Those who went to Factoryville to enjoy the hoagies and other great food available at Dixon’s Hoagie Hut now need look no further than 188 E. Tioga St. in Tunkhannock.
Bill Dixon, who with his wife Sandra own and operate Dixon’s Hoagie Hut, said they decided to close the Factoryville restaurant and open up in a new location because 50 to 70 percent of their customer base is from Tunkhannock.
“It’s been outstanding,” Dixon said about how things have been going since they opened in Tunkhannock on Feb. 15. “The support has been great - the whole community, other businesses, everyone in general.”
Asked what Dixon’s Hoagie Hut is most famous for, Dixon said their cheese steak hoagies and their Italian hoagies are their best sellers. The original Dixon’s Hoagie Hut was opened in Factoryville in 1975 by Dixon’s father, William Dixon.
“He’s the one who came up with the recipes, the whole concept of it,” Bill Dixon explained.
After his father passed away, Dixon said, it was decided to close the Factoryville restaurant, which occurred on Feb. 13, and make the move to Tunkhannock.
“It seemed like a logical move,” he said.
Dixon said his father was working in a Philadelphia shipyard when he first came in contact with cheese steak subs.
Later, while working as a truck driver, William Dixon came in contact with other types of food and how they were prepared, and decided he would one day make something that would be distinguished flavor-wise every time.
William Dixon got his wish several years later. Bill Dixon explained that his father was driving truck for the Pa. Flagstone business, and had gotten weary of his job.
Deciding to start a restaurant, William Dixon opened Dixon’s Hoagie Hut in 1975, which turned out to be a family affair over the years. In addition to himself and his wife, Bill Dixon explained, assisting at the original restaurant was his brother Scott Dixon and his wife Marie; his sister Paulette Johnson and her husband Ron; and his sister Tara Basile.
The new Tunkhannock restaurant is open six days a week, Monday through Saturday, from 11 a.m. to 8 p.m.
Dixon said his father developed all the techniques used at the restaurant. Not much has changed, although Dixon said he and his wife added such items and hot wings and chicken Parmesan to the menu to give folks more of a selection.
“Everything here is cut fresh,” Bill Dixon explained. “Nothing is pre-cut. The vegetables are cut a number of times per day to keep them fresh. A lot of the ingredients are high quality. We don’t cut costs. The bread is baked every day with no preservatives.”