The In-N-Out Burger has been a want to much of the American society ever since it has opened its doors in 1948. This small business founded by Harry and Esther Snyder focuses on valuing its customers as well as employees. As we learned in Chapter 1 to run a successful business a company needs to create customer value and build strong customer relationships, this is just what In-N-Out does. Freshness, a limited menu, and secret menu codes are just a few ways that draw costumers back to In- N- Out time after time. You will not find Freezers, heating lamps, and microwaves at In-N-Out, for freshness and quality food is one of this restaurants many goals in reaching great customer satisfaction. Having a limited menu of just burgers, shakes, soft drinks, and fries may seem like another downfall that would lower the company’s revenue. Other restaurants in the industry like McDonalds and Burger King are always adding new items to their menu. In- and-Out likes to keep it simple and feels their menu is fine how it is. As founder Harry Snyder quotes “Keep it real simple. Do one thing and do it the best you can.” It appears that customers don’t seem to mind the limited menu options as many go out of their way to visit and eat at In- N- Out. Contributing to In-N-Outs quality food is its well-trained and friendly staff. Each Part-time employee starts by making 10 dollars an hour, receive raises, and has paid vacations. General Managers make over 100,000 a year, receive bonuses, and if requirements are met sent on luxury vacations. I feel customer expectations at In-N-Out are delivered by the facts stated above. If customers were not satisfied with the service In-N-Out provides they would not continue to come back. Being that this company had been successful over the years it should not adopt a high-growth strategy, but stick with their slow and controlled growth strategy. While