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Tell me what is so good about "In and out Burger"

I live in Ontario, Canada and we don't have a lot of the American chain restaurants. I wish we had a whole lot more than we do but I can live with it. I was really surprised to hear so many good things about In and Out Burger, how is it different to any other fast food chain?

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  1. The big difference is that they have no freezers. None of their meat, fries, or anything is ever frozen. And their produce is usually very fresh. It's the only fast food place where I'll order tomatoes on my burger.

    1. You can also see them cutting real potatos into fries. Some people do not like their fries, for various reasons, but they are made with real potatos. They use a special potato cutter, and then they fry the freshly cut "shoestring" potatos.

      Also, the prices at In N Out are very reasonable. I think a combo meal there may be even cheaper than one at a larger chain, such as McDonald's.

      1. In-N-Out is beyond delicious! Everything is fresh, and tastes the closest to "home-cooked" from any fast food chain i've ever had. Some people hate their french fries, they don't use any sugars to brown them like Mickey D's does. They can be a bit soggy and limp, but the way around that is to order the fries "well-done" and then they are pretty near perfect!

        Plus, I get grilled onions on my Double-Double, and that alone makes me happy to wait 10 minutes to get my food. (In-N-Out cooks to order, so there is a wait for your food, especially if they are very busy- which is ALL the time!)

        1. To me, the key is two things: a very small menu and the use of fresh ingredients. Versus most fast food restaurants their food seems fresher and tastier, mostly because of the freshness. They also pay their employees well and treat them well, from what I understand, which tends to make for a fairly easy experience and the employees seem to take their jobs seriously, which also helps in terms of the final product. I've basically given up on burgers at other fast food restaurants now that I'm in California permanently.

          I also like their shakes. Which I suppose defies the nothing frozen bit...but its worth it.

          5 Replies
          1. re: ccbweb

            Yes, they use real ice cream to make their shakes. :)

            1. re: katkoupai

              To me In n Out has the clean classic taste of an old fashioned cheese burger from the 1950's, it is just a great taste.

            2. re: ccbweb

              Pretty close to my take on it, the fair pay thing makes for a better product and experience overall. I've seen employees go out of their way to get things right. I actually saw one bend overpick up a straw wrapper off the floor, seems trivial, but most FF employees don't seem to care that much.

              The one big plus that keeps me loyal? Real brewed unsweetened ice tea with a bucket of fresh lemon wedges handy.

              1. re: Scrapironchef

                Hmm...I had no idea they had brewed iced tea. I might actually get something other than a Coke.

                1. re: ccbweb

                  Love the In-N-Out real iced tea. They also have good lemonade by itself or in a quick Arnold Palmer.

            3. Since you are in Ontario, you may have seen "In and Out" drive through burger places in the Detroit area- this is NOT the same as the California based, family owned and run chain called "In-N-Out".

              10 Replies
              1. re: Cathy

                I meant the In-N-Out one in California I guess. Sounds soo good, why can't we get something like that in Ontario, Canada?? The closest thing we get is Licks which is pretty lousy. I went to Fuddruckers in Buffalo NY and was really impressed with their burgers plus shakes, enjoyed the toppings bar as well. Are the burgers much better at In-N-Out burger??

                1. re: callitasicit

                  Much less expensive at In 'n Out. Also, the menu at Fuddrukker's is more extensive. So it's really like apples and oranges. Hard to compare as one is a fast food and the other is a sit down chain.

                  1. re: callitasicit

                    In-N-Out uses really thin patties of beef (they gotta be around 2 oz) and puts big hunking slices of cheese and produce in the burgers. It's nothing like Fudd where the big patties of meat are the main focal point. That said, the way all the fresh ingredients mix together at In-N-Out results in a good burger. I don't know if it lives up to the ridiculous hype though.

                    1. re: Fussy Foodie

                      In my mind, as long as you remember that its still a fast food burger...it'll surpass your expectations. If you try to compare them to every burger on the planet, they might not do so well. The hype gets out of hand when people try to claim that they're the best burgers period.....they're the best fast food burger I've ever had...but not the best buger of any kind.

                      1. re: ccbweb

                        They hit their own special spot that the biggest beefiest kobe beef burger with truffles and aged Welsh cheddar and caramelized onions just can't. Which isn't to say that the latter isn't good -- just that it's not in that particular zone.

                    2. re: callitasicit

                      Well, it is family owned and run and so the expansion cost factor is in here. Never franchised. There are stores in AZ an NV as well as CA now. So much is involed with individual laws in each state.

                      Last surviving original owner (it was a husband-wife team) died last year and granddaughter inherited, but hasn't changed anything.

                      1. re: Cathy

                        Expansion is limited by the distance from their main warehouse in Southern California. In-N-Out grinds their patties fresh each day and ships them by truck to all the restaurants. Because of this, they cannot expand in their current form beyond CA, NV, and AZ. From their website:

                        "Our hamburgers are made from fresh, 100% pure beef. They are free of additives, fillers and preservatives of any kind, and we buy only chucks, the front ribs and shoulder. No other parts are ever used. Our butchers carefully hand-cut and grind the beef in our own facility at which point the patties are shipped directly to our stores in refrigerated trucks by our own drivers. This way we have total control over the production of every burger."

                        1. re: Sacto_Damkier

                          They did franchise for a very short period of time if I remember correctly after Harry died in 1993. That led to frozen burgers and a noticeable decline in quality. The franchising was quickly snubbed out and returned to its previous state of only using fresh ingredients and retaining total control of all parts of the operation.

                          1. re: Vegasbuff

                            True - I remember eating at one of the short-lived franchised branches in Oceanside. Long-since closed, thank god.

                      2. re: callitasicit

                        I used to eat at Fudruckers's in California..I think they are along the lines of Island's..Good, but not usually worth the hour wait, plus the drive to get to one. For a quicker, satisfying burger, In-n-Out is perfect, and worth the hype, at least for me.