I had a crazy moment outside of Hot Doug's on Saturday.

It's been more than two years since I've been to Chicago's famous "sausage superstore" because I never crave it enough to be willing to stand in line. I figured it was time to revisit, and Hot Doug's happened to fall along the general route of the city-wide food crawl I had planned for the day. Now, I know it was a Saturday, but I calculated arriving at a somewhat off-peak lunch hour (2ish), and the weather was miserable: cold, wet, blowing, biting snow-ice pellets. I didn't expect to have the place to myself, but I did think the wait would be reasonable. So. Wrong.

The line was all the way down the side of the building and beyond, with folks pulling their jackets over their heads and faces, cowering against the brick wall. The faceless queue kind of reminded me of a procession of Carthusian monks (or even Burgundian pleurants) if Carthusian monks clad in GOR-TEX stood in line shivering for dressed-up sausages.

I must have wanted Hot Doug's more than I realized for I stood there on California and cursed under my breath the insanity of these people. Bloody mad! There was a snowstorm! There are encased meats to be had all over town! Then, my extra bundled and galoshed self took a deep breath and exhaled some ire. With my next inhale, I realized my hypocrisy.

I was pissed because there was an extra long line for sausages I don't even like all that much. And, I wasn't hungry. Like at all. I had come from Panozzo's, then Zaragoza's, and had three more stops planned after Hot Doug's. At least Doug's fans had the civility to stay put in the snow whereas I felt compelled to trudge across the city for this and that. So, I bowed my head and turned away, with no sausage or fries. And of course, for the first time ever, I am now craving Hot Doug's.

Yeah, I have straight-up given up on weekend Hot Doug's visits. Any month, any time of day, any weather, just don't even bother.

I have never gone where there is no line at all. However, generally a lunch before noon or after 2pm Mon-Thurs (Friday is the first of two duck fat days = more people) and the wait is under 15 minutes.

At this point that's the best you can hope for if you want Hot Doug's.

But, like you said, there are an awful lot of other great options around town without the hassle.

I only go when nothing else will do.

great review!



heading here again tomorrow morning for the first time in a LONG time. Very excited

Chitown B wrote:great review!

to which review are you referring?

Ive been twice, both times during the week, not Friday, both times around 1130, have been around 4th in line both times. Now I've jinxed myself.

Generally what time do people start lining up on Saturdays?

Early enough so that it's not worth going early. On a Saturday, you're either waiting for them to open, or waiting in line.

As another recent data point - we went to Hot Doug's last Saturday morning, got there right at 10:30. A line had already formed (prob two-thirds of the way down the building or so) and it took us about 45-50 mins to reach the front - for us, perfect timing for being hungry for lunch. Well worth it for the Foie Gras and Sauternes Duck Sausage, the Catalonian Pork Sausage, and The (Cheesy) Atomic Bomb (aptly described as "damn spicy") + duck fat fries. By the time we left around noon, the line was easily double what it had been - probably a two-hour wait for the folks at the end.

shyne

Serious question: I've been a few times and enjoyed it, but can somebody explain why they would spend two hours in line for sausage? There are few meals anywhere that I would wait two hours for. It almost seems like people are on some sort of quest.

Serious question: I've been a few times and enjoyed it, but can somebody explain why they would spend two hours in line for sausage?

Good question. I think a lot of it has to do with Doug always being there. Heck, if he can do it, so can we.

DML wrote:Serious question: I've been a few times and enjoyed it, but can somebody explain why they would spend two hours in line for sausage? There are few meals anywhere that I would wait two hours for. It almost seems like people are on some sort of quest.

Yeah, I don't really know. The only time I've waited more than 15 minutes has been with a friend from out of town....so somewhat a quest. And that was slightly less than an hour.

ziggy wrote:

DML wrote:Serious question: I've been a few times and enjoyed it, but can somebody explain why they would spend two hours in line for sausage? There are few meals anywhere that I would wait two hours for. It almost seems like people are on some sort of quest.

Yeah, I don't really know. The only time I've waited more than 15 minutes has been with a friend from out of town....so somewhat a quest. And that was slightly less than an hour.

Well worth 15 minutes.
Or sending somebody who doesn't mind waiting.
On a somewhat related note (and maybe it has been covered in this thread), but Franks & Dawgs has a great product and not the same issues with a wait.

Went yesterday for the first time since last summer, arrived at 11:04 and was eating just before 11:30, not too bad.

DML wrote:On a somewhat related note (and maybe it has been covered in this thread), but Franks & Dawgs has a great product and not the same issues with a wait.

F&D is good, but I am never as happy with their product as I am with Doug's.

SSDD

DML wrote:Serious question: I've been a few times and enjoyed it, but can somebody explain why they would spend two hours in line for sausage? There are few meals anywhere that I would wait two hours for. It almost seems like people are on some sort of quest.

I'm with you on this. Also I think the place takes it too far. Sure it's good but its encased meat at the end of the day. People will think what I'm about to say is sacrilege, but honestly I think Doug gets a kick out of making people wait in snow for his food. He likes the press and the hype feeds on itself. This is IMHO evidenced by how slow the service is at his joint. It isn't that hard to move these encased meats. Just look at Smoque if you want an example of how a place moves crowds. Efficient and just plain good. I know people will hate me for saying so about this great Chicago institution of 9 years. In fact it didn't really get popular until 2006 when Doug Sohn had his public foie gras debate and got fined. All of a sudden he started getting press and accolades from everywhere. The power of marketing. Everyone should read the Grey Goose story to see how well it works: http://nymag.com/nymetro/news/bizfinanc ... res/10816/

Anyway, I realize I've stepped on some toes here but someone needed to offer a differing opinion. I have the same opinion of Di Fara in NYC, yeah its great to watch the old guy make EVERY pizza by himself there, but the pizza isn't all that. Certainly not worth watching him for an hour.

In response to the previous post. I think that there is an art to how Doug handles the line. I personally think that the reason that he is so personable with every guest is to give everyone a change to be able to get a seat and enjoy their meal. In addition to this, he can keep the volume down so that his guys are never in the weeds.

I've wondered about this before thinking to myself whilst freezing my ass off, "gosh, you should be able to move a line faster", however, it seems to be a conscious decision to give every diner the same enjoyable experience.

If I were a first time diner their having never been through the experience., I would be a little perturbed if I had to try and eat my food standing up in the corner trying to balance a tray on one had with fries and encased meat in the other.

Well_Marbled wrote:In response to the previous post. I think that there is an art to how Doug handles the line. I personally think that the reason that he is so personable with every guest is to give everyone a change to be able to get a seat and enjoy their meal. In addition to this, he can keep the volume down so that his guys are never in the weeds.

I've wondered about this before thinking to myself whilst freezing my ass off, "gosh, you should be able to move a line faster", however, it seems to be a conscious decision to give every diner the same enjoyable experience.

If I were a first time diner their having never been through the experience., I would be a little perturbed if I had to try and eat my food standing up in the corner trying to balance a tray on one had with fries and encased meat in the other.

I appreciate your very balanced response. The way I see it and I realize Doug Sohn doesn't see it that way, is that it after all a Hot Dog or Sausage. If people want to sit have the experience then fine there should be a line for them. However there should also be a take out line. A lot of people take their food out anyway. To try to keep volume down when people are waiting 2 hours in the cold is to basically tell people to be so "hard-core" as to suffer like that to eat food. A certain number of people come to eat, and they all should be served, but I suppose to say we are only making 200 hot dogs today, is to tell some people that they won't get fed and that they can't have what they came for or that they don't the strength and will to battle the cold enough to be deserving of his food. It creates intense desire in people when you withhold something from them. It's like Nintendo did with underproduction of their Wii gaming system. It isn't the best system out there by a long shot, it's actually underpowered and overhyped, but the demand they created for it was unbelievable. I think he uses his personality as a foil for a massively successful marketing strategy. Again I may be wrong in judging his motive, but this is what it has amounted to.

with certain restrictions ($ amount, day) you can call in take-out orders at hot dougs and skip the line. I don't personally find it travels well, but you can do it.

I like how Big Star has that window. Same food just eat it outside. I'd rather spend 10 minutes eating in the freezing cold than stand around hungry in the freezing cold.

sr1329 wrote: I think he uses his personality as a foil for a massively successful marketing strategy. Again I may be wrong in judging his motive, but this is what it has amounted to.

And I thought I was jaded!

While I'm not a regular by any means I've just taken what Doug does at face value- A business owner taking a moment to chat with each customer. If it's to make them feel good, loyal, important, or hard core I'm not sure. Maybe he likes to chat and just feels it's important. It hasn't seemed disingenuous at all though.

Jeff

sr1329 wrote:I like how Big Star has that window. Same food just eat it outside. I'd rather spend 10 minutes eating in the freezing cold than stand around hungry in the freezing cold.

except the takeout window only serves about half of the full menu

The only time I have ever stood in a long line at Hot Doug's - going back years, to the old location, even - was on the duck fat fries days. In every other instance, over many, many visits, I've found that if you get there early or at an off hour, it's just not that bad a wait. I suppose if you go at weekend peak you will find peak lines, but it's a bit like the old joke: "Doctor, it hurts when I do this!" Well ...

Anyway, a bit shocked that anyone would take this as a personal affront/strategy from Doug, who is the affable antithesis of the soup nazi sort. Everyone is equal. And unlike, say, Kuma's, when you do get to the line, the food comes out fast.

I got the exact opposite impression at Hot Doug's. When I was finally done with the line, I didn't see any way for service to be any faster short of having a second order counter. Are the sausages par-cooked before grilling?

Vitesse98 wrote:The only time I have ever stood in a long line at Hot Doug's - going back years, to the old location, even - was on the duck fat fries days. In every other instance, over many, many visits, I've found that if you get there early or at an off hour, it's just not that bad a wait. I suppose if you go at weekend peak you will find peak lines, but it's a bit like the old joke: "Doctor, it hurts when I do this!" Well ...

Anyway, a bit shocked that anyone would take this as a personal affront/strategy from Doug, who is the affable antithesis of the soup nazi sort. Everyone is equal. And unlike, say, Kuma's, when you do get to the line, the food comes out fast.

I never viewed it as an affront. Strategy? Very possibly. Create long lines and people want the product. I don't hold that against him and I sure am not insulted by it. He's got a business to run.

One note -- I saw mention here of the whole "avoid the line by calling ahead for carryout." I checked the website and did not see anything about it. For me (since I may well have my kids with me) that works out well since I would prefer to dine at home rather than impose toddlers on people who want to enjoy lunch. Anybody have any details on avoiding the lines by ordering for carryout?

The idea that a line around the block is artificially created to generate buzz is completely ridiculous.

Darren72 wrote:The idea that a line around the block is artificially created to generate buzz is completely ridiculous.

Unless you're serving donuts, then less so.

Darren72 wrote:The idea that a line around the block is artificially created to generate buzz is completely ridiculous.

Darren you really want to take a marketing course or something before making comments like this.
In fact, doing so is really textbook. Create a sense of urgency or demand. Marketing 101.
Having a long line will create long lines.

DML wrote:

Darren72 wrote:The idea that a line around the block is artificially created to generate buzz is completely ridiculous.

Darren you really want to take a marketing course or something before making comments like this.
In fact, doing so is really textbook. Create a sense of urgency or demand. Marketing 101.
Having a long line will create long lines.

Apparently I need to choose my words very carefully.

I wasn't speaking generally. I was speaking specifically about Hot Doug's, the restaurant discussed in this thread. I won't suggest courses for you -- that seems a little presumptuous -- but I am curious if you think Doug keeps his line artificially long to generate buzz.

No idea. And since if he did, I'm OK with it, I don't find his intent all that relevant.
He's got a good product and long lines.
That's great for him.
I avoid long lines, so it doesn't work for me (although this no-lines carry out thing is very interesting).
My comments were intended to say nothing other than long lines can be good for business. I'm not passing judgment.

DML wrote:Anybody have any details on avoiding the lines by ordering for carryout?

It's changed a bit -- used to be you could do it for any $ amount on any day. Last I heard it was a $25 minimum and monday-thursday only. Call and see what they say.

FWIW -- there's routinely no line (or 1-2 people in line) after 2pm and before 11am Monday-Thursday. I don't know the last time I saw a line longer than 10 minutes on a non-holiday M/Tu/W/Th at Hot Doug's, regardless of time of day.

sr1329 wrote:
I'm with you on this. Also I think the place takes it too far. Sure it's good but its encased meat at the end of the day. People will think what I'm about to say is sacrilege, but honestly I think Doug gets a kick out of making people wait in snow for his food. He likes the press and the hype feeds on itself. This is IMHO evidenced by how slow the service is at his joint. It isn't that hard to move these encased meats. Just look at Smoque if you want an example of how a place moves crowds. Efficient and just plain good. I know people will hate me for saying so about this great Chicago institution of 9 years. In fact it didn't really get popular until 2006 when Doug Sohn had his public foie gras debate and got fined. All of a sudden he started getting press and accolades from everywhere. The power of marketing. Everyone should read the Grey Goose story to see how well it works: http://nymag.com/nymetro/news/bizfinanc ... res/10816/

I can assure you Hot Doug's was popular long before the foie gras debate. He's an evil man, though, to be sure. Just look at the way he closes up for weeks at a time over major holidays when everyone else is serving food to the masses. No doubt all part of a product marketing strategy to create additional demand.