Hi Steve,
We just started a concession stand two weeks ago. Have been making chilli dogs, hot dogs and meatball subs.
Our main problem has been the buns. Can anyone tell me a good sub bun?
We tried a hoagie bun for the meatball subs but they seem dry and hard, even after being in the steamer. They tend to break apart and don’t separate well for the meatballs.
We also have been trying to figure out how to keep the hot dog and sub buns until the next week. We have tried freezing them but they don’t seem very fresh when thawed out.
Any suggestions?
Thank you,
Brenda
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Hi Brenda,
I use Rosens buns for my dogs. They keep very well frozen, but MUST be steamed in order to taste their best.
How about it slingers? Are you serving bigger bun type foods? If so what bun do you like and how do you handle them on your cart?
Let us know in the comments!
-Steve
USE A GOOD QUALITY CIABATTA ROLL
Hi Steve, and Brenda,
I needed a bigger bun for the quarter pounder dogs I’ve started serving and made a great discovery at BJ’s. They have what they call Cuban rolls. Its a mini-grinder roll just right for what I need. They also have Bolillo rolls that are about the same size but taste sweeter.
Hi Brenda
I am temporarily without a cart at the moment but when I was selling over in Washington State I was using Costco buns and sandwich rolls. For my Polish sausages I used the same rolls Costco uses…I don’t think your meatballs are that much larger than a Polish so give them a try. The expiration dates on the packages of the rolls and even the buns were more than a week out so I just stored mine in bins. I did however steam them when serving. Hope this helps.
Larry…Island Dogs Hot Dogs
I use the stadium brat buns at Sam’s Club. They are made by Arnold Bakery and hold up for
at least three weeks out of the freezer or the fridge. You might also try the buns that the deli uses for their Italian sausages.
They come frozen and you have to thaw them out, but they are like a potato bun and retain their softness.
I have found that if you use the highest quality bun you can find I have much better luck and the customer has no complaints.
If you are using most of your buns within a couple of days, then I would recommend that you try the hoagie buns from Sam;s bakery.
They steam great and have a very good flavor that the customers really love. Only thing is, they don’t hold very long because they don’t have any preservatives in them.
Good luck…
We use the French Bread from Sam’s Club bakery for a variety of sandwiches. Affordable and fresh daily.
I served meatball subs for a while and used Sams club mini sub rolled did not steam or heat worked well only good for about 3 or 4 days then any left tossed out not worth fooling with them after that.
For best buys on hot dog buns wholesale,it is very hard to top Sams club with 96 buns, for a bit over 15 dollars They come frozen,are very solid for nathans which they serve very well at Sams club For the meatballs,Sams may have bigger buns never have asked Try to work a deal with Subway for buns Good luck,and happy hot dog slingin!
Gary,that hot dog man with the hot dog plan!
What are those buns called? I couldn’t find them on the Concord, NH Sam’s Website.
Dave Barteer
Dave’s Relish the Dog & More LLC
I use a 6″ brat bun from Gordon’s Food Service for 5-1 sausage w/ peppers & onions. They hold up well to the juices. They come frozen 8 count, 12 packs to a case. Available express order only with a couple days notice, not carried in the store, and only available by the case. I refreeze any thawed out but not used, and they do fine when thawed again. A potato brat bun will hold together a lot better for your meatball sub, and they taste great, but they are hard to find. We use a burger potato bun for pulled pork, and they hold up much better than regular buns. Meijers is the only one in our area still carrying potato buns.
if you dunk them in the hot water for like 15-20 seconds…
I AM KIDDING! lol. don’t, rather, DON’T do that.
maybe go pick your local subway sandwich artist’s brain on how they keep them fresh. if you are doing a good volume you may also want to go talk with some local bakery’s and see if they can help/give pointers. they may even give you an awesome deal on your buns/rolls. i like to support mom and pops when i can, as i are one, ya know!?
