Dee and Angie Cowger continued a family tradition and opened The Custard Stand in 1991 as a take-out dairy bar in Webster Springs, West Virginia. The Cowgers used a century-old recipe created by Angie’s grandfather as the chili for the hot dogs.
For more than a decade, customers repeatedly asked where they could buy Custard Stand Hot Dog Chili. In 2003, the Cowgers, who are long-time entrepreneurs, converted the three-bay car wash behind the restaurant into a USDA-approved production facility and launched Custard Stand Food Products, their second business.
In February 2016, the Cowgers pitched the hot dog chili and chili soup on ABC’s award-winning reality show, SHARK TANK. While the Cowgers didn’t get a deal, the exposure and praise from the SHARKS dramatically increased retail and online sales. Billionaire Mark Cuban said the couple is living proof of the American Dream.
DEE & ANGIE COWGER FEATURED ON SHARK TANK – “Episode 718” – (ABC/Tyler Golden)
Over the years, the Cowgers, their three children, and other family members visited stores, festivals and consumer shows to hand out samples of America’s Tastiest chili and talk to people about the product. The family proudly promotes the values of homemade taste, quality, and consistency
Custard Stand Hot Dog Chili is available at Kroger, Sam’s Club, Wal-Mart, IGA, along with smaller chains and independent grocery stores, in more than 18 states. It can be ordered online and shipped in two days to most of the U.S. for a flat rate fee.
Custard Stand Chili is the Official Chili of WVU Athletics and served by at West Virginia University football, basketball, baseball and soccer games. They are the chili of choice for WV Black Bears in Morgantown (a Pittsburgh Pirates minor league baseball team).
Show Notes:
00:34-2:45: Jim introduces today’s guests, Dee and Angie Cowger, founder of “The Custard Stand” and Custard Stand products. Jim asks the couple to give the audience some insight into their personal lives.2:46-3:27: Angie talks about her three children, their West Virginia roots, and what they like to do in their free-time.3:28-3:43: How did you get started in the custard business?3:44-4:50: Dee tells the story of a custard stand that they went to all the time as kids and when it shut down, there came the idea of starting their own. With the help of a century-old-recipe of Angie’s grandfather, the couple began their own custard stand.4:51-5:00: What’s your 30 second elevator pitch?5:01-5:52: “Custard stand restaurants are not fast-food, we’re what fast food used to be.”5:53-6:09: Angie, what would you say you’re most excited about right now for your company?6:10-8:46: Angie talks about new graphics and labels for their products on the store shelves. She also mentioned a Facebook marketing campaign they’re running to encourage their customers to show all the different ways they’re using the custard st