Originally posted by bassrocker4u2
i am just dying, trying to picture you cooking and selling hot dogs.....are they gourme?
you really want to bust 'em, don't you, bassrocker?
here's the deal, since you asked: we bought a building to have bigger kitchen facilities for our catering business. since i'm a cheap sob by nature, i didn't want to have to pay for our overhead - rent, utilities, insurance, vehicle, etc - from the catering. so i looked for a building on a main drag; took us a year and a half to find what we wanted.
my idea was that we should have some kind of retail operation in front, since we've got, according to a survey, 22,000 cars/day passing our place. metered parking on the street, plus we have a parking lot.
started out thinking about a sandwich shop or a tiny gourmet shop. but i've been down that road, and know the pitfalls. so i had the idea to do hot dogs. easy inventory, flat training curve, good margins. sorry to ruin your laugh, bass, but i'm not gonna be cookin' dem dawgs. we'll be in the back, doing the catering work, while other people run the doggery. of course, since we'll be all of 20 feet away (and have cctv), supervision shouldn't be so difficult.
haven't made final decision on the dog yet, but for sure it'll be all-beef, and probably kosher. not only is there a large jewish population nearby, but there's an even larger black population, and not having a pork/beef dog should be a plus. also, i grew up eating hebrew national (and isaac gellis, my all-time favorite, but they're gone) and find the pork/beef dogs unpleasant.
don't know about gourmet, but i plan to have somewhere between 15 and 20 toppings. my grilled cajun chicken cutlet with scallion/jalapeno remoulade. sweet potato fries. chocolate egg creams. some simple sides, like cole slaw, potato salad, macaroni salad (as opposed to pasta salad). seriously thinking about one of those automatic doughnut makers. italian ice cart out in front next summer. breakfast, ham/egg/cheese on roll, breakfast burrito.
and, just to make you really laugh, if i can get away with it, bbq in a few months. i'd actually like to discuss this with you.
i know you think i'm a stuck-up egomaniac, based on our earlier discussion about serving what the customer wants, etc. but i'm actually not a food snob. i just like quality food, no matter what the level of cooking.
currently working on website. will post url when it's finished.