Fast Food Opinion

In-N-Out Is Restoring The American Dream To Those Without Degrees

Is the American dream really dead? Many news outlets seem to think so. They argue that a majority of today’s youth won’t make more money than their adults, wages have gone stagnant, and the ever-growing income inequality gap have pushed the “white picket fence” home out of reach. More people today would rather spend money traveling and trying exotic foods than eventually owning a home, as prices in areas folks are flocking to shoot through the roof.

In the increasingly competitive workforce, it can seem like the American dream of old is only available to those who can afford college. On average, those without a bachelor’s degree make just over $35,000 annually, and that’s before taxes. The average college tuition these days is roughly $10,000 per year for in-state public colleges, and triple that for private or out-of-state schools. College grads can make at least 30% more than high school graduates on salary, giving them much a better shot at making it in today’s economy.

There are businesses out there, though, that provide a glimmer of hope to those at an academic disadvantage. Companies like In-N-Out are proving that you can work for them and not be stuck living in a van as a tech worker for Facebook or homeless in Silicon Valley as a security guard.

A post shared by In-N-Out Burger (@innout) on

At the West Coast burger legend, wages start out at $13 per hour, much better than the federal minimum wage of $7.25. It’s more than just the pay that makes In-N-Out one of Glassdoor’s top five companies to work for, however. It’s the opportunities for growth that exist within the company and the benefits that come with it. A report from the California Sun reveals that all employees get 401(k) retirement plans, paid vacation, and health, dental, and vision plans.

When it comes to growth opportunities, making it to the role of restaurant manager pays off big time. Becoming an In-N-Out manager is almost like hitting a gold mine, especially in the incredibly affluent and hardly affordable Bay Area (one of the main areas you can find this California burger staple). Currently, the average yearly salary for In-N-Out managers is more than $160,000 per year. That’s over 25% better than the average lawyer or software engineer, including those at Twitter. Take that, Silicon Valley.

This is all from a company that is not just popular and beloved, but also primed for aggressive growth. In-N-Out plans to open 50 restaurants in Colorado soon, meaning there’s plenty of opportunity for more people to score this well-paying fast food gig.

Of course, working in an environment like a busy burger restaurant is exhausting and the hours can be long. However, the pay and benefits appear to be well worth it. More than 90 percent of employees on Glassdoor would tell their buddies to come work with them at In-N-Out.

The typical In-N-Out manager achieved such success through traits conducive to making the “American Dream” come true. And they’ve done this despite the academic disadvantage, working their way up to a salary that rivals and even surpasses those that were afforded better societal and economic opportunities. Now, they’re able to make more than even college graduates in today’s rat race.

Fast Food Hit-Or-Miss

How In-N-Out Became The Burger Giant It Is Today

According to an evaluation done by Harris Poll’s yearly Equi-Trend study, In-N-Out has been dethroned as the the Burger King by Five Guys…

Okay enough with the obvious lame burger puns. Yes, In-N-Out has allegedly been dethroned by Five Guys from a poll based on brand familiarity, quality, and likelihood of considering to purchase the brand. An overwhelming majority of us here at Foodbeast aren’t too happy with the outcome of this recent study, so we thought it would be a good idea to share a bit of In-N-Out’s history and what has made it into the G.O.A.T. fast food burger joint.

A post shared by In-N-Out Burger (@innout) on

Founded in 1948, In-N-Out was the first drive-thru burger stand in Southern California, opening in Baldwin Park, CA by Harry Snyder and his wife Esther. From its very inception, In-N-Out has dedicated itself to providing high quality burgers made from fresh ingredients. After its first decade, the company expanded to five total restaurants in the San Gabriel Valley area; by its 25th anniversary in 1973, In-N-Out grew to 13 locations in the Los Angeles County area.

A post shared by Minhee Park (@theminheepark) on

Contrary to popular belief, the “secret menu” actually began to manifest way back in 1961, when Snyder catered to a customer’s custom order. It ultimately became known as “Animal Style.” If you know… you know.

It was not until 1963 that the world famous Double Double was introduced on the menu, almost immediately becoming the go-to item on the already precise and simple menu. Therein lies the charm of In-N-Out: a small, simple menu that’s affordable and almost always meets your expectations.

