In-N-Out Burger by Stacy Perman

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Summary
  1. Perman does a great job of giving an insider view into the cult-like chain that is In-N-Out. It is a fascinating story of a family with a great and simple vision who never compromised or acted outside of their core competencies and values.
Key Takeaways
  1. Operations has hardly changed in 60 years – no microwaves, freezers or greasy smells – just high quality ingredients
  2. Secret menu – animal style, 4×4, flying Dutchman, grilled cheese, protein style
  3. Philosophy – quality, customer is always king and made-to-order burgers
  4. Family-owned and fiercely independent chain, opened in 1948 by Esther and Harry Snyder
  5. Company repeatedly shuns the type of publicity other chains routinely pay hundreds of millions of dollars for
What I got out of it
  1. Do one thing and do it to the best of your ability, have a long-term view, never sacrifice quality, keep customers first, and keep it real simple. These are some of Harry Snyder’s tenets and have helped make In-N-Out the successful, almost mystical business that it is today. Very good read

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