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Mar 8, 2012 04:28 PM

Whats the best hotdog to buy for my hotdog stand? What tastes the best?

I'm at a dilemma as to what kind of hotdog to purchase for my new business. I'm concerned with cost but I cant make money if I don't pick a hotdog that people will love. I've had Nathans suggested to me but since I never cared for them its made it hard to chose them. So know I figured I'd ask those who know more about food than me. The Customer.

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  1. Whether you will be grilling, boiling or steaming your dogs Kayem carries great tasting franks that will work with any method. Kayem makes the franks sold in Fenway Park and at Nationals Park. They carry both natural casing and skinless franks in either beef/pork or all beef versions.

    From their site: "They have no by-products, fillers or artificial flavors and are msg and gluten free."

    I have had the Old Tyme Natural Casing beef franks at home and I believe they use the Jumbo Beef dogs at Nationals Park which I have also had and enjoyed.


    Good luck.

    1. I usually like the best local or regional you can get for your area. They would probably appeal to those who are "local" and therefore familiar with and comfortable with the brand. People not local, at least foodie types, often like to try the "local" product.
      Personally, I like a natural l casing. Growing up in NYC my favorite hot dog stand hot dog has to be Sabrett. They once had the market all to themselves.

      8 Replies
      1. re: bobbert

        I agree with using the regional favorite - you can probably charge a little more, too, to offset your cost.

        1. re: bobbert

          Haven't experience a lot of variety here in NE OHIO so far so the standard condiments and cheese seems to suffice here. However I'd like to try and bring some a different flavor to the area. Was reading that celery salt on dogs is preferred by some in NY. I've never tried that but if it works Im willing to.

          1. re: BOSSDOGGSHD

            I thought celery salt was a Chicago thing?

              1. re: escondido123

                Biggest here (Metro NY) is onions in red sauce, chili, or cheese sauce. And of course mustard, sweet relish and sauerkraut. It's always interesting to see what is popular elsewhere! Sometimes people request ketchup or even mayo, have to have on hand just in case.

              2. re: coll

                I don't know about regionality of celery salt, but I put a dash or two in my tuna fish instead of dicing up celery. No crunch, but all the taste.

                1. re: njmarshall55

                  I have a giant container and have been adding it to Bloody Marys. But if I live to be 200, there will still be a half container left. Any advice appreciated, so tuna salad, check. Hot dogs, check.

              3. re: BOSSDOGGSHD

                Celery salt on a dawg is terrific regardless of where you have it.

            1. Where will your hot dog stand be? And how will you prepare them?

              6 Replies
              1. re: JMF

                Currently I'm in NE Ohio but by the end of the year I may be in Atlanta area.
                The dogs will be boiled and steamed eventually I will consider grilling depending on area demand.

                1. re: BOSSDOGGSHD

                  As a food and beverage business consultant I suggest you either build your business around what is the regionally accepted hot dog styles. Or, research all the hot dog styles there are and decide which ones you will serve. just selling hot dogs with no fore thought won't make you a living.

                  1. re: JMF

                    I think this thread IS the OPs 'research'. (smh)

                  2. re: BOSSDOGGSHD

                    You'll face some tough competition with the infamous Varsity in Atlanta. My vote would be go local, but consider some of the other top notch products...Sabrett is still my fave.

                    1. re: njmarshall55

                      The only competition the Varsity would provide is for those customers that wouldn't know a good hot dog if they had one. Crowded with mediocre food, it's all about the "show" and being able to say you went there. An Atlanta institution, perhaps. A taste treat, not.

                      1. re: grampart

                        Lot of NYers down in Georgia now, not a bad idea to appeal to them.

                2. There's a science to selling hot dogs. You need to provide your regional area and your target audience. Are you a roadside stand, a business in the middle of town or do you have a captive audience. As indicated by others, how you plan to prepare them is also a very important decision in determining whether you should choose an all beef dog, or a beef & pork combination. I would also argue that the bun platform is just as important in your decision.