...Inside the Marketing Strategy of the In-N-Out Burger Chain By: Nichole Fitzhugh Ted Watterson Cathy Nguyen Chris Nguyen Kieu Le California State University, San Marcos Marketing 302 Professor George Sharghi May 5, 2011 Introduction While cruising the freeway along the Sothern California coastline, it is becoming increasing possible to spot a giant sign with a yellow boomerang; this brightly illuminated boomerang is most associated with the infamous restaurant In-N-Out. It was founded by Harry and Esther Snyder in 1948, and established in Baldwin Park, California. Since then, the restaurant has continued to satisfy and entice customers from all over, including the East, West, North, and South coasts. Its popularity stems from its simple yet appetizing menu, which consists of three types of burgers: hamburger, cheeseburger, and the Double-Double. They also carry fresh cut fries, and three varieties of drinks, including milk, shakes, and sodas. In-N-Out’s arguably most unique item is its “spread,” also referred to as its special sauce. The Businessweek article, In-N-Out Burger’s Marketing Magic, outlines the restaurant’s marketing strategies. In-N-Out does not advertise on television, but relies on advertising through their billboards, bumper stickers, t-shirts, and satisfied fans. The yellow boomerang is wielded as an arrow to point in the direction of their restaurant. However, their most successful marketing...
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...n-N-Out Case Study 1. Describe In-N-Out in terms of the value it provides for customers. In-N-Out has really achieved in building customer relationships. In fact, it is mentioned that its customer satisfaction scores are the highest compared to any fast-food restaurant in its market areas. The average per-store sales for In-N-Out eclipse those of McDonalds and are double the industry average! The fact that there are “secret menu” items I believe adds a customer lifetime value. It has kept customers coming back and has made them share the secrets to their friends from word of mouth. 2. Evaluate In-N-Out’s performance relative to customer expectations. What is the outcome of this process? Satisfied customers buy again and tell others about their good experiences. When people go to In-N-Out burger, they expect quality, from the slogan “Quality you can taste.” Their performance has been so successful that hey have never changed their formula. More importantly, they have never changed their menu. For In-N-Out, quality food means fresh food and they have lived up to their name. The outcome of them having great customer satisfaction has led them to have the highest scores. 3. Do you think In-N-Out should adopt a high growth strategy? Why or why not? In-N-Out should stick to its slow growth strategy. They have been the exception to all of the rules and they have been extremely successful, exceeding everyone’s expectations! I agree that its scarcity adds to its allure. The fact...
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...In-N-Out Burger Review | | | | | Santosh Gowda | | | IN – N – OUT BURGER 1. Feedback found on page 141. “. . . They were given specific on-the-job training during slow periods and a considerable amount of feedback on their performance.” 2. Communication found on page 136-137. “. . . Rich had relied heavily on verbal and visual communication techniques.” 3. Giving back to Community found on page 156 “. . . It came from Rich’s belief that improving the lives of children was the cornerstone to creating a better society.” Giving back to Community found on page 157. “. . . Rich looked to fund outlets that shared his desire to help, supporting several groups that aided victims of child abuse, organizing several fund-raisers. He was said to have denoted thousands of dollars to the Make-A-Wish Foundation, the organization that granted wishes to terminally ill children.” Giving back to community found on page 157. “. . . In 1984, they established the Child Abuse Fund specifically to raise awareness of and channel funds to abused and disadvantaged children in the cities and counties where in IN-N-Out Burger did business.” Giving back to community found on page 93. “. . . Harry and Esther believed in serving the communities in which In-N-Out operated. The Snyder’s made any number of charitable donations, and their efforts at promotion were often connected to grassroots community and philanthropic endeavors.” 4. Rumors found on page 197. “. . . Following...
