PubChef looks at another money-making food idea. This month we focus on hot dogs.
Hot dogs by the numbers -
0 the amount of chefs needed to serve this food. 50g one of four sizes Herta hotdogs are available in - thers are 90g, 120g and 140g. 80 the amount of Rollover hotdogs served by one pub during a football match. 500%, the amount of mark-up you can charge for Herta hot dogs.
Recipe Ideas -
Chutney Naan; Cut 1 large naan bread in half lengthwise; add one Herta 90g Frankfurter and top with crispy onions and 30ml (2tbsp) mango chutney. Chilli Bean Baguette; Cut 1 small ciabatta baguette in half, add one Herta 90g Frankfurter, and top with 45ml (3tbsp) canned mixed beans in chilli sauce. Relished Ciabatta; Cut 1 mini ciabatta in half, fill with shredded lettuce, add one 90g Herta Frankfurter and top with 45ml (3tbsp) sweetcorn relish. Potato Filled Tortilla; Spread 30ml (2tbsp) prepared canned potato salad onto a wheat tortilla and top with a 90g Herta Frankfurter, roll and serve.
Sucess Stories -
Christopher Tracey, landlord of the White Hart Inn in Wargrave, Berkshire, has found hot dogs are a hot sell during the football season. Hot dogs were first added to the pub menu during Euro 2004 to cope with the large number of fans watching the tournament in the pub.
Chris says: "We are a village pub serving traditional pub grub, but during Euro 2004 we were getting over 100 people in to watch the big matches and it was just too many for the chef to cope with. So during key games I decided to give the chef time off and just serve hot dogs."
Selling up to 80 hot dogs at a time, it was a decision that proved so profitable for Chris that he has made Rollover Hot Dogs a regular feature at the White Hart Inn. They are now available during many other televised sporting events and, in particular, on Sunday nights - the chef's night off.
Chris adds: "Serving Rollover Hot Dogs involves no more effort than serving a packet of crisps or peanuts and, in fact, offers a much better profit margin. I have Rollover's branded spike and drum machine on the bar, so all staff need to do is take out and serve it."