Have you ever had a food that you could never forget? You still remember the perfect combination of taste and mouthwatering appearance as you took your first bite. For many, In-N-Out Burger’s famous burgers are unforgettable; “Known for its made-to-order hamburgers, fresh ingredients, and efficient service. ” The simple beginning, tidy appearance, basic menu, and customer satisfaction each contribute to the popularity of this restaurant. One reason the restaurant is so well-known is because of its beginning. Founded in Baldwin Park, California in 1948 by Harry and Esther Snyder, In-N-Out Burger was.
California’s first drive through restaurant. The couple had the idea of customers being able to drive up and order their food through a two-way speaker unit, which they ultimately accomplished. Many new proposals to open their business elsewhere then arose, and offers were being accepted at a rather rapid pace. The successful opening contributed to the quickly gained popularity. Another reason In-N-Out Burger is rather popular is a result of the notably clean appearance.
As part of the promise of Harry and Esther Snyder, every venue has cleanliness worth remembering as there is a policy to maintain tidy quarters.
Charlie Palmer states, “The places are incredibly clean. I’m impressed by that”. Even as a restaurant entrepreneur himself, Palmer took note of the pristine premises. Well-kept In-N-Out locations often contribute to the widespread popularity. Also, the simple menu of In-N-Out has remained the same from the very beginning, providing yet another reason for customers to come back. The basic burgers, fries, pop, and shakes displayed on the In-N-Out menu make it very easy to order from.
There are three combos to choose from that each include a different burger with fries and a drink, or you can simply choose just one or two of the food choices. Without the complications of numerous added food items, people are able to quickly decide what they’d like to eat and drink. The straightforward menu contributes to the amount of incoming customers in the popular In-N-Out Burger chain.
Their mission statement was simple, “Give customers the freshest, highest quality foods you can buy and provide them with friendly service in a sparkling clean environment. ” They still use this philosophy in every running In-N-Out open today. Quality, freshness, and good service are the core ingredient to In-N-Out’s success.
Harry and Esther’s two sons, Guy and Rich, learned the business from working in their parents store when they were young. When Harry Snyder passed away in 1976, there were 18 drive-through locations running. Rich Snyder, at age 24, took over as President. Guy Snyder helped him to establish what like a cafeteria at the Baldwin Park Headquarters. This new facility allowed In-N-Out to have total quality control over all In-N-Out ingredients including the secret sauce. They also started an In-N-Out “University”, where new managers are trained and the In-N-Out philosophies for Alyissa Balderama M/W 11:00.
Professor Read success are consistently reinforced. While Rich was President, In-N-Out grew from those 18 locations in 1976 to 93 locations. Rich Snyder remained true to his parents’ goal of serving only the freshest foods available. None of the ingredients were frozen, and no microwaves were used. All orders were made to order, contributing to what some in the food industry considered a long wait for a fast-food hamburger. The milk shakes were made with real ice cream, and the burgers were 100 percent beef. The beef was ground and formed into patties by In-N-Out workers at the Baldwin Park facility.
The lettuce was broken into leaves by hand, and the buns were baked fresh using old-fashioned sponge dough that took six to eight hours to rise. The potatoes for the French fries were shipped in burlap sacks to the outlets, where associates cut them by hand. In-N-Out has used southern California-grown Kennebec potatoes, which are said to be ideal for frying. The French fries have always been fried in cholesterol-free vegetable oil. Guy Snyder then took over and became Chairman of the Board and CEO in 1993. As Chairman, H. Guy Snyder, led In-N-Out into the future with continued expansion throughout California, Nevada and Arizona.
Guy carried on the same tradition that was set in 1948 by his parents, stressing the same basic values that helped make In-N-Out so successful. While Guy was Chairman of the Board, In-N-Out grew from 93 locations to 140 at the time of his death in 1999. 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. There have been a few modifications in recent years. The original In-N-Out offered only drive-thru and walk up service. Most of the newer In-N-Out Burger locations provide indoor and outdoor seating. Aside from building improvements, though, In-N-Out has retained the basic traditions that have made it a favorite for 60 years. Lastly, customer satisfaction makes a huge difference for the better in the stature of In-N-Out.
Consumers are often very dedicated and spread the word of their fast food favorite. Even chef reviews are completely positive according to Esquire’s chef survey. Alton Brown is reminded of his childhood when he drinks the shakes and Thomas Keller claims it’s an ideal illustration of classic American fast food. And although some who go for a burger find it as just average, their number is much outweighed by the majority of favorable feedback. Customer’s enjoyment in In-N-Out Burger surely helps with the positive standing amongst other fast food places. Alyissa Balderama M/W 11:00 Professor Read.
Overall, In-N-Out Burger’s marketable beginning, clean restaurant appearance, simple menu, and customer satisfaction all help maintain a good reputation. Every location follows the Snyder’s promise to keep the restaurant as clean as possible and the never-changing menu has stayed as easy to order from as it was in the beginning. So the next time you’re in the area of an In-n-Out Burger, make sure to stop by and try something there.
Alyissa Balderama M/W 11:00 Professor Read Works Cited “In-N-Out Burger. ” In-N-Out Burger. N. p. , n. d. Web. 19 Nov. 2013. Wikipedia. Wikimedia Foundation, n. d. Web. 18 Nov. 2013.
Cite this essay
Fast food – Harry Snyder. (2017, Apr 04). Retrieved from https://studymoose.com/fast-food-harry-snyder-essay