Types of Hot Dogs

During the Great Depression, the hot dog emerged as a quintessential American food, symbolizing convenience, affordability, and a taste of tradition all in one bite. President Franklin D. Roosevelt served this humble yet beloved sausage sandwich at the White House to the visiting King of England, George VI. This iconic moment solidified the hot dog's place in American culinary history. Not only is it a storied food, but with the rise of inflation and economic uncertainty, the hot dog is making a resurgence. Like the different types of American BBQ, hot dogs are diverse. There are countless regional variations of the hot dog, with different parts of the country building a unique dish on the base of sausage and bun.

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Hot Dog Styles

America boasts a wide range of regional hot dog styles. From universally beloved corn dogs and famed Chicago dogs to niche regional styles like the Sonoran or Puka dogs, we provide a list of the top ten hot dogs in America.

1. New York Style Hot Dog

Illustration of a New York Style Hot Dog

New York City is famous for its diverse culinary scene, and one iconic street food synonymous with the city is the New York-style hot dog. The key components of a New York-style hot dog are a boiled beef frankfurter served on a soft bun and topped with a generous helping of spicy brown mustard, sauerkraut, and onion sauce. Onion sauce is made by sauteing onions in oil, tomato paste (or ketchup), and spices, creating a savory and slightly sweet contrast to the zesty brown mustard. Some vendors also offer additional toppings such as relish, ketchup, or even spicy chili to cater to different preferences. New York-style hot dogs are often served in a paper tray or wrapped in foil for easy handling, accommodating the bustling lifestyle of The City That Never Sleeps.

It’s believed that the first hot dogs were born out of New York. In the 1860s, German immigrants started selling sausages on milk rolls with sauerkraut from carts in New York City’s Bowery. These sausage sandwiches were known as Red-Hot Dachshund Sausages. By 1867, a German immigrant and baker named Charles Feltman began selling hot dogs in Coney Island, New York. He served his sausages on a long, sliced bun so beachgoers could enjoy their lunch on the sand. Feltman sold 3,600 hot dogs his first year of operation, and America’s love of hot dogs was born. In recent years, The National Hot Dog and Sausage Council estimated that New Yorkers spend over $120 million a year on franks, proving the New York-style hot dog is still a beloved staple in the city's culinary landscape.

  • Dog: Boiled all-beef frank
  • Bun: Steamed white bun
  • Toppings: Spicy brown mustard, sauerkraut, onion sauce

2. Corn Dog

Illustration of a Corn Dog

Not just a regional food, corn dogs are a popular choice across America. The key components of a corn dog are a hot dog that is skewered on a stick, coated in a thick layer of cornmeal batter, and deep-fried until golden brown. The hot dog provides a meaty center, while the cornmeal batter adds a crunchy exterior. The batter typically consists of cornmeal, flour, sugar, baking powder, and seasonings, creating a sweet and savory flavor profile. To make a corn dog, the hot dog is first skewered onto a stick for easy handling. It’s then dipped into the cornmeal batter, carefully placed into a high-heat oil, and deep fried. The oil cooks the hot dog inside while creating a crispy golden crust on the outside. Once cooked to perfection, the corn dog is ready to be enjoyed on its own or with condiments like mustard or ketchup. Drizzle your hand-dipped corn dogs with homemade hot honey to elevate your menu and play into the swicy trend.

Scores of food entrepreneurs lay claim to the corn dog’s invention. Many believe it was German immigrants to Texas who first created the corn dog, combining their time-honored sausage-making traditions with the beloved cornbread found in the American South. In 1942, brothers and Vaudeville performers, Neil and Carl Fletcher, started selling “corny dogs” at the Texas state fair, popularizing this now beloved food. However, some contest that the title of corn dog inventor and propagator belongs to a diner in Oregon called Pronto Pup since they started selling their cornmeal-batted hot dogs as early as 1941. Co-founder of the Cozy Dog Drive-In, Ed Waldmire, claims to have perfected the recipe with his future business partner Don Strand after trying a hot dog baked into cornbread at an Oklahoma diner in 1941. Regardless of who popularized it, corn dogs are a beloved food across the United States enjoyed at carnivals, fairs, and concession stands.