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...In-N-Out Burger History and Overview. The history of In-N-Out Burger starts with the company’s founders, Harry and Esther Snyder. Harry was a WWII veteran who worked as a caterer of baked goods. Esther was a surgical nurse in the Navy, and later got a degree in Zoology. They met each other at the restaurant Esther was managing after she graduated from college. Neither had experience in the fast food industry, which was just starting at that time, but in 1948, the couple opened the first In-N-Out in the Los Angeles, California. Harry was the first to allow drivers to make orders over a two-way intercom system, creating the first Drive-thru experience. Snyder had a simple goal for his restaurant, to give the customers “the freshest, highest quality foods you can buy” while providing “friendly service in a sparkling clean environment”. Soon people started to become interested in this idea. Two years later the couple opened the Second In-N-Out Burger. The chain had huge potential to explode but the couple was very focused on quality control. This resulted in only 18 restaurants being opened over the next 28 years before Harry Synder passed away in 1976 from lung cancer. After Harry died his son who had worked in the restaurants all his live, took the role as company president being just 24 years old. While Rich controlled the company it experienced huge growth. In twenty years the company opened over ninety In-N-Out Burgers. Over this time only one new thing was added to the menu...
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...In-N-Out Burger is a chain fast food restaurants in the Southwest and Pacific coast of the U.S. It is established in Los Angeles suburb of Baldwin Park, California by Harry Snyder and his wife Esther Snyder in 1948. Currently its headquarter has moved to Irvine in California. In-N-Out Burger has expanded in California areas, as well as into Arizona, Nevada, Utah, Texas and Oregon. After 68 years, the In-N-Out has past three generations, and current owner is Lynsi Snyder who is the only grandchild of the Snyders. In-N-Out Burger started with a drive-thru hamburger stand. The first restaurant at the intersection of Interstate 10 and Francisquito Avenue. It is very small, and only allowed drivers to place orders via a two-way speaker system....
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...– Describe In-N-Out in terms of the value it provides for customers? Ans – the service they provide to their customers . Its impeccable freshness and quality sums up how important their customers are to them. Many people enjoy coming here not only for their friendly environment, but for their food because customers can trust their practices (it’s cooked right in front of you). This restaurant has gone way back to the 1940s and is still standing strong today. To In-N-Out, freshness and quality is always important! If you think about it, many places like McDonalds have food additives and are pre-packaged. You do not want that in your body; you want the good stuff. Also, if you have not already noticed, the burgers prepared at In-N-Out look exactly the way they are presented in their commercials and their ads. The only downside to this fast food restaurant is that their locations are limited. Their burgers are quite exceptional. Their simplicity of the menu makes it so much easier for customers to order instead of taking a good 15 minutes looking through the big menu like other places. If you want, you can even customize your fries and burgers to your own liking. Just take this in mind, when you are in there is no more Out. In-N-Out has really achieved in building customer relationships. In fact, it is mentioned that its customer satisfaction scores are the highest compared to any fast-food restaurant in its market areas. The average per-store sales for In-N-Out eclipse those...
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...In-N-Out Burger In-N-Out Burger is a regional chain of fast food restaurants with locations in the western United States. It has Good quality burgers at affordable price that has drive-thru facility. In-N-Out Burger has slowly expanded outside Southern California into the rest of the state, as well as into Arizona, Nevada, Utah, and Texas that is spread out to 210 locations with thousands of employees. The regional chain In-N-Out Burger has held its own against giants Burger King and McDonald's by stressing employee retention. It has developed a highly loyal customer base, and has been rated as one of the top fast food restaurants in several customer satisfaction surveys. New Associates are paid at a minimum of $10.00 an hour. As an hourly Associate, staff can advance through a variety of levels tied to have an increase in their pay and have the opportunity to pursue a management career. A way for the staffs to have that is through offering excellent part-time and full-time benefits like flexible schedules to accommodate school and other activities, health, dental, paid vacations, free meals, comprehensive training, and a 401k plan. Reference : http://en.wikipedia.org/wiki/In-N-Out_Burger The company attributes such as the followings, are at least ranked as 4 out of 5 stars; * Compensation/Benefits * Management * Job Security/Advancement * Job Culture * Job Work/Life Balance Reference: http://www.indeed.com/cmp/In--n--out-Burger/reviews The In-N-...
