Press Release

Press Release PDF

IN-N-OUT BURGER OPENS IN BOISE, IDAHO

October 23, 2024


Irvine, CA – In 1948, Harry and Esther Snyder opened the first In-N-Out Burger, a 10’ x 10’ drive-thru hamburger stand. A year later, Harry introduced his newly developed two-way speaker box, which allowed guests to order without leaving their cars. Today, hamburgers are still made-to-order, shakes are still made with real ice cream, and In-N-Out Associates are still treated like family. Beginning October 25, 2024, In-N-Out hamburgers, fries, and shakes will be available at our newest location in Boise, Idaho. 

As with all locations, fresh ingredients will be supplied to the store from In-N-Out. Hamburger patties are made from 100% American beef, with whole chucks boned and ground by In-N-Out's butchers. All patties are produced and delivered fresh throughout the week to the stores and are never frozen. Fresh whole produce is prepared daily by Associates at every restaurant, and French fries are hand-diced from fresh whole potatoes.   

Shawn Martin, who has been a veteran of In-N-Out for 18 years, will manage the Boise restaurant located at 140 N. Milwaukee Street. The restaurant will employ approximately 60 In-N-Out Burger Associates with a starting wage of $17.50 per hour. There will be one drive-thru lane, indoor seating for 74 guests, and a covered patio with outdoor seating for 32 guests. All In-N-Out Burger locations are open daily from 10:30 a.m. to 1:00 a.m. and until 1:30 a.m. on Friday and Saturday.

In-N-Out currently has locations throughout California, Nevada, Arizona, Utah, Texas, Oregon, Colorado and Idaho. In-N-Out was founded by Harry and Esther Snyder and is still owned and operated by the Snyder family. None of the units are franchised.

The corporate offices are located at 4199 Campus Drive, Suite 900, Irvine, CA, 92612.


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History

Guided by the same values since 1948, In-N-Out Burger® is a family business—and a family.

Back in an era when carhops delivered burgers and shakes to the windows of hungry motorists, Harry and Esther Snyder launched a revolution within a small 10’ x 10’ space in Baldwin Park, California. Harry’s unique two-way speaker box introduced the state to its first drive-thru hamburger stand.

The first In-N-Out Burger location owed its success to more than how quickly visitors could cruise in and drive out with their meals. The Snyders also ensured that every one of those meals measured up to their simple business philosophy: “Give customers the freshest, highest quality foods and provide them with friendly service in a sparkling-clean environment.” Through the years, Harry and Esther’s sons, and today, their granddaughter Lynsi Snyder (In-N-Out Burger owner and president) have all carried that founding philosophy forward—along with the family’s deep commitment to the thousands of Associates who are all part of the In-N-Out family.

A culture of quality that spans generations.

The In-N-Out family began its growth gradually. Lynsi’s father Guy and uncle Rich both learned the business and helped build its values from the ground up, working with their parents from an early age. At the time of Harry Snyder’s death in 1976, (two years before the company’s 30th anniversary) just 18 drive-thru locations had been established.

Taking over as president at the age of 24, Rich Snyder worked with his brother Guy to establish a commissary at the company’s Baldwin Park headquarters, ensuring total quality control over In-N-Out ingredients. Meanwhile, the brothers reinforced the service aspect of the family’s business philosophy by creating an In-N-Out University. Also located near company headquarters, it introduced consistent training for new managers and today continues to reinforce the values that are so integral to In-N-Out’s success.

During Rich’s presidency from 1976 until his death in 1993, In-N-Out grew from 18 locations to 93. Guy Snyder (whose full name, Harry Guy Snyder, reflected his father’s) then became chairman of the board and CEO, bringing his own energy and vision to the expansion. From California to Nevada, and with plans for Arizona, Guy had grown In-N-Out Burger to 140 locations by the time of his death in 1999.

An unwavering commitment to quality and freshness.

The company’s early philosophy of gradual growth remains today. Because of a rigorous commitment to quality and freshness, the company only builds stores that are located within a close proximity of their four in-house patty-making facilities. This ensures it will never take more than a single-day’s drive for their own trucks to deliver fresh ingredients to each restaurant. In addition to California, Nevada and Arizona, In-N-Out serves guests in Utah, Oregon, Texas, Colorado, and Idaho. Plans for locations in Washington, Tennessee, and New Mexico are currently under way. Most newer locations include indoor and outdoor seating in addition to drive-thru and dining room service. Throughout its careful growth, In-N-Out Burger has remained privately owned, and has no plans to pursue franchises or a public offering.