  • Dog: Beef and pork blend hot dog
  • Other Ingredients: Cornmeal batter, deep frying oil, stick
  • Condiments: Mustard, ketchup, hot honey

3. Chicago Dog

Illustration of a Chicago Dog

The Chicago dog, also known as the Chicago-style hot dog, is a beloved classic in the world of franks. This iconic “dragged through the garden” hot dog is synonymous with the vibrant food culture of Chicago, Illinois. A traditional Chicago dog starts with an all-beef hot dog served in a poppy seed bun. Its smorgasbord of toppings sets it apart. It’s loaded with bright green sweet pickle relish, a dill pickle spear, tomato slices, pickled sport peppers, yellow mustard, chopped white onions, and a dash of celery salt. These toppings come together to create a flavor profile that is at once tangy, savory, and sweet.

The origins of the Chicago dog can be traced back to the 1930s Great Depression era. Fluky’s started marketing their “Depression Sandwich” (which we now know as the Chicago dog) in 1929 for a nickel each. All the toppings provided bulk and nutrients to the simple and affordable meal. Aside from the toppings, Chicago dogs are set apart by their all-beef Vienna Beef dogs popularized by Jewish immigrants to Chicago. The Chicago’s Union Stockyards had notoriously low health and hygiene standards, and the Jewish community's all-beef dogs offered an alternative to the pork sausages made at the Stockyards. Over the years, the Chicago dog has become a staple of the city's culinary scene and is a must-try for hot dog enthusiasts visiting the Windy City.

  • Dog: Boiled or steamed all-beef frankfurter (traditionally Vienna Beef)
  • Bun: Poppy seed bun
  • Toppings: Bright green sweet pickle relish, a dill pickle spear, tomato slices, pickled sport peppers, yellow mustard, chopped white onions, celery salt

4. Coney Island Hot Dog

Illustration of a Coney Island Hot Dog

Coney Island hot dogs consist of a grilled beef frankfurter in a natural casing placed in a soft, steamed bun. It's then topped with a flavorful all-meat chili sauce (“Coney sauce”), yellow mustard, and chopped, raw onions. Some variations may also include additional toppings, such as pickles, jalapenos, or cheddar cheese. Hot dog enthusiasts used the term “Coneys” as shorthand for the beloved food, but it can also signify the type of restaurants where Coney Island dogs are served. In Detroit, “Coney Islands” are Greek-American diners that serve Coney dogs alongside other staples such as gyros, Greek salads, burgers, and breakfast foods.

Despite its name, the Coney Island hot dog didn’t originate in Coney Island, New York. The story of the Coney Island hot dogs began in the early 20th century when Greek immigrants came through New York’s Ellis Island and encountered hot dogs on Coney Island. After making their way further west to Detroit, Michigan, these immigrants introduced their twist to the classic hot dog by adding a savory meat chili sauce, and the Coney dog was born. Over the years, the Coney Island hot dog has spread nationwide. Today, you can find variations of the Coney Island dog at food carts, trucks, and trailers throughout the United States, each offering a unique take on this flavorful and satisfying street food favorite.

  • Dog: Grilled all-beef frankfurter in natural casing
  • Bun: Steamed hot dog bun
  • Toppings: All meat chili sauce, yellow mustard, chopped raw onions

5. Puka Dog

Illustration of a Puka Dog

Originating in Hawaii, Puka dogs, also known as Hula Dogs, are a unique and tropical twist on the classic hot dog. This specialty hot dog features a Hawaiian sweet bread bun with a hole in its center. Chefs create the hole by inserting a heating rod into the bun. This also toasts the inside of the bun. They then stuff the hole with a high-quality grilled Polish sausage, adding a rich and meaty flavor to the dish. Traditional condiments include mango or passion fruit mustard, spicy garlic citrus sauce, and tropical fruit relish. The Hula dog offers a harmonious blend of sweet, tangy, and spicy flavors.

Puka dogs emerged out of a small hot dog hut at the base of the Waimea Canyon in Kauai. The name "puka" comes from the Hawaiian word for "hole", referring to the hole in the bun where the sausage is placed. Inspired by their tropical surroundings, the owners began creating exotic relishes and sauces from the native fruits and plants of Kauai. Popular relish flavors are mango, pineapple, and coconut. The combination of savory sausage and spicy sauce with the sweet relish and bun makes puka dogs an ambrosial food. Create your own version of the trademarked puka dog and invite guests to an island experience at your mainland establishment.

