Pasadena-Born Dog Haus Now Brings Gourmet Hot Dogs to North Hollywood and Las Vegas

Dog Haus, Pasadena’s celebrated gourmet hot dog, sausage, and burger concept restaurant, recently opened in Las Vegas, Nevada, and North Hollywood, California.

The Las Vegas location will be Dog Haus’s third Biergarten restaurant, which is outfitted with a bar boasting craft brews on tap.
The new branches, which doubled the restaurant’s number of locations in operation at this time last year, pushed its total locations to 16 in five states: Arizona, California, Colorado, Nevada, and Utah.

New franchise locations are expected in Corona, Menifee, and San Diego in Southern California, and Fremont in California’s Bay Area this spring. Plans are also in the works for the first locations in Minnesota, Ohio, Texas, and Washington D.C.

The plan is to boost the total number of branches to 125 in eight states from 25 different franchisees.

André Vener, who cofounded the concept in 2010 with friends and fellow partners Hagop Giragossian and Quasim Riaz, credited the franchisees for the increasing popularity of the brand. The founders initially decided to franchise Dog Haus in 2013, which quickly precipitated a dramatic period of growth for the brand.

“Their commitment and belief in what we are doing is the secret sauce to our current and continued success as we continue to grow into new communities and states,” Vener quipped.

Well-known for its use of premium ingredients and craft approach, Dog Haus’s signature all beef skinless Haus Dogs, hand-crafted Haus Sausages and premium Haus Burgers made from a proprietary grind, are all served on grilled Hawaiian rolls. Other popular items they offer are the inspired toppings, premium soft-serve ice cream and craft beer.

The company’s core leadership and culinary teams, including Giragossian, who oversees menu operations, and sausage-maker Adam Gertler, work closely with the local franchisees to ensure quality.

“Dog Haus was founded on the principles of elevating something that we all grew up eating, and we want to continue to surprise people with elements that they might not expect in a fast casual setting. That’s the fun part. The rest is just gravy,” says Giragossian.