You don’t have to own a restaurant or even be a decent cook to know from the Travel Channel that the good old American hot dog (via Germany) and the hamburger are found in fast food and family eating establishments all over the globe. What you might not know is that people for both cultural and economic reasons have come up with hundreds of versions of the traditional hot dog.
In the ruthlessly competitive world of small food spots and fast food edifices, having an edge may be offering something unique and different. Join the world of consulting and offer something few chefs can resist – a presentation with samples of the latest global trends to our two standby food items.
Whether its hot dogs stuffed inside like Hawaiian puca dogs or wild varieties of meats like the Dutch Frikandel or covered with gourmet and exotic condiments like Miami franklitudes or Sonoran hot dogs, you can show people how to make new menu items without changing their basic menu.
In the ruthlessly competitive world of small food spots and fast food edifices, having an edge may be offering something unique and different. Join the world of consulting and offer something few chefs can resist – a presentation with samples of the latest global trends to our two standby food items.
Whether its hot dogs stuffed inside like Hawaiian puca dogs or wild varieties of meats like the Dutch Frikandel or covered with gourmet and exotic condiments like Miami franklitudes or Sonoran hot dogs, you can show people how to make new menu items without changing their basic menu.
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