalty with
very minimal marketing spend. In turn, this allows them to spend money on
upholding their three core values. Quality Today, In-N-Out still has very simple
menus: burgers (with some variants – one or two patties, cheese or no cheese,
grilled or raw onion), fries and drinks (shakes, soda, lemonade, iced tea,
coffee). It requires very few ingredients: buns, beef patties, American cheese
slices, lettuce, tomato, proprietary “spread” (condiment blend), onion,
potatoes, vegetable oil (for frying) and various beverages.
