Hey Steve:

We corresponded about a year ago, when we first got our cart on our arrival to the Spokane,WA area where my wife grew up. Me myself am a lifelong beach boy from Northern California (SF Bay Area) so having to actually wear pants in winter has been a new experience and challenge for me to say the least lol. Im easy to spot here, as I am the only idiot out here wearing shorts while I’m outside shoveling snow lol.

Anyway Steve I mentioned in our last correspondence last year, that before we moved here with are two girls ages 4 and 12, I spent the last 22 years as a Senior Homicide Inspector in the Bay Area. I have always been a very physically athletic guy my whole life, and I was enjoying a very successful and rewarding career. Needless to say Steve, that all quickly changed a few years back, when at age 43, I sustained a near fatal aneurism which left me hospitalized for nearly three months. Because of the specific physical demands of my career, reality was I was going to have to retire which I officially did last year.

Needless to say Steve this was a very scary endeavor and unfamiliar waters for me, but its sorta funny how fate and crisis really gets your creative juices flowing. After spending all those years in an environment that would make most people pissed, and sick, I decided I just wanted to be a normal guy and do something “normal”, because I started my career at age 20 and never really had a chance to know what “normal” was as the job jades you quite quickly. We mulled over several ideas including kettle corn etc, but for some reason I told my wife out of the blue “Lets get a hog dog cart”. I then started my endless days of researching everything hot dogs, then came up with a name “Bubbadogz”, affectionately after my father-in-law “Big Bubba” who is a real popular guy in these parts. Up to this point Steve the only food experience either one of us had was I was a bus boy while in High School, and my wife was a waitress while in College, but that’s about it. I did know the fact I was a self admitted clean and organization freak that relished (no pun intended) tradition, and everything old school was going to play an integral part in our start up success. There was one little caviat I was banking on, and that was using some of my childhood experiences hanging out in my grandfathers two SF beachfront amusement parks when I was kid. There was a lot of shiny stainless steel and the colors yellow and red in both parks and I remember those colors were like a magnet to a kid then. There’s something to be said about those colors I guess alas McDonalds, In-and-Out Burger etc. This is the reason I tried to stick with that color scheme as well. Even Ronald McDonald wears those two colors.

Anyway Steve we have enjoyed a lot of success here in a short amount of time, and now we only do special event stuff due to a hectic softball schedule with our girls etc. which quite honestly Steve is just fine with us.

I wanted to write this because I noticed a lot of new folks from all walks of life popping up in our forums that seem to be looking for a little motivation and start up advice on their new endeavor. I’m no expert and no one special by any means Steve, and I quickly gained a tremendous amount of respect and admiration for all those who do this for a living because its not just about buying a cart and just cooking hot dogs in it. I quickly learned its a lot of hard work and takes a lot of determination and ingenuity to make it work. I think a lot of people come into this thinking they can just sell hot dogs and make a few hundred bucks a day, then quickly get discouraged and their cart ends up on Ebay. While some actually do, there’s a lot more to it that goes on and those who do that amount per day, work their butts off for it between the cleaning, prep work etc. If your new and reading this, your sometimes looking at 14 to 15hrs a day 6 to 7 days a week so take a minute and really think what your getting into first.

My message here is never give-up, and take advantage of the awesome forums and social media outlets available to you. Also don’t take short cuts on your food to save a few bucks and risk a bad reputation, because with the social media outlets such as Yelp. Urbanspoon, etc out there now, your literally pulling the rug out from under your feet, and you’ll be out of business in a hurry. I’ve seen these guys at fairs etc literally selling one dollar sub-par hot dogs on hot dog rollers. They never get invited back again. So think like a consumer (which you are as well), and think about what attracts your attention, then follow your own instincts and standards and you’ll be on the right path.

I guess I can go on and on Steve as this is already long winded. The real heros out there, are the ones out there everyday rain or shine doing this for a living. We had an old cliche in my office and it was “My day begins when yours ends”. I had numerous 30 plus hour days over the years, but nothing I did ever measured up to the amount of physical labor like these doggers out there do everyday.

In closing, if your new to doggin or thinking about doing it, be diligent and relentless with your research before you do anything. Take advantage of the many social media forums out there such as HDCN, Facebook, Roadfood.com etc. The people on these forums are from all over the U.S. and are probably the most generous and helpful people you’ll ever meet or talk too in any industry hands down. You’ll be pleasantly surprised at all the different backgrounds these folks have. Anywhere from Doctors,Teachers, Lawyers, Electricians, Engineers, etc, etc the list is endless.

Anyway Steve hope somebody might find this helpful.

Best wishes and “Carpe Diem”
Matt Wasteney-Owner/Founder “Bubbadogz”
Liberty Lake, WA 99019

He says it’s a work in progress. I say it’s a work of art!

Thanks Jerry!

-Steve

Steve,
I need some advice. I am going to bid on doing concessions at a city ball park. I would be the only one. Seven fields in all. I don’t know what price to bid. Any help from you would be appreciated.
Thanks,
Mike Ricchetti

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I did my vending with a daily location in a strip mall parking lot, so let’s go with the pros on this one Mike. I’m sure my readers can help.

How about it slingers? If you have any experience bidding on city parks or ball fields, let us know some tips and tricks in the comments.

Thanks,

-Steve

P.S. Want to learn how to market your hot dog business (or any business) online? Click the picture below.

Thanks Steve. I’m proud of what I am accomplishing here with you. You are empowering us!
– Bob Abraham, NewOps Member

HDCN Reader Rob Marsden just sent me these pictures. Better put on your sunglasses before you look at them. This is a lesson in attention getting!

Rob writes…

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Steve,
I just wanted to take a minute to say thanks for being an inspiration to us as we followed our dream and built our concession business.  I subscribed to your newsletter sometime early last year, and although our plan was not for a hot dog cart, we found that many of the ideas and principles from the hot dog cart business also apply to full size concession trailers.  I remember hearing “flash is cash” from one of your posts, and we kept that in mind as we designed our concession trailer and business plan.  We went live with our operation early last summer, and although we got a bit of a late start, we had a great first season.  Now, we are gearing up for 2012, and preparing for a much busier schedule.  I have attached some pictures of our rig below in case you want to share with your readers.  We had the concession trailer custom built, but all the paint work we did ourselves.  We primarily attend motorsports events, but also do some fairs and independent shows.
Thanks for everything,
Rob Marsden
STS Motorsports Concessions LLC

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Totally awesome graphics on your trailer Rob! Thanks for sending me your story.

Trend: I’m seeing that a lot of my E-Z Built Hot Dog Cart students are now graduating to trailers. They got a great start by building their own carts and are now using the E-Z Built construction methods to outfit used trailers, turning them into rockin’ climate controlled money machines. Pretty cool to see so much success!

-Steve

Click the picture below for a larger version.

Hot Dog Cart News Reader Discovers One Simple Trick To Making Websites...
Sam Oerly owns Street Eats Hot Dogs and he just made his own really nice website. It’s colorful, has a lot of pictures, and gives Sam instant credibility. He has successfully elevated himself above the competition.

Not only that, he is learning how to use it to drive paying customers to his business.

The coolest part is that Sam isn’t a techie, doesn’t know computer programming, and started from scratch. He found a way to make a killer website without having to know any of that stuff. In fact, he had a live website for his hot dog vending business a couple of hours after discovering this one trick.

He tells you how he did it on the last page of his website, titled appropriately enough “This Website” so be sure to look at that page.

Check it out at StreetEatsTN.com

-Steve

HDCN reader John Magdic sent me this video of his gas engine picnic table serving hot dogs to the local powered parachute flyers (which is also something I would love to try someday). This thing has a hitch on it so you can pull a hot dog cart behind it! He even tells us how to build it…

Check this out – it’s hilarious. The build specs follow the video.

John writes…

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Steve,
Some info: Made from a cushman golf cart. Weld up a rectangular frame, and mount the rear on one end. The cushman rear gives you forward and reverse. By putting a clutch on the gas engine, and driving a belt to the torque converter, you can go really slow with a tremendous amount of power. Pull up to a curb, stop, and slowly add throttle, it will climb straight up an 8 inch curb face! The front is the cushman steering. The wheels are turned by the welded aluminum fruit basket, which is mounted in the center of the table. Anyone seated can steer! We have lights, stereo system, poles that snap on that hold tiki lights. Front headlight and tail lights. The front has a detachable frame that can hold a cooler. The class 3 hitch can be used to pull a hot dog cart.  Or slip in a platform for extra seating or another cooler. What is really cool…The rear wheels are set closer together. That means they fit in between the wheel wells of a standard pick-up. And…Once it is in the pick up bed, you can shut the tailgate, leaving the hitch on the truck to pull your hot dog cart.
-John Magdic

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Can you imagine the word of mouth this would generate for your hot dog business? You could bring this beauty to events and private parties or have a buddy drive it around at your permanent location to catch the attention of everyone passing by. (Note: My Hot Dog Biz 101 course shows you how to build a permanent hot dog stand with a drive through window for cheap. Get it by clicking here.)

What other promotional ideas can you come up with using John’s Powered Picnic Table? Let us know in the comments.

Pure. Total. Awesomeness.

I’ve said it before and I’ll say it again. You readers are the reason that Hot Dog Cart News is the number one hot dog cart blog on the internet. You folks absolutely ROCK!!! If you are not already a subscriber, sign up here so you don’t miss articles like this one.

-Steve

P.S. You can share this video on your Facebook by clicking the blue “fShare” button at the left.

Lisa just sent me a ton of pictures of this bright yellow concession trailer. It’s a beauty! And guess what? It’s for sale at a very fair price.

Check it out – fully detailed, fully equipped kitchen with a brand new generator included. You can see all the pictures below, but first check out at all of the equipment on this bad boy!

As you read through the equipment list, think about all of the awesome foods you could prepare in this mobile fantasy kitchen, out of the elements and in total comfort!

Refrigerator/Freezer Both are full sized and stainless steel.
2 Fire extinguishers
Ice bin
4 burner stove & oven (burner tops are being replaced).
Microwave oven
Deep fryer
Grill
Salad bar
Fire suppression system
2 Serving windows
Turbo air equipment
3 Basin sink
Hand washing sink
2 propane tanks
Generator (will be new because it is being replaced).

As you can see, this trailer is ready to make some wonderfully delicious foods – and some serious income for it’s new owner. Don’t pass up this chance to own your dream machine!

Asking price $26,000 or best offer. Located in Texas.

To find out more about this fine trailer, contact Lisa Hartlaub.
Phone: 972-533-1745
Email: lisahartlaub@sbcglobal.net

Important: The purchaser of this unit is eligible for a rebate from HotDogProfits.com. If you purchase this trailer, please contact Steve at 636-399-2460 about your rebate. This is a paid advertisement.

Click the pictures for a larger version.

Thank you to Jim and the crew at Weiners on Water – living the dream in CT. You folks are awesome – aaargh matey!!!

-Steve

Today’s question is sure to get some spicy replies…

How about it slingers? I LOVE me some nachos – how do you serve them on your carts? I can’t wait to hear your answers in the comments…

-Steve

The following is a guest post by Tim VanDusen…

I really love the concept of of the 5 compartment/w ice tray condiment holders. The only draw back, for me, is using them during festivals and busy days on the cart. They do not hold enough, in my opinion, to be of value.

I put the condiments on all my dogs myself. No self service. It helps control condiment cost. But when I get busy I can empty the onion, tomato, and pickle slots every twenty minutes. I dodn’t want to have to stop and refill in the middle of a good gin.

The 5 compartment containers are good for gigs, like back yard parties, when you can find the time to refill. But on big gigs the stop and refill factor is frustrating. When I was just getting started, back in ’09, I used the 1/8 pans that were on my first cart. We learned to hate them on our very first festival.

We had a line 40 people deep for five straight hours. Had to refill on the run. The mess was unbelievable. And surprise, that was when the health department showed up. Condiments all over the place.

What I found, that worked well for me, was 1 qt metal food storage containers, in coolers on ice. They have a rubber gasket in the lid, air tight, so they stay fresh all day. I fill these, put them on a rack inside the cooler, and fill the cooler with ice.  Also my ice lasts longer in the coolers.

Once they get to temp they hold well. And even when the ice gets low the metal containers still transfer the cold temps quite well. One seven pound bag of ice and they will stay cold all day, even on 100 degree days.

The Blue cooler in the picture below holds the condiments. I don’t have any pics of the inside of the filled cooler, sorry, but I’m sure you get the idea.

They cost a little more. But in my opinion the convenience factor was well worth it. We got them at a place called Miejers. $10.00 bucks each.

Keep Doggin!

-Tim