QSR Magazine: Hot Dogs Are Giving Menus a Boost

Let’s be frank. Hot dogs and sausages can be winners.

Although hamburgers and chicken get the lion’s share of attention as quick-service restaurant entrées, wieners also hold a respected place as a contributor to the growth of fast food. From hot dog carts dating to the 19th century to today’s brick-and-mortar locations, restaurants have embraced frankfurters as a critical component of foodservice success.

“It’s a relatively easy way to start out,” says Eric Mittenthal, president of the Washington, D.C.–based National Hot Dog and Sausage Council (NHDSC), adding that the dish is simply a wiener, bun, and toppings that can range from mustard to sauerkraut to chili sauce. “You see hot dogs sold in big cities and small towns, at iconic hot dog joints and local favorites. There are many hot dog options all over the country.”

The NHDSC estimates that Americans eat 20 billion hot dogs annually, with slightly more than half consumed away from home, including at restaurants, street carts, and ballparks.

There are three reasons hot dogs have remained strong menu items, says Terri Snyder, chief marketing officer for the Tampa, Florida–based Checkers* and Rally’s drive-thru chains.

“People are looking for nostalgia; hot dogs remind us of a good time in our lives,” she says, adding that those memories could be grilling in the backyard with family, enjoying a picnic, or attending a baseball game. In addition, dogs “are very portable,” and chefs are creating interesting versions of hot dogs and sausages, Snyder says.

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