This project's funding goal was not reached on April 1, 2014.
About this project
Prairie Dogs Hot Dogs & Handcrafted Sausage will be a sandwich shop / market / bar like no other. The money we raise here will go towards equipment and furnishings and reduce the amount of money we will need to get from our investors.
In the vernacular of cities with an established hot dog culture it would be called a joint, a stand or a dog house, but by going beyond the expected and into the realm of bistro flavors and ingredients like house made pickles, farmstead cheeses and foie gras, Prairie Dogs will be creating a new experience for QSR (Quick Service Restaurants) hot dogs.
As if that weren't enough, Prairie Dogs will also be creating its own line of sausages (bratwurst, wieners, boudin, andouille etc.) using the finest, pork, beef, lamb, chicken, seafood and vegetables available from local farms and ranches.
Prairie Dogs will be open for lunch, dinner and late night. The all day menu will be delivered day and night via bicycle and auto. Catering services will be available for home or office parties. Another unique element of Prairie Dogs, something not usually seen in most sandwich shops or hot dog stands, will be a bar serving a selection of locally brewed beers on tap plus cans and bottles of craft beers from around the world. Along with these artisan brews will be a few carefully selected wines by the glass made by winemakers who know how to ferment value into a glass of wine.
Prairie Dog’s décor will feature a comfortable casual atmosphere of seating around wooden top tables and counters. Imagine a hand-written black board menu over the counter and an open view of the kitchen where all the magic happens. It will be a place where guests can pick up a sandwich on the way to work, linger over a beer and boudin, grab a quick bite with friends after a movie, or stop in for dinner with the whole family.
Even though we have found a space we like (see plans). We are still staging "Pop-Up" events at various restaurants around the Twin Cities. Please go to our Facebook page for event information.
Risks and challenges
Whenever a restaurant opens, the challenges are the same. You've got to put out a good product. By that, I mean the food, service and ambiance all have to add up to equal an experience the guest can only get at your establishment.
There are thousands of details that have to be gotten right in order to achieve this goal. The average restaurant may get 75%-80% done before opening. If they can get the rest done before the market realizes there are some things missing, then they've got a good chance to succeed. But if they don't...they're gone within three years.
We are currently in negotiations for a space on Lake Street in the heart of Uptown. The floor plan for this space can be seen above.
The combination of experiences both Tobie and Craig bring to this project raise that level of completed details to 95%. There's no such thing as a sure bet, but we just increased the odds over most restaurant projects.Learn about accountability on Kickstarter
Have a question? If the info above doesn't help, you can ask the project creator directly.
- (48 days)