As times change, In-N-Out remains the same.

As president, Lynsi Snyder helps guide the future of the In-N-Out Burger family of over 39,000 Associates at more than 400 locations, each restaurant remains dedicated to the same classic menu of burgers, fries and fountain drinks first introduced by her grandparents—freshly prepared to each guest’s liking and never relying on microwaves or freezers. To this day, whole, locally-grown produce is sliced and prepped by Associates daily at every restaurant for each hamburger, cheeseburger, and signature Double-Double® Burger. Fresh whole potatoes are peeled and diced by hand for made-to-order french fries, and classic chocolate, vanilla and strawberry shakes are made with real ice cream. Recently, the company brought back the taste of genuine hot cocoa.

When it comes to customer service, In-N-Out’s standards remain equally high. It’s the In-N-Out Associates, many of whom have been with In-N-Out for decades, who carry forward the time-honored values and practices established by Harry and Esther Snyder, ensuring every customer (and burger) is consistently served with the In-N-Out signature smile. Consistency that is achieved through uncompromising commitment: “There is no shortcut to growing great leaders through training,” Lynsi has stated when recognizing In-N-Out managers-all of whom started their careers in entry-level positions within the company. Their dedication and teamwork along with In-N-Out Associates employed at every level continue to attract growing numbers of loyal customers—while also earning In-N-Out the sixth highest position on Glassdoor’s 2024 list of America’s best places to work. Ultimately, In-N-Out’s unparalleled commitment to quality points to a singular priority: the customer. Every decision made at every level within the organization ensures this “number one asset” is at the core. In the words of In-N-Out Associates, “Customers are the reason for our success.”

In-N-Out Burger exists for the purpose of:

  1. Providing the freshest, highest quality foods and services for a profit, and a spotless, sparkling environment whereby the customer is our most important asset.
  2. Providing a team-oriented atmosphere whereby goal-setting and communications exist, and to provide excellent training and development for all of our associates.
  3. Assisting all communities in our marketplace to become stronger, safer and better places to live.

In The News

News Article PDF

New Study from Market Force Information Reveals America's Favorites Quick-Service Restaurants

In-N-Out is favorite for burgers, convenience store chain Wawa leads in sandwich category

Louisville, CO  (Restaurant News Release)  A new, large-scale consumer study conducted by Market Force Information (Market Force) reveals America’s favorite quick-service restaurant (QSR) chains in five popular food categories: burgers, sandwiches, Mexican, pizza and chicken. The study found In-N-Out is America’s favorite burger chain, Wawa ranked first for sandwiches, Chipotle for Mexican food, Pizza Ranch for pizza and Chick-fil-A for chicken.

Nearly 11,500 consumers were polled for the study, which also reveals consumers’ QSR dining habits, brand preferences and in-restaurant technology use.

“In this year’s study, we saw that scores on the Composite Loyalty Index for QSR brands across all categories declined from last year,” said Brad Christian, chief customer officer at Market Force Information. “We attribute this to two factors: consumer expectations of the QSR experience are rising, and, in many cases, execution at these restaurants is declining. As our research continues to show, delighting guests by providing an exceptional customer experience is a key differentiator in an incredibly competitive environment.”


Burgers: In-N-Out Burger is Favorite, McDonald’s Lands at Bottom

In-N-Out fans are known for their fierce loyalty and – in many cases – their pleas for this regional burger chain to bring a location to their town. The California-based chain ranked No. 1 among burger chains in Market Force’s 2018 QSR study for the second consecutive year, followed by Culver’s in second place and Five Guys in third. In-N-Out also received the highest scores across all QSR food categories studied, making it America’s favorite QSR across the board. On the flip side, Burger King, Jack in the Box and McDonald’s ranked lowest among the 13 burger chains studied. [See Graph 1 in attachment].


In-N-Out Dominates All Customer Experience Categories

In-N-Out was not only the favorite QSR burger brand overall, but it also took the top spot in all eight customer experience categories, including value, food quality, service speed, staff friendliness, cleanliness, atmosphere, healthy options and curb appeal. Five Guys and Culver’s also consistently performed well, with Five Guys ranking second for food, speed of service and cleanliness, and Culver’s ranking second for atmosphere, friendliness and curb appeal. Results were based on the study participants’ most recent visit to a given restaurant. [See Graph 2 in attachment.]

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