Simplify Your Next Cookout With a Self-Serve Hot Dog Bar
Keep your guests well fed and coming back for more with a self-serve station all about hot dogs and delicious summertime toppings.
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June 08, 2015
Always a Crowd Pleaser
A mix of condiments, spicy and not-so-spicy toppings, vintage touches and a grab-and-go presentation will make it easy for your guests to help themselves to a summertime favorite.
From:
Brian Patrick Flynn
Simplify Clean Up
Shop party or restaurant supply stores for diner-style stackable baskets you can line with decorative catering paper or gift wrap to make post-party clean-up a snap.
From:
Brian Patrick Flynn
Stock Summery Napkins
Keep your spread colorful and fun with paper napkins featuring summer patterns like checkerboard or gingham.
From:
Brian Patrick Flynn
Make It Easy for Guests to Grab and Go
The key to making a hot dog bar efficient is in the proper layout of the grilled hot dogs. Once grilled, lay them out side by side, placed inside of their buns. This will allow guests to simply grab their hot dogs, then top with their favorite condiments.
From:
Brian Patrick Flynn
Get Creative With Containers
Upgrade your basic condiments by placing them in decorative vintage-look squeeze bottles rather than their standard issue containers.
From:
Brian Patrick Flynn
Some Like It Hot
Keep spicy toppings grouped together since some guests will prefer spicy touches while others will simply pass the spices up altogether.
From:
Brian Patrick Flynn
A Heapin' Helpin' of Chili
Keep your chili easily accessible toward the front of the table. Hot chili tastes best so consider replacing or reheating the chili every 15 to 20 minutes to avoid guests placing cold chili on their hot dogs.
From:
Brian Patrick Flynn
Onions and Pickles: Bite-Size Is Best
Finely chop onions and pickles into small pieces so guests can easily add a little or a lot.
From:
Brian Patrick Flynn
More Cheese, Please
Overall, cheese tends to be the first item depleted at buffets so be sure to really fill the bowl at the start of the party and check the supply frequently to see if you're running low.
From:
Brian Patrick Flynn
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