Sorry, In-N-Out fans. Online ordering and pickup aren’t coming anytime soon.
Lynsi Snyder‑Ellingson, owner and president of In‑N‑Out, reaffirmed last week that she is committed to the chain’s in-person tradition, meaning face-to-face service only, with no apps or digital lanes.
“We have, for sure, had that put in front of us, and the answer is no,” Snyder-Ellingson told an audience of about 1,000 people during a March 31 conversation with Pepperdine University President Jim Gash on the Malibu campus, KTLA reports.
“The main reason is part of what makes In-N-Out and the experience so special is the interaction and the customer service that we’re able to give, the smile, the greeting,” she continued. “Just that warmth and feeling, the culture. And so, the mobile ordering will definitely take a piece of that away and there’s also the freshness factor.”
Since its founding in 1948 by Harry and Esther Snyder, In‑N‑Out has remained committed to quality over the speed of expansion. Starting with a tiny 10-square-foot burger stand in Baldwin Park, the chain focused on maintaining strict control over its ingredients and operations.
For many decades, this commitment to quality kept the brand confined to Southern California, expanding only as far as its supply chain could reliably deliver fresh, never-frozen beef.
Now, In‑N‑Out is pushing beyond its traditional West Coast stronghold. The chain reached Tennessee late last year, its easternmost market to date, while continuing to operate in 10 states.
Recently, the company announced five new locations set to be “opening soon.” These locations will be in Arizona, Nevada, Tennessee, Utah and Washington – all states that already have In‑N‑Out restaurants, according to the chain’s website.
While the chain focuses on expanding its footprint, Pepperdine audience members also got a personal glimpse into the owner’s own In‑N‑Out preferences, asking about her go-to order.
“Double meat with fried mustard, extra spread, pickles and chopped chilis only,” she said.
