This thread forced me to break out my corn dog recipe that I have well hidden. I made a dry batch and brought it to work. There I added the wet ingredients and cut the foot long Hummels in half. I made corn dogs for the whole staff. They were so good that one waitress brought two out to a regular customer.
I want to say that Flasher40’s response to their stand is a great thing. I am sure that there is no doubt that he is glad that this place rates so highly and fondly with folks here. What is nice is how he conveyed the pride in ownership of this place. It is so important to like what you are doing and I get that feeling here.
I suspect that the resistance to expanding and franchising has more to do with the inability to capture the attitude as opposed to quality issues. Anyone could probably make a Dip Dog, but will they do it with joy, instead of a business?
===I am starting to work on some ideas to do for our 50th anniversary for 50 years is a long time for a business to keep going so if any of you would like to give me some ideas that would be great.===
Hmmm. I think that I need to taste a few before I come up with suitable ideas. I’ll give you my address if you want…