by Celeste Edman, Marketing Expert


Say what you want about fast food, but IN-N-OUT is the standard that we should all hold ourselves to. Your restaurant may be fine dining or have a specific niche, so you may be wondering what you could possibly learn from IN-N-OUT.


I recently went to a restaurant where I ordered a very high-end dish whose description raved about the quality of the fish and the freshness of the frites. When I received my meal, I was surprised to discover that I had basically ordered a $32 plate of fish and chips that should have been called a fish and chip-- without the S. I was committed though, and ready to enjoy this meal either way. The only thing I needed was some ketchup. I was in a fancy French restaurant-- And I asked for ketchup. I'll let you figure out what happened next.


In the IN-N-OUT model, everything is made to order for every customer, every time. And it's fresh. OK, it's not hand-raised salmon filet breaded in imported panko, but it's fresh and it's the way the customer ordered it. In fact, IN-N-OUT will not allow a restaurant to be built unless it's 100 miles or less from their warehouse where they store their food. That's committement to the customer.


It started out as a small, family-run restaurant like many restaurants do, but through their dedication to their employees, their customers, and the quality and consistency of product, they've now grown to 268 locations in 5 states. IN-N-OUT has a starting pay for employees of $10 per hour. Every employee goes through extensive training to learn the core values of the company and this shows in their consistency. Their model seems to be, if our employees are happy and healthy and know who we are, then our customers will too.


Training is a key element to their success. While they don't have a “University” the way McDonald's does, they continue to be rated as the top Fast Food Chain in the U.S. They use a combination of hands-on training along with online training to instill their company values.


Quality service. Quality food. Quality people. These are things that all of our restaurants could benefit from. IN-N-OUT got it right. Not bad for a fast food chain, eh?


For more information about online training for your staff, contact us here.

Views: 181

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh


Non-Operator
Comment by Pat J Buchanan on March 28, 2012 at 8:38am

Double-double, fries and a pink lemonade :)

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service