Industry News | July 26, 2012
Hot Dog on a Stick Unveils First Drive-Thru Unit
Hot Dog on a Stick, an American icon since 1946, just made life easier for its on-the-go patrons with the opening of the popular chain’s first drive-thru location in West Jordan, Utah.
Guests can now pick up and enjoy fresh lemonade, yummy hot dogs cooked to golden perfection and other delicious bites on a stick–including breakfast –without stepping foot outside of their vehicle.
The new drive thru is specifically designed for anyone in too much of a hurry to sit and savor a meal–deadline-driven business men and women, parents with a backseat full of kiddos, hurried college students, and residents who don’t want to deal with local weather conditions.
For those in less of a hurry, the drive-thru at 2721 West 7800 South provides parking and a walk-up window for easy ordering.
“We live in a hurried world,” says Laurie Sonia, executive vice president. “We chose this location for our first drive-thru because of the active lifestyles of people in the region. We look forward to seeing how patrons react to the fun Hot Dog on a Stick experience while on the move.”
The new drive thru will also be the first Hot Dog on a Stick location to offer breakfast. Guests can now start their mornings refreshed and satisfied with delectable French toast sticks, hash brown and sausage on a stick, freshly brewed coffee and the best tasting orange juice. For an afternoon delight, the new drive-thru will serve savory chicken tenders on a stick, another new menu item being launched at the location.
“Dave Barham, CEO and founder, always looked for inventive ways to reach guests. Before store locations, Dave shared products from a portable hot dog stand hooked to his Lincoln Continental at county fairs. This is another creative approach, inspired by his legacy,” Sonia says.
The drive-thru will mark the seventh store location in Utah.
Food & Beverage
ANNOUNCING: Incredible Breakfast Trends
The morning daypart is still going strong and continues to offer the most opportunity for incremental sales and customer loyalty. What has changed are the sophisticated – and jaded – palates that consumers bring with them when eating at your operation. Keeping taste buds intrigued requires finesse, creativity and lots of trend awareness. So if you weren’t listening before, the time to do it would be now: we have done something to help you.
The American Egg Board knows breakfast. I think you know we know breakfast. If not, why weren’t you paying attention? We talk about it a lot.
But the more we learned and the more we talked, the more we realized there was much more to say. Here are two facts about complexity – first, it’s interesting, and second, it’s hard to explain in 140 characters or less.
So we’ve undertaken to create mini-studies to offer the reader a good grounding in various trends that are either emerging or at the point of evolving into something different.
NOTE: If people call your place retro or old-fashioned and that was the vibe you were going for, congratulations! But if that wasn’t your intention, well, then you should make sure to read our brief studies. It really couldn’t hurt.
Our first three Incredible Breakfast Trends focus on:
- Breakfast food trucks and what keeps them on top. Truck operators often enter this segment as an economical way to break into the business. Some have even started trends that used to be expected from white table cloth restaurants. Today’s successful food truck operation could soon move into a building on your block. You should have an idea who he is.
- Emerging trend of Asian-influences in the morning. An honest interest in better-for-me cuisine, a growing passion for kimchi throughout the day, the popularity of Sriracha sauce (even Subway uses it) and the fascination with the many different Asian cuisines – China has over 30 alone – makes knowing a little more about this topic a good idea.
- The continuing impact of Latin on breakfast. It used to be that Tex-Mex was all we had. Then it became Mexican, and now it’s Peruvian, Cuban and Oaxacan, to name only a few. Latin cuisine is so much a part of the American table that many children have no idea it came from another culture. This is a moving target and you should have some idea of where it is today.
If we’ve intrigued you, go to bit.ly/LidG5V to read the first three mini-studies. Then come back every quarter for three new examinations of news you can use.
For more, visit www.AEB.org.