The Charlie Kirk Show - America's Greatest Faith-First Corporation?: A Conversation With In-N-Out's Lynsi Snyder

00:00:00.000 Hey, everybody, Tana Charlie Kirk Shar.

00:00:01.000 Lindsay Snyder, legend from In N Out, joins the program.

00:00:04.000 In N Out Burger, you're going to love this conversation.

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00:00:24.000 That is tpusa.com.

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00:00:30.000 That's freedom at charliekirk.com.

00:00:32.000 Buckle up, everybody.

00:00:33.000 Here we go.

00:00:34.000 Charlie, what you've done is incredible here.

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00:01:16.000 When I first went to Los Angeles, I heard stories, legends about a restaurant right after LAX.

00:01:27.000 Growing up in the Midwest, you know, every so often you'd see a kid in high school and they'd be wearing an In-N-Out hat or they'd be talking about it.

00:01:35.000 And there, of course, there are no In-N-Outs in the Midwest. 0.99

00:01:38.000 They're now in Texas.

00:01:39.000 And you would hear about, what is this place?

00:01:41.000 What is this burger phenomenon?

00:01:44.000 And of course, the first time I had In N Out, I said, wow, now I get it. 0.97

00:01:48.000 It is one of the most impressive companies.

00:01:51.000 It is my favorite restaurant that has opened past midnight.

00:01:55.000 And the person who is behind it all, Lindsay Snyder, joins us to talk about her new book and the story: 75 years celebrating In N Out History: the ins and outs of In N Out Burger: The Inside Story of California's first drive-through and how it became a beloved cultural icon.

00:02:10.000 And I may or may not have gone there at 1 a.m. on Saturday.

00:02:14.000 Lindsay, welcome to the show.

00:02:16.000 Oh, thank you for having me.

00:02:17.000 Lindsay, I've got to know you throughout the years.

00:02:20.000 You know, we're both believers.

00:02:21.000 We'll talk about that.

00:02:22.000 But I've just been so moved by this book and the story, a uniquely American story.

00:02:28.000 Tell us about it.

00:02:29.000 75 years.

00:02:30.000 Tell us the story of your grandparents.

00:02:33.000 Well, they were both not from California.

00:02:38.000 My grandmother was from Illinois, and my grandfather was Canadian-born and migrated to Seattle, Washington, and then came down to California for high school and then back up to Seattle and met my grandmother up there.

00:02:56.000 And, you know, he was, they were actually both in the military.

00:02:59.000 He was in the Army and she was in the Navy, the waves.

00:03:03.000 So really cool story, but they both came from very humble beginnings and were working hard.

00:03:09.000 And he was delivering sandwiches and met her.

00:03:13.000 They got married.

00:03:14.000 They moved to Southern California.

00:03:16.000 And he had a dream to start a burger drive-through that, you know, people would just pull up and grab their food and go and called In-N-Out.

00:03:28.000 And that's where the legend started.

00:03:32.000 Really?

00:03:32.000 It's just, sorry, not legend, legacy started.

00:03:36.000 It's been incredible to, I guess, try to just carry on what they started because we don't need to change things.

00:03:47.000 We don't need to try to be like others.

00:03:50.000 It's, you know, they had it right from the beginning.

00:03:53.000 Keep it simple and focus on the quality and the friendliness and the cleanliness.

00:04:00.000 And, you know, within those three things, the rest kind of follows.

00:04:07.000 Yeah, absolutely.

00:04:08.000 Excellence, simplicity, no shortcuts to greatness.

00:04:11.000 Tell us the story about how your grandfather used from the military style speaker, the kind of two-way speaker, that he was a pioneer with that.

00:04:21.000 Tell us about it.

00:04:22.000 Yeah, well, I wasn't there, but he got the idea of being on the, I think it was a merchant ship or something like that.

00:04:31.000 You know, he heard the intercom system and thought, wow, you know, why can't we do this so people could place their order and we could already get it going and then hand it to him at the window.

00:04:43.000 And, you know, this would, this would be a great idea.

00:04:47.000 And, you know, he did it.

00:04:49.000 And it wasn't, it wasn't in the very beginning.

00:04:53.000 I don't remember which year it was.

00:04:56.000 But yeah, I mean, just he was very innovative, a man full of ideas, hard worker.