Get the sara lee, they arent sub bins but sandwich buns but they raste so good. If you can put thrm on a stove bun tobearm it up a bit they taste even better
We use Amoroso’o out of Philly, depends where you are if you have a distributor or not
in your area. Their phone number is (215)471-4740 hope this helps.
Keep on slinging
If you can warm them up a bit they taste even better
Rotella sub rolls are really good most supply co have them
I use either the buns from Costco or Winco. a couple seconds in the steamer is all it takes to get them hot ( 180 degrees). I don’t bother freezing them anymore. If I have them longer than a week, I haul them into the Sr Citizens. Good luck with the meat balls.
Hello Steve,
that bun seems to been frosted under bad conditions; and after defrosting, the rind will detach from the breadloaf.
Try another supplier!
René
Take the buns right out of the bag and toast instead of steaming perhaps with some garlic butter
We use Rosens french rolls for our Italian Beef, Meatball Hoagie, and Meatball bomber (1/2 meatballs 1/2 Italian sausage chunks).
I use what is called a Bollio roll, it has a great texture. I toast them on my griddle and my customers comment
On how good the bread is, steaming them is what drys them out
Dear Brenda,
Find any uncut bun that you like the taste of, than slice a wide shallow section of the top off and press the soft inside of the bun down to form a cradle for the meatballs and sauce.
It sounds like a lot of work until you do it a few times.
This method also works for Dogs and Sausages.
The bun will not easily fall apart and it makes for a neater eater!
Spray a mist of water over the unused buns before freezing.
Hope this helps.
Good luck,
Clifford
We tried meatball subs on our cart. Used Aunt Millies mini sub rolls from Sams. That wasn’t the problem, our problem was the customers didn’t order them. Tried them at several events and the few we sold, got rave reviews, just not that many customers. Finally dropped them from our menu because the return did not justify the effort. Found the same thing with Sloppy Joe’s – except at the junior foot ball league games.
just keep trying and experimenting and don’t be afraid to try or to remove an item if it doesn’t pan out.
Now, if you can, one way to use up those left over buns. Make bread pudding. They make the best bread pudding! In fact, once you’ve tried it with buns vs bread you’ll never make it with bread again.
Hi! I have a gig later this week where I am serving BBQ Pulled Pork. Does anyone have suggestions for a Bun. My wife Kathy and I have only been in business for 2 weeks.
Dave & Kathy Barter
Dave’s Reliish the Dog & More LLC
When we serve Pulled Pork, we just use a good quality (Rosen) hamburger bun. All of the BBQ venders in our area do the same.
Having cooked for over 20 years I would use a french bread cut in 6″ – 7′ length. Cut open, the outer shell will be firm enough and the inside soft enough to hold the meatballs in place. I buy my buns at Aldis (.90) for 8 I like the fact that when I place a 7″ dog in the smaller bun people feel they are getting their monies worth!! On another note our local food pantry gets hot dogs to hand out but, not buns! So any extra I have after a weekend they receive. Plus, if I wish they give me a donation(receipt) form for taxes.
“sell em’ all”
the state of North Carolina does not allow us to sell meatball sandwich’s.. but when i do sneak them in on some weekends i used Sam’s club hoagie rolls till they started making them smaller. I started using brat buns. they seem to hold up pretty good.
rotellas hoagie buns from Omaha can be bought direct or from cisco, us foods etc 6-7inch once u use their products u will be more than satisfied no air in there bread
I can make a dynamite BBQ Pulled Pork even here in New Hampshire – The Live Free or Die State, but I need suggestions. Should it be plain or have sesame or poppy seeds or should it be an Onion Bulkie Roll. I don’t think I should use Hamburg Rolls. Could I make sliders out of them.
Another question is: If my Bar-S Jumbo Dogs stay in the water too long, they fall apart. What is a better Jumbo Dog? My wife and I are really new to the business
Dave Barter
Hi Dave,
Great topic. I wrote a separate article on it. Click this link to view it:
https://hotdogprofits.com/blog/are-your-hot-dogs-falling-apart-try-this/
I use Aunt Millie’s Mini Sub Buns for anything larger than my 8:1 Nathan’s