In-N-Out Burger: A Behind-the-counter Look at the Fast-food Chain That Breaks Al

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		In-N-Out Burger: A Behind-the-counter Look at the Fast-food Chain That Breaks Al
		In-N-Out Burger: A Behind-the-counter Look at the Fast-food Chain That Breaks Al

编辑推荐

Amazon Best of the Month, April 2009: With In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules, BusinessWeek writer Stacy Perman presents a chronicle of how a family-run California hamburger joint went on to become an American pop culture icon. Founded in 1948 by Harry Snyder and his wife Esther in Baldwin Park, CA, In-N-Out Burger attracted a cult-like fanbase of cruising teens, surfers, and celebrities alike (who developed a secret shorthand for custom orders). As they expanded slowly over the years across California and into Nevada, Arizona, and Utah, they never sacrificed their core customer-service values and commitment to quality. Their made-to-order success story packs enough family drama to fuel an HBO miniseries. After Harry died in 1976, his son Rich took over the business (and was responsible for adding discreet Bible verses to In-N-Out cups and wrappers) until his death in a 1993 plane crash. His brother Guy, a drag-racing rebel with a dark side, stepped in to helm the business until his accidental overdose in 1999. If you've never had an In-N-Out burger, Perman's book just might inspire you to find a good reason to get yourself to Southern California and seek out an off-the-menu 3x3 with a side of Animal Style fries. --Brad Thomas Parsons

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Author Stacy Perman's Guide to In-N-Out Burger's "Secret Menu"
Except for the addition of 7-Up and Dr. Pepper, In-N-Out Burger's menu has remained much as it was when the chain opened its first drive-thru in Baldwin Park, California in 1948. However, at some point in time, a "secret menu" emerged. Something of an insider's code, it is an off-menu series of variations on the chain's standard fare (Double-Double, hamburger, cheeseburger, and french fries) that has been passed on entirely by word-of-mouth through the years.

Although the "secret menu's" origins remain a mystery, part of its existence can be explained by the fact that In-N-Out Burger has always insisted on cooking-to-order each individual burger any way a customer wanted it prepared. Over time, several of these variations gained traction and somewhere along the way a number of them were given their own names. While frequently steeped in rumor and apocryphal tales the "secret menu" is almost always used by those In-N-Out customers in the know.

These are the most popular "secret menu" items. In-N-Out Burger has listed them on their website (and even trademarked their names):
Double Meat: Two beef patties, lettuce, tomato, spread, (optional onions) on a toasted bun.
3x3: Three beef patties, lettuce, tomato, sauce, three slices of American cheese, (optional onions) on a toasted bun.
4x4: Four beef patties, lettuce, tomato, sauce, four slices of American cheese, (optional onions) on a toasted bun.
Grilled Cheese: Two slices of melted American cheese, lettuce, tomato, sauce, (optional onions) on a toasted bun.
Protein Style: Any burger served sans bun and wrapped in lettuce.
Animal Style: Any burger with mustard cooked beef, lettuce, tomato, extra sauce, pickle, and grilled onions on a toasted bun. (Note: the Grilled Cheese can also be prepared Animal Style)

A few more "secret" variations that have made the rounds for those in the know:
X x Y: Any number of beef patties with corresponding slices of American cheese (note on one memorable Halloween evening in Las Vegas a group of friends famously ordered and consumed a 100x100).
Flying Dutchman: beef patty or patties and American cheese slice(s) no vegetables or bun.
Veggie Burger (sometimes called a Wish Burger): no beef or cheese, just lettuce, tomato, or (optional) onions on a toasted bun.
Extra Everything: just like it sounds--extra sauce, tomato, lettuce, and onions served grilled or raw.
Chopped Chilies: mild chopped peppers are added to any burger.

The "secret menu" also extends to a variety of french fry variations:
Animal Style Fries: an order of fries slathered in melted American cheese, sauce, and grilled onions.
Fries Light: reduced cooking time resulting in softer, chewier french fries.
Fries Well-Done: increased cooking time resulting in crispier, browner french fries.
Cheese Fries: french fries bathed in melted American cheese.
Onion Variations:
The usual scenario is a whole slice of fresh onion cooked with the burger but In-N-Out will serve onions grilled, raw, and chopped if asked.

For those really in the know:
If you ask an associate at the counter they will give you a serving of yellow chili peppers.
Pickles are added only upon request.

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名人推荐

In-N-Out Burger is a regional hamburger chain (California, Arizona, Nevada, and Utah) with a cult following. The chain is known for its eccentricities—e.g., a secret menu and tiny Bible verses printed on almost everything—but its strangeness contributes to its appeal. In this dense history, Perman (Spies, Inc.: Business Innovation from Israel's Masters of Espionage) follows three generations of the Snyder family as they expand their business from a hot dog stand to a chain found in 200 locations. Perman lays the groundwork for contrasting family-owned In-N-Out with megacorporation McDonald's, but this appealing theme simply disappears. Founder Harry Snyder was simultaneously a fast-food innovator (he invented the two-way speaker box) and a micromanaging Luddite who seemingly succeeded in spite of himself by being in the right place at the right time. As Perman details two more generations of family dysfunction, her dry tone keeps the reader from the more engaging episodes. Interest in this sometimes plodding text will be proportionate to the reader's affinity for the brand. Recommended for local devotees of the chain and for some readers in American popular culture.—Robert Perret, Univ. of Idaho, Moscow
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Perman (Spies Inc.) casts an affectionate and admiring eye at In-N-Out Burger, the family-owned, Southern California chain that has become a cultural institution without franchising, going public, changing its menu or precooking its burgers. This book traces the history of the company and the Snyders, the family that founded and still owns In-N-Out, interspersed with the evolution of the fast-food industry. Perman never makes good on her promise to go behind-the-counter and analyze the company's dealings—her access to executives and family members did not extend to gleaning financial or strategic information—consequently it's never clear whether In-N-Out's conservatism is a conscious business strategy, a personal preference of the owners or plain complacency. More a glowing fan letter from an appreciative customer than exposé, this book has more to say about the company's celebrity fans, American family dynamics and our collective love affair with fast food. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

媒体推荐

“ Wow! Stacy Perman’s In-N-Out Burger isn’t just a good book about the rise of a fast-food chain—it’s an exciting saga about a family who created a profitable company that serves great food and still treats its customers and employees decently. What a great story!” (ANDREW F. SMITH, author ofAndrew F. Smith, author of Hamburger: A Global History )

“The tumultuous history of how one family and the business they fought to control turned the hamburger into the culinary symbol of a century....Told with the same fresh approach that has turned In-N-Out Burger into an American institution, Perman keeps us wanting more.” (Tilar J. Mazzeo, author of The Widow Clicquot )

“[An] entertaining corporate history....Perman’s reporting is considerable.” (Time magazine )

“Did you ever wonder why the people behind the counter at In-N-Out are always smiling? Now I know thanks to Stacy’s amazing book.” (George Motz, filmmaker and author of Hamburger America )

“Thanks to Stacy Perman’s book, the term ‘soulful fast food’ is no longer an oxymoron. Her recounting of the In-N-Out story is one of passion, good intentions, remarkable success and treachery that transcends the burger world to become a tale that is vivid Americana.” (Jane and Michael Stern, Roadfood.com )

“When fast food restaurants tried to locate in Fishermans Wharf, ourlocal merchants were opposed to every one of them—except In-N-Out.Because every meal is fresh and made from scratch, In-N-Out is in aclass by itself.” (San Francisco Mayor Gavin Newsom )

“This book grills up an enjoyable read for both avid foodies and novice diners alike! Perman’s sneak peek into the fascinating history of In-N-Out is as good as the delicious burgers themselves, and that’s saying a lot!” (Mario Batali, chef and author of Molto Italiano )

“At last, the great American small business story gets told. It is a reassuring read in uncertaintimes, reminding business owners to listen to customers, do what you love, and havefun while you do it.” (Sir Richard Branson, founder of the Virgin Group )

“Stacy Perman’s illuminating new book, In-N-Out Burger, is an absorbing case study of how a family business came to be at the center of its own cheerful cult.... [This] should be required reading for family business owners, alongside Rich Cohen’s Sweet and Low and Thomas Mann’s Buddenbrooks.” (Fortune Small Business )

作者简介

Stacy Perman is an award-winning journalist and author. A former writer and correspondent for BusinessWeek and Time, her work has appeared in Los Angeles magazine, the Los Angeles Times, the Wall Street Journal, and many other publications. Born in Los Angeles, she currently lives in New York.

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