00:05:02.000 And he had a great partner, my grandmother, who was very sweet, loved people, and was a hard worker herself.

00:05:10.000 Started in October of 1948, one used grill, two good fryers, and one refrigerator.

00:05:16.000 And it really is an Only in America type story.

00:05:19.000 And so between 1949 and 1952, they established five stores across Southern California, and the sixth store was about to open.

00:05:28.000 And Harry and Esther then eventually bought out their partner and made it a family business.

00:05:32.000 So just, you know, being born into this and seeing what it has meant for so many different people.

00:05:39.000 You're a steward of this great company, but also it's been expanding with you at the helm.

00:05:43.000 You've done an amazing job of keeping that excellence.

00:05:46.000 You know, it's a joke.

00:05:48.000 No matter if it's, you know, Tuesday or Saturday, I drive by the one in Scottsdale and there is a line right around there.

00:05:54.000 And the employees are happy and the customers are happy and you can get through in record time.

00:05:59.000 Talk about how you running this company, you know, the challenges that present it, but also you feel an obligation to continue that legacy on.

00:06:08.000 Yeah, you know, it's, I don't feel like it's mine.

00:06:13.000 You know, I really do feel like I'm a steward of what's been given to me.

00:06:19.000 And like I said, I feel like, you know, God could take it at any time.

00:06:24.000 I feel like it's, you know, my family's and I really want to, you know, do right.

00:06:31.000 I want to, I want to honor them.

00:06:33.000 I want to make them proud and I want to really carry on what they started.

00:06:38.000 So for me, that is a lot of, you know, just being a guardian and protective and, you know, just trying to champion all the things that were so important to them.

00:06:50.000 And it's, it's a big responsibility because as we grow, you know, that job just gets more difficult.

00:06:58.000 You know, how do you keep a family atmosphere and environment when you have almost 400 stores?

00:07:04.000 You know, unbelievable.

00:07:05.000 So is that like 380 right now?

00:07:07.000 385?

00:07:08.000 Is it right near there?

00:07:09.000 We're 39, 97, 98.

00:07:14.000 And now in Texas, right?

00:07:17.000 And also Colorado.

00:07:18.000 I think I see you in Vegas as well now, which is amazing.

00:07:22.000 So kind of keep on going through the story here because it really is articulated beautifully in the book, which I want everyone to check out.

00:07:28.000 The ins and outs of In and Out Burger, The Inside Story of California's first drive-through and how it became a beloved cultural icon.

00:07:35.000 In 1989, all of a sudden it continued to grow.

00:07:40.000 And I know that this is where you had some of your fondest memories of childhood when Guy moved your family and your stepsisters.

00:07:49.000 Talk about that, but also talk about how faith has played a big culture, part of the culture at In-N-Out, Bible verses on paper products, et cetera.

00:07:57.000 Yeah, well, so I was about almost seven, I think, when we moved up north.

00:08:03.000 And my sisters actually, they're my half sisters, and they're 12 and 16 years older than me.

00:08:07.000 So they were already out.

00:08:09.000 One was married and the other was out of the house.

00:08:14.000 And so it was kind of just me on a ranch up there as a kid.

00:08:20.000 And I don't know, just something about being out in the woods and exploring by yourself.

00:08:28.000 I feel like I did develop just this relationship with God in that time because I had known him since I was a kid.

00:08:35.000 But, you know, they were, there were really good years up there.

00:08:38.000 And I had my dad up there sober for years, which was really nice.

00:08:42.000 And like you said, some of my best memories because we were just a family up there living on a ranch and doing ranch things, you know, catching frogs.

00:08:51.000 And my dad and I played hide and seek four wheelers.

00:08:57.000 So, yeah, I don't know.

00:08:59.000 My uncle actually got saved in that time while we were up there.

00:09:04.000 And my grandmother had always had her faith.

00:09:08.000 My grandfather accepted the Lord on his deathbed.

00:09:11.000 He had lung cancer.

00:09:12.000 Wow.

00:09:13.000 And yeah, and my dad, his faith was there and kind of grew.

00:09:18.000 I remember him reading all those Frank Peretti books.

00:09:21.000 He was super into those.

00:09:23.000 And yeah, I mean, even through his addiction, he saw, he saw the supernatural battle for sure.

