Roller Grill a Lot to Relish

[Posted to McClaneCo.com]

Things to consider while beefing up your roller grill offerings.

Square One isn’t alone when it comes to determining the perfect roller grill recipe. Many convenience retailers believe that grill items are must-have offerings but are perplexed when it comes to making their own program a customer destination. … Hot dogs have long been a convenience store staple. … For c-stores, a roller grill has a small footprint, is easy to operate and doesn’t require a huge financial investment.
Roller grills are also important to overall foodservice sales. According to the National Association of Convenience Stores (NACS), convenience store food items prepared on-site are one of the largest contributors to in-store convenience sales. This category included some of the most popular convenience store food items such as sandwiches, pizza, chicken and hot dogs.

Read more at McClaneCo.com

How To Heat Up Sales With Hot Dogs | CStoreDecisions.com

[Posted to Convenience Store Decisions by Marilyn Odesser-Torpey]

With the emphasis on fresh, “better-for-you” and made to order, the roller grill is vying to compete for prime counter space at c-stores.

Learn about the importance of condiments and additional offerings to make your roller grill stand out from the competition.

Chiovera pointed to Sheetz [and Sonic Drive-in]. “Both of these companies have taken hot dogs to the next level,” Chiovera said. “There are endless possibilities to offer high quality products and create a real point of difference from competitors.”

Even without a big ad budget or the latest ordering technology, convenience stores can take roller grill dogs to the “next level” with a well-stocked condiment bar, Chiovera noted.

Read more at CStoreDecisions.com

This is what a Mexican hot dog tastes like, and it's a real 'dreamboat' | SheKnows.com

Photo credit Ellen Silverman

Pati Jinich's hot dog recipe comes straight out of Mexico and could not be more authentic

[Posted to SheKnows.com by Adriana Velez]

Back when Jinich wrote her first book, the Emmy and James Beard Award-winning host of Pati's Mexican Table stuck to the classics, not veering far from what's considered traditional. But Mexican food has always been about mixing it up. It's a hybrid culture that birthed a hybrid cuisine. So in her second cookbook Mexican Today, Jinich explores the exciting possibilities.

Read more at SheKnows.com

What Makes LA Hot Dogs Special? | PBS.org

Photo credit Adrianna Adarme

Get inspired to use new toppings–and wrap your hot dogs in bacon–in your condiment bar to increase customer appeal!

[Posted to PBS.org by Adrianna Adarme]

I wanted to recreate what I like to think of as an LA hot dog. It’s usually wrapped in bacon… and it’s topped with charred jalapeños, red bell pepper, green bell pepper and lots of onions. I flavor the mixture just as good measure.

Read more at PBS.org

Be Your Own Hot Dog Toppings Boss | foodpros Blog

[Posted to foodpros Blog by Jenna Duesler]

Did you know there is a correct order to top your hot dog? According to the National Hot Dog and Sausage Council, “DON’T put hot dog toppings between the hot dog and the bun. You should always ‘dress the dog,’ not the bun. Condiments should be applied in the following order: wet condiments like mustard and chili are applied first, followed by chunky condiments like relish, onions and sauerkraut, followed by shredded cheese, followed by spices, like celery salt or pepper.”

Read more at foodpros.com/Blog

Top It Off | NACS Online

[Posted to NACSOnline.com by Debby Garbato]

Retailers look to condiments to broaden and differentiate their foodservice offer.

Hold the pickles, hold the lettuce, special orders don’t upset us” became apopularjingleafter Burger King launched its “Have It Your Way” TV ads in 1976. While this practice satisfied BK’s flame-broiled burger customers, those seeking personalized food experiences in other foodservice hotspots often went unsatiated.

Fast-forward about 30 years and today’s digital world has ushered in a society where customization and individualization are now the rule. Jennifer Vespole, director of foodservice at Whitehorse, New Jersey-based QuickChek, believes today’s consumer world is a far cry from the homogenous 1970s and 1980s. Be it food or anything else, the customization trend has touched every aspect of life.

Read more at nacsonline.com