Types of hot dogs
American | | French |
A whole loaf of bread, cut lengthwise, is used. | | A loaf of bread with a pre-cut hole is used.
|
Ingredients for cooking
Classic recipe
Popular types of hot dogs at Ukrainian gas stations
Additional toppings and special sauces
Mozzarella cheese, fried onions, arugula, hard cheese, tomatoes, cilantro, cabbage, pickles, carrots, mint, a fried egg, and basically anything you like. You can turn hot dog making into a creative process by exploring the diversity of this fast food in different countries or creating your own unique recipes.
Examples of non-standard recipes
- Spicy and hot, inspired by Indian culinary passions: milk sausage, our red sauce, apple-onion chutney, cilantro (optional), mint. - hot dogs with ghee or olive butter with dried apricot sauces - with white wine or based on cream with nutmeg.
Classic hot dog cooking technique
1. Defrosting, working with raw materials
Typically, the basic ingredients for making sausages and buns are supplied frozen and vacuum-packed. For long-term storage, use a freezer or chest freezer.
The shelf life of an unopened package of sausages at a temperature of -18C is 270 days.
The shelf life of an unopened package of buns at a temperature of -18C is 90 days. 1. Defrost buns and sausages in separate containers. Enough for 4 hours of work.
2. The bun should be defrosted for 1 hour at 23 ° C and can be stored defrosted for up to 24 hours. Refreezing is strictly prohibited.
3. The sausage should be defrosted for 12 hours at a temperature of +23 ° C. To optimize the use of sausages, we recommend storing a small portion in the refrigerator at a temperature of +2…+4 ° C. Thawed sausages can be stored for up to 5 days in an unopened package.
Classic hot dog grilling technique
2. Preparation
1. Place the defrosted sausages on
a roller grill preheated to 150
° C. Cook for 10-15 minutes. Then, reduce the temperature to 60
° C to keep the sausages warm. Do not leave the sausages on the grill for more than 4-5 hours.
2. The defrosted bun is heated using
a pressure grill for 40-45 seconds at a temperature of 200
° C. The grill must be preheated.
3. The heated bun is removed from the grill and placed in a special
hot dog container .
4. Next, if you're making a French hot dog, add the customer's chosen sauces into the bun and insert the sausage. For an American hot dog, place the sausage first, then add sauces and additional ingredients.
5. If the hot dog is not given to the visitor immediately, it can be placed in
a special stand .
Estimated costing by ingredients
| Ingredient | Price, $ |
| Bun | 0.13-0.16 |
| Sausage | 0.25-0.33 |
| Ketchup 0.5 g | 0.006 |
| Mayonnaise 0.5g | 0.008 |
| Mustard 0.5 g | 0.009 |
| Package | 0.006 |
| Napkins | 0.003 |
| Total | 0.412-0.522 |
The price of sausages depends largely on the quality and composition of the raw materials. The price of buns is generally consistent across Ukrainian producers.
At the current exchange rate of 27.5 UAH/USD, the raw material cost of a finished hot dog ranges from 11 to 14 UAH. Currently, hot dogs are sold at an average price of 25-30 UAH for a classic recipe, and up to 40-45 UAH for exclusive recipes.
Recommendations and estimated profit of the point
• The starting capital for purchasing equipment ranges from … to …
• The minimum area for placing a retail outlet is 6 sq.m.
• Place retail outlets in high-traffic areas. The outlet can be located in a shopping center, a street-side retail space, a building-built space, or a retail trailer.
• An average point can serve up to 300 clients per day with one employee working
• Offer coffee, tea and other drinks to your customers and increase the average bill
• By selling only 100 hot dogs per day, income can average 2500 – 4000 UAH. By additionally selling drinks, you can significantly increase your income.
• Currently, the success of a retail outlet largely depends on the freshness and quality of the ingredients used to prepare a hot dog
Minimum equipment set No. 1
Steaming buns and sausages Desktop version  |  |  |
| Steam apparatus + | Dispensers + | stands for them + |
Advantages:
•compactness •lowest initial costs | | Flaws: •This type of hot dog is losing popularity •As a rule, one type of sausage is on the menu |
Floor trolley option  | | | |
| Mobile trolley + | dispensers + | stands for them + | |
Advantages:
• compactness • lowest initial costs | | Flaws: • This type of hot dog is losing popularity • As a rule, there is one type of sausage on the menu | |
Minimum equipment set No. 2
Grilling buns and sausages
If you have any questions about setting up a hot dog business or selecting equipment for it, our managers will provide you with professional advice.
Some of the necessary equipment is listed below.
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