Some analysts credit chef Daniel Boulud with kicking off the current hot-dog revival, citing the prominence of sausages like the all-beef DBGB Dog on the menu of his DBGB Kitchen and Bar in New York. Others point to the strong influence of local market specialists like Doug Sohn, owner of the seminal Hot Doug’s in Chicago, as prime movers behind the trend.
It’s also possible that hot dogs are benefiting from strong tailwinds provided by the runaway success of better-burge
All access premium subscription
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres [email protected]
Already a member? Log in.
If you are registered, pleaselog-in to access Premium Content.