jonahshpdx is probably being a bit delusional, but I can’t blame him for his optimism and wishful thinking.

This summer I spent some time in San Diego for a wedding. Two months prior, I was in Las Vegas for the bachelor party, and both times I made sure to hit In-N-Out Burger.

In-N-Out has been around forever, but only exists in a few locales outside of Southern California. They are privately owned and don’t want expansion for the sake of growth - they prefer to have a firm grasp on quality control. As jonahshpdx mentions in his post, this may be changing some time in the future.

A source close to the situation, who requested anonymity because of a confidentiality agreement, told The Daily that the burger chain is besieged daily by investors interested in buying the privately-held company. But a sale, the source said, is unlikely to happen anytime soon…

…But even if In-N-Out remains in the family, the company could decide to move beyond California, Nevada and Arizona, where its 202 restaurants are now concentrated. The chain could also opt to expand faster, as Boyd’s lawsuit alleges Taylor and Martinez secretly plan. In an effort to head off these grumblings, the company released a statement after Snyder’s death pledging to continue to grow at “a moderate and deliberate pace.” The company currently opens 10 to 12 new restaurants every year. But the company, known for its secrecy, has said little else, inevitably leading to speculation from industry observers.

As much as I’d enjoy an In-N-Out here in Portland, I’d prefer it to be on their own terms in order to keep a firm grasp on quality control. Every time I go to In-N-Out and order a Double Double-Animal Style-Mustard/Ketchup Instead, it’s produced perfectly as I imagined. Every time.

The buns come out perfectly toasted each and every time. The menu itself is a lesson in simplicity, efficiency and usability. The secret menu is not just a gimmick, but a ingenius way pimp your burger.

Did you know the employees, with their cute and clever throwback uniforms, are paid $3-XX/hour higher than most other burger joints? When I was in San Diego in the mid-to-late nineties, they would start their employees off at $9/hr, which at the time was almost $4 over minimum wage. That was probably why everyone working there seemed so jovial and easygoing, and took pride in their job. I would sit back after my order and admire them working - I know, it’s kinda creepy, but for me it’s hard to not fetishize about efficiency (which is why I love Ikea).

There would be one guy whose sole purpose was to hand load potatoes - one by one - in a slicer, and yank the lever to force them through the expeller (fresh cut fries - yum). And another guy would empty out the fries into a huge white cotton towel (to soak up the grease), salt, and then toss the fries by holding each end of the towel and shaking. That was his sole responsibility.

Also, what other fast food joint has been immortalized in a Coen brother’s movie?

The old skool marquee. Makes you feel all tingly.

A Double-Double and a single Cheeseburger, both Animal Style-Mustard/Ketchup Instead. With grilled onions, that are nicely browned and carmelized.

Another shot, so you can see the packaging and the fresh cut fries.