  • Dog: Grilled Polish sausage
  • Bun: Hawaiian sweet bread bun
  • Toppings: Tropical fruit relish, mango mustard, spicy citrus garlic sauce

6. Maxwell Street Polish

Illustration of a Maxwell Street Polish Dog

The “Chicago Dog” isn’t the Windy City’s only famous frank; The Maxwell Street Polish is another beloved hot dog variation from Chicago. This iconic dog is named after Maxwell Street, a historic market street in Chicago known for its vibrant atmosphere and diverse culinary offerings. It typically consists of a grilled Polish sausage served on a bun with yellow mustard, fried onions, and sport peppers. This type of Polish sausage is a flavorful and slightly spicy smoked variety that is a staple in Polish cuisine.

The Maxwell Street Polish dog was created by Jim’s Original in 1939. Back then, Jim’s original was a stand in Chicago’s historical Maxwell Street Market, run by Yugoslavian-born founder Jimmy Stefanovic. Whether you're exploring the bustling streets of Chicago or looking to add a unique and flavorful hot dog option to enhance your happy hour, the Maxwell Street Polish is a classic choice that never fails to impress with its bold and satisfying taste.

  • Dog: Grilled, smoked pork and beef Polish sausage
  • Bun: Plain hot dog bun
  • Toppings: Fried onions, sport peppers, yellow mustard

7. Sonoran Dog

Illustration of a Sonoran Dog

Originating from the Sonora region of Mexico in the early 1970s, the Sonoran dog is a bacon-wrapped, beef hot dog nestled in a soft, slightly sweet bolillo-style bun. The bun is topped with a variety of indulgent condiments, including pinto beans, grilled onions, chopped tomatoes, mustard, mayonnaise, and jalapenos. This combination of ingredients creates a mouthwatering blend of textures and flavors. It has gained a cult following in the United States, particularly in the Southwestern states of Arizona and Texas. Tucson, Arizona, even created a Sonoran hot dog trail to help visitors and locals sample Sonoran dogs from a diverse array of businesses.

One of the defining features of a Sonoran dog is its bolillo-style bun. Originating from Mexico, these buns are characterized by a soft interior encased in a crusty exterior. They’re made from a simple dough of flour, water, yeast, and salt. A Mexican variation of the baguette, bolillos are typically shorter and thicker than traditional hot dog buns and are shaped into an elongated oval before they’re baked. Of course, it’s the generous toppings that elevate the Sonoran dog from a snack to a hearty meal. While the traditional Sonoran dog follows a specific recipe, there are regional variations that add a unique twist to this Mexican-inspired dish. Some versions may include queso, cotija, or guacamole, and offer different types of salsas as garnishment.

  • Dog: Grilled, all-beef hot dog wrapped in bacon
  • Bun: Bolillo
  • Toppings: Pinto beans, grilled onions, chopped tomatoes, mustard, mayonnaise, jalapeno

8. Dodger Dog

Illustration of a Dodger Dog

Dodger Dogs are grilled or steamed pork wieners in soft, steamed hot dog buns topped with classic condiments such as mustard, ketchup, onions, and relish. Named after the Los Angeles Dodgers, they are made remarkable by their 10-inch length (the average hot dog is 6 inches). The grilled variety is considered the traditional version and was known as “Farmer John Dodger Dogs” until 2021. There are a few variations of Dodger Dogs. The Super Dodger Dog is made with 100% beef sausage, and the Doyer Dog replaces the traditional toppings with chili, salsa, and jalapenos.

Sold at their namesake stadium, these iconic hot dogs are a staple at baseball games and have a rich history that dates back several decades. They received their name in 1958 when the Dodgers moved from Brooklyn to Los Angeles, and the Dodger Dog has been a fan favorite at Dodger Stadium ever since. Dodger Dogs consistently lead hot dog sales at all Major League Baseball ballparks. The hot dogs are supplied by California-based Papa Cantella’s. Outside of the Dodger Stadium, you can purchase Dodger Dogs at a small chain of restaurants throughout Southern California. They make an excellent addition to any sports bar marketing strategy.

  • Dog: Grilled or steamed 10-inch pork hot dog
  • Bun: Steamed hot dog bun
  • Toppings: Mustard, ketchup, onions, relish

9. Italian Dog

Illustration of a Italian Dog

Originating in Newark, New Jersey, the Italian hot dog is a beloved classic throughout the state. It starts with one or two spicy (aka single or double), all-beef hot dogs and is loaded with flattop fried potatoes, peppers, and onions. To complement its savory flavors, the Italian hot dog is generously drizzled in spicy brown mustard, adding a tangy kick. It’s traditionally served on pizza bread; leftover pizza dough shaped into circular pockets like pita. Pizza bread has an airy but chewy bite, serving as a sturdy yet pillowy base for these hearty frankfurters.

