Roanoke Weiner Stand to reopen soon
Weiner Stand owners Melissa and Gus Chacknes. Photo by Rebecca Barnett l The Roanoke Times.
The Roanoke Weiner Stand is on track to reopen in downtown Roanoke within “a couple of weeks,” according to owner Gus Chacknes.
The reopening date came into question recently because of a dispute between Chacknes and Center in the Square over the move-in condition of the restaurant’s new space in the Roanoke City Market. In May, the 96-year-old Weiner Stand had to move from its original corner location on Campbell Avenue to make way for a new box office, which is part of a $28 million renovation.
Chacknes said last month that he agreed to relocate because he thought the new space would be “turnkey,” meaning he would only have to purchase food, turn on equipment and open the door to customers. Instead, he said, major work still needed to be done more than five months after his restaurant closed, and the delay was costing him much-needed income.
Center in the Square president Jim Sears and project manager Ron Cronise disagreed, saying they had already done far more than they were obligated to do to help Chacknes get ready to reopen. Nevertheless, Sears said he and Cronise have addressed Chacknes’ concerns. It also appears that the major hang-up — the approved installation of two hot dog bun warmers that were at the original location for more than 50 years — is nearly resolved.
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November 1, 2012 - 9:51 AM
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It’s a shame that this could not have been worked out without the negative press on both sides.
So it turns out that Gus isn’t going to take his ball and go home after all? Typical stubborn behavior from the management of the Weiner Stand.
I have a question for the owners. Will you ever consider offering more toppings than just chili, mustard and onions? Not that I don’t love those toppings, but I also enjoy slaw, sauerkraut…
They don’t have sauerkraut? How the heck do you call yourself a hotdog stand without sauerkraut. Very odd.
Debbie, not trying to answer for the RWS, but there are really two prevailing ideas regarding hot dog places around the country. One is to offer a buffet of variety, the other is to be as essential bare bones as possible in condiments. It seems the ultra successful hot dog joints are always one extreme or the other.
Evidently, over the past several decades the RWS has determined their choice of preference.
I always thought that if I opened my ‘fantasy’ hot dog joint, it would have the following – chili, slaw, mustard, onions, kraut, jalapenos, cheez whiz. That’s just me & my ultimate combinations, though. Here in the South, kraut is a pretty hard sell for the majority of people, while chili, slaw, onions & mustard are the overwhelming preference. In my ‘fantasy’ hot dog joint, I’d use kosher dogs that had snap to them. Again, here in the South, many places use the red hot dogs that are mushy.
I’ll be honest, I love both versions. Just like NY style thin crust pizza & Chicago deep dish style, both are really great. It’s all about hitting your market, though. If RWS wants to stay basic, it seems to have worked for about a century now, so I’d say they know what they’re doing.
Another landmark hot dog joint in another city/state, that has been ultra successful. Note their limitations on virtually everything. Yet, somehow, they always have a line out the door.
http://www.youtube.com/watch?v=kD8AUtdgQh0
http://roastgrill.com/
As you can see, that place has also managed to succeed without lots of options. I could mention a dozen other Va places that have similar philosophies, but I hope the point was made.
You can go one way or the other with hot dogs (or burgers) and be extremely successful. Perhaps the secret is to stick with what you’ve proven works.
Crooked Road, I know they have been very successful with what they offer, I just don’t see the problem with offering a few more options. I’m not asking for 10 or more different options, just a few more.
Debbie, by keeping the menu streamlined, they can offer their hot dogs at a lower cost, and at a faster pace. It’s a choice restaurant owners make – as I pointed out, choose between streamlined & a buffet of items.
Hot dogs are basic food, and are very conducive to ‘streamlined’ condiments. Sure, you want kraut (I love kraut on a dog, too), but they might not get ten customers a day that want kraut, out of the thousand they serve (both wild estimates, for example only). They might also have ten customers that want neon green relish, and ten customers that want jalapenos, and ten customers that want Cheez Whiz, and ten customers that want bacon, and ten customers that want ketchup, ad infinitum.
After a while, it gets cost inefficient. Not to mention, a large minority of those customers wanting something from off the menu will adapt & take what is offered, if the experience is nice enough.
It’s fine to ask, but you have to look at it from the owners’ point of view, too. It’s like a seafood place offering steak. After a while, you lose what made you successful. What made RWS successful is the bare bones, frayed around the edges authenticity.
per previous comment about how do they call themselves a hot dog stand without “kraut”. seems like they have been doing it for many, many years. stick with what works and it keeps it simple and efficient.