This week’s podcast episode is a case study on the business of hot dogs in Chicago, a city that has strong opinions about encased meats.
From the distribution strategy to the raw economics of opening a hot dog stand in town, we're joined by food writer/Hot Dog University graduate (yes, that's a thing) John Carruthers from Revolution Brewing to talk about the larger culture around hot dogs and street food in general.
NOTES:
- What's the Hot Dog scene in Chicago in 2019? (4:35)
- The monoculture around Vienna Beef in Chicago (05:55)
- Behind-the-scenes at the Vienna Beef plant and why the stereotype about what goes into hot dogs isn't true (07:12)
- The business of starting a hot dog stand in Chicago (12:10)
- What to look for when you want a quality Chicago dog (16:13)
- The Wild World of alternative meats (20:18)
- The culture around "no ketchup on hot dogs" in Chicago (21:30)
- What is the best all-around hot dog spot in Chicago right now? (24:35)
- The shift in restaurant culture from in-person to app-focused delivery (29:45)
SONG OF THE WEEK - "Dennehey" by Serengeti (40:31)
#22: How The Sausage Gets Made In Chicago