Quality You Can Taste

"Many credit the Snyders with introducing California's first drive-through restaurant. At the very least, the Snyders made the innovation so popular and practical that other fast-food establishments soon followed their lead.
"For more than half a century, the chain has stuck to its basic menu of cooked-to-order hamburgers made with 100% beef, hand-torn lettuce and slow-rising, freshly baked buns; French fries made from California-grown Kennebec potatoes, hand-cut and fried in cholesterol-free vegetable oil; and milkshakes made with real ice cream. There are no kids' meals, no breakfast items, no chicken strips or nuggets, no salad bars and no franchises—the restaurants are all owned by the company. And the stores are still open until 1 a.m. or later."

The Los Angeles Times runs an obit for Esther Snyder, co-founder of In-N-Out Burger.


"We don't do a good job commemorating the innovative fast-food chains that Southern California has unleashed on the world. Carl's Jr. launched from Anaheim; Jack in the Box sprang out of San Diego. Del Taco first heated up the fast-food scene in the desert outskirts of Barstow; Taco Bell's Glen Bell got his start selling hot dogs in San Bernardino, the same city that gave us McDonald's."

And a month later in the Los Angeles Times, Mark Kendall wonders how to maintain the mystique of In-N-Out.