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...In-N-Out Burger: Building a Better Burger 1. When Rich Snyder took over the name of CEO of In-N-Out Burger at 24, the company should have seen it as an asset. His young age does not matter in the fact that he may be inexperienced because he is not. His father worked him and his brother since an early age so they could learn their father’s insistence on complementing fresh, promptly-cooked food with great customer service. He knew what his father wanted out of the company and when he took over, he was more than capable of delivering just that. Over the 17 years after Rich took over, he expanded In-N-Out to new cities but still maintained exacting control over the quality of both ingredients and employees. He also opened In-N-Out University in 1984. Store associates had to please customers, show initiative, and exhibit strong decision-making skills for one year before being invited to attend the management training program. Rich videotaped trainees to watch their performance and then later used them to develop training videos. 2. For In-N-Out to only offer four simple food items on their menu is risky, unless you know the secrets. Loyal customers know of a secret menu that keeps the four simple offerings fun and new. In-N-Out does not abuse their customer’s loyalty by advertising this secret menu either. So, yes they do only serve four items, but if you are loyal to the burger joint then you know that’s not all it is. 3. Today, banks want strategic, well-thought out...
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...Marketing strategy In-N-Out’s marketing strategy will involve developing a unique “more for less” positioning based on the quality of their products, their excellent service, and quick but comfortable atmosphere. The company will establish differentiation from its competitors by offering a good quality and healthy veggie patty option for the non-meat eaters segment of the fast food market. The veggie patty will focus specifically on the vegetarian/non-meat eater market which includes all ages. Subsets include health conscious and socially responsible eaters, as well as vegetarians and vegans. In-N-Out is positioned on an “more for less” proposition. This differentiates it from its competitors by emphasizing its great quality at low prices....
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...Tiffany Talks with an Editor for ‘Vogue Girl’ During Her Photoshoot Posted by bhost909 on March 22nd, 2012 Views: 610 Tiffany’s appearance in the April issue of “Vogue Girl” also featured a staff account of the photoshoot by editor Jung Soohyun. #1 West Hollywood “So, should we shoot in my neighborhood?” She spoke lightly as if she was saying to a friend she met on the street by coincidence, “Come over sometime.” Tiffany, who appeared on “Late Show with David Letterman” and performed in concerts in France and Thailand, said that she was going to Los Angeles to meet her family members and friends. Right before she left for the 2012 Burberry Prorsum F/W Fashion Show, she received a short break of five days. Technically, she received four days and a morning, but she spent fifteen hours of that time with Vogue Girl. Moreover, she did not request for a room in the Chateau Marmont (translator’s note: a luxury hotel in Hollywood), nor was she accompanied by a manager. She just wanted to stay in her home with her family. She got on the plane two days before the other staff, and we decided to stay at a place near her house. Ah, I almost forgot: what was worse was that she spent the first day of her break dying her hair for this shoot. She changed the jet-black hair from her musical, Fame, to a bright orange-brown color. To be honest, when we heard from Tiffany’s hairstylist that she was going to dye her hair, I thought that was the most unrealistic aspect of this shoot. I actually...
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...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...
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...Case Study: In-N-Out Burger February 24, 2016 1.Rich Snyder was only 24 years old when his father passed away and he assumed leadership of the family business. Many would think that he was too young to take over a business, but I think that he was at right age. He was familiar with the business since he had been helping his father since he was young boy. He also had the right attitude and personality to take over leadership and that’s why I think that he was an asset for leadership of the company. I personally do not think that age really matters in entrepreneurship. I believe that maturity, commitment, and the dedication that person is willing to put into business is what matters the most. 2. In my opinion, every business is different and it should stay that way. In-N-Out built their business based on four items and their customers are more than happy about it, therefore I think they are still on track with their strategy of offering only four simple food items. From what I have read about In-N-Out, I think that the firm’s approach to employees is fair. Having employees wait a year to be offered manager training is good tactic. It gives the employees and the firm enough time to make sure that it is the right career path for employees. I am sure that In-N-Out is a good family owned company and good place to work. The fact that the company cares enough about their employee and that they go above and beyond to keep good workers is a good enough reason for me to have...