00:09:31.000 And he shared a lot of those things.

00:09:33.000 So he got really bold after my parents got divorced and he was running the company.

00:09:39.000 And my uncle passed away in a plane crash.

00:09:42.000 And that forced my dad to come down and start running the business.

00:09:46.000 And that was really hard.

00:09:48.000 You know, I think, you know, he was trying to lean on his faith, but there was a lot of unresolved pain, which I talk about in the book, just from his childhood, from the relationship with his brother not being in a great place when he died.

00:10:03.000 And so now it's like, okay, leave your family and, you know, run this business.

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00:11:12.000 Sorry, Lindsay, I had to cut you off.

00:11:14.000 Finish that thought.

00:11:15.000 Yeah, just that my father really had to jump into running the business.

00:11:24.000 We moved down south and that year was horrible for me in school because I had always been normal, a normal kid.

00:11:32.000 There weren't any in-and-outs where I lived up north, and I was just another kid.

00:11:37.000 When I came down south, people knew who I was and I was treated differently.

00:11:43.000 And it was the worst school year of my life.

00:11:47.000 My dad didn't want me to go through that.

00:11:49.000 So he decided to commute, that we would live back up north and he would just go back and forth.

00:11:54.000 And so that was kind of the end of, I guess, our family units, then his sobriety.

00:12:03.000 And yeah, so it was, it was tough.

00:12:07.000 But I will say that each member of the family did have their faith.

00:12:13.000 I know that I believe God took my dad, being merciful, knowing that he wasn't going to win his battle with addiction.

00:12:21.000 And for me, you know, my walk has been all over the place.

00:12:27.000 I've had a relationship with Jesus as long as I can remember, but I've been divorced.

00:12:33.000 I've been the black sheep of the family.

00:12:35.000 I've been, you know, kind of all over.

00:12:38.000 I've been in ministry and then fell away and then back in ministry.

00:12:43.000 And now, you know, it's, I'm there now where God wants me.

00:12:48.000 And I feel, you know, I've worked out a lot of the issues and things that would pull me from the path before, which were dad issues, honestly.

00:12:58.000 And so talk a little bit about you forget your first job at In-N Out at age 17.

00:13:04.000 Did they have you clean in the floors?

00:13:05.000 Tell us about how that contributed to your development of your character and now running the whole company.

00:13:12.000 Yeah, I did start as a level one and I stood in line for the interviews and it was incredible.

00:13:22.000 I think the other kids weren't aware who I was for about a month.

00:13:28.000 So it was really neat.

00:13:30.000 It was a brand new store.

00:13:31.000 So I think the experience of starting with a new crew at a new store and working with all stars was really, it was fun.

00:13:39.000 You know, seeing that store open in a new community have In-N-Out too was really fun.

00:13:44.000 And of course, they made me take the first customer and I was very, very nervous.

00:13:49.000 But yeah, you know, I love working in the stores.

00:13:56.000 And to this day, I think, you know, it is a great experience for anyone.

00:14:00.000 It's a super fun environment to work in.

00:14:04.000 And you really do become like a family, a team.

00:14:08.000 You know, your part of your job is to smile at customers.

00:14:11.000 And something happens when you're smiling all day.

00:14:16.000 Do you think it makes you happier?

00:14:17.000 Do you think that you end up being happier if you have to smile all day?

00:14:21.000 I think it does.

00:14:22.000 I think it changes your attitude because, you know, there's a discipline in it.

00:14:29.000 And I think that it's kind of putting one foot in front of the other.

00:14:33.000 It's like, okay, if I have to smile, then, you know, I can't just be dwelling on something negative.

00:14:39.000 So, you know, and people that have trouble smiling and can't do it, then they might not be cut out fair enough because it is part of the uniform.

00:14:48.000 But we do say that they're contagious and we really try to, you know, foster an environment where there's gratitude and just being grateful for our customers and seeing them as number one.

00:15:01.000 No, I asked that question because sometimes you act and then you feel how you act, not vice versa.

00:15:09.000 If everyone at In-N Out just acted how they feel, you'd be like, okay, what do you want?

00:15:13.000 You know, my shift is almost over.

00:15:14.000 But you train a culture of joy and happiness.

00:15:17.000 I know that anyone that has enjoyed In-N-Out Burger can say that to be true.

