Hot Dog Cart News

61 Comments so far ↓

• ed // Mar 18, 2010 at 12:31 am

  The first thing to realize is that you can’t serve 20k dogs by yourself so assume you have say 4 people helping you what would be the most you can physically serve in 1 hour. I would speculate with 4 people 3 would serve while 1 would be continually preping. If each person can serve say 3 dogs in a minute that would be rouned up to 600 dogs an hour. Since you know your flow won’t be that consistant this would be a good average to go by. So if the event is 10 hrs long I would take about 6000 at a minimum and adjust accordingly to the number of people u have commited to you plus a cushion of about 5-10 pct just to be safe. Good luck I hope you do well

• J Collins // Mar 18, 2010 at 12:53 am

  This doesn’t have to do with the question, but just wanted to throw this in. If you’re like me and been following this site with the idea of getting into the biz, this was my experience. I ordered the plans for the E-Z Hot Dog cart on friday afternoon about 3:00 thru this site. I recieved them the NEXT day by priority mail. Now that’s service. If only everyone gave that kind of service. So if you’ve been thinking about taking the jump, depending on where you live, you could be looking over your new plans in less than 24 hrs.

• Pocono Hot Dog // Mar 18, 2010 at 1:40 am

  Nature,
  I use the 4% rule. I do not know why but, it seems to work. I take the Attendance Estimate and multiply the Number by 4%. If the Venue will see 15,000 Attendance, count on selling 600 Hot Dogs. I don’t know why but this works for me. I did three parades this past week. Because of inclimate weather at my estimate was off but I had a Real nice Day Today and My figuires were right on. The Easton Parade had about 7000 and I sold 268 Hot Dogs. I brought 350. I have another parade this weekend in Stroudsburg for about the same numbers.
  I like to run my inventory tight and I feel that sometimes it is better to run out before closing time than it is to have excess inventory. Many Festivals have strict rules to stay until the festival is over so make sure you have a Back-Up Inventory. Every Festival is different and you have to play it by ear.
  Like I said there is really no rhyme or reason except that I did the math at past events and that is how I arrived a 4% It works for me kinda like Global Warming works for Al Gore .

  Good Luck and Pay Attention to your own numbers

• steve // Mar 18, 2010 at 4:24 am

  Ed says 6000.
  Pocono says .04 x 15,000 = 600.
  I feel a lively discussion about to take place…
  -Steve

• steve // Mar 18, 2010 at 4:26 am

  J Collins – no problem. I know when I order something I want it right away too. Glad to help!
  -Steve

• Bob Basye // Mar 18, 2010 at 6:22 am

  Ed’s comments could be close if you are the only food vendor. I can guarntee you won.t be. I plan on an estimate in the 4-5 % range and more on the conservitive side unless you are using product the next day elsewhere. Just keep good records on amounts of product, what sold best, weather etc.

• Tony/ Hot Dogs U Relish // Mar 18, 2010 at 6:34 am

  we did our 1st show about 8 months ago and I had no clue as well, we sold out in a 4 hour time span, now I bring 3 cooloers full of dogs and sausages, yes I do run out but think of it this way, you can only make so much at a show,
  As a past fireman, the # 1 rule is bring what ever you can, keep plenty of ice on hand and what every you dont sell bring back and store in the frig. I always sell out thou.

  Tony

• steve // Mar 18, 2010 at 6:43 am

  Bob – Great point. Recordkeeping is essential unless you like reinventing the wheel all the time.
  Thanks for your input!
  -Steve

• duggs doggs // Mar 18, 2010 at 6:48 am

  I normally go by the storage space that I have, I have had some big events and yes I sold out but if your operation is as small as mine; selling out is great. The first big event I sold out and was allowed to close my cart down earily but the second event I wanted to close but the event said I could not close. If you don’t have the help to serve you can not put out enought good products were it will matter at all. Always remember the weather, it was scheduled to rain and did not, then it rained and was not scheduled, go figure. You may think that you are going to be the only hotdogger there but don’t count on it. I had a friend on my right at the first event with his 40 foot food trailer with hotdogs, hamburgers, bar-b-q, funnel cake, and everything else you can think of, my dogs were $2 and his were $2, I sold out in 3 hours and he sold out in 3 hours, go figure that. Don’t let other vendors around you scare you, run your operation and they will come. One last thing, you can always bring stuff home but buns normally can not last as long as other products. Try and have a back up event or a normal sale location to get rid of extra stock.