Jimmy “Bluff” Racioppi and his wife, Mary Racioppi, introduced the Italian dog to the culinary scene. Jimmy was nicknamed “Jimmy the Buff” for his habit of bluffing when he played poker. When Mary created the now beloved Italian hot dogs in 1932, it was such a hit with Jimmy and his poker buddies that the couple decided to open their restaurant, “Jimmy Buffs” in Newark, New Jersey, to share their delicious sausage sandwiches. Italian hot dogs are now popular throughout New Jersey. As more and more establishments started preparing and serving Italian hot dogs, some chose to use sandwich loaves instead of pizza bread. However, a truly authentic Italian hot dog distinguishes itself by its pizza bread bun.

  • Dog: Spicy, all-beef hot dogs (traditionally from Best Provisions in Newark, NJ)
  • Bun: Pizza bread
  • Toppings: Flattop grilled potatoes, peppers, and onions, deli mustard

10. Polish Boy

Illustration of a Polish Dog

Originating from Cleveland, Ohio, a Polish Boy hot dog is a grilled or deep-fried smoked kielbasa in a barbeque sauce-coated hoagie roll piled with mounds of coleslaw and French fries. The correct order for assembling a Polish boy is to grill or pan-fry the kielbasa, toast the bun, and then place the sausage inside. To layer the toppings, squeeze a stream of BBQ sauce onto the kielbasa, load in some fries, and then place a pile of slaw on top. This combination of savory and tangy flavors creates a delicious and satisfying meal that has become a favorite among food enthusiasts and makes the perfect Fourth of July menu item.

The origins of the Polish Boy hot dog can be traced back to the 1940s when it was first introduced by local Cleveland food vendors looking to create a unique and affordable street food option. A true Cleveland’s Own menu item, the kielbasa gives a nod to Eastern Europe’s influence on Northeast Ohio. Over the years, variations of the Polish Boy have popped up in food trucks, diners, and BBQ joints nationwide. Some variations favor vinegar-based slaw to creamy slaw, some establishments sub perogies for fries, and BBQ restaurants add pulled pork or chopped brisket to the already hefty sandwich.

  • Dog: Grilled or deep-fried smoked kielbasa
  • Bun: Hoagie bun
  • Toppings: Coleslaw, French fries, BBQ sauce
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Hot Dog FAQ

Now that you know the top ten types of regional hot dogs, you might have some questions about the hot dog ingredients behind each creation. We answer some of the most frequently asked hot dog questions below, so you can create a delicious dog-eating experience at your establishment.

Image of two deluxe hot dogs

What Are Hot Dogs Made Of?

At its core, a hot dog is a type of sausage, traditionally a Vienna sausage or a frankfurter, that is typically made from a mixture of finely ground meat, food starch, flavorings, corn syrup, and water. The most common meats used in hot dogs include beef, pork, and chicken, but there are also variations made with turkey, veal, or a combination of different meats. One key characteristic of hot dogs is their casing, which is the thin, edible membrane that encases the meat mixture. Casings can be natural (made from animal intestines), or synthetic (made from materials like collagen or cellulose). The casing is what gives hot dogs their signature snap when bitten into.

Hot dogs can be found in various forms, including fresh, smoked, or cured. Fresh hot dogs are uncooked and must be cooked before consumption, while smoked and cured hot dogs are pre-cooked and can be eaten cold or heated up. Additionally, hot dogs come in different shapes and sizes, from the classic long and skinny frankfurter to the shorter and thicker cocktail franks. They range in flavor from mild and savory to bold and spicy, depending on the seasonings and spices used in the meat mixture. Some hot dogs may also contain additional ingredients like cheese, jalapenos, or bacon bits to add extra flavor and texture.

What Is the Difference between Hot Dogs and Sausages?

Hot dogs are a type of sausage. The term sausage categorizes ground meat mixed with spices and salt, which is then stuffed into a casing. Fat content and texture distinguish hot dogs from other sausages. While hot dogs are finely ground and typically have a lower fat content, most sausages have a higher fat content and are not as finely ground. Because they typically contain artificial flavorings and corn syrup, hot dogs are considered less healthy than other sausage varieties made with more natural ingredients.