By the 1970s, In-N-Out really blew up to become a staple in Southern California culture; their iconic crossed palm trees at every location became a familiar sight, ice cream milkshakes were added to the menu, and a shift towards a dining room format became the standard.

A post shared by In-N-Out Burger (@innout) on

It wasn’t until 1992 that the red palm trees crossed state lines into Nevada, and it won’t be until the year 2000 that Arizonians were blessed with Double Double. The first Utah location opened in 2008, Texas in 2011, and Oregon barely in 2015. At this time, there are only 300 locations within the six aforementioned states, and has always been family owned — a rarity in the fast food industry.

A testament to their overall appeal and business savvy, In-N-Out is a billion dollar company with over 18,000 employees across the board and annual revenue numbers reaching over 600 million dollars. What’s more, such success has come without sacrificing everything their brand and product has stood for.

A post shared by Food Blog (@tastyfoodgal) on

In a world where restaurants have large, complicated menus, it’s refreshing to know that In-N-Out’s burgers will always deliver on the same great taste. Despite being only in SIX states and having 300 locations, it’s quite an amazing feat to be craved by people all over the world.

Fast Food

‘Tomato Wrap’ Might Be The Weirdest In-N-Out Secret Menu Item Out There

We all thought that the In-N-Out secret menu was completely figured out. Tons of comprehensive guides to the fast food chain’s in-the-know items exist out there, and not one of them has uncovered what we just found out.

It turns out that In-N-Out has had a secret menu item all along that we didn’t know existed until today. A YouTube channel called RoommateThings uncovered this rare secret item in the deep annals of the internet and decided to go and try it for themselves.

Photo: John D. on Yelp

The secret menu item is a novel way to order your burger: Tomato Wrap Style. It’s similar to getting any burger protein style, but instead of lettuce serving as your buns, tomato slices are used instead. The result is what can only be described as the juiciest, messiest burger experience possible.

We did our own search on the internet for this burger, and could only find it in a few photos and reviews on Yelp. It’s not too hard to see why, as ordering Tomato Wrap Style doesn’t result in the most appealing burger.

While I’m not entirely sure if I’d go try this myself, if you’re down with a protein-style burger and tons of juicy tomato, then this may be the secret menu item you’ve been looking for.

Adventures Fast Food Hit-Or-Miss Opinion

What Happened When An East Coast Native Tried In-N-Out For The First Time

I come from a family of burger fanatics. Whether it was a lamb burger made by mom or a greasy heap of cow from whatever beef-slinging joint was closest in proximity, we didn’t discriminate. There is just something about a juicy hunk of ground meat that really gets the Trimber clan going.

Growing up in the DC-area, I’ve been inundated by East Coast favorites such as Five Guys, Shake Shack, and, one of my personal favorites, Spike Mendelsohn’s Good Stuff Eatery. I began to acclimate to Good Stuff’s milkshakes that are so thick you practically need a spoon, Shake Shack’s classic crinkle-cuts, and Five Guys’ legendary Cajun fries which are so greasy you have to hold the paper bag out in front of you like a child with a stinky diaper so as to avoid from your entire wardrobe becoming oil-stained for all of eternity. This was my normal.

That is, until I came to the West Coast., a.k.a. In-N-Out territory.

Despite several trips across the country to visit family in various parts of California, I had never eaten at In-N-Out. It was kind of embarrassing. It was like I needed an In-N-Out stamp on my passport for people to believe I actually traveled beyond the coast I’ve always called home.

After an embarrassing amount of times on the West Coast with no gastronomic In-N-Out experiences to speak of, I decided it was finally time to see what the hype was all about.

This is my story:

10:30am: It’s Sunday morning. Rather than go to a bougie bottomless brunch in WeHo, I decide it’s the perfect day to pop my In ‘N Out cherry. On the Lord’s day, I’d like to believe God was proud. The place literally just opened for the day, so I decide to play it cool and pace around my apartment for at least five more minutes before heading out. I’m not ready to be the first person at In-N-Out. There is more strength in numbers.

10:35am: I hop on the 2 Freeway with my best friend in tow, mentally and physically preparing for the experience that lies ahead of me. It’s kind of surreal, like that feeling when the lights dim before you finally get to see your favorite band in concert for the first time.

10:45am: I pull into parking lot and see the classic red and yellow sign. I have butterflies in my stomach – partly from hunger, partly from excitement, but butterflies nonetheless.