  Duggs Doggs

• Jimmy's Ala Cart // Mar 18, 2010 at 7:04 am

  I use a very simple but accurate formula for my own numbers. On average, 1 out of 3 passersbys will score you a vend. So it depends where you’re located at the event. I like to be right at the entrance…every attendee passes you coming and going. Don’t forget…you are selling the number one street food product in America! Every has had and will continue to have a good ‘ol hotdog. Make it a great day!!!!!

• Rick // Mar 18, 2010 at 7:20 am

  4% will work for the first event, but murphy is always out there. The first one is always fun but keep records and next year will be better.I have events thur the year and always take extra. The left overs go into the refer for my week day spot.
  Send in a report about the event and maybe steve will print it,
  L:ots of luck
  Rick

• nature // Mar 18, 2010 at 8:32 am

  Weather is not a problem – i’m in Arizona and they are predicting 80 degrees. The promoter sent an e-mail with what is being served 1 “consession” is bbq the other is burgers and fried stuff. The othere is greek food and one “sweet” booth. You must stay till the end of the event. The event is 10 hrs the first day and 12 hours the second day. I put in an order for 600+ buns with my vendor. Not to worried about extra dogs. Good news is Sam’s club is 2 miles away for dogs and stuff. All my brats are made special by a “pork Place” thats what I can’t just pick up if needed. Now I’m asking How much is too much and change???? 400.00 enough? I have two Victor carts one for a back up if something should break. So a good cart is not a Problem. I only take one with me at a time. I will keep track of my first event very close and report in. Your all really great. I have 3 on my cart. I serve, shell takes money and my daughter gives out chips and drinks and keeps the condiments full and clean. Only 7 more days to the event!

• Roger // Mar 18, 2010 at 8:44 am

  I have to tell ya … I’ve been lurking around several different forums learning what I can and never really contributing. With this topic as a perfect example I must say that this group by far offers the most valuable (and honest) info of any. THANKS everyone!!!

• Janet // Mar 18, 2010 at 9:07 am

  Hope you do well at your first big event. We are having trouble getting into ANY events. Any suggestions would be great.

  Janet

• Mike // Mar 18, 2010 at 9:31 am

  My wife and I came back from a big event a couple weeks ago in Daytona Beach Fl. and we were expecting to do really good. I stocked up on everything to last 9 days. Needless to say we crashed and burned, the weather was cold and rainy now I’m trying to find a location in my own area to sell which is really tough. Good Luck!

• Bill @ Dozer's Dogz // Mar 18, 2010 at 10:50 am

  We have taken our cart for the past three years to the Sturgis Bike Rally. I rent a refridgerated trailer to store plenty of extra hot dogs, Italian Beef, etc. But I go to event like that expectinf to sell out cause you could never have enought to satisfy that many people. The first two years I felt shame and embarassement for not having enough product and stresses trying to get more there. Now we do what we can and try to anticipate the crowd. My advise… do what you can, and go home a happy hot dogger. Best wishes and have a great time… we do!

• Rob // Mar 18, 2010 at 7:10 pm

  Hey mike was that event the ballon fest in new smyrna? I was there and it was a total crash. Floridians don’t come out in sleet.

• steve // Mar 18, 2010 at 9:57 pm

  This particular post was meant to focus in on ways to calculate inventory needs for larger events, and we got some good info. Thanks to everyone who replied.

  An unexpected bonus was that it succeeded in uncovering a larger topic that Mary, Dave, Nature, Janet, Renee, and many others want to discuss – namely how to do fairs and festivals in general.

  I hear you. Stay tuned… I’ve got something up my sleeve.

  For now I want to keep this article on-topic regarding inventory estimating methods.

  I love your enthusiasm everyone!!!

  -Steve

• John Jackson // Mar 18, 2010 at 10:50 pm

  Nobody ever ask this question, what is the best type of chair to have when you vending?

  Thanks
  John Jackson

• Susan and Renee // Mar 19, 2010 at 12:08 am

  Susie and I say – take as much as your vehicle will hold – we did 3 days in Fountain Hills – AZ – that Ford was packed!!!! Great thoughts, thank you all! Sue and Rena!

• Tim Minard - Dogs on the Run // Mar 19, 2010 at 7:46 am

  Thanks to all:
  My opening day for Dogs on the Run is a local event called Thunder over Louisville an estimated 1,000,000 people on both side of the Ohio River (no joke, Goggle it), so talk about nervous. But after reading everyones input, hopefully I am prepared as much as I can be. Thanks Bill @ Dozer Dogz ” do what you can and go home a Happy Hot Dogger”. Any handy ideas on ice storage (beside ice chests). There is an Ice Vender at the event but cost is high.

  Good Luch Nature!!!

• Terry/ The Hot Dog Guy // Mar 19, 2010 at 7:48 am

  I did several “big events” last year and have even more lined up for this season. The 4% rule is a good one. I take the estimated attendance figure and divide it in half. I then divide that number by the number of vendors and that usually gets close. The main thing to remember is to keep your booth VERY CLEAN! A large number of customers comment on how clean our booth is and that’s why they chose us. Also, bear in mind that during the latter hours of the festival, sales will drop some.

• Pocono Hot Dog // Mar 19, 2010 at 11:49 am

  John J,
  When there is Money at Hand You must constantly Stand, after you Quit there be time to Sit….

• Phil // Mar 19, 2010 at 4:50 pm

  There must be some type of formula. Having worked in restaurant management for 13 years we worked with history when making orders jor predicting sales. take as much as you can bring isn’t a formula. The 4% rule seems to be a formula or if you worked the festival in the past and sold x amount. just my opinion.

• Pocono Hot Dog // Mar 19, 2010 at 6:16 pm

  Tim,
  I have an execellent recipe for Ice if you need it!–

  Seriously Tim, I have a Pick-up and I put in Two Plastic Tool Bins that amazingly insulate the Ice. I can Fit 500 Pounds of Ice and it will stay cold until it melts..No I mean for three Days

• nature // Mar 19, 2010 at 11:10 pm

  Thank you all for your input! I’m going with the 4% rule. If I run out I guess i’ll be selling pickles and Candybars lol…gotta stay to the end of the party. … I’m gonna just smile my way through it.

• lonnie // Mar 19, 2010 at 11:24 pm

  I use to be in retail and i did dog show selling t shirt and they use to said about 2% will buy what ever you are selling but that was in the 70 so 4% sound right for now in 2010.But remenber you couldn’t see what you don’t have and a lost sale is lost money that you can reclope

• russ ("Grateful Dawg") // Mar 20, 2010 at 2:49 pm

  0n 2 or 3 occasions, I was not prepared for the overwhelming business I was doing, and had no viable back up plan for getting more product. I now bring substantially more than my projection, and since everything is on ice, whatever doesn’t sell will sell next time I go out.

  At our upcoming Festival International, I bring more than what I project as likely, and take into consideration parking as close as possible, but not too close, as me and my truck will not be able to get out. And when I return with the supplies, I will probably have to park farther away, so I may have to lug the stuff on my dolly a block or so.

  I must be getting better at this, as yesterdays 2 events I did, I had only a dog or 2 left over after all the sales were over. Sold 200 dogs to families and kids at the noon concert in the park, then to the bar hopping college students, 400 more between 10 pm and 3 in the morning. Non-stop sales. Kept my assistant busy. Recuperating today!

• Cyberdog // Mar 21, 2010 at 9:57 am

  Hi guys, sorry I haven’t been around in a few, i’ve been tied up trying to sell my company. I love being a dogger, but this buyer is making a good offer…

  so i’m a little distracted… What are we talking about here?

• Jim H // Mar 22, 2010 at 12:37 am

  If anyone is looking for a good deal on reusable ice packs, You might check these out.
  http://www.icepackstore.com/

• Teri (Bruter Hot Dogs) // Mar 22, 2010 at 9:09 am

  Hi Guys!
  I have been watching with great interest the comments about events. My husband and I put our cart on the road a week ago. The weekend of May 22, we have a big event. We are terrified. The event planners say 15,000 – 50,000 or possibly more. We thought about setting up with a burner using a huge pot to cook hundreds of dogs at a time. My cart, being the inspected part, has to be there, but it sure can’t keep up to that kind of crowd. Thinking of chafing pots, sterno – Don’t know how much to bring – don’t know how to bring it – how much ice…I’m just a mess over this…

• mary // Mar 22, 2010 at 12:27 pm

  Thanks jim I just ordered some,have you tried them yet?

• Roger // Mar 23, 2010 at 7:09 pm

  Hey Teri … sounds like you have a challenge ahead of you. If I might suggest, you should probably, very politely, go around the event planner and try to find someone within the event coordination committee that can give you some realistic numbers, possibly the chairman. Based on an estimate of 15k to 50k + tells me that this is either a first time event or a planner who simply doesn’t have the facts. Once you have some “good” numbers to work with you can then use a backwards planning process … determine how many meals you can reasonably expect to sell (4% rule may work), then determine your product needs, consumable needs, prep time for your product, storage needs based on the volume of product you’re bringing in, etc. … and of course, how many people will it take to dish up that many meals during peak periods. Assuming you haven’t done so, create yourself a spreadsheet that details every aspect of what you are doing … right down to the box count on a case of drinking straws and the number of napkins in a pack. With that spreadsheet you’ll know exactly what you need to bring and how much space it will take … and somewhere within that spreadsheet you can plug in a factor that will determine what your staffing level should be … and this is turning into a book so I’ll simply say GOOD LUCK and simply take it one step at a time.

• Donna (D's Wee Nee's) // Mar 24, 2010 at 6:05 am

  Hi…..All of your comments are very helpful for me. I myself have my first event coming up in May, expected people 15,000. I’m figuring on going with the 4% rule like most of you say. But, have another question about the best way to sell your dogs at an event. Would you all suggest selling by the combo hot dog, chips and soda? Or selling everything individually? And, how much would you all suggest selling the items for being it a festival? Also, do you just keep it simple with hot dogs, chips and soda’s, and your usual condiments like ketchup, mustard, relish etc: Or do you all suggest also having chili, kraut etc: to top your dog? Should I also offer a sausage or kielbasa? Please, Please can anyone help me? Thanks!

• Teri (Bruter Hot Dogs) // Mar 25, 2010 at 8:07 am

  Roger,
  Thank you. You cut this down to “manageable.” I will take this advice and run with it!

  Teri
  dba Bruter Hot Dogs

• Kevin // Mar 25, 2010 at 10:14 am

  Hi Roger, I just finished doing the 2010 olympics In Vancouver B.C. Canada. This was my first event.I Had 2 carts running for the duration.
  Before I started the advice i was given was whatever the promoter says for attendance, half will show. 20% will buy split that # by the amount of venders.
  What I learned @ the olympics is do not run out of product. I had a spare 2000 sausage stored in a freezer @ a busness beside my cart. Product is cheap and doesnt go bad if you look after it. I never ran out that wouldnt be good. As for helpers the operator on my second cart had lined up 3 – 5 helpers including herself. After the first day she went down to one and herself.
  I have a very efficiant cart and was doing up to 800 dogs a day by myself. most carts had 1- 3 people though.

  Kevin

• nature // Mar 26, 2010 at 12:11 am

  all packed and ready to go have enough for 500. have time to buy for second day if need be…here goes wish me luck will post in 3 days. Just smile and feed the crew……

• nature // Mar 28, 2010 at 8:17 pm

  Packed for 600 derved alittle over 400…What do do with 200 left over buns…had a great time weather was perfect…had to do some inprovising my water tank on my cart sprung a leak as I watched 7 gallons of water dump on the ground infront of the food inspector and flooded my burmer section…What a great guy he was…he just laghed helped me clean it up and we made a makeshift hand wash..Thank god he was an old hotdogger. A big sheepish smile got me a long way…. I dont think there was anywhere close to 15-20000 people there as the promoter said was more like 7-8000. So I believe the 4% rule flys! Thanks! buns…what do I do with all these buns 2 weeks to next event.

• Mike // Mar 29, 2010 at 8:39 am

  Rob, that event was Bike Week

• mary // Mar 29, 2010 at 4:01 pm

  Nature so how was it over all? Was it like you thought except for 200 left over?I havent done a big event yet.

• nature // Mar 30, 2010 at 12:29 am

  It was great. I’m an old lady so my feet hurt and the long day was a killer but I slept in and feel better now. I took 2 extra girls and only needed one. It was fun. The best thing about being a vendor is the people at your booth are there because they want to be. Everyone has a smile. As with every trip I learned new things and that I always over pack.lol I’m prepared for the troops. one weekend off then i’m busy for the summer every weekend. I put all my info into quickbooks and figured what I actually made and what I spent.. It came out to about 45.00 and hour not bad since I overbought for the next event ( sams club is over 100 miles away) all I will need is buns and fresh produce for my dogs. This is fun beats sitting in an office! But ask me that when the winds get to 40mph this spring. The hardest part is unloading and loading the trailer. The best part is counting the money at the end of the day and all the great folks you meet.

• Marc // Apr 5, 2010 at 10:53 pm

  Here are my numbers from last weekends annual Hash Bash in Ann Arbor MI.
  Expected crowd was 10,000. I took 450 Hot Dogs and 32 Veggie Brats. I sold 325 Hot Dogs and 5 Veggie and the police estimated the crowd at 5000.
  I used the 4% rule and ended up at 6.5% of the crowd estimate. Either way I was covered. There was another hot dog vendor in the area, and there are dozens of resturants / fast food / coffee shops in 3-4 blocks of the event.

  I think I did fairly well. Can’t wait till next year.

• Ted // Jul 13, 2010 at 6:54 pm

  Hey Guys I have a road side spot for a pedestrian event that typically draws approx 333,000 over 5 days. (Brimfield Antique Show) I havent even ordered my cart yet and this will be my first event. Where do I start? Ted the Roofer

• steve // Jul 15, 2010 at 6:29 am

  Hey Ted,

  If you’ve never done this before you need to get my Hot Dog Biz 101 course. You’ll learn more in that course than you would in a month of frustrating and expensive trial and error on the job.

  You can get it at http://www.HotDogBiz101.com

  -Steve

• Barbara // Sep 28, 2010 at 6:39 pm

  What a great site!! I am going to my first event in a few days and will be selling bloomin’ onions and mexican food – we sell all kinds of stuff but this is what the event co-ordinator needed. Question, does the 4% rule still apply?

  Many thanks!!

• Bob // Jan 25, 2011 at 10:18 am

  Hello everyone, great discussion forum. Here’s a question for everybody. Starting Feb 18th in Mobile, AL is Mardi Gras. It’s a 14 day festival leading up to Ash Wednesday. Last years estimate was 835,000 people. There will be a total of 34 parades and I will be set up at a secured location where each of the 34 parades pass by. If I divide the 835,000 by 10, then I should have around 83,500 people in my vacinity. If I use the 4% rule, I should expect to sell about 3,340 hot dogs + soda & chips. The reason I divided by 10 is because the parade route covers 3 miles from start to finish. Does this formular make since? BTW, I do have experience in the food service industry but, only with a brick and morter restaurant.

• steve // Jan 25, 2011 at 11:02 am

  Hey Bob,

  I think that’s as good a guesstimate as you can make. After you finish the gig you will be better able to plan for next year. Keep good notes. You won’t be able to manage pen and paper while you’re slingin’ dogs – but a pocket voice recorder works great for this. Just whip it out and talk whenever you think of something, then go over your recording a few days later and write down the important stuff.

  -Steve

• Bob // Jan 27, 2011 at 9:05 am

  Steve, thanks for the feedback about Mardi Gras. Here’s another question, in downtown Mobile there is only one other hot dog vendor. She is located in front of the Government plaza building. I have been tracking her for several weeks and, she is not consistant. Even here in the deep south we do experience cold days. However, she will not operate on cold days, rainy days or, days when her child has a school function. She only works the cart to suppliment the household income (nothing wrong with that) but, I’m in it for a full time income and, will be working each and every day, good, bad or, indifferent. She has maybe the prime location downtown. Do you or anybody else reading this think she can claim the location exclusive even though she is a fair weather vendor? I don’t want to be considered “That Guy” trying to claim her spot but, lets face facts, she really is not relible for customers. The last census stated 200,000 people live in the city limits and 500,000 in the county. Mobile does have a good central business district and there are other good potential locations downtown. I would appreciate everybody’s feed back.

  Bobby

• Wendy // Mar 18, 2011 at 3:32 pm

  What if you are the only vendor? We are thinking of setting up at the soccer fields every Saturday during games and there