On Thu, Apr 1, 2010 at 6:13 PM, Jim Ellwanger <[email protected]> wrote:
> On Apr 1, 2010, at 5:41 PM, PGage wrote:
>
>> I am sure a major chunk of their revenue comes from the drive-through, but I 
>> would not underestimate the importance of in-house business for In-N-Out. 
>> These places have become huge "hang-out" spots for the high school kids and 
>> even the young adult set. While most of the ones I know are oriented to our 
>> car culture, I would think that if the put one in a high pedestrian area it 
>> would also make a pretty good profit. The bigger barrier to getting one in 
>> Manhattan might be that they don't charge enough for their food.
>
> The In-N-Out near Fisherman's Wharf in San Francisco comes to mind as one 
> that's located in a high pedestrian area.  I assume it's just as busy as all 
> the other locations.  (And I happen to know that the In-N-Out north of LAX 
> gets a fair amount of pedestrians -- I've been one of them, facing a flight 
> delay -- despite the slog up Sepulveda Boulevard past the runways not being a 
> particularly pleasant walk.)
>
> The biggest barrier to getting an In-N-Out in Manhattan is that the company 
> is privately held by family ownership and won't franchise (all locations are 
> company-owned); they've said they won't expand beyond their current radius 
> anytime soon because of the difficulties of shipping ingredients and keeping 
> up the quality level.

Same can be said another Southern California chain of unconventionally
tasty fast food: Miguel's Jr. As someone who lived in Corona, CA for
way too long (15 minutes is more than enough time to soak up the
ambience of the entire town), it had one saving grace: Mexican food
that tasted great and was inexpensive. The company is also family
owned, and hasn't ventured much farther than Riverside County. I now
live less than 30 miles from the Mexican border, and I can't find food
as good as the stuff they serve at Miguel's. Right about now, I'd kill
for a pork, bean, rice, and cheese burrito with some of their fresh
made hot sauce.
-- 
Kevin M. (RPCV)

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