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Hot dogs are a beloved classic in American cuisine, and their popularity is undeniable. It’s estimated that over 7 billion wieners are consumed nationwide during Hot Dog Season (the months between Memorial Day and Labor Day). Consider adding a few of the regional hog dog styles listed above to your summer menu to attract new customers. With so many different types of hot dogs available, this versatile menu item can be reimaged time and again to broaden your customer base.

Posted in: Food Trucks & Concessions|Menu Tips|By Corrinn McCauley
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Food truck operators reported that receiving $65 tickets from the police is just a part of operating a food truck in New York City. Extra Licenses: Every employee working in your food truck, from the cashier to the chef, is required to have a food handler's license and attend a health department class. 8. Los Angeles, California As the birthplace of the modern food truck craze, one would expect Los Angeles to top the list of the best cities for food trucks in America. If you’re wondering where to get the best food truck food, Los Angeles may still be the answer. However, if you want to know where food trucks are most profitable, the outlandish expense of operating a food truck in Los Angeles prevents the city from topping the list of the best cities for food trucks. Operating a Food Truck in Los Angeles Restrictions: Los Angeles doesn’t impose a lot of restrictions on where food trucks can operate. While food trucks cannot vend on public property, private lots are prevalent and there are few proximity restrictions for operating around schools and public parks. On the whole, Los Angeles has embraced the food truck market as a key element in its culture. Permitting Expenses: The biggest challenge Los Angeles food truck operators face is that their permit doesn't allow them to operate across the entire county. Obtaining multiple permits to operate across the metro area is extremely costly. 7. Austin, Texas Thanks to their food truck friendly regulations, the capital of live music seems to be sharing another title these days: food truck capital of America. While Austin may not have as many food trucks as other major cities, they make up for it by producing some of the tastiest eats and offering a profitable market for food truck owners. Operating a Food Truck in Austin One-Stop-Shop Permitting Process: On average, acquiring a food truck permit requires 20 steps and 14 trips to regulatory bodies, but Austin has eliminated this exhaustive process by creating a one-stop-shop for food truck licensing. Additionally license fees in Austin are comparatively lower than America’s other best food truck cities. Average Restrictions: While proximity limitations are in-line with national averages, each county surrounding Austin imposes different taxes and rules which add difficulties and expenses. Challenging Health Inspection Process: The most consistently reviled aspect of operating a food truck in Austin by food truck entrepreneurs is the city’s difficult health inspection process. A tight window for conducting your inspection is provided, and both the inspection itself and the ensuing approval process is lengthy. 6. Houston, Texas While food trucks may not be the most practical dining option in ‘The Bayou City’ (they receive 53 inches of rain per year.) Houston's international residents and strong local traditions of Tex-Mex and BBQ are well-suited to the food truck industry. Thankfully, from residents' tastes to regulatory terms, Houston is a city where food trucks are profitable. Operating a Food Truck in Houston Zoning: While Houston has no zoning code, Houston's food truck operators are prohibited from using street parking, cannot operate within 100 feet of a restaurant, and must remain 60 feet apart from fellow food trucks. Extra Commissary Fees: Commissary kitchens and storage spaces require food truck operators to visit daily whether they need to or not. Additionally, food truck owners must pay the commissary daily regardless of whether they operated their business on that day. Hidden Fines and Regulations: Houston food truck operators face additional and often unexpected fines such as an electronic monitoring fee. They are also required to submit notarized letters from the private properties where they operate stating that they have permission to use the location and that there are bathrooms on-site. 5. Indianapolis, Indiana Most people will tell you that the food truck scene is best on either the west or east coast. However, Indianapolis proves that the midwest offers equally delicious and unique food truck options. Due to its comparatively limited restrictions, Indianapolis surpasses many coastal cities as a destination where food trucks are most successful. Operating a Food Truck in Indianapolis Easy to Get Started: Its low food truck start-up fees and comparatively few required trips to regulatory offices make Indianapolis one of the best places to buy a food truck start a new food truck business. Simple Ongoing Compliance: It is easy to comply with Indianapolis’ food truck regulations since the majority of them are surrounding food safety and sanitation requirements. These safety and sanitation requirements are in line with the rest of Indiana’s standardized Administrative Code. Information Scarcity: While Indiapolis’s rules for starting a food truck help operators, information on how to start your business is not readily available on the city’s website. Finding the information requires scouring multiple websites and trudging through dense terminology. 