Need info on Chicago dogs

Hello,
Well I finally recieved my point merchandise from Best's kosher. The sign I recieved to place on my hot dog cart has a beautiful Chicago style hot dog on the front.... One problem though.. I haven't figured out how to properly make, or charge for a Chicago Dog. Any suggestions would be greatly appreciated. This will be my first year selling Chicago style dogs. Any info related to unit cost would be greatly appreciated too.
Thanks.

the easiest way to calculate is figure all cost for the particular dog components, ie. dog cost, bun condiments, paper products etc., and then add your mark up. [from 2-300%]

example: dog cost-.50
bun-.05
condiments-.15
paper goods-.15
-----------------total $.85 X mark up of say 2.5%...= $2.13,,,,so you could,if the market can hanle the cost, sell that item for $2.25 OR WHATEVER THE CUSTOMER WILL PAY.
check locally what other venders are selling a similar dog for.

Can't speak to how much to charge for a Chicago Dog in your neck of the woods, although I'd say djtomatoe has covered it pretty thoroughly. You did mention the need for how to make a Chicago Dog and I can tell you plenty about that (As can many others. Why didn't you try this in the professionals forum? Just asking).

The making of a true Chicago Dog starts with a Vienna All Beef Hot Dog. However, lately, there have been numerous challengers to that monopoly and Best's Kosher will do you just fine. A true Chicago Dog is boiled, not grilled or deep fried. Once again, there are exceptions. Several "New Age" Hot Dog joints around town are bending the rules and turning out a fine product. But if you want the old time original it's a dirty water Hot Dog all the way. Poppy seed buns are steamed by the same water that cooks the Dogs. Required condiments are: Mustard, Chopped Onion, neon green Relish, "half moon" sliced Tomato, Kosher Dill Pickle Spear, Sport Peppers, and Celery Salt. I've also seen shredded lettuce and sliced cucumber served at several places. Ketchup and Mayonnaise are a mortal sin.

Beyond this there isn't too much mystery. I'm sure others will have more to say on this subject.

Thanks all,
Well I am kind of in un-chartered territory here in Indiana. Most people hear get mixed meat hot dogs w/ some type of coney sauce. I am trying to get people in on the the kosher beef variety of hot dogs. It might be an uphill battle though.
Thanks again

Looks like you need to check out Chicagostyledog's latest topic, "Hot Dog University". He seems like a knowledgable guy who is in the business and can answer all your questions.

Hi
Yes sir, I plan on somehow getting involved with HDU. Chicago styles idea is fantastic! Thats part of the trouble getting involved in the hot dog vending business. People who live in larger towns usually have vendors around to learn from. But those vendors are typically close lipped about the business...wonder why? I on the other hand am the ONLY hot dog cart around. No one to learn from. I have to travel two counties over to see another cart. There are a couple of sit down places around, but I have heard that the business is different in operations that way. Keep us posted Chicago style.

quote:

Originally posted by djtomatoe

the easiest way to calculate is figure all cost for the particular dog components, ie. dog cost, bun condiments, paper products etc., and then add your mark up. [from 2-300%]

example: dog cost-.50
bun-.05
condiments-.15
paper goods-.15
-----------------total $.85 X mark up of say 2.5%...= $2.13,,,,so you could,if the market can hanle the cost, sell that item for $2.25 OR WHATEVER THE CUSTOMER WILL PAY.
check locally what other venders are selling a similar dog for.

Around here they can't get that. A typical special is 2 dogs, chips and a soda for $3.50. On Wednesdays HotDog Annies, a famous local place does them for a buck, and only a little more on the other days. As in any business, lower margins require big volume. The gasoline companies used to provide charts to dealers to show how much extra volume you need if you drop your price a penny or how much less gas you need to sell by raising the price by the same amount. Now there are "what if?" spreadsheet programs that do the same thing for you on your computer . It is as easy to go out of business by charging too much as it it is too little.

The question that needs to be asked is, "How big are the dogs?" I had a friend who opened a hot dog place here in the Chicago suburbs in the early '80s. His gimmick was two dogs with fries for $1.50. This appeared to be a bargain even twenty years ago. The "trick" was that he was serving 8 to 1s (eight dogs to a pound), when the average hot dog place was serving 5 or 6 to 1s. What I'm getting at here is that the hot dog joints in your area, wherever that is, may be offering a better price but for a smaller product.

quote:

Originally posted by BuddyRoadhouse

The question that needs to be asked is, "How big are the dogs?" I had a friend who opened a hot dog place here in the Chicago suburbs in the early '80s. His gimmick was two dogs with fries for $1.50. This appeared to be a bargain even twenty years ago. The "trick" was that he was serving 8 to 1s (eight dogs to a pound), when the average hot dog place was serving 5 or 6 to 1s. What I'm getting at here is that the hot dog joints in your area, wherever that is, may be offering a better price but for a smaller product.

take into account PVP= price-value-perception.

if a dog, when garnished with say, mustard, relish,and kraut and has great visual appeal, can be sold for $1.50 or less, [using a 6/1 size dog] and still make at least 200%mu or more, then {PVP} the price give a perception of value, and the customer goes away happy/comes back happy!

quote:

Originally posted by tmiles

quote:

Originally posted by djtomatoe

the easiest way to calculate is figure all cost for the particular dog components, ie. dog cost, bun condiments, paper products etc., and then add your mark up. [from 2-300%]

example: dog cost-.50
bun-.05
condiments-.15
paper goods-.15
-----------------total $.85 X mark up of say 2.5%...= $2.13,,,,so you could,if the market can hanle the cost, sell that item for $2.25 OR WHATEVER THE CUSTOMER WILL PAY.
check locally what other venders are selling a similar dog for.

Around here they can't get that. A typical special is 2 dogs, chips and a soda for $3.50. On Wednesdays HotDog Annies, a famous local place does them for a buck, and only a little more on the other days. As in any business, lower margins require big volume. The gasoline companies used to provide charts to dealers to show how much extra volume you need if you drop your price a penny or how much less gas you need to sell by raising the price by the same amount. Now there are "what if?" spreadsheet programs that do the same thing for you on your computer . It is as easy to go out of business by charging too much as it it is too little.

Its funny. In his area they do charge $3.50 for that 2 dog special. Check out that women Nancy in downtown Douglas, MA she sells for that price. Go to Newton, Ma near me about 50 miles east and its $5.00. A cart in Newton on route 16 sells a pork and beef 10 to 1 for that price. I'd rather eat a Kayem all beef N/C 8 to 1 one dog chips and soda and pay $4.00 or 2 for $6.00 than eat the lower quality special. As always the market drives what the people will pay.