00:15:23.000 Check out the book, The Ins and Outs of In-N Out Burger, the inside story of California's first drive-through and how it became a beloved cultural icon.

00:15:30.000 And it's no longer just in California.

00:15:33.000 It is quickly becoming a national phenomenon.

00:15:36.000 I could tell you here in Arizona, we have one right near the office.

00:15:40.000 There is constant lines and clamoring to get your In-N-Out burger.

00:15:45.000 And the menu is simple and it is the envy of all these other, the McDonald's and Burger King Nail.

00:15:51.000 Get it.

00:15:51.000 We're going to talk about that.

00:15:52.000 They say, oh, what is it?

00:15:53.000 Oh, it's high quality because I know that you guys invest in quality first and foremost.

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00:17:10.000 The book is The Ins and Outs of In N-Out Burger: The Inside Story of California's First Drive-Through and How It Became a Beloved Cultural Icon.

00:17:19.000 So Lindsay, you know, I know you talk about this in the book.

00:17:23.000 There was a time when all of a sudden you're in charge.

00:17:26.000 Talk about that.

00:17:27.000 That's a lot of, it's a lot of pressure and a lot of responsibility.

00:17:31.000 Yeah, you know, it didn't seem like a switch, you know, was just flipped where, you know, boom, I was in charge.

00:17:37.000 It really felt gradual because, you know, my dad died when I was 17.

00:17:44.000 So then I had trustees.

00:17:46.000 I had an attorney.

00:17:47.000 I wrote my first will in my early 20s.

00:17:50.000 So, you know, I think it was, you know, me really being involved early on.

00:17:56.000 You know, I kind of laid down some of the things I had wanted to do and just decided to be there for the company.

00:18:05.000 And, you know, I started working in the merchandise department, which is the catalog.

00:18:12.000 It was all of our merchandise stuff where you fax back then.

00:18:18.000 You could fax in your order form.

00:18:20.000 You could call, you could place the order of the internet and, or you can come in.

00:18:23.000 And so we had the store and then we had one in Vegas.

00:18:27.000 And so I was in charge of all of that, which was really like managing a little business inside of a big business, which was a great experience.

00:18:33.000 You know, working with vendors and making sure to get the best quality and the better deal.

00:18:39.000 And, you know, so that was a great experience.

00:18:41.000 And that was in my early, early 20s.

00:18:44.000 So being there and then starting to immerse myself in the operations, going back into the stores, working in almost every department in the company and spending a little more time in some than others and being a part of, you know, operations meetings and then sitting in the VP meetings.

00:19:03.000 So, you know, I was already in, you know, my feet were definitely wet with the day-to-day ins and outs.

00:19:12.000 And, you know, so there were already some areas where I was weighing in and making decisions and was just very involved.

00:19:20.000 So by the time we got to that point, it didn't feel like there was a huge shift other than just knowing, okay, you know, this, all of this with the, with the shares and the voting and all of that.

00:19:35.000 You know all these things where you know, I thought I was an adult at 18 and then I thought 21, you know you reach the, the last restriction age, but no, not for me with it, with having the trusts, and you know the different increments of age and and share.

00:19:49.000 So it was um, it was that that happened.

00:19:52.000 Well I, I just, of course yeah, and and Lindsay, you're doing such a powerful job and you have restaurants across the country expanding greater than anyone could have imagined, and everyone I talk to Lindsay, and they don't know that you know i'm a big in and out fan and you know that.

00:20:08.000 You know that we've we've become friends, that you know they, everyone has great things to say about it.

00:20:14.000 They say the service is amazing, it's joy and it's in an industry that typically gets, let's just say, insulted a lot.

00:20:21.000 Oh, you know fast food and I know that you don't love that label, but you know it's it's restaurant with high quality and good food quickly.

00:20:28.000 But Lindsay, it's obvious that your leadership is making a mark.

00:20:33.000 The Bible verses on the cups, the Slave TO Nothing Foundation.

00:20:37.000 Talk about that, because in an era where people running companies tend to go away from their values, you're doubling and tripling down.

00:20:45.000 Tell us about that again.

