In a former post I had made mention of the newly released book on the In-N-Out Burger chain. Now that I have read it from cover to cover I wholeheartedly recommend it for those teaching any aspect of foodservice management. The genius of the book is how the author weaves in the history of the rise of the franchised restaurant chain alongside the humble beginning of In-In-Out Burger at its first location in Baldwin Park, California, and the events that unfolded to make the chain the enigma it remains today with almost a cult-like following.
The core business values of the chain are truly what separates it from the rest. Take for example the chain's perception of the grill cooks. That position is not looked upon, as it is by others, as a low wage hamburger-flipping job. Rather, it is regarded as the altar upon which the entire In-N-Out business is built and the reason it is regarded as one of the most highly skilled, highly paid positions in the store. The chains growth is also a function of retaining and promoting dedicated employees. The chain adheres to this principle so well that it scaled back its growth strategy at one point because it was not able to put seasoned employees and managers into the new stores. I know of far too many chains "that got ahead of their skis" and gone from the American foodservice scene.
All in all this may be one of the best books I have read on a business that belongs to our industry. I have become such a fan that I believe the book is a must read for all culinary and hospitality students because it profiles what it takes to be successful in the foodservice industry and ways to avoid the traps that have sunk so many others along the way. Please be sure to share your sentiments on the book attached to this post or send it to me at lalopam@purdue.edu and I will post it to the blog.
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