Develop Inside N Out

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.