00:20:47.000 You know, I think that's just that sense of responsibility um, because there's there's two parts, you know, there's the part of stewarding this and continuing the legacy for my family, but the bigger part, of course is, you know my, my calling and walk with, with the lord and um, you know, he's the one that I want to make proud and ultimately serve.

00:21:15.000 So um, you know, I feel like i'm able to do both pretty cohesively.

00:21:20.000 I I feel like I can honor my family and continue their legacy and, and you know, carry the torch for them and also stand up for what's right and um, make sure that we're keeping our customer you know, our customers number one and also taking care of our people.

00:21:40.000 So so, talk about the Slave TO Nothing Foundation.

00:21:43.000 I've the more i've learned about in the effort, the anti-sex trafficking.

00:21:47.000 On the side of every in and out bag is information hotlines for people to fight against human trafficking.

00:21:54.000 I know this is a passion project of yours Lindsay, tell us about it.

00:21:58.000 Yeah, slave to nothing um, you know, was something that my husband and I really had on our hearts, and we were both affected by addiction.

00:22:08.000 He has now lost two brothers, I lost my father and you know so we just, we just knew that that was something that we wanted to fight from our first conversation and you know so, the time um was right, we decided to start Slave to nothing.

00:22:24.000 And the two um was the, the part that God slipped in um and just said, you know, you're going to also fight human trafficking and use this platform you have.

00:22:35.000 And so we said okay so um, that's uh, what the two stands for.

00:22:42.000 Is that?

00:22:42.000 There's two Different things in there?

00:22:44.000 which is not very common for a 501c3.

00:22:48.000 So we have January to really focus and have our can drive and talk about human trafficking and fight that.

00:22:56.000 And then in October, that's the month for preventing substance abuse and fighting addiction.

00:23:01.000 So we have an event in both of those months.

00:23:04.000 And then we also have the can drive in the stores both of those months.

00:23:09.000 And as well as our Internet Burger Foundation that was started in the 80s, we have a can drive and an event for that, which is April.

00:23:17.000 We have the Can Drive.

00:23:18.000 I know one of the reasons why you have had to be careful expanding and growing is your transparency supply chain, but also being close to ingredients.

00:23:28.000 Tell us about this, Lindsay, because I mean, it's tempting to say, okay, we're going to expand to Philadelphia and we're going to expand to Detroit, but you want to be very careful about quality because that's what makes In-N Out In-N Out.

00:23:39.000 It's not just the good location near LAX, right?

00:23:42.000 It is the quality.

00:23:44.000 And talk about how you've been able to maintain that world-class quality thanks to your leadership in Colorado, in Utah, in Texas.

00:23:53.000 Tell us about it.

00:23:54.000 Yeah, well, you know what?

00:23:56.000 We have really, really high standards.

00:23:59.000 We have wonderful, loyal vendors.

00:24:02.000 And, you know, with those vendors, we build relationships where they really understand what we're about and our expectations.

00:24:10.000 We're very careful and meticulous.

00:24:13.000 I think when it comes to even the produce, you know, my grandpa was, his nickname was Hamburger Harry because he would go to the butcher, pick the meat himself.

00:24:26.000 You know, he would get the produce.

00:24:27.000 I mean, there was just a very hands-on, very involved making sure we're getting the best.

00:24:35.000 And so we try to keep that today.

00:24:38.000 We don't want to cut corners and compromise our quality as tempting as it might be for everyone with costs and everything going up, but we just, we can't.

00:24:50.000 You know, it's part of who we are.

00:24:52.000 So we continue that.

00:24:54.000 And like you said, we only have a few warehouses.

00:24:59.000 So, you know, we have to be able to reach with delivery every other day.

00:25:06.000 So, you know, there's always so far we can go.

00:25:08.000 We have a warehouse here in Southern California.

00:25:11.000 We have one in Northern California.

00:25:14.000 We have Texas.

00:25:16.000 And with those, you know, we're able to reach, well, you can see seven states, but soon to be eight.

00:25:25.000 So yeah, it's limiting, but it's also good because we don't want to be in every state.

00:25:32.000 And, you know, it's some people think, oh, wow, they're growing so fast.

00:25:37.000 And really we're not.

00:25:39.000 We're not growing fast.

00:25:40.000 I think what it is is we're just, we happen to be hitting some new markets close together, which is exciting for a lot of people.

00:25:48.000 But we do have a very methodical, strategic approach to our growth.