10:46am: I get out of my car and immediately take a picture of the In-N-Out sign. Alas, I finally have proof that I have indeed traveled to California. Throngs of In-N-Out devotees begin to flood the entrance – the church rush, I’m assuming – each staring at me like the tourist I am as they walk past. My friend is embarrassed, mostly for me, but also for herself.

10:48am: I walk through the front doors and am met with the most pristine fast food restaurant I have ever laid eyes on. The white walls, generic tile, and shocking cleanliness of the place make me feel like I just walked into a hospital. I can’t decide whether this is comforting or not.

10:49am: I walk up to the counter with false bravado, ready to pretend I know what I’m doing. I tell the kind, vaguely Mormon-looking cashier that I would like a “Double Double Animal Style.” I let the sentence linger for a few seconds, gauging whether my online studying paid off and I seemed legit, or if the cashier calls my bluff. He can definitely tell I’m a newbie, but is nice about it. My friend orders the same, and we complete our order with Animal Style fries, regular fries, and a chocolate shake.

10:50am: After paying, I leave the cash register and immediately throw away my receipt. I gravitate towards a table close enough to the register so that I hear an employee calling out numbers for respective orders. I realize my number is on the receipt I just threw away. Such a noob.

10:51am: I walk back to the counter, clearly embarrassed and blushing, and ask the cashier what my number is. He tells me, and I walk back to my table with defeat.

11:00am: They call number “29,” and I jump out of my seat so quickly I nearly trip over myself. I regain my balance, look around to make sure no one sees what just happened – they all do – and walk to the register to claim my meal. I clasp the red tray and slowly lift it up to eye-level, taking in the beauty and smelling all the smells, knowing this is a moment I will never forget.


11:02am: After staring at my food for an entire two minutes, I grab the Double Double and sink my teeth in. The lettuce is crisp. The burger is juicy. The sauce is creamy. I lose myself in the burger for a few moments. I’m brought back to the present as my friend asks, “How is it?” I wait an inappropriately long time to respond, partly because I’m still chewing, but mainly because I’m in awe of how good this burger tastes. At this moment, I believe the hype is real.

11:03am: It’s time to go in for the kill on the fries. Visually, they are one of the more perfect orders of fries I’ve laid eyes on. Each fry is uniform and all appear to be cooked perfectly and evenly. I take the first bite and my stomach drops. They’re terrible. Crunchy. Flavorless. Unsubstantial. Possibly the three worst words that could ever be associated with a French fry. My friend and I meet each other’s gaze, both recognizing the look of disappointment in the other. We were doing so well.

11:04am: I take another bite of my burger, desperate for any other taste in my mouth other than the French fries. As I chew, I decide maybe I just got a bad couple of fries. Yes, that has to be it. I go in on them again, because everything deserves a second chance. Still bad. I put even more salt on them. Barely tolerable. I try extra Animal sauce. Still weirdly crunchy considering the sauce-to-fry ratio. The consistency of these fries are so wack they’re basically invincible to all of my attempts. It feels like I’m eating stale potato chips instead of fries. I am perplexed.


11:06am: As I continue to think about my current situation, I go from perplexed to distraught. In-N-Out is supposed to be good. What is happening? Is my entire life a lie?

11:07am: The only thing left to taste is the chocolate shake, although I really don’t want to based on my friend’s face. See, she is the type of person that is almost always smiling, especially when it involves good food. But after one sip of this milkshake, she looks like she’s sucking on a lemon rather than sipping a chocolate shake. She says the poor quality of the ice cream is obvious and the milk to ice cream ratio is just off. Damn it.

11:08am: I silently eat the rest of my burger, clinging onto the only good tasting thing from the meal for dear life. There is an entire order of French fries left untouched, the only time this has ever happened in my life. My friend looks at me forlornly and says, “I feel bad wasting food, but they’re just not even worth the calories.”

11:10am: We silently gather the remaining sad fries and chocolate shake and head towards the garbage. I feel extremely guilty. I throw the fries in the trash and stare at them for a few seconds, consumed by a feeling of betrayal.

Even though the burger had me seeing angels, the crunchy French fries, and the unfortunate taste they left in my mouth tainted my entire In-N-Out experience. As soon as I got back in my car, I found myself daydreaming about my beloved fries from Five Guys, tempted to Google the nearest location and drive there, ready and willing to travel any distance.


