Meat+Poultry - February 2022 - 32

FOODSERVICE
" Two thousand hot dogs is an average
day, " Todoran said, with that number more
than doubling seasonally, when a throng of
visitors are drawn to a regionally famous
Christmas light display just one block
from the restaurant. Part of that holiday
tradition for many is heading to Fort Wayne's
Famous, where hordes of customers form a
blocks-long line out the door throughout the
holiday season.
" We'll do 5,000 hot dogs a day on those
days, " he said.
All of the hot dogs are cooked on a 3-foot
grill, strategically positioned in the storefront
window facing Main Street. Fort Wayne's
Famous serves 12:1, 6-inch frankfurters made
from beef and pork. Kent Quality
Foods, based in Grand Rapids,
Mich., has been the supplier of the
hot dogs since 1992. Hot dogs are
shipped to the restaurant three
times a week and in a typical year,
Fort Wayne's will purchase about
900,000 wieners. During the year
of its 100th anniversary in 2014,
that number topped 1 million due
in part to special events it hosted
to commemorate the milestone,
including a block party that locals
and Todoran remember fondly.
Hot dog buns come from
the same bakery they've always
sourced at Fort Wayne's - Aunt
Millie's.
" We have a steamed bun
and serve them with a stripe of
mustard and a homemade sauce,
like a peppery Coney sauce, not
a chili, and fresh hand-chopped
onions, " Todoran said.
Two employees work two
hours a day, seven days a week
hand chopping 75 lbs of onions
a day and up to 200 lbs per day
during the holiday season.
" We wear out a lot of cutting
boards, " he said.
To keep up with demand
for Coney Island's hamburgers,
cheeseburgers and to make its
chili soup and Coney sauce, the
restaurant uses about 3,600 lbs
of ground beef per month. The
80:20 beef is sourced from a local
butcher, Tim Didier Meats, that
delivers fresh product to the
eatery six days a week.
" Everything's fresh. We
don't have a freezer on site; we
constantly are cooking, seven days
a week, " Todoran said.
32 MEAT+POULTRY | 02.22 | www.meatpoultry.com
http://www.prosurinc.com

Meat+Poultry - February 2022

Table of Contents for the Digital Edition of Meat+Poultry - February 2022

Meat+Poultry - February 2022 - Intro1
Meat+Poultry - February 2022 - 1
Meat+Poultry - February 2022 - 2
Meat+Poultry - February 2022 - 3
Meat+Poultry - February 2022 - 4
Meat+Poultry - February 2022 - 5
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Meat+Poultry - February 2022 - VDG-1
Meat+Poultry - February 2022 - VDG-2
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Meat+Poultry - February 2022 - Marel-1
Meat+Poultry - February 2022 - Marel-2
Meat+Poultry - February 2022 - Marel-3
Meat+Poultry - February 2022 - Marel-4
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Meat+Poultry - February 2022 - Marel-6
Meat+Poultry - February 2022 - Marel-7
Meat+Poultry - February 2022 - Marel-8
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