![]() ![]() He told us he’s also been busy training staff, as well as focusing on how to maintain high quality standards.Laundry Sauce has effectively created a super clean checkout and delivery experience – it’s simple and efficient, just like their detergent pods. Since it’s been open, the new Hoagie Stop has been completely overwhelmed with orders and on some recent days, Cogdell has had to put a cap on the number of orders he can handle. Located just down the street from a different Jim’s Steakout location, the new, completely-legit Hoagie Stop is taking on the local chain with a killer sauce recipe and fresh cut fries. They’re usually just drunk or in a rush to get somewhere.” I know Jim’s Steakout has been here for a while, but nobody goes there for the quality. I’m looking to put out good quality food for the late-night crowd throughout the city. Because (Jim’s Steakout) is my competition. “Everybody thought I was crazy for doing it, but I used that as a marketing technique. All my customers came to pick up food and filled up the Jim’s Steakout parking lot. ![]() “So one day, I cooked food in my house in North Buffalo, went around the corner and set up shop in a Jim’s Steakout parking lot. “After my neighbors called the health department on me, we were looking for a new location but didn’t immediately find one,” he said. Cogdell had a hit on his hands and he wasn’t going away quietly. That was the day my neighbors had enough and they called the health department on me. One time, I gave my customers a good amount of time to put orders in and to my amazement, we did 272 hoagies in a day. So I started to do it once a month: piss the neighbors off and let them kind of forget that it happened. “We did it kind of quietly because I knew if I did it every day, the neighbors wouldn’t be too happy. ![]() “We just kept growing and growing,” he said. Business was booming, so Codgell bought another flat-top grill, and then a deep fryer, allowing him to expand his menu. Each month or so after that, Cogdell would open up for orders and sell more than 100 out of his backyard. About a month later, he opened up for the second time and sold more than 100 hoagies. He said the first day he sold around 80 hoagies. Every time I would make them, I would post our food on Facebook, and a few people would always tell me: ‘Yo, you should sell those.’”Īfter locking in his sauce recipe, Cogdell started posting to Facebook, asking friends if they wanted to order pickup hoagies. I started playing with some different sauce recipes and making hoagies just for me and my wife. “So we bought a flat-top grill to cook outside because we didn’t have a kitchen to cook in. “COVID hit when we were remodeling our home,” Cogdell told us. Thanks to a conspiracy of circumstances, hustle and a willingness to do whatever it takes, the Hoagie Stop is now a legit business.Ĭodgell said it all started when he and his wife bought a portable flat-top grill from Home Depot. The Hoagie Stop is not one of those restaurants.īefore the Hoagie Stop was a sit-down steakshop in Allentown, it was an underground pop-up in the backyard of owner Byron Cogdell. ![]() The Hoagie Stop / Photo courtesy of The Hoagie StopĪ lot of restaurants that open in Buffalo open “the right way” - People with a few bucks invest in building out a space, hiring a staff, getting the paperwork done and buying product. ![]()
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