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In-N-Out Lasts 5 Minutes In Singapore

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All it took was five minutes for the In-N-Out pop-up to run out of food in Singapore.

http://gawker.com/5928779/singapores-...

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  1. Pop-up location, only scheduled for 4 hours, but..........still!

    Gotta wonder what that's all about if they have no plans for locations there.

    2 Replies
    1. re: Midlife

      Probably a promotion by Golden Grill restaurant, which hosted this pop-up. Some pics here:
      http://sg.entertainment.yahoo.com/blo...

      1. re: klyeoh

        Well THAT article says "Tuesday's pop-up store was a test case for In-N-Out -- a family-run chain famous in the US West Coast -- to see if it's worth setting up a permanent store in Singapore." The Gawker piece doesn't have the same quote. In fact, it says "Despite the voracious reception, In-N-Out expressly stated that they will not be opening a Singapore branch anytime soon." Go figure.

    2. Very good job by the marketing team! I'm in awe. It can't have been the quality of the food because the line formed before anyone had a chance to taste it.

      Now they can leverage this for the permanent franchise.

      2 Replies
      1. re: drongo

        IIRC, I believe In-N-Out doesn't sell franchises.

        1. re: Stephanie Wong

          Thanks for the info. I mentioned "franchise" because the pop up was at Golden Grill ( http://sggreatdeals.com/2012/07/24/bu... ) so I thought maybe Golden Grill was doing a test to see if an In-N-Out franchise would work for them.

      2. Interesting to see if In-N-Out can make any headway in Singapore, where White Castle, Wendy's, A&W, etc, failed.

        This is still pretty much "McDonalds country" since the first McD outlet opened back in 1979 (I was there!), with 120+ branches squeezed into our 270 sq miles city-state today.

        I've had In-N-Out quite a few times when I was in LA, but strangely yearned for a Big Mac instead, even McD's fries each time.

        3 Replies
        1. re: klyeoh

          has wendy's failed? i thought it was doing OK in its current rebirth.

          i have a question about in-n-out. a relative of mine swears they are different and very culty popular because their burgers are fried in fat. (what?) ive had in-n-out only twice so far, and don't see how this can be true. it's not, is it?

          1. re: timpani_mimi

            Wendy's at the high-traffic pedestrian area near the intersection of Scotts Rd & Orchard Rd is still there, despite a couple of flood incidents (pure bad luck) since it first re-opened:
            http://www.channelnewsasia.com/storie...

            Business should be moving at Wendy's as the Singapore economy's pretty robust at the moment, with lots of activity generated by the "new" casino-resorts which caused a spike in the number of visitors. Of couse, any new entrant to the "burger market" in Singapore will have to contend with the juggernaut that's McD. Burger King is a very distant distant 2nd here, I should think, with around 40 outlets across the island.

            Wendy's have a dozen outlets in Singapore at the moment.

            1. re: timpani_mimi

              In-N-Out burgers are cooked on a "flat top" griddle, the only fat is the fat rendered as the beef cooks.

          2. I can see In-N-Out using this event for promotional purposes, but they really are very adamant about not branching out beyond their local reach. They grind and provision all of the meat, out of their headquarters operation in Baldwin Park, California in order to insure the highest quality. Their quality standards likely do not exclude the produce and bakery goods, which if procured locally can be controlled better. You also notice their quality control in the consistent customer service interactions their staff have with customers and their immaculately clean restaurants. There is a deeply ingrained culture in this company that was fostered by Harry and Esther Snyder, who started the company, that has been passed down to current management and staff.

            6 Replies
            1. re: ChinoWayne

              I'd not stepped into a McD when I visited the US, but the McD outlets in Singapore are all immaculately kept & much cleaner than the In-N-Out outlets I'd visited in LA! But it's also possible that McD in different countries have different standards towards hygiene/cleanliness.

              1. re: klyeoh

                Curious. I've been in maybe 10 different In-n-Outs and they were all pretty much spotless. There's usually someone cleaning every time I'm at one. But............. I HAVE been to Singapore, and their 'spotless' is at a whole other level, so maybe not. ;o]

                1. re: Midlife

                  Maybe I owe you guys an explanation - I was at Torrance at one time, and Rancho Cucamonga the other. Both times, it was during peak lunch period, so maybe that accounted for the uncleared tables and very busy atmosphere in both places.

                  1. re: klyeoh

                    Thanks for the clarification of your perspective. Believe me, if you are on a road trip anywhere in the southwest and want to avoid nasty gas station or fast food restrooms, always opt to stop at In-N-Out.

              2. re: ChinoWayne

                "I can see In-N-Out using this event for promotional purposes, but they really are very adamant about not branching out beyond their local reach. They grind and provision all of the meat, out of their headquarters operation in Baldwin Park, California in order to insure the highest quality."

                They built a meat processing plant in Texas and have just started opening in and outs all over texas, so it'a possible if the demand is there that they could set up in other areas.

                1. re: ChinoWayne

                  I used to own a restaurant just down the street from their BP plant. They have an onsite USDA inspector who samples their hamburgers. He would eat in my restaurant and tell stories of them having to add more meat to their grind because it came back with too much fat and they couldn't legally call it hamburger. Also the meat they use was canner-cutter quality , mostly shoulder clod, They mix in a lot of salt to their meat to help preserve it - just taste the hamburger meat by itself, it's very salty.

                  The reason they grind their own meat is because it adds to their bottom line - not quality.

                  Also from the people who have worked there I would say the cleanliness was just average with rest of the fast food establishment.

                  PS I'm not trying to bash INO, just that their burger is pretty average when you take away the marketing hype, not the best, not the worst but they do give you an excellent value for your $$$$ and I think that is the real attraction for most although they won't admit it.

                2. Just wondering - did the S'pore pop-up use the standard In-N-Out napkins, cups, etc with biblical verses printed on them?