00:25:53.000 And the does In-N-Out University still exist?

00:25:57.000 Is that still a thing?

00:25:58.000 Yes.

00:25:59.000 Tell our audience all about that.

00:26:01.000 It's the place where the quality and the excellence is taught.

00:26:05.000 Tell us about it.

00:26:07.000 Yeah.

00:26:07.000 So the Internet University is in Baldwin Park, California.

00:26:11.000 It's right next to Store One, which is very close to where the original Store One was.

00:26:19.000 And it's a building that has a whole team of people devoted to training our associates.

00:26:28.000 There's, I mean, a full department of just, you know, whether it be training materials that goes onto learning modules for them to watch inside the stores or classes for people that enter management to come to.

00:26:44.000 And there is, there's different levels.

00:26:46.000 So when someone wants to be a fourth manager, they have to go to the classes and it's a whole series of different classes and different, you know, I would say professors, but really they're just, you know, in and out experts, people in the company that come and teach different classes.

00:27:04.000 And it's amazing.

00:27:06.000 I went through the fourth manager's class actually.

00:27:08.000 It was a great time.

00:27:09.000 And some of those relationships and people that were in there are still with the company and their managers today.

00:27:15.000 And it's pretty neat.

00:27:17.000 But yeah, it's very thorough.

00:27:20.000 And there's certifications, there's graduations.

00:27:25.000 And, you know, we're very big on training.

00:27:29.000 And that's something that my uncle put an emphasis on starting in the 80s and just, you know, saying training is our future and just the focus and the amount of time you spend investing in these people makes a difference in the future.

00:27:44.000 Amen.

00:27:45.000 The book is the in and outs, the ins and outs of In-N-Out Burger Inside Story of California First Drive-Thru and how it became a beloved cultural icon.

00:27:53.000 The holidays and big family feasts are upon us.

00:27:57.000 But in DC, it seems as if there's no bigger turkey than Senate Bill 1339.

00:28:03.000 S1339 is Bernie's latest attempt to sneak in a backdoor takeover of more of our healthcare.

00:28:10.000 He falsely claims it will lower prescription drug prices.

00:28:14.000 But S1339 will actually do just the opposite.

00:28:18.000 It'll handcuff pharmacy benefit managers who are currently saving millions of Americans an average of $1,040 a year.

00:28:27.000 Bernie, the trickster, the Marxist, is hoping that thousands of your fellow Americans are already going to lowermydrugprices.com to stand up against S1339, that you'll be too busy making holiday plans or getting ready for a year-end vacation to stop him from a power grab on your healthcare.

00:28:45.000 Don't let this happen.

00:28:46.000 I'm urging you to keep up the pressure against the passage of S1339 by going to lowermydrugprices.com.

00:28:54.000 The Council for Citizens and Government Waste says if you don't want a socialized system that takes away your personal health care choices, increases costs, and makes you wait longer to see the doctor that is chosen by the government, go today right now to lower mydrugprices.com.

00:29:10.000 That is lowermydrugprices.com.

00:29:12.000 Remember, we've got the momentum, but we need your help today.

00:29:16.000 This is a political ad paid for the Council for Citizens Against Government Waste.

00:29:21.000 Go to lowermydrugprices.com.

00:29:25.000 All right, Lindsay, what is your order at In-N-Out?

00:29:28.000 What do you get?

00:29:32.000 I have a few different ones.

00:29:33.000 So are we saying just my favorite?

00:29:35.000 Well, okay, walk us through all the different vibes, the moods.

00:29:38.000 If you have an 11 a.m. meeting, a 3 p.m., a 1 a.m., or what is your go-to?

00:29:43.000 What is your desert island In-N-Out order burger?

00:29:46.000 Like order?

00:29:48.000 That makes it simple, actually.

00:29:49.000 Okay.

00:29:49.000 Yeah.

00:29:50.000 Double meat, extra spread, pickles, chopped chilies only.

00:29:55.000 Okay.

00:29:55.000 Now, you can't tell us what the spread is under, right?

00:29:58.000 You can't tell us what it is.

00:29:59.000 It's a somewhat secret combo from the recipe unchanged since 1948, right?

00:30:05.000 Yes.

00:30:06.000 Now, so I get this question all the time.