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...My law and ethics understanding and beliefs In 1847 the American Medical Association revolutionized medicine in the United States. Members of this newly formed organization, met in Philadelphia as the first national professional medical organization in the world, dedicated themselves to establishing uniform standards for professional education, training, and conduct. They unanimously adopted the world's first national code of professional ethics in medicine. For more than 160 years since, the AMA's Code of Medical Ethics has been the authoritative ethics guide for practicing physicians. Ethics in Hand are pocket-sized guides to the Code of Medical Ethics for physicians and medical students. The Code articulates the enduring values of medicine as a profession. As a statement of the values to which physicians commit themselves individually and collectively, the Code is a touchstone for medicine as a professional community. It defines medicine’s integrity and the source of the profession’s authority to self-regulate. At the same time, the Code of Medical Ethics is a living document, evolving as changes in medicine and the delivery of health care raise new questions about how the profession's core values apply in physicians' day to day practice. The Code links theory and practice, ethical principles and real world dilemmas in the care of patients. The next time you hear a monotheist tell a non-believer that morals come from the Bible or that moral reasoning cannot provide an...
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...Executive summary Taｂｌｅ ｏｆ ｃｏｎｔｅｎｔｓ Introduction 1. Strategic analysis 2.1 internal analysis 2.1.1 existing mission, objective Jamie’s Italian was founded in oxford in 2008. Since then it has grown to more than 40 restaurants worldwide, and there are already plans for even more in towns, counties and countries around the word. Their menu and concept are constantly evolving with creativity, simplicity, great quality and genuine passion at the heart of everything. They work hard to find the very best ingredients, which are meticulously sourced from producers, both in Italy and around the UK. And the staff of the restaurant have thorough knowledge of all the dishes that they serve including the personalities and the stories. Jamie’s Italian is designed to be accessible and affordable, a neighborhood restaurant where everyone is welcome and feels comfortable. And the target of the restaurant is family style, good for business meetings, child-friendly and special occasion dining. Their productions collect with international inspirations including the cuisines of Spain, Italy, Sweden, Morocco, Greece and France (Harriet 2005). In addition, they also have online shopping contains deli, gifts, tableware, ovenware and planks. And the price of restaurant is 20-30 pounds each. The decorative style of the restaurant is “industry feel”, which is design with recycle material by Blacksheep company. According to the statement of senior designer Jordan (2011), the main concept of the...
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...Case Study In-N-Out Burger 1. Why do some business analysts say that In-N-Out's business model is "counter intuitive"? In-N-Out’s business model is considered to be counter intuitive as it is opposite to the commonly found business model in the fast-food industry. Firstly, all the stores are privately owned by the promoter family only unlike other chains which use franchise based model to expand their business. Such conservative and slow expansion policy as adopted by In-N-Out is quite unique in its industry which usually focuses on rapidly expanding all across the country and abroad. This is why in spite of being in business since 1948; the numbers of stores of In-N-Out are far lesser than its peers like Burger King. McDonalds, Wendy’s, etc. Another aspect of In-N-Out which is unique is its menu and ambience offerings, which are same since decades. While normal fast-food chains have decided to improvise and adapt with changing times, In-N-Out has focused on its original burgers and fries along with same old theme of styling and furniture. Moreover, contrary to other fast food chains, In-N-Out does not focus too much on advertising and sales promotion, and rather garners its customers from word of mouth publicity. Also, another unique aspect of In-N-Out’s business model is the fact that the employees are treated very well and paid handsomely which is certainly not the case in other fast food joints, which are hampered by high attrition rate problems. Hence, we can see...
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