Somewhere Anthony Bourdain is smiling.
Anthony Bourdain once called In-N-Out Burger his favorite restaurant in Los Angeles. Gordon Ramsey said it’s one of his favorite snacks in America. They’ve also always wanted them to expand.
Tony Bourdain explains his love of In-N-Out Burger
In an announcement from the company and Tennessee Governor Bill Lee, In-N-Out Burger said they will build a corporate hub in Franklin, Tennessee, and build 2 restaurants in the surrounding area as a beginning. The project is hopefully going to be done in 2026 & begin in 2024. President Lynsi Snyder-Ellingson seems to be much more into growing and expanding In-N-Out than her previous family owners who used to run the business. True to family though, Lynsi said the company has no plans to go public or franchise so expansion still will be slow.
Bill Lee stated how excited he was that jobs and money would be created in Tennessee by the expansion.
Lynsi is the granddaughter of the founder Harry & Esther Snyder. This family-owned business began in 1948 in California. The site explains that quality control was extremely important to Harry who would get up at 5 am to make sure he could buy the best meat and vegetables available.
Add that the company gives quality wages to their employees and does countless charity work and you have the blueprint of a family-owned American business.
Gordon Ramsey shares his love for In-N-Out burger
Why In-N-Out is so Good!:
First off the prices are very reasonable, but it goes much deeper than that.
Many people don’t understand why they don’t just expand, but they have a model and they stick to it. In a 2017 interview with Business Insider, Vice President of Planning and Development Carl Van Fleet explained. "At In-N-Out Burger, we make all of our hamburger patties ourselves and deliver them fresh to all of our restaurants with our delivery vehicles, Nothing is ever frozen. Our new restaurant locations are limited by the distance we can travel from our patty-making facilities and the distribution centers."
The distribution centers must be within a day's drive of a restaurant, approximately 300 miles. Fresh high-quality meat is never frozen and no microwaves are allowed to be used in the restaurant area.
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