00:30:08.000 What is the deal with the secret menu?

00:30:11.000 It's not so secret.

00:30:12.000 They have this kind of hidden menu.

00:30:12.000 It's secret.

00:30:15.000 Tell us the backstory on this whole thing.

00:30:17.000 Well, I think it's, Yeah, I mean, it was the secret menu because, you know, certain things would trickle out, but it's really been, you know, things that the customers, they were just trends, you know, things that they kind of created.

00:30:36.000 And, you know, of course, with the internet, that's, I think, what made it not so secret because it's been spread all around.

00:30:45.000 Ha, spread.

00:30:46.000 Anyway.

00:30:50.000 I think, you know, going back in the 60s was where the animal style started and that story also in the book.

00:31:00.000 But, you know, and then when everyone decided to cut carbs, that's when the protein style thing took off.

00:31:08.000 You know, they were doing, I think, I don't know, I can try to remember which diet it was, but maybe Atkins it was.

00:31:15.000 Yeah.

00:31:16.000 That's the one.

00:31:18.000 Yeah. 1.00

00:31:19.000 And then the animal fry.

00:31:21.000 My goodness.

00:31:22.000 I think we also thank the internet for that one because, you know, people decided, oh, have you had this?

00:31:30.000 Have you tried this?

00:31:31.000 And then everyone starts ordering it.

00:31:33.000 So, and many of them have become favorites.

00:31:36.000 So yeah.

00:31:37.000 The not so secret menu, now you double meet.

00:31:42.000 You can do a three by three, a four by four.

00:31:44.000 I've even heard rumors of a five by five, but I don't know if that's within standard operating procedure.

00:31:49.000 Is it Lindsay?

00:31:50.000 Are they allowed to go that high?

00:31:51.000 They can, yes.

00:31:53.000 There's actually, there's been, I think it was a college fraternity that did like 100 by 100, but obviously they had to order it a little differently.

00:32:04.000 But I saw pictures.

00:32:06.000 It was pretty gross.

00:32:08.000 Then obviously the grilled cheese protein style and animal style.

00:32:11.000 So just in closing here, the book, I want everybody to check it out, the Ins and Outs in an Out Burger.

00:32:15.000 Lindsay is a patriot.

00:32:16.000 She's a believer.

00:32:18.000 And the gospel shapes this company.

00:32:20.000 It is a source of light in a very dark world.

00:32:22.000 Lindsay, other things you want to share with our audience here as our time comes to a close?

00:32:27.000 You know, I just, I think that the most important thing, of course, is knowing God and loving him and allowing his love to change your life.

00:32:42.000 And, you know, I will say I was a believer most of my life, but I still had things that would just catch me up or pull me away from him, strongholds.

00:32:52.000 And so I can't put enough emphasis on people just dealing with things, especially even around, you know, the holidays and all of that, just dealing with any unresolved pain or sin in your life and just knowing that there's people that you can trust and that God can transform us and that renewing your mind is so important because I think in faith,

00:33:19.000 just that discipline and knowing that you don't have to think what the world tells you to think.

00:33:25.000 You don't have to be broken or labeled and that you can really be transformed by renewing your mind through his spirit.

00:33:33.000 Amen.

00:33:33.000 Romans 12, 2, one of my favorite verses.

00:33:35.000 Do not conform to the ways of this world, but be transformed by the renewing of your mind.

00:33:39.000 The book is excellent, but honestly, the restaurant, I love even more.

00:33:44.000 And they're both great, though.

00:33:45.000 So check it out this Christmas season.

00:33:47.000 Go to In N Out, bring your family, bring your friends, and get the book, The Ins and Outs of the In N Out of In Out Burger.

00:33:52.000 Lindsay, you're doing a wonderful job continuing the legacy and onward to another 75 years.

00:33:57.000 God bless you.

00:33:58.000 Thank you.

00:33:59.000 Thanks so much for listening.

00:34:00.000 Everybody, email us as always, freedom at charliekirk.com.

00:34:03.000 Thanks so much for listening and God bless.

00:34:06.000 For more on many of these stories and news you can trust, go to CharlieKirk.com.

The Charlie Kirk Show - December 07, 2023

America's Greatest Faith-First Corporation?: A Conversation With In-N-Out's Lynsi Snyder

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