In-N-Out

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Organizational Culture of
In-N-Out Burger

Introduction Originally founded in 1948 by Harry and Esther Snyder, In-N-Out is notoriously known to be the nation’s most infamous chain of fast-food restaurants due to their simple, yet high quality products and services. Over the years, the company has grown to see their share of competition from places such as Five Guys and McDonalds. This however hasn’t phased In-N-Out as they continue to keep a steady growth file by opening ten stores every year. Currently, there are 278 non-franchised restaurants mainly open in California, with expansion focused towards nearby states such as Nevada, Arizona and Utah. Since In-N-Out isn’t a franchised company, it allows for them to have great quality control and uniformity over their product and employees. Many people believe the reason for such success is their employee’s relations with one another and the freshness of their products, due to the lack of freezers, heat lamps and processed foods. The menu consists of about five items which keeps it simple. However, they also allow the customer to customize their burgers according to their needs, making In-N-Out a very unique fast-food restaurant. In their mission statement, they strive to produce the highest quality product and service while providing a team-oriented and associate-friendly place. Given that In-N-Out has great control over their stores, they are able to stress the same values and importance of “family” to their employees. Thus, making every associate contribute and feel part of a team to achieve the company’s mission statement. Since Employees are able to happily work as a team, they are guaranteed to produce better results and productivity. Therefore, In-N-Out not only invests heavily into their product but also into their associates. Thus providing every associate with the proper tools, supplies, training, and compensation, and at the same time, providing customers with the best

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