We Have Really Good News About In-N-Out Burger’s Chile Shortage

We were pretty bummed to report that In-N-Out Burger was experiencing a yellow chile shortage this summer. Well, In-N-Out lovers may soon be able to drench their Animal Style meal in yellow chile juice once again.

It appears whole yellow chilies are making their way back into stores — as early as this week — according to an In-N-Out issued memo sent out to “All Stores” dated July 29. The memo’s first sentence could confirm the end to California’s second largest drought, “Next week, whole chilies will be back in stock at the warehouse.” Although it is partially cut off, the memo continues: “Upon delivery, immediately resume serving chilies normally …


Before I found the memo on Twitter Monday night, I visited my local In-N-Out to order my standard No. 1 and asked if they had chilies.

To my amazement, the gal at the drive-thru wasn’t completely annoyed and replied, “Not yet, we’re hoping by Wednesday.”

After hearing the good news, I searched Twitter for “In n out chilies” and instantly found a memo, with the subject line, “Resupply of Whole Chilies.”


The image, was tweeted by Esmeralda Valerio with the caption, “RT to save a life chilies are back at In-N-Out *burger emoji* @innoutlife”

It’s been a bland summer without the mouth-watering drops of delicious yellow chilies on my Double-Double.

Hopefully, we’ll never have to experience another shortage, but it’s safe to say no one will ever take the whole yellow chile for granted, again.

Welcome back, chilies. You’ve been missed.


Bernie Sanders And His Magical Trip To In-N-Out Burger

I’ve seen all ages of folks walk into In-N-Out Burger to enjoy the time capsule of a nearly perfect burger experience. So when Presidential candidate Bernie Sanders finds his way through the glass doors of an In-N-Out Burger front, I smile with affection and smirk knowing his fuckin’ PR people are the best in the game right now.

And that’s what Bernie Sanders did, walk right into an In-N-Out Burger with his lugging, peeled-back smile and order food. Shook hands. Took the inevitable picture behind a counter of chippy In-N-Out associates. At some point he also shared his french fries with some free-roamin’ kids. Was he taking a charming break from his campaign trail for a Double Double extra chiles, or was he strategically on the trail, picking the most California of burger spots to indulge. I vote the latter.

I won’t linger on ABC’s Mary Alice Parks reporting that Sanders filled his own soda — he’s a grown man, he already walked into an In-N-Out Burger instead of hitting the drivethru, he’s gonna march his way over and fill his cup like the best of us.

Here’s the hoopla in photos, giddy associates and all:


bernie-in-n-out bernies-sanders-innout-3




How To Make In-N-Out Burger’s ENTIRE Secret Menu At Home [WATCH]

The friends over at HellthyJunkFood have an amazing YouTube channel that teaches you how to make wholesome versions of our favorite fast food items. For this week’s episode, they’ve done us In-N-Out whores a SUPER solid and recreated their ENTIRE In-N-Out Burger Secret Menu.

Everything 3x3s to a Flying Dutchman, Animal Style, they have it covered. They even show us the mustard grilling techniques that make the Animal Style burger so damn delicious. The HellthyJunkFood crew spent roughly $70 and 10+ hours in the kitchen filming this masterpiece.

Gotta love that they included a recipe for Monkey Style…because they are smart AF:


Fast Food

Toronto, CANADA: You Are Getting an In-N-Out Burger Tomorrow


Yes, this is very, very true.

The early  web  murmurings of an In-N-Out Burger location coming to the most populous city in Canada are absolutely true, albeit in the form of a 4 hour pop-up shop.

In-N-Out published the following ad in Metro papers this morning:

The pop-up shop will take place at an Italian restaurant called Ganzi Osteria and serves as an opportunity for Toronto fans of the brand to get a taste of the coveted burger in their home town.

A quick call to In-N-Out’s corporate office confirmed that the pop up is indeed a brand-officiated ordeal. They told Foodbeast that they often do pop-ups in other countries to continue disseminating their brand worldwide. Sounds like a great deal for these Toronto heads, even if it is for a couple of hours between 11am – 3pm on Thursday, September 11th.

For those of you in Canada who have yet to try an In-N-Out Burger, TREAT YOSELVES.

For the sake of celebrating, here are some stories and menu items from In-N-Out that should get your mouth watering: