DEVELOPMENT PROCESS
The research started by conducting surveys and interviews with 500 people to gather data on their preferences when it comes to hot dogs. This data included 250 surveys, 250 interviews, 10 hours of observation, and 2 workshops. The goal was to create a hot dog that would satisfy the tastes of a wide variety of people.
SELECTION OF INGREDIENTS
The proper selection of suppliers was a crucial task in delivering the product on the market. Therefore, numerous bakeries and butcheries have been visited around Odense to find the relevant bun and high-quality meat sausage.
LOCAL FARMERS
By sourcing our meat locally, we can ensure that our hot dog is always fresh, high-quality, and has a lower carbon footprint compared to meat that has been transported over long distances. Additionally, supporting local farmers and butchers can contribute to the sustainability of the local economy.
FINAL PRODUCT
Our hot dog is the result of an extensive three-month research and development process. We take great pride in crafting a product that not only brings a smile to people's faces but also creates an unforgettable experience.
RIGHT LOCATION
The data were collected in Munke Mose Park, a local park in Odense where people love to spend time with friends and family during sunny days. It is also a place where the idea was created. This place allowed the student to interact with a diverse group of people and get a better understanding of what they were looking for in a hot dog.
THE VARIETY SELECTION
At Snack Dogs ApS, we offer a range of delicious meats to suit all tastes at private events. Our menu includes classic pork sausages, beef sausages and nettle sausages. Each variety is made with the same attention to detail.
FOOD PREFERENCE
At private events, we are happy to provide a variety of options for all of guests, including those who follow a vegetarian or vegan diet. We are also aware of cultural differences, and therefore we can provide a beef option.
