Market Segment: Quick Service Restaurant (QSR)
Services: 360º Photo Surveys
In-N-Out Burger is a privately owned, Irvine, CA-based regional chain of 300 plus fast food restaurants with locations in the U.S. Southwest and Pacific Coast.
Like many chain restaurants, In-N-Out Burger is based on a set of templates or “cookie-cutter” blueprints, which are selected based on available space and expected traffic levels and external appearance of buildings may vary to meet local zoning and architectural requirements. In order to have a clear understanding of the exact physical aspects of each location and to help corporate management understand how interior layouts of individual locations had evolved, In-N-Out Burger wanted to create a record of all existing restaurants in five U.S. States.
In-N-Out Burger turned to DedON to deliver a solution that met all required objectives. DedON rolled out a schedule of site surveys of some 220 restaurants. DedON’s Field Agents visited all locations and produced 360º sweeps of photographs; they took real-time measurements plus interior components placements. In addition, DedON’s team updated the existing CAD files based on observed inaccuracies and subsequently combined with the photographic sweeps into comprehensive, accurate files.
DedON populated a database repository with all individual files, resulting in a comprehensive building facilities management tool that can be queried by In-N-Out Burger’s construction department when required.
In-N-Out Burger now has a standard set of files available for each surveyed location that provides an accurate snapshot of what the restaurant looks like. Having an accurate log of all their locations means they can use the information at any time to make various levels of decisions for their properties across the U.S.
The need for In-N-Out Burger’s staff to conduct site visits was largely eliminated through DedON’s work, thus saving time and travel costs. The available information allows In-N-Out Burger to leverage existing infrastructure and create realistic budgets for any restaurant remodels or equipment additions and upgrades. Additional cost savings can also be achieved through the use of pre-fabricated components and volume purchasing.