One item that would be hard to duplicate is the kind of American cheese they use.

In my previous job I worked for a perishable foods distributor and marketer as the Director of Marketing. We marketed both domestic and international cheese.

I visited the manufacturer that made American cheese for my company. While touring the plant (in Nampa, Idaho), I noticed that they were running and packaging In-n-Out's American cheese. They commented that it was a completely unique formula, and that there is nothing else like it.

Their cheese is a "high melt" cheese, which means it takes an extremely high temperature for it to melt. When In-n-Out fries their burgers, the cheese is placed on the burgers, and doesn't melt into obilivion.

"Regular" American cheese, if placed on the hamburger on the grill as In-N-Out does, would presumably turn into a melted mess of goo.

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Paul S.

2001 E430, Bourdeaux Red, Oyster interior.
79,200 miles.

1973 280SE 4.5, 170,000 miles. 568 Signal Red, Black MB Tex. "The Red Baron".