By Steve Beard
At the height of the government mandated lockdown earlier this year, Kraft Heinz factories were operating around the clock in order to meet the demand for macaroni and cheese. According to the New York Times, retailers at the same time saw a 50 percent increase in demand for Slim Jim beef jerky and Chef Boyardee pastas.
Apparently, even some of those who had been eating organic kale and quinoa salads were turning to foods they had banished from their cupboards. “Consumers are reaching for foods that trigger a comforting childhood memory or simply their go-to snack when they need to relieve stress,” the Times reported. In an era of instability, we all look to the safe haven of comfort food – savoring the tastes, smells, and good memories.
My comfort food is a Double-Double Animal Style, a signature menu item at In-N-Out Burgers, a Southern California-based phenomenon. “No Microwaves, No Freezers, No Heat Lamps” is one of the company’s time-tested commitments. The simplicity, freshness, and mystique has garnered a passionate fanbase from Hollywood hot shots to celebrity chefs who crave an In-N-Out fix.
McDonald’s vs. Burger King, Shake Shack vs. Five Guys, Wendy’s vs. Jack In the Box. I leave the debate to others. I’m a lover, not a fighter. When I fly home to the West Coast to see my family, the first stop from the airport is In-N-Out. Go ahead, ask my mom and dad. In-N-Out reminds me I’m home.
Founded in 1948 by the innovative Harry and Esther Snyder, In-N-Out has had the same minimalist menu for the last 72 years. It is a privately-held, debt-free family company committed to strategic growth, high quality ingredients, and paying its employees better than any other fast food chain. As of mid-December, there are 361 bright red-and-white retro-style restaurants in seven Western states with a gigantic yellow arrow pointing the way to a premium burger. Continue reading →