<P> The first In - N - Outs had a common design, placing the kitchen "stand" between two lanes of cars . The "front" lane is nearest the street, and the "back" lane away from the street . A metal awning provides shade for several tables for customers desiring to park and eat, but there is no indoor dining . A walk - up window faces the parking area . These restaurants store food and supplies in a separate building, and it is not uncommon for a driver to be asked to wait a moment while employees carry supplies to the kitchen across the rear lane . </P> <P> This simpler design is a popular image on In - N - Out ads and artwork, which often shows classic cars such as 1965 Mustangs and 1968 Firebirds visiting the original restaurants . The original Covina restaurant, located on Arrow Highway west of Grand Avenue, was forced to close in the early 1990s due to re-engineering and development of the area . A modern design, drive - up / dining room restaurant was built a few hundred feet away . The new building is much larger (approximately half the size of the entire lot upon which the earlier restaurant sat), and is often filled to capacity . </P> <P> Like many chain restaurants, newer In - N - Out restaurants are based on a set of templates or "cookie - cutter" blueprints, which are chosen based on available space and expected traffic levels . While external appearance of its buildings may vary to meet local zoning and architectural requirements, the interior floor plan and decor in most recently constructed In - N - Out restaurants are identical . However, some restaurants are designed to stand out, such as the restaurants at Fisherman's Wharf, San Francisco and Westwood, Los Angeles . </P> <P> Today's typical location has an interior layout that includes a customer service counter with registers in front of a kitchen and food preparation area . There are separate storage areas for paper goods (napkins, bags, etc .) and "dry" food goods (potatoes, buns, etc .), as well as a walk - in refrigerator for perishable goods (lettuce, cheese, spread etc .), and a dedicated meat refrigerator for burger patties . The customer area includes an indoor dining room with a combination of booths, tables, and bar - style seating . Outside seating is usually available as well, with tables and benches . Most newer restaurants contain a one - lane drive - through . </P>

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