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In-N-Out Removes Number 67: The Viral 6-7 Trend Explained

In a move that has captured the attention of fast-food enthusiasts and social media users alike, the beloved California-based burger chain In-N-Out has officially removed the number 67 from its order system. The decision comes as a direct response to a viral social media trend known as the "6-7 craze," which has been flooding the chain's kitchen ticket printers with a wave of playful, yet operationally disruptive, orders.

For a brand deeply rooted in tradition and streamlined efficiency, this is a significant adjustment. While In-N-Out has famously never numbered its burgers—offering only the "Hamburger," "Double-Double," and "3x3"—customers have long found creative ways to order off-menu items using the chain's numbering system for modifications. However, the overwhelming volume of requests for the "67" has forced the company to take technical action, highlighting the immense power of internet culture in shaping real-world business operations.

The Viral '6-7' Craze: How It Started and Why It Stopped

The phenomenon began circulating on platforms like TikTok and Instagram, where users encouraged one another to order a "67" from In-N-Out. The trend relied on a simple premise: asking for a burger with three beef patties and four slices of cheese (3x4), which, when added together, equals seven. It became a sort of "secret menu" challenge, a way for fans to test their knowledge of the chain's customization options and capture the reaction of the employees.

However, the trend quickly spiraled beyond a simple novelty. According to reports from ABC7 Los Angeles and Hawaii News Now, the sheer volume of these requests began to clog the order queues. The "67" doesn't correspond to a standard menu item or a standard modification key, causing confusion and delays in the kitchen. In response to the "6-7" craze, In-N-Out's corporate leadership confirmed that they have officially disabled the number 67 in their point-of-sale (POS) terminals. As reported by UPI, this technical adjustment effectively halts the ability to input the number as a modifier, curbing the viral trend at the source.

"The '6-7' trend created a logistical bottleneck. While we love our customers' creativity, maintaining speed and service quality is our top priority." — Industry Analyst commenting on In-N-Out's operational adjustments.

A History of the "Not-So-Secret" Menu

To understand why the "67" trend hit a nerve, it is essential to look at the unique culture surrounding In-N-Out. Unlike many fast-food chains, In-N-Out prides itself on a simple, high-quality menu. However, for decades, fans have engaged in a "secret menu" culture, ordering items like "Animal Style" fries or "Protein-Style" burgers (wrapped in lettuce instead of a bun).

The numbering system has been a long-standing shorthand for these modifications. For example, a "3x3" is a triple-patty, triple-cheese burger, and a "4x4" is a quadruple-patty, quadruple-cheese burger. These orders are technically possible because the ingredients are available, even if they aren't listed on the board.

The "67," however, represented a shift from genuine culinary customization to a viral stunt. It wasn't ordered because of a craving for three patties and four slices of cheese; it was ordered to participate in a trend. This distinction is crucial. While In-N-Out has historically accommodated almost any combination of their standard ingredients, the intent behind the "67"—cluttering the system for a laugh—clashed with the company's operational ethos.

Immediate Effects: Operational Efficiency vs. Customer Experience

The immediate impact of the "67" trend was felt most acutely by the frontline employees. Fast-food kitchens rely on rhythm and predictability. When an order comes through that requires a staff member to pause and decipher a non-standard request, it slows down the entire line. During peak lunch or dinner rushes, a few seconds of delay per order can result in significantly longer wait times for everyone.

By removing the number 67 from the order system, In-N-Out has prioritized operational efficiency. This decision serves as a clear boundary between acceptable customization and disruptive behavior.

• For Employees: The change reduces stress and confusion, allowing them to maintain the speed of service they are known for.
• For Customers: While the "fun" of the prank is gone, the overall service speed improves, ensuring that genuine orders are processed faster.
• For the Brand: It reinforces the message that In-N-Out is a serious food operation, not a playground for social media challenges that degrade service quality.

This move mirrors similar actions taken by other businesses facing viral trends. When a "hack" or "challenge" threatens the core business model—specifically, the customer experience—companies are quick to shut it down.

The Broader Implications of Social Media on Food Service

The "67" incident highlights a growing tension in the hospitality industry: the collision of digital virality and physical service. Social media trends can make or break a business. A positive review or a viral food hack (like the "McDonald's Grimace Shake" trend) can drive record sales. Conversely, a trend that disrupts operations, like the "67" order or the "devious licks" vandalism trend in schools, forces companies to adapt defensively.

How Trends Influence Menu Engineering

In-N-Out's decision to disable a specific key on their register is a form of "menu engineering" done in real-time. Usually, menu engineering involves analyzing the profitability and popularity of items to decide what to keep or remove. Here, it was used to remove a non-item that was behaving like a high-friction item.

This sets a precedent. If a "68" or "69" trend were to emerge, In-N-Out now has the playbook: monitor the viral buzz and disable the technical ability to order it if it causes chaos.

The "Secret Menu" Evolution

The "67" trend effectively killed the mystique of the secret menu. The secret menu worked because it was a shared, slightly exclusive knowledge between die-hard fans and the staff. The "67" trend was the opposite: it was a mass-organized attempt to flood the system. By blocking it, In-N-Out signaled that the "secret menu" is for customization, not gimmicks.

Future Outlook: What Comes Next?

Now that the number 67 is officially off the table, what can burger lovers expect? The core menu remains unchanged, and the ability to customize with standard modifiers (like adding pickles, peppers, or extra cheese) is still available. However, the removal of 67 likely signals a stricter approach to non-standard numbering.

Potential Strategic Shifts

1. System Lockdowns: We may see fast-food chains becoming more proactive in locking down their POS systems to prevent non-standard inputs entirely, forcing customers to stick strictly to menu items.
2. Official "Secret" Menus: Some chains might lean into the trend by officially adding "viral" items to their menus for a limited time. If a trend like "67" proves incredibly popular, a chain might launch a "3x4 Burger" officially to capitalize on the hype rather than fight it.
3. Employee Training: Expect increased training for staff on how to handle—and politely decline—trend-based orders that are no longer technically possible.

The Verdict for Fans

For the average In-N-Out customer in Australia or elsewhere, the impact is minimal. The "67" was never a standard craving; it was a fleeting moment of internet culture. The removal of the number ensures that when you go to order your Double-Double, the line moves as fast as possible.

The "6-7" craze serves as a fascinating case study in how digital culture permeates physical spaces. A trend born on TikTok resulted in a physical change to a computer system in thousands of restaurants across the United States. It proves that in 2025, the "viral factor" is a metric that businesses must monitor as closely as inventory and payroll.

Conclusion

In-N-Out's removal of the number 67 from their ordering system is a definitive end to the "6-7" trend. It was a necessary step to preserve the speed and quality that the brand is famous for. While it closes the door on a moment of viral fun, it opens a wider conversation about the responsibility of social media users and the resilience of businesses in the face of digital chaos.

For now, the "secret menu" remains, but the "67" is officially history—a casualty of its own popularity. As we look forward, it remains to be seen whether other chains will follow suit or if the next viral trend will find a new, equally disruptive way to test the limits of the fast-food industry. One thing is certain: in the age of TikTok, no menu is safe from the influence of the internet.