All the food, including the beef, is fresh, never frozen or preserved. Even the french fries are sliced and prepared on site from whole potatoes. My understanding is the supplier-direct-to-restaurant supply chain could not stretch beyond a certain point. If new suppliers of equal quality can be found in Florida, perhaps that changes.
“I never got why In-N-Out never really expanded to the east coast.”
1. Their expansion is self-financed from their own profits.
2. Their business model is centered around FIRST building a massive central food factory hub that bakes their bread fresh daily, grinds their own burger fresh daily, cuts and preps their potatoes fresh daily, cuts and preps their lettuce and tomatoes fresh daily, and then trucks everything fresh and un-frozen to their restaurants that have to lie within a daily trucking radius from the hub factory.
3. In-n-Out JUST built such a hub facility in Colorado Springs, Colorado and has JUST begun the restaurant build-out that will span a multi-state trucking radius, having built only four restaurants out of the hundred or more they’ll be able to support from that facility. This will be their third hub, after the one in California and Dallas.
4. VERY unclear if they’ll want to start a fourth hub in florida simultaneous with the one just getting going in Colorado.
...and that's why they're not on the East Coast, especially the Northeast; East Coasters will tolerate crappy fast food. Part of it is that they have so many mom and pop options, part of it is so many foreigners, and part of it is apathy.
Wendys are eatable but the rest are really bad.I sure miss all that stuff but I’m a leaf and bird and fish eater right now.
It’s a toss up for us folks in the upper Midwest
Culvers or In & out.
I’ve had both way to many times.
I was born in CA
In & out. Hands down. I’ve brought I&O to Midwest folks via air travel. Many moons ago.. Fam now understands..
I still love Culver’s