New To Vending, Need Advice On A Cart

I'm  an Oil/Gas/Process Engineer here in Houston, Texas.  Recently layed-off.  Fifty years old.  Never really enjoyed my work, just did it for the money and thought that was what I was supposed to do.  I have side-line catering experience and and know how to produce great tasting food for a profitable price. I want to buy a cart and go out on my own.  I don't want to be miserable for the next 20 years.  I have virtually zero living expenses (divorced, son's college paid for, etc...).  I have about $10K I can readily sink into a cart and was looking at the Top Dog website.  I am a native Houstonian and have lived here for all my 50 years.  I have travelled internationally and domestically VERY extensively and have tried hot dogs from every continent except Antarctica.  I really like the Chicago and New York traditional dogs, especially that red onion sauce (I can make that spot on).  Think it's reasonable or correct to do the Top Dog cart thing?  I'm completely wide open to all experiences from other forum members and dead serious about what I want to do.  I have great support from friends and family, could even get out of my current rent if it ever came to that.  Someone talk me out of it....  Seriously, maybe with the exception of special events or at the zoo, I honestly cannot ever remember seeing a mobile hot dog cart vendor in Houston.  I would definitely consider expansion if it goes off well, maybe a resturaunt in my future.
 
Help/advice folks.  Thanks in advance.
 
curtis

First thing is to go to your local health department and get copies of the rules and regulations regarding vending carts. Your cart has to comply with your LHD regulations. Some may require 3 basin sinks, etc. Decide whether you want to jump through those hoops. If your kitchen is inspected by the HD for your catering biz, then you may be able to be your own commissary facility. Check to see if they will allow you to make your own condiments, or if they require pre-packaged condiments.

Next is to scope out a spot for your cart. You may not be able to just park it anywhere and sling dogs. Once again, check Johnny Law to see where you will be able to operate.

There are a lot more things to consider before you put the deposit on a cart. Search through these forums and you'll find a lot of great information. Good Luck!

I have the HD regs. and things are OK.  I have a friend in Home Depot upper management here locally, so I have a potential start-up site.  I also have a friend that owns a local Pub and has a kitchen/walk-in cold storage, etc. and is permitted by the HD.  He doesn't currently serve food (I did his crawfish boils on Sundays for quite a while).  The biggest decision I have right now is on the cart, and from my research on here, I haven't seen any negative info. on the Top Dog Carts.  But like I say, I like gathering info. based on people's real-life experiences.

Thanks,

curtis

You will enjoy the Top Dog. It is more than a reg. hot dog cart. High volume is where these carts shine. Had one problem with the cart and rectified overnite. No better customer service in my book.

Hey thanks, that's encouraging.  Before I became an engineer (before college, I started late) I was a fabricator.  Still have all my tools and a neat little Miller inverter welder that I can weld stainless, aluminum, TIG or stick....sweet.  I figure if I see a need to modify something, I'll be pretty good to go.  Anybody know who sells "Rolf's Relish" in decent quantity, not the gift packs..??

Thanks again.

curtis

check out www.cartsbyvictor.com

Curbside Grill


You will enjoy the Top Dog. It is more than a reg. hot dog cart. High volume is where these carts shine. Had one problem with the cart and rectified overnite. No better customer service in my book.

cwood3- That was my major decision point. The Top Dog cart is a catering cart more than a simple hot dog cart. If you want to expand beyond the dog and do burgers, cheesesteaks, fajitas, etc, Top Dog is the way to go.

Our stories are VERY similar... 50 yo, laid off with a history in the food business. Love to cook and create and think why not get paid for doing two things I love - cooking and interacting with people.

Our plan is start small - street cart for special and corporate events that demand quality - provide options i.e. Chicago style dogs, dirty water NY city dogs, etc. It depends on the customer.
Next step - maybe a Top Dog cart 
BIG step - open our own retail restauruant

Keep us posted on your progress and good luck!

I also run a Top Dog cart and will second Curbside's opinion, except that I haven't had any problems with mine.

weydeg,

Good man!  We can make things happen if we don't let the societal norms stand in our way about what we think we have to do to survive.  I'm past that.  I'm gonna get a Top Dog (4 sinks), I just am concerned about the water tank volume.  I think if I run into probs, I can fab a pony tank to meet needs/regs.

curtis

cwood3


Hey thanks, that's encouraging.  Before I became an engineer (before college, I started late) I was a fabricator.  Still have all my tools and a neat little Miller inverter welder that I can weld stainless, aluminum, TIG or stick....sweet.  I figure if I see a need to modify something, I'll be pretty good to go.  Anybody know who sells "Rolf's Relish" in decent quantity, not the gift packs..??

Thanks again.

curtis

Well, another one of us. I started a post about cart design and building a better one here, http://www.roadfood.com/Forums/In-defense-of-Victor-carts-and-whats-a-better-design-m515748.aspx

Those Top Dog carts sure do look nice. I couldn't use one in Maricopa Co. AZ because I'd need 3 more sinks (thence the above post). However, it was nice to see among the pics somebody else that got the idea to pull carts in tandem:
http://www.topdogcarts.com/images/tandemcarts1.jpg

Overall, Curtis, you see to be perfectly positioned, especially with an inspected kitchen at your disposal. I'd just echo what others have said, the cart requirements are very specific from state to state and county to county. It usually has to do with specific fresh and blackwater holding capacities or how many sinks of what dimensions & etc. It doesn't hurt to talk to the inspectors and find out if they are familiar with the design already.

Enjoy your new career. Something tells me you'll have a pretty good time with it.

OzDogs

cwood3


Hey thanks, that's encouraging.  Before I became an engineer (before college, I started late) I was a fabricator.  Still have all my tools and a neat little Miller inverter welder that I can weld stainless, aluminum, TIG or stick....sweet.  I figure if I see a need to modify something, I'll be pretty good to go.  Anybody know who sells "Rolf's Relish" in decent quantity, not the gift packs..??

Thanks again.

curtis

Well, another one of us. I started a post about cart design and building a better one here, http://www.roadfood.com/Forums/In-defense-of-Victor-carts-and-whats-a-better-design-m515748.aspx

Those Top Dog carts sure do look nice. I couldn't use one in Maricopa Co. AZ because I'd need 3 more sinks (thence the above post). However, it was nice to see among the pics somebody else that got the idea to pull carts in tandem:
http://www.topdogcarts.com/images/tandemcarts1.jpg

Overall, Curtis, you see to be perfectly positioned, especially with an inspected kitchen at your disposal. I'd just echo what others have said, the cart requirements are very specific from state to state and county to county. It usually has to do with specific fresh and blackwater holding capacities or how many sinks of what dimensions & etc. It doesn't hurt to talk to the inspectors and find out if they are familiar with the design already.

Enjoy your new career. Something tells me you'll have a pretty good time with it.

OzDogs 
 why would you need 3 more sinks, have 4 on my cart. And have a Top Dog Cart.