4. Philadelphia, Pennsylvania Home to numerous colleges and universities and imposed with few restrictions, Philadelphia food trucks are highly profitable. See why the City of Brotherly Love is one of America's top food truck cities. Operating a Food Truck in Philadelphia Few Regulations: Food truck operators in Philadelphia enjoy an easy start-up process, few trips to licensing offices, and light regulatory procedures. Most of the regulations food truck operators must adhere to are universal safety and sanitation rules. Frequent Health Inspections: In addition to their annual review, food trucks must receive a health inspection for every large event they vend. On average, food truck operators in Philadelphia will receive between 10 and 30 inspections in a given calendar year. Difficult to Vend in Prime Locations: The Philadelphia food truck market is heavily saturated, so, acquiring approval to vend in the most profitable spots is difficult and can require years of waiting. Inconsistently Enforced Rules: Because Philadelphia's rules (such as the mandate that food trucks not park within 30 feet from each other and must not operate past midnight) are inconsistently enforced, food truck operators lose their competitive edge if they comply with rules and risk fines if they don’t. 3. Orlando, Florida While Orlando is known for its theme parks, this Florida city is home to a lively foodie scene, and its rules and regulations make it one of the best cities where food trucks are most profitable. Orlando is the US city with the most food trucks per capita due to its friendliness towards trucks, earning it the number three spot on the top 10 food truck cities in America. Operating a Food Truck in Orlando Most Affordable Operational and Permitting Fees: Orlando helps food truck vendors succeed by offering them unbeatable $50 permits, low on-going operational fees, and readily available compliance information on their local government’s FAQ page. Challenges and Limitations: Orlando food truck operators cannot sell food or merchandise on city streets or sidewalks. Additionally, vending across the metro area requires additional permits and inspections. 2. Denver, Colorado Consistently ranked as America's fittest city, Denver's residents are drawn to food trucks that offer local, organic, and healthy food menus while they walk the streets for exercise. Denver is also one of America's fastest-growing cities, attracting young professionals and families. Combining the two essential elements for a food truck's success: a strong clientele base and food truck friendly rules and regulations, Denver is it the second-best city for food trucks in America. Operating a Food Truck in Denver Straight Forward Startup Procedures: Denver aids food truck entrepreneurs by offering just 10 start-up procedures and requiring only a few trips to city offices to obtain approvals. Government permitting processes are transparent and easily navigated on government websites. On-going operational compliances are equally transparent and as easy to follow as start-up procedures. Altering Vehicles for Safety: To operate a food truck in Denver, owners must install fire suppression systems, change gas lines, and adjust propane tank sizes. Making mandated updates and repairs to comply with the rules can be costly. and requires a well-planned food truck layout. Complex Cross-Metro Operations: Operating your food truck across Denver’s metro area will incur additional regulatory costs and permitting fees. Additionally, you are required to file taxes in each city you operate within, which is both a hassle and an expense. 1. Portland, Oregon Portland Oregan is the city where food trucks are most profitable, reigning our list of the top 10 food truck cities in America. While they're commonly referred to as “food carts” in their neck of the woods, Portland boasts over 600 trucks and trailers serving up tantalizing treats. This “weird” city has so many carts that they have multiple food truck parks, like Cartlandia, Mississippi Marketplace, and Cartopia. The city of Portland embraces its food carts by making sure its food trucks are profitable so they can continue enriching the city's vibrant culture. Operating a Food Truck in Portland Easy to Get Started and Easy to Operate: Portland helps food truck operators thrive by making licenses easy to obtain and making vending processes clear and easy to follow. Portland imposes no proximity limitations on food trucks nor do they impose sales taxes. Portland is hands down the best city for food truck operators in America. Effortless Vending: Downtown Portland has set aside many parking lots exclusively for food trucks. Additionally, the government invests resources into creating easily navigable procedures for remaining operable. Expensive Permits: While straightforward to obtain and easy to come by, Portland’s food truck permits aren’t cheap. Additional expenses are incurred by the requirement that operators obtain a special permit to cater an event. Without this permit, food truck operators must use a separate commissary kitchen to cater events and weddings . Water Tank Requirement: Food trucks must have a 50-gallon water tank on hand. While not all cities require this specific measure, food truck operators