In In-N-Out Burger, Stacy Perman examines the success of a California culinary classic. At the end of World War II, Harry and Esther Snyder set out to make a living by making a good hamburger in Baldwin Park, California. They founded In-N-Out Burger on October 22, 1948. "Do one thing and do it the best you can" was Harry's mantra, and he established his business on a three-word motto: "Quality, Cleanliness, and Service." Perman follows the company's timeline and development to show how this motto has affected every aspect of the empire, from its inception to its continued growth and popularity.All I can say is "Double-Double, Animal Style". If you don't know what that means, we can't continue this conversation. And if you do, we don't have to.
The simple menu of hamburgers, french fried potatoes, and milk shakes is much as it was when the first store opened--other than occasional price increases, of course. The company likes to boast that it does not own microwaves or heat lamps because everything on the menu is fresh, from veggies to all-beef (never frozen) patties to fresh cut french fries from real potatoes. All hamburgers are grilled fresh to order. It's simple fare done well, and the customers keep coming back.
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Sunday, October 11, 2009
Sunday Book Review- In-N-Out Burger
Seriously. Someone wrote a book on In-N-Out Burger. At the Weekly Standard Online, Kari Barbic reviews Stacy Perman's "In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules".