In-N-Out May Expand to 3 New States: Owner Lynsi Snyder Teases Where the Cult Burger Chain Could Head Next

In-N-Out expansion could soon reach Arkansas, Mississippi, and Oklahoma as the cult-favorite burger brand eyes supply routes between Texas and Tennessee. Owner and president Lynsi Snyder pointed to the three southern states as prime possibilities during a sit-down interview with Terry Crews published on the company’s official website.

The family-owned chain’s recent move into Tennessee set the stage for further regional growth, leaning entirely on the reach of its existing Texas distribution hub. Because the brand insists on never freezing its beef or skimping on freshness, every single restaurant must sit within strict driving distance of a corporate distribution center.

Any state falling along that existing delivery corridor automatically becomes a candidate for future store openings. While fans across the country constantly petition for locations, Snyder made it clear that geography and supply logistics dictate every move the company makes.

The Supply Route Strategy: Why These 3 States Are in Play

During her conversation with Crews, Snyder outlined how delivery corridors shape where the company can realistically build. The Texas warehouse that enables Tennessee operations also runs directly past untapped territory.

“There’s Arkansas, Mississippi, Oklahoma,” Snyder said. “There’s some states there that are possibilities.”

The burger giant is also preparing to launch a location in New Mexico, which Snyder stated will open “soon.” The company previously announced plans in November 2023 to bring a location to Albuquerque by 2027.

In-N-Out Burger sign with red and yellow logo against a clear blue sky outside a building.

Myth vs. Reality: Is In-N-Out Going Truly Nationwide?

A widespread assumption among hungry diners is that In-N-Out plans to eventually blanket the entire country like standard fast-food giants. The reality is the exact opposite.

Snyder firmly pushed back on the narrative that the business is expanding rapidly across the United States. In-N-Out currently operates in 10 states with over 300 total units, leaning heavily on steady, conservative development rather than rapid scaling.

While corporate maintains an internal spreadsheet tracking customer requests from every state, popular demand does not dictate corporate timelines.

“Though I think there’s a lot of states that really want us there, it’s not really in the works and not planned,” Snyder explained. “I feel like there’s a special piece knowing that In-N-Out isn’t everywhere.”

Navigating City Permits and Local Red Tape

A major reason for the chain’s measured footprint is the lengthy municipal process required to greenlight new stores. Opening dates are frequently pushed back by extended negotiations over permits, site traffic, and municipal aesthetics.

In Palm Springs, California, the brand spent over a year and underwent six rounds of negotiations with the city’s Architectural Review Committee before securing design approval. Local officials and residents pushed for design adjustments that mirrored local architecture, ultimately requiring In-N-Out to satisfy 18 distinct conditions.

In-N-Out representative Peter Kulmaticki noted at the meeting that the team developed a custom architectural look to respect local character while preserving corporate identity. Snyder emphasized that whether an exterior features Spanish influences, retro styling, or California flair, the interior guest experience remains identical nationwide.

In-N-Out Expansion Map at a Glance

Why Digital Ordering Remains Off the Table

The refusal to accelerate store counts goes hand-in-hand with the company’s resistance to industry digital trends. Snyder confirmed in a discussion with Pepperdine University President Jim Gash that the chain will not implement online or mobile ordering.

• Customer Service Standards: The brand prioritizes in-person interaction between kitchen crews and customers at registers and drive-thrus.
• Food Quality Control: Staged or delayed pick-up orders compromise product heat and ingredient freshness.
• Operational Pacing: Mobile order rushes can overwhelm kitchen lines, threatening the consistent experience Snyder refuses to sacrifice.

While other quick-service chains race to automate operations, In-N-Out remains tethered to the conservative, hands-on principles established by its founders.

💬 With three new southern states officially on the radar, the brand’s slow-and-steady map continues to shift eastward.

🍔 Do you live in one of the teased states waiting for a Double-Double? Drop your thoughts in the comments below!

📱 Share this update with fellow burger enthusiasts tracking the next restaurant opening.