Even before 8 p.m Friday, Feb. 13, Chad Watkins, co-owner of the Smiles and Gyros, called in to take over the earlier shift at the Superdog stand.

As other employees called in to cancel their shifts, Watkins volunteered to hand out the roasted dogs and gyros to satisfy college students’ cravings in subzero temperatures, going from one cart to the other throughout the night. 

When not working at the Superdog or gyro cart, Watkins can be seen working at Battle’s Bar-B-Q, where he is also a co-owner.

Watkins had an unconventional start working at the carts. He had not even eaten a gyro or Superdog before he started working the stands nine years ago.

“For a split-second decision, it was the best decision of my life,” Watkins said.

8:00 p.m.: Watkins begins to suit up with several layers of clothing. He heads to the garage to pick up the stainless steel carts.

“I started in mid-February, so it was really, really cold out,” Watkins said of his first experience working at the Superdog stand. ”I was thinking to myself, ‘why would I want to keep doing this?’”

Watkins said he was never really one to quit something if he was dedicated to it. As time passed, Watkins got used to preparing for the weather. On a 20-degree night, Watkins might wear four pairs of long johns, two pairs of socks, six long sleeve shirts, a stocking cap and sweatshirt.

“You don’t want to wear big bulky clothes because that will restrict movement, but wear lots and lots of layers,” Watkins said.

9:05 p.m.: Watkins set up the Superdog and gyro stands for the much-anticipated opening at 9:30 p.m.

Preparing the the food for both carts and getting the carts in position takes about 45 minutes to an hour, Watkins said.

9:30 p.m.: The stands are open for college students who stroll or stumble up to the carts for late-night street food. 

He had worked in food service before, but the food carts were a whole new atmosphere. Some nights can be very busy and other nights, not so much, he said.

“It was different, I had never done anything like this before,” Watkins said.

His first shift was almost his last.

“The stand has a very high priority for showing up on time and I was late for my very first shift,” Watkins said. Thank goodness he didn’t get fired.

11:00 p.m.: By this time, 15 people have ordered gyros, a little below average Watkins said. Someone also brought a coffee-hot chocolate mixture for Watkins to keep warm.

The “Downtown” cart on Main Street serves more of the regulars, while the carts on Welch Avenue cater to the college kids coming from house parties or visiting bars.

“Downtown, those people live in Ames. They’re here year-round and are there every single Friday and Saturday night,” Watkins said, “It’s been the same people for the last five years.”

11:20 p.m.: More people stroll up and down the streets of Welch Avenue, while Watkins takes time to help someone light their cigarette with a lighter from the stand.

“It happens more than you’d think,” Watkins said.

People ask all the time if they could use the burners to light cigarettes, but for safety reasons they can’t, Watkins said. The stands are happy to help people by letting them use their lighters.

A little after 11:20 p.m., Superdog has taken down its umbrella with the wind picking up a bit.

11:45 p.m.: A new broiler is added to accommodate the rush around midnight as Watkins joins the Superdog crew.

Watkins said he gets to know more of the regulars on Welch Avenue when they come during the week because there is more time for conversation on a Tuesday or Wednesday.

“Fridays and Saturdays, it’s all right. I’m going to have a 10-second conversation with this person and be as personable as possible,” Watkins said.

Watkins said his favorite part of working the Superdog cart is working with the whole staff. Most of the workers are young and just starting to get to know where they are. It is an environment where they can work hard and cooperate with like-minded people.

Ella Taggart started working at the stand about 18 months ago. She said she loves hanging out with her coworkers even outside of working at the food carts. She doesn’t mind her boss, either.

“[Watkins] is a mentor more than a boss,” Taggart said.

She said she feels that Watkins gives advice when needed.

11:54 p.m.: One potential customer begs others in line to buy him a Superdog while Watkins looks on. 

“Superdog destroys all other carts,” Watkins said. “It’s an extremely unique item; there are a lot of places in town that you can get gyros.”

People have tried to make the Superdog at home without success, he said. There are five sauces alone on a Superdog: pineapple, garlic cilantro, mustard, ketchup and a special secret sauce that was developed by the original owners.

12:08 AM: A larger line forms with about 15 people waiting for Superdogs.

Employees are trained with the mentality to work as fast as possible at all times. It does not matter if it is one customer or 20. Watkins said working quickly makes it easier to make 700 Superdogs in one night if needed.

12:20 a.m.: Employees have a dance-off.

“It’s like a family there, everyone gets really close and they get to know each other. It makes it easier to be out there in the cold hanging out with people that you enjoy their company,” Watkins said. 

The employees are a close-knit group. When Watkins started, he said it took him a while to get close to everyone. After they closed the carts, employees would all hang out until sunrise and eat at the Truck Stop.

“There’s always one week in the summer when we’re not out because we always take a group vacation,” Watkins said, “In a way it’s a team building thing but we’re also a close-knit group anyway that it’s break from working hard.”

2:20 a.m.: Watkins leaves after the rush to get home for some sleep before he works a shift to open Battles Bar-B-Q in the morning.

Overall, the crew had a busy night, selling more than 400 units. While Superdogs are unique, Watkins said he favors the gyros.

“I started when it was the gyro stand was king,” Watkins said. “There’s kind of a soft spot in my heart for the gyro stand.”