Narrative V1(E
APPROVED 502 Hamburger Lane
in Park, Ca 91706-5885
Dare Danai22 626-813-8200
FILE NUMBER:12Do - M
The Best Enterprise
Is A Free Enterprise -
Proposed Project Narrative
In-N-Out Burger Restaurant at The Village at Meridian
In 1948, Harry and Esther Snyder opened the first In-N-Out Burger with its' innovative 2-way ordering
speaker and drive -through. The restaurant served the freshest burgers, coolest shakes and the hottest
fries in a friendly, sparkling clean atmosphere. Times have not changed at In-N-Out; the menu is still the
same basic menu our guests have enjoyed since 1948. And, we've been serving everything up the same
exact way - hot, made to order food, using only the highest quality fresh ingredients.
In-N-Out Burgers proposes to develop a new In-N-Out Burger restaurant with a drive-thru at a
previously undeveloped outpad at The Village at Meridian, 3520 E. Fairview Avenue.
The proposed In-N-out restaurant will be 3,879 square feet with indoor seating for 84 guests, and
outdoor seating for 32 guests. The site will be well landscaped and will include an approx. 300 square
foot covered trash building, a drive -through with dedicated onsite queuing for 41 cars, onsite parking for
47 guest cars, excellent vehicle circulation onsite with no "dead-end" parking aisles, and access to The
Village at Meridian shops and retailers.
The proposed building is single -story, Mediterranean in style with exterior stucco, modern flat -roofed
towers and a matching covered patio. The maximum height of the building is 23 feet tall.
Construction for the restaurant will be done in a single phase and take approximately 6 months, with a
typical progression of construction activities. These activities, some of which would run concurrently,
include site preparation and limited grading of about 4 to 6 weeks, building construction of about 4
months, paving and striping of about 3 weeks, and landscaping of about 2 weeks.
The restaurant will operate 7 days a week, from 10:00 AM to 1:00 AM Sunday through Thursday, and
from 10:00 AM to 1:30 AM on Friday and Saturday. The restaurant, drive-thru, and parking lot, as with
all In-N-Out Burgers restaurants, will be well -lit and meticulously maintained. The restaurant will be
staffed by approximately 10 to 12 Associates per shift, with 3 shifts per day
In-N-Out cooks all of its burgers and fries to order — nothing is pre-cooked and there are no cooked food
holding bins. This restaurant will be equipped with three burger grills. Two grills will operate at all times,
and activation of the third grill will be done in response to high dine -in or, more typically, high drive -
through demand as activating the third grill significantly increases the speed at which drive -through
orders are delivered to customer vehicles. In addition, standard store operating procedure requires that
"God Bless America" - The Customer Is Everything To Us
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APPROVED
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the drive -through queue reaches the 10th car (where the menu board/order speaker is
i-N-Out Associates are deployed outside to take orders using handheld ordering tablets. The
se tablets puts orders into the kitchen faster than ordering at the menu board, and, when
with increased production from the third grill, the result is extremely fast and efficient food
production with the shortest possible food wait times, and therefore the shortest possible drive -through
vehicle queues.
Awareness of the queue reaching the 10th car is enhanced with outdoor cameras and indoor monitors.
There will be between 4 and 6 outdoor cameras on this site, with 3 or 4 of them specifically viewing the
drive -through lane. These cameras display on multiple monitors located inside the restaurant including
at the manager's office, above the grills, and at both the pay and pickup windows.
There is no delivery dock or designated delivery parking bay required on the premises as deliveries are
made only by In-N-Out owned and operated vehicles, after the restaurant is closed to the public,
between the hours of 2 AM and 9 AM.
No alcoholic beverages will be served.
"God Bless America" • The Customer Is Everything To Us