Staff Writer
HOULTON — Do you like hot dogs? Do you like the theatre? Well for those who are visiting Houlton’s Market Square this summer, they’re going to have the best of both worlds.
Mike Hurley, owner of Temple Theatre in Houlton, has been toying with the idea of opening a concession stand outside of the theatre complex and his idea took root earlier this month. Zippys will be serving everything from burgers and fries to hotdogs and soda, and whether you’re going to see a movie or view the Meduxnekeag River, Hurley says his new addition is going to be a welcome attraction.
“I’m always trying to improve my business and we’ve wrestled with how to improve the movie end and we actually have looked very often at adding a couple more screens, and I’ve also always felt that it’s a terrific location for a food operation,” said Hurley. “We’re not quite ready yet. It doesn’t look like it, but we’re doing a lot.”
Hurley’s vision comes from a passion he has for the best hotdog in the world. He’s not saying his are going to be the best, but that’s certainly what he’s striving for.
“I’m a hotdog stand fanatic. No matter where I go in the world, before I go, I start looking on the Internet for where are the best hotdog stands. That’ll definitely be a focus.”
Hurley is currently in the early stages of construction with Zippys. The trailer has been purchased and is located in the adjacent parking lot beside Temple Theatre. He’s already gotten the water and sewer in order and is hoping to have everything online and ready to go by Thursday, July 3, just in time for Fourth of July tourist rush.
“We’ve got to put up awnings, picnic tables have got to be painted and the fence has to be put in — we’ve got to make menus and about ten million other things,” he said. “We want to be completely comfortable a week before Midnight Madness. We’ll be open before Midnight Madness.”
Hurley has been thinking of ways to draw people downtown and he thinks his idea is going to greatly benefit the town of Houlton, as well as his business.
“My motivation is always to make a living,” he said. “I also think it’s a very different kind of thing that we’re doing. We’re also going to have a few different things — lobster rolls, chili, some simple sandwich stuff — the menu keeps developing.
“What do I have to do between now and when we open — a lot,” said Hurley.