should create a food truck equipment checklist to make sure they always have the supplies they need. How Did Food Trucks Get Their Start? Then and Now Now that you know the top 10 food truck cities in America where food trucks are most profitable, you may be wondering how food trucks got their start. We've broken down the fast facts of both food truck history and the modern food truck craze. We then explain how you can incorporate the tactics of the modern food truck craze's top entrepreneurs and make your food truck business more profitable. Food Truck History The first known food truck was created in 1872 by a man named Walter Scott. Scott cut windows into his wagon and parked in front of a Providence, R.I. newspaper office where he sold sandwiches, slices of pie, and coffee to journalists who worked long and odd hours. For this same reason, parking near a college campus to serve students is profitable for modern food trucks. While Scott created America's first food truck prototype, the New York City hot dog cart popularized America's street vending tradition. The history of the hot dog cart began in the 1860s with German immigrants serving sausages with milk rolls and sauerkraut from a cart in New York City's Bowery. In 1893, the first official hot dog cart was opened by Charles Feltment in Coney Island with tremendous success, 3,600 dachshund sausages were sold in Feltman’s first year. Since NYC is largely responsible for popularizing street food in America, it’s no surprise that it is a top food truck city in the modern food truck craze. We’ve examined three of NYC’s best food trucks and provided tips on how to run a successful food truck. Learning from the Best Food Trucks in New York City: The Cinnamon Snail: As the first vegan organic food truck in the US, The Cinnamon Snail set the industry standard for how to accommodate vegans and vegetarians and prove to meat-lovers that vegan food can be flavorful and delicious. Unfortunately, the Cinnamon Snail closed their food truck in 2020, but the legacy lives on in their cookbook, Street Vegan. The Halal Guys: The Halal Guys began serving a niche market in NYC and has since proven that a food truck can turn into a major franchise represented across the US. The secret to their success? They serve food that travels well and remains true to their roots by continuing to use certified halal meat even though approximately 95% of their current clientele is not Muslim. Perhaps the true secret is in their signature sauce. Having a signature sauce will draw customers to your establishment in even the most saturated market. Korilla BBQ: Korilla takes the spicy flavors of Korean barbecue and applies them to traditional Mexican dishes such as tacos and burritos. Korilla is an example of what a successful food truck marketing plan can do. Korilla has grown a social media platform of 28.6K Twitter followers and 18.3K Instagram followers by connecting with their client's values. Additionally, they've leveraged broadcasting exposure by appearing on TV shows such as Sesame Street and The Great Food Truck Race. They now boast several food trucks and a brick and mortar location. Modern Food Truck Craze The modern food truck craze began in LA circa 2008 with Kogi. Not only did Kogi kickstart the modern food truck craze, but they are also responsible for innovating the fusion food truck trend. Since Kogi's wild early success, LA has continued to pioneer America’s modern food truck craze. Follow top Los Angeles food trucks' patterns of success as you develop your own food truck business. Learning from the Best Food Trucks in Los Angeles: Kogi: Arguably the spark that started the modern food truck movement, Kogi has been serving up Korean-Mexican fusion food since 2008. Kogi was the first to harness the power of Twitter in the food truck industry, setting the standard for how to leverage social media. Prince of Venice: While pizza may be common to food trucks, Prince of Venice fills the void for pasta. Prince of Venice combines Italian imports and locally sourced ingredients to deliver from scratch noodles and sauces. Its name is not just a clever moniker, it is run by Prince Emanuele Filiberto, the grandson of the last King of Italy, Umberto II. While you may not have royalty to leverage, Prince of Venice shows how combining authenticity and loyalty to one's heritage with fresh local ingredients earns a loyal following and tremendous success. Coolhaus: Woman-founded and led Coolhaus uses responsibly sourced ingredients to create innovative twists on classic ice cream pints and cookie sandwiches. They are the perfect example of how you can turn a menu item into an easy to consume, handheld dish. They’ve continued to partner with other female-owned businesses and show the power of women supporting women to achieve feats of entrepreneurship. They now boast several food trucks, brick and mortar locations, offer on-demand delivery (including next day air delivery), and their products are sold at retail locations. Knowing where food trucks are most profitable and educating yourself on how pioneers of the modern food truck craze achieved success primes your food truck business for a lucrative future. We hope you use our guide to the top 10 food truck cities in America.to launch your food truck business with open eyes; ready to take advantage of the benefits your city provides and tackle the challenges it poses.

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