In-N-Out Essay

The first marketing strategy of In-N-Out is to focus on the quality control of products. As its slogan “Quality you can taste”. Quality is the fundamental of establishing the In-N-Out. According to the basis of In-N-Out is that “Give customers the freshest, highest quality foods you can buy and provide them with friendly service in a sparkling clean environment.” The most advantage of In-N-Out is their high quality foods. Compared other fast food restaurants, when restaurants expand their new locations, quality of products are declined. To gain more profit, they cut raw material cost, cut employees’ wages, then cut the quality. Many of those restaurants have used massive scale of frozen products. However, In-N-Out never changed, from the first day when it opened in Baldwin Park. They persistent to use 100 percent pure beef, fresh vegetable and ice cream milkshakes. In-N-Out –The

Most of its produce is sourced from farms in California. In-N-Out sources all of its own beef, individually inspecting every chuck that it receives. In-N-Out employs in-house butchers to break down and grind its meat, and forms patties in-house, maintaining absolute control over the patty-making process. All ingredients are delivered fresh to In-N-Out stores, and each order is cooked fresh to order – even the potatoes are cut in-store and fried fresh. In fact, In-N-Out stores don’t even feature freezers, microwaves or heat lamps – a fact that distinguishes In-N-Out from its fast food competitors, and is attractive to customers. In-N-Out’s commitment to fresh food serves as a marketing strategy. Using only fresh food minimizes the amount of kitchen equipment necessary, reducing capital expenditures. Further, using fresh ingredients leads an extremely high inventory turnover, reducing the risk of spoilage that restaurants otherwise face. (Leigha