Dog Haus rolls out comprehensive menu overhaul

It has been a year of change for Dog Haus.

The fast-casual chain this year has unveiled a break-the-mold franchising model, hired new leadership, opened its first international location (in Mexico) and switched beverage partners. On Thursday, the Pasadena, California-based chain rolled out a menu overhaul with 33 new or reimagined dishes.

The new lineup spans the menu, which includes hot dogs and sausages, burgers, chicken and “Bad-Ass” breakfast items.

The new menu includes a new dedicated grilled chicken category led by the Cali Chick, a top seller, made with all-natural, humanely raised chicken breast topped with white American cheese, avocado, tomato, wild arugula and spicy basil aioli on a grilled Big Marty’s sesame seed bun.

Other grilled chicken sandwiches in the category include Nashville hot, Southwestern, barbecue and sweet-and-spicy flavors.

“Chicken has become so popular with our guests that adding grilled chicken options was an easy decision,” said Garen Khodaverdian, Dog Haus’ chief operating officer, in a statement. “We’re continuing to build on the foundation of our founders established by expanding the menu with more choices, more flavors and the quality ingredients our guests have come to expect from Dog Haus.”

New to the hot dog category is the Hogfather, featuring all-natural pork bratwurst, bacon chipotle onion jam, chipotle aioli and miso ranch.

Bacon Onion Jam also tops a new burger, also made with white American cheese, pickles, shredded lettuce, El Gallo BBQ sauce and miso ranch. All burgers feature Black Angus beef and are served on King’s Hawaiian buns.

There are also new sharables, including Pretzel Bites, Garlic Cotija Fries and Tot-Chos.

Founded in 2010 by Hagop Giragossian, Quasim Riaz and Andre Vener, Dog Haus has more than 50 units. Under the new franchising plan, the chain has a goal of reaching 1,500 locations nationwide.