Starting a hot dog cart need some help!!!!

Hello I'm opening my cart this week I'm very nervous i have never done nothing like this i have a lot of questions i have a new yorker cart it has 3 1/4 pans for cooking 6" deep pans and 4" pans all I'm doing is a vienna hot dogs i think i should use the 6" pans one for dogs in water then the middle one have drip insert with cooked dogs in it (4" or 6")pan ?and then a 6" pan with a drip insert and a wire grate insert with a towel and fill with 2" of water in bottom this pan for steaming buns(got this from the forms page.I'm going to use wonder buns, kogel dogs and sell them for 1.50 or 2.00 not sure does this sound right i have tons of question and no answers i just moved here and there are no carts in the area small town i know no one so i have no one to talk too about this i hope someone can help...... what is the best way to do this how should i set it up best way to steam buns cook the dog do i keep cooking in one and cooked in another?i'm  selling  dogs for 1.50 ta 2.00 can pop .75 chips 1oz .50 3oz 1.00 pickles .50 pickle red hot 1.00 pickle bolona ring 4.00  pre packed cookie .50

Any suggestions comment any one want to help?

What hot dogs are the best?

super dog's hot dogs


Does any one use kogels hot dogs they are great and cost 25 buck for 10 lb that's what I'm using when i open my cart in somerset KY.42501

Where in Somerset do you plan to set up?

I know less than you do, but I'll throw in some things I've learned from observations and asking questions.  In California, Texas and probably everywhere now, health regulations require the cart to be stainless steel, have both hot and cold water sinks etc.  I don't know names, but the one you got presumably meets requirements.
A lady who ran one on the street in SoCal told me she had to have permits in every county where she operated, and she couldn't stay in just one county without her market reaching saturation.
I'm also unfamiliar with the hot dog name you gave either, but a lot of them use Vienna Brand, which has a variety of dogs including a Fire Dog that is not sold retail.
Unlike Houston (where I am now), hot dog stands are really popular in SoCal.  The best and most popular of them use steamers for dogs and buns (big double boilers might work), and serve hot dog chili sauce, NOT chili.  I think the sauce is non-meat, so it doesn't distract from the dog itself.
Good luck to you.

Hi Super Dogs!  Perhaps if I had read the initial thread sooner, I might have assisted and thrown some ideas at you.
If you still have questions about the business, Email me at rewymanvt@yahoo.com or reply here (perhaps I'll find my way back to you).
  Check my profile, I'm here to help.
 Rob

If you are here to help...have at it. Jump right in to the forum with your ideas and advice. This way the folks who have questions and need help all get to read it or search for it here...instead of emailing you off the board as individuals. Saves time for all involved. I mean you would never be looking to sell somone something or charge someone for anything.

Rob:  Where are you vending in Salem and schedule? I'll go have lunch at your cart. 

I'm in Hoosick Falls but will be setting up in VT soon, simpler rules. 

Louise 

Now you're up in my neck of the woods. Where you setting up shop? What kind of food you gonna be selling?

Near Bennington.  I'm a total rookie just starting out (currently waiting for the inspector and licensing). I fear my cart won't pass inspection, it only has 2 sinks, so I might have to upgrade (bought it used)

I plan to start w/ hot dogs and sausages, then add burgers, philly steaks, pulled pork, etc... later on. 

What do you sell MBFDF? When did you start?  Where near Burlington are you?   Do you have 4 sinks?  LOL, perhaps I should have e-mailed you instead. :)  Burlington is a much better location than Bennington.  There are 2 hd carts  in Bennington, but I'll try to keep a good distance away and a different schedule.  

I have a few questions, so I'm starting a different thread, hoping to get some input  on actual cart operation.

Louise

Hey Wee-z,

I dont have a cart or sell anything. just a fan of the profession and always have this dream in the back of my mind of starting a cart someday.

just some thoughts on what you mentioned. starting with hot dogs and sausages is good. keep it simple in the begining. keep in mind, the buns are almost as important as the meat, so find something of a quality.

do you have a specific location yet? You know what they say, location, location, location. You can have the worlds best product, but if people arent walking by, it wont go anywhere. I would start with just doing lunches. From a buddy of mine who runs a HD cart, most people dont eat hot dogs for dinner. Most business is at lunchtime.

MBF, I have 2 locations. One is all foot traffic, no parking, and the other is only drive by traffic.

I was sort of hoping you were up and running so I could go up and 'watch' a pro in action. :)

Louise

i've found that taking frozen hot dogs along in case i sell more than i expect tends to diminish the ice requirement for the cooler.  they're still frozen at the end of the day...waiting to be served later

super dog's hot dogs


Hello I'm opening my cart this week I'm very nervous i have never done nothing like this i have a lot of questions i have a new yorker cart it has 3 1/4 pans for cooking 6" deep pans and 4" pans all I'm doing is a vienna hot dogs i think i should use the 6" pans one for dogs in water then the middle one have drip insert with cooked dogs in it (4" or 6")pan ?and then a 6" pan with a drip insert and a wire grate insert with a towel and fill with 2" of water in bottom this pan for steaming buns(got this from the forms page.I'm going to use wonder buns, kogel dogs and sell them for 1.50 or 2.00 not sure does this sound right i have tons of question and no answers i just moved here and there are no carts in the area small town i know no one so i have no one to talk too about this i hope someone can help...... what is the best way to do this how should i set it up best way to steam buns cook the dog do i keep cooking in one and cooked in another?i'm  selling  dogs for 1.50 ta 2.00 can pop .75 chips 1oz .50 3oz 1.00 pickles .50 pickle red hot 1.00 pickle bolona ring 4.00  pre packed cookie .50

According to your post, you started this week. How'd it go? I don't think you need to use 2 pans. Unless you're cranking out lots of dogs. And just so we're clear, you're not cooking the dogs you're heating them up. They're already cooked. I say that because you don't want to boil the water. Got that?? Don't boil them. Simmer them. Here's what I do. I start the day by putting 7 or 8 in the water. Sell 2, put 2 more in. Sell 1, put 1 more in. Till about 11:30. The rush is coming so I bump it up to 10 or 12 in the water. Don't worry about using the same pan. It's easy to tell which ones have been in the longest. Obviously, first in, first out. And you gotta be like Dunkin Donuts with their coffee. If a dog sits in water for more than 45 minutes, it's a pencil eraser. After a while, you'll get to know your traffic so you won't be tossing dogs the way Dunkin tosses coffee. I don't have to steam my buns in a pan. First, I buy them fresh every day. I know where the bread vendor puts them in Rest. Depot so I go get them there instead of off the shelf. Look at the date on the buns. Get fresh! The fresher they are the more moisture they have and just sitting on top of the cart, they 'steam' right in the bag. In fact, it's so warm on there, I have to put them on a towel and take the twist tie off and just fold the flap under.
   Be CLEAN. And smile.   
Good luck

wish u luck bro i've been in the business for about 18 years and i'll tell u it aint easy but dont give up remember to pay out your product everyday and vienna dog is a no,no go with sabrett and try sabrett rolls good luck

Are there any hot dog cart vendors on here from Baltimore?