On a sunny summer afternoon, while shoppers and office workers on break crowd M&T Plaza in downtown Buffalo, selling hot dogs for a living looks like a pretty sweet gig.
Don’t be surprised, though, if Tim McMahon looks to the heavens as he gets you two with mustard and onions. In a town that has its share of weather-obsessed folks, nobody watches the skies like the hot dog guy.
The weather “is so important, I can’t stress it enough,” said McMahon, who owns five of Buffalo’s Best Dogs carts, three of which are set up along Main Street most days.
McMahon, 42, who has been selling hot dogs for 25 years, checks several forecasts every morning and evening. It’s self-defense.
When a storm front comes off Lake Erie, and people wonder if they left a car window open, McMahon has bigger problems.
“How close is the rain? How windy is it going to be?” McMahon said. “Is it going to break another umbrella today?”
Still, on a temperate summer day, his carts can go through 100 pounds of Wardynski’s wieners.
“When you get a stretch of really nice weather early in the year, that’s the go time,” said McMahon.
What do people not understand about selling hot dogs?
“I think people are under the impression that it just magically appears on the street, stocked and ready to go. You’re there, what an easy job. There are people asking all the time, ‘I gotta get me one of these. I should have done this.’ It’s like, you’ve got no idea. I don’t even go there anymore with people.”
You start explaining it takes work and they lose interest.
“People don’t understand the work it takes before and after you’re on the street. There’s getting your supplies, stocking the cart, cleaning it at the end of the day, towing it. Then the maintenance that comes with it. They take a beating out there on the street. There’s a lot of towing involved. Things break, wheels seize.”
So why are the food choices from Buffalo street carts so limited?
“The Health Department restricts a lot of the foods that people would be interested in eating. I had a business plan prepared for the Health Department, for possibly making a hot beef on cart. They said, ‘Save your breath, don’t even bother presenting it to us.’ ”
So there’s no reasonable way to serve beef from a cart without poisoning people?
“They’re very concerned with precooked product. They’re worried about spoilage. If stuff is not kept cold enough before it hits the warm surface, you’ve got problems with bacteria.”
Albany has a tamale guy. Manhattan has chicken and rice carts. I’m jealous.
“I think if we were to broaden our menu too much, you could be stepping on the toes of other small businesses, restaurants in the area that serve that menu item. It may not be fair to them. We do what we do.”
Thanks to HDCN reader Phil Donahue for sending me this!
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Commentary from Steve: This really struck a nerve when I read it. Let me explain.
This is the guy that I kept running into back when I was getting started. Not this actual guy, but guys just like him. They must clone them in some factory…
They’re all friendly and happy when you’re buying a dog, but start asking them about the business and the mood changes instantly. Then all they talk about is how much work it is, there’s more to it than you think, I gotta stock the cart before I go out, the health department rules, yada, yada….
These guys are making great money but they don’t look like it, they don’t talk like it, and they sure don’t want YOU to know it.
Don’t get me wrong – 99 percent of these guys and gals are really truly nice folks. People don’t last long in this business if they’re crabby asses. But the moment you started asking about his business, he stopped seeing you as a customer and started seeing you as a future competitor. Game over. Cue the sad violin…
Come on, the guy just let it slip that he sells 100 pounds of product in ONE DAY! That’s TEN CASES! Then in the next breath he tells you how this business isn’t all fun and games. I wouldn’t be able to keep a straight face – I’d be grinning like an idiot…
When you’re just trying to get started, guys like this can really take the wind out of your sails. They do it on purpose. I’ve been there and I know how disheartening that can be.
That’s one of the main reasons I wrote “Carts of Cash – The #1 Hot Dog Cart Start Up Guide”. I was lucky enough to get some good information during my start up days and that made all the difference. I thought others might appreciate the same head start with their hot dog cart business.
And you know what? I was right.
You can take $10 off my Carts of Cash Platinum Package from now until midnight on Halloween – you’ll see a box at checkout that says Coupon Code. Enter the word Success.
To your success,
-Steve
original article at Buffalo News
100 pounds of hot dogs in one day, thats 800 hot dogs.
$1600 a day…
yeah memphis hd is a real stickler also how about texas pete chili made with soy products has anybody used this product
it is a hard job… I understand that myself. but on the other hand I have a lot of fun being out on the street.
I understood him as saying 100 lbs of dogs from 5 carts.
Thanks Steve, great advice!
Steve, thanks for your commentary. It’s right on the money.
He’s been selling for 25 years! Who does anything for 25 years if they are not happy?
Re: Texas Pete is good a little vinegary and gets expensive.
Frequently, customers will express interest in going into the HDC biz, and I am always happy to tell them what I know. I have never felt inclined to rain on their parade, but am straight with them about all the bureaucratic hoops one has to jump through to do what I do. Then they tell me they want to set up downtown, and I explain to them the reality of that.
There are 9 permit sites downtown, and the only other HDC owner owns 3 of them. She doesn’t do daily lunch like me, but only comes out late on Friday and Saturday nights for the bar closing crowd at the only one of her sites that are any good.I never see her, so don’t feel we compete. Location-wise, there are no permit sites left downtown that would work for lunch.
I may omit telling people that the way around that is to develop a relationship with downtown property owners for their permission to set up on their private property. Other than my site, there are maybe 3 or 4 privately owned properties downtown that would work. They all are open for business during the day, when a HDC in their foyer would interfere with business. My downtown location is a night club, so no problem. Most of downtowm, you walk out the merchant’s door, and you are on the sidewalk (city property). Can’t set up there.
By the way, the “Grateful Wrap” (chili/cheese dog with salsa, wrapped in a flour tortilla, and grilled) is selling almost as much as the bun Dawg. Either way, it is a nice big, plump, juicy Polish dog, that “explodes with Cajun flavor on first bite!”. Customers appreciate the vast array of condiments I offer, including Cajun hot sauce, Creole mustard, and locally grown peppers, tomatoes, and onions.
If the “vibes” are right, I may whip out my harmonica, and serenade the appropriate customers with a few bars of “I got a hot dog for your bun”. Has got me on the local news, and print media. I let myself enjoy the job, but it is a lot of work. I have gone from weighing 216 to my current 180 due to the calories I burn doing this!! Aiieee!! (Cajun yell)
Wow, Russ…a good meal at a good price, plus free entertainment! You da man, Russ!
I am thinking about some downtown locations, but it is difficult to find one on public property that isn’t already spoken for. I am thinking about approaching the private parking lot attendees about renting a spot in their lot, somewhere near the street corner, if possible. I’m sure they will charge me more than someone just parking their car in a spot though, but it could be worthwhile as the bar and club people start meandering out the doors at closing.
I think Steve mentioned this creative idea either in one of his blogs or else in his course, but I don’t remember exactly where I first heard of it. I dunno. Anyways…great idea.
Hi my friend me joe the state is going to help me out