From the Bandera Bulletin, By Jessica Hawley-Jerome – Managing Editor
There’s nothing more American than a good old fashioned hot dog, or so the saying goes. Capitalizing on a need that would benefit both their family and hometown, Ben and Andrea Guajardo are representing county and country – one order at a time.
Big Lou’s Hot Dogs first kicked open its umbrella in November 2008. Now a Main Street Saturday staple, the Guajardos serve up hot dog combinations from the New York to the Texas Chili Dog every weekend in the Cow Creek Printing/Fellow Automotive parking lot.
“[We’re there] every weekend unless we have a large event in San Antonio or other areas in the Hill Country,” Andrea Guajardo said, the brainchild behind the Bandera business.
Seeking more family time with their four children, Andrea and Ben, who moved their troupe to Bandera from Houston two years ago, researched small businesses that they could run as a family unit as well as contribute to the city’s economy and unique repertoire. They launched their hot dog stand late last year, and business has been booming.
“[Ben and I] both have full-time jobs, but we wanted to start a business that would allow us to spend more time in Bandera and add a business that both locals and visitors would enjoy,” Andrea said, who was recently interviewed as a successful hot dog stand entrepreneur by the Wall Street Journal.
Though they stock their cart with plenty of beef hot dogs, chips, drinks and condiments each weekend, it is not an uncommon dilemma to sell out shortly after the lunch rush hour ends. Using only the highest grade of all-beef hot dog, which is about 20 percent larger than the average grocery store hot dog, each order is individually prepared according to customers’ taste and preference.
“We make it to order,” Andrea said. “However you like it. We have a full array of condiments and toppings to make every person the hot dog just the way they want it.”
Offering a suggested menu of pre-tested and regionally approved hot dogs, Big Lou’s carries a variety of big city tried and true, such as the Chicago – mustard, relish, onion, tomato, pickle spear and hot sport pepper topped with celery salt; the New York – sauerkraut, onions and mustard; the Bandera Dog (Texas Chili Dog) – chili, cheese, onions and jalapenos; and the Classic Dog – ketchup and/or mustard.
“Hot dogs are a favorite food in every part of the country and each region has its own way to prepare it. Every region is different and every region thinks theirs is the best way,” Andrea said. “Chicago hot dog stands will refuse to put ketchup on a hot dog. They will give you a package of ketchup if you request it, but they won’t apply it.”
Of course, if you’d like a little celery salt on your New Yorker or no jalapenos on your Bandera Dog, the Guajardos aren’t quite as imperious as their Northeastern counterparts. Their customers can have it their way.
Big Lou’s parks in front of Fellow Automotive and Cow Creek Printing on Main Street from approximately 11 a.m. to 3 p.m. every Saturday and Sunday, unless otherwise obligated at a contracted function elsewhere. They also serve dogs and chips at the 11th Street Cowboy Bar during concert events. Orders are prepared on the spot.
The Big Lou cart will be featured during Fellow’s grand opening under new ownership on Friday, April 10. Free hot dogs will be given all day long to Fellow’s customers.
For more information, or to hire Big Lou’s for a special event, party or anniversary, call 210-781-1047.
Original article at the Bandera Bulletin
steve, just wanted to drop you a note to say thank you for your awesome book and tips. just recently i built my own cart from ideas i took from commercial built carts. i went out to one of my commercial window accounts and talked them into being my commissary for a small fee of advertizing his stand on my tow van as a partner location. also i just recieved word that i will be able to place my cart in front of a large insurance company in town with 400 employees and no food service. things are looking bright even in this so called down economy. april 1 will be the first day my cart is open full time, and i cant wait. your book has been a godsend easy to follow and very motivational. i am turning my van into a mobile conv store just to capitalize on every sales opportunity that presents itself.
thanks for everything,
fred zuwallack
Island Bob’s Hotdogs