Hot dog theory

My favorite restaurant sells hot dogs. Dirty Frank’s Hot Dog Palace occupies a small space full of diners chatting over the noise, visitors grabbing takeout orders, and other customers waiting by the window to get a table so they can eat hot dogs.

What can you do with a hot dog? Quite a lot, actually. At Dirty Franks the experience is all about the toppings. You can build your own dog, but most of the time customers order the named hot dogs: a Chicago Dog, Mac Attack, Cowgirl Carmen, Sappy Pappy, or Classy Lady. Often I’ll order a pairing of two different dogs and a side of tater tots, mixing flavor profiles to build a unique hot dog experience.

• Picnic Table: Boston baked beans, creamy coleslaw, relish, & crushed potato chips
• Puff the Magic Popper: Jalapenos, cheddar cream cheese, & bacon bits (meat or veggie)

This menu uses what I call a bounded spread. Their boundary is tight. They serve only hot dogs and sides that pair well with hot dogs. This is how they differentiate themselves at home kitchens when a tired couple is debating where to eat. But within that boundary they spread a net that will capture a variety of cravings and psychological needs when that couple sits down to order.

They don’t serve the perfect hot dog, because such a thing does not exist. Instead their wieners meet their diners at their lips.