Buffalo’s popular The Hoagie Stop expands to Texas after hitting $1 million mark

Following the opening of The Hoagie Stop in October 2021, Byron Cogdell Sr. has received tremendous support from the Buffalo community. It has opened two more stores with a fourth scheduled to open in September. According to Biz Journals, Cogdell is moving to the Dallas-Fort Worth area and he’s bringing his delicious sandwiches with him..

Cogdell had planned to open a “family-style bar/restaurant” in Buffalo, but changed his mind after a family vacation to North Texas. His business has now crossed the $1 million mark, Biz Journals reports.

“We were visiting my mother-in-law for her birthday and I fell in love with the city, with Dallas,” he told Biz Journals. “I was completely blown away by the way the city is organized.”

The chef is now looking forward to opening a fifth The Hoagie Stop location in a whole new city.

“We’ll probably start in Frisco with a location 15 to 20 minutes from home,” he said.

The Hoagie Stop is expanding south into Texas. https://t.co/I3xmEZeJeM

— Buffalo Business First (@BfloBizFirst) July 12, 2024

Cogdell’s wife will stay on to oversee the new Buffalo store for a while to make sure everything gets off to a good start. Cogdell has also assembled a management team and delegated roles to help keep finances in order and ensure employee operations run smoothly across all New York locations.

Part of the secret to his business’s success is his homemade sauces. Eager to expand, he decided to work with a food distribution company to package his special recipes instead of doing everything himself, which made the transition to a new state easier.

“Since the beginning of the year, I have been delegating more and more tasks to my colleagues,” he said. “We have already put measures in place.”

Another project he is working on is consistent signage and furnishings for his current and new locations.

“I have a vision of what I want it to look like,” Cogdell said. “We have some things planned for there that I didn’t have when I started working in Western New York. I now have all the things that I didn’t have. I have the resources and the wherewithal that I need.”