That’s about triple the industry average.
Few fast food restaurants have achieved a cult status like the Southern California-based In-N-Out. Yes, Chick-fil-A has devoted followers. And Shake Shack has parlayed New York City success into a national reputation. But In-N-Out has always has something about it. Maybe it’s the never-changing menu. Maybe it’s the deliberate expansion. Or maybe it’s that the chain has always been pioneers in treating its employees well – to the tune of paying its restaurant managers, currently, on average of about $160,000 a year.
The revelation comes via the California Sun, which pointed out that, according to the jobs site Indeed, the average In-N-Out manager makes roughly three times what the average California restaurant manager earns – and even tops the average figure for jobs like architect and lawyer in the state. “In-N-Out is just eons above everybody else,” Saru Jayaraman of the Food Labor Research Center at UC Berkeley was quoted as saying. “On wages and benefits, they really are the best large chain.” Speaking of benefits, managers also get health insurance, vision and dental coverage and a 401K.
Irvine’s KTVU News followed up with the beloved burger joint, which confirmed that the numbers are accurate, pointing out that the work required to manage an In-N-Out isn’t necessarily simple. “These responsibilities include ensuring that quality, service, and cleanliness meet our high standards,” a spokesperson for the company stated. “As leaders, they hire, train, and develop their team, and are responsible for creating and maintaining an enthusiastic and positive working environment.”
And it’s not just those at the top that are paid well. Pay at the restaurant starts at $13 per hour, $2.50 above California’s current minimum wage, and the company likes to promote from within, meaning that a decent fast food job can turn into a lucrative career if you stick with the company. Granted, a fast food chain still needs good food to attract customers, but In-N-Out is the kind of example that prove that the “Fight for $15” could potentially benefit restaurant as much as employees.