In-N-Out Burger products

Animal fries from In-N-Out Burger's secret menu

When In-N-Out Burger first opened in 1948, the company only provided a basic menu of burgers, fries and beverages. The foods it prepared were made on-site from fresh ingredients, including its french fries which were sliced and cooked to order. Unlike other major competitors in the hamburger fast food restaurant business (Burger King, Carl's Jr., Jack in the Box, McDonald's, and Wendy's), as the chain has expanded over the years, it has not added products such as chicken or salads to its menu since 1976 and has never changed its preparation methods.

The company utilizes a vertical integration model for its raw ingredients, procuring and manufacturing much of its food supplies in-house. The company does not utilize freezers in its operations, shipping food daily to its stores from its facilities. Instead of a broad menu like other competitors, In-N-Out has become known for its "secret menu", or unadvertised variations of its burgers that are based on customer preferences, such as the popular "Animal Style".

Burgers

A double-double burger

Animal-style cheeseburger, fries, drink

All burgers consist of one or more 2 oz (57 g) beef patties cooked to "medium-well", and served on a toasted bun. The standard style of burger includes tomato, hand-leafed lettuce and "spread", a sauce similar to Thousand Island dressing. ^[1]

Meat

For most of its history, In-N-Out has produced its own meat in company-owned facilities. The chain has a policy of using only fresh meat, and all of its stores are supplied by its California manufacturing operations located in Baldwin Park. With its expansion into Texas, the restaurant opened its first production plant outside of California in a suburb of Dallas in order to increase its geographic footprint. ^{[2] [3]} By keeping the manufacturing process in house, the chain is able to maintain strict quality control standards. ^[3]

Beginning in March 2016 the company announced that it would move forward to sourcing its beef from cows that have not been treated with antibiotics. The chain did not announce a timeframe for the switch, but that it would move forward at an expedited pace. ^[4] Part of the reason for the switch was that California passed a series of laws to ban the use of antibiotics in non-medical, prophylactic treatments. Additionally, several groups of consumer advocacy NGOs, led by CalPIRG, had been pressuring a number of restaurant chains to stop using meat raised with low-dose antibiotics. ^[5]

Secret menu variations

The bulk of the secret menu revolves around the burgers. The website of In-N-Out publicizes "some of the most popular items" on what it calls the not-so-secret menu. ^[6]

Animal Style is one of the most popular secret styles. In addition to the standard toppings burgers in that range include mustard fried on each meat patty, pickles, grilled onions, and extra spread. The "3×3" (pronounced 3-by-3), the "4×4", or variations of "m" and "c", refer to a burger with a varied amount of meat patties ("m") and slices of cheese ("c"). For example,a burger with six meat patties and three slices of cheese is a "6×3". The In-N-Out secret menu section of the website only mentions the "3×3" and "4×4", which are registered trademarks of the company. ^[6]

Until 2004 In-N-Out accommodated burger orders of any size by adding patties and slices of cheese at an additional cost. However, on 31 October 2004 a group of friends ordered a 100×100 from a location in Las Vegas posting photos on the web of the burger with Tony Hsieh CEO of Zappos. ^{[7] [8]}

In-N-Out has two low-carbohydrate diet offerings. Protein Style was introduced in the 1970s ^{[9] [10]} and replaces the bun with large leaves of lettuce. The Flying Dutchman is a 2×2 with no bun, no vegetables, and no spread with the cheese slices placed between both patties. ^[8] Health.com rated the protein-style sandwich as the best low-carb sandwich in the United States. ^[11]

Onion styles

In-N-Out's burger customization offers customers a choice of six different onion styles – three variations of the two ways that onions can be cut (sliced versus chopped).

• With onion or chopped onion – standard placement, onion is put on top of the meat/cheese as the burger is cooking.
• Raw onion or raw chopped onion – onion is cold and more crisp, placed on top of the spread.
• Whole grilled onion or grilled onion – onions are grilled until brown, placed on top of meat. ^[12]

French fries

An In-N-Out employee preparing potatoes for french fries

In-N-Out uses the Kennebec variety of potato for its fries and prepares them on-site as opposed to purchasing them pre-made from other companies. ^{[3] [13]} According to In-N-Out the company's french fries are cooked in "100% pure, cholesterol-free sunflower oil". ^[14] Fries can also be cooked to order, with cooking times ranging from "light" to "extra well done". ^[15] Similar to the burger, customers can also ask for animal style fries, which are "topped with cheese, spread, and grilled onions". ^[16]

Beverages

The company offers lemonade, unsweetened iced tea (though sweet tea is available at Texas stores only), coffee, three flavors of milk shakes (chocolate, vanilla, and strawberry) which can be mixed in any combination desired, and soda. In-N-Out serves soda from two different companies. It serves Coke, Cherry Coke, Diet Coke, and Barq's from The Coca-Cola Company, and Seven Up and Dr Pepper from the Dr Pepper Snapple Group. The company advertises that its milkshakes are made with "real ice cream". ^[14] One can also request a root beer float. ^[16]

References

1. "Menu". IN-N-OUT Burger.
2. Jennings, Lisa (May 27, 2010). "In-N-Out Burger expanding to Texas". Nation's Restaurant News. Retrieved March 3, 2016.
3. Clough, Richard (February 24, 2013). "Drag-racing heiress keeps In-N-Out on course" . Retrieved March 3, 2016.
4. Pereira, Alyssa (3 March 2016). "In-N-Out announces big change for their burgers". San Francisco Gate. Retrieved 3 March 2016.
5. Jennings, Lisa (3 March 2016). "In-N-Out works with suppliers to move from beef raised with human antibiotics". Nation's Restaurant News. Retrieved 3 March 2016.
6. Olmstead, Larry (1 August 2013). "Great American Bites: Is In-N-Out Burger overhyped?". USA Today. Retrieved 3 March 2016.
7. "In-N-Out 100x100". whatupwilly!. January 2006.
8. Rocha, Isai (19 November 2015). "The Ultimate Guide To Hacking The In-N-Out Menu". The Huffington Post. Retrieved 3 March 2016.
9. Tom McNichol (14 August 2002). "The Secret Behind A Burger Cult". The New York Times. Retrieved 21 July 2007.
10. Daisy Nguyen (26 March 2004). "Bunless burgers old hat at In-N-Out". The Oakland Tribune. Archived from the original on 5 May 2016. Retrieved 17 June 2007.
11. "Burger breakdown: The Best and the Worst, #3". CBS News Health. 2012-03-20. Retrieved 3 March 2016.
12. "Onion styles menu at restaurant".
13. Oliver, Myrna (8 August 2006). "Esther Snyder - co-founder of In-N-Out Burger restaurants". San Francisco Chronicle. Retrieved 11 September 2012.
14. "Menu and Food Quality". IN-N-OUT Burger. Retrieved 2012-09-12.
15. "The Ultimate Guide To Hacking In-N-Out's French Fries". Foodbeast. Retrieved 2016-09-29.
16. "In-N-Out Burger Secret Menu Guide to Order Like an Insider". Serious Eats. Retrieved 2024-06-04.

Further reading

• Perman, Stacy (2009). In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules. New York: Harper Collins Publishers. ISBN   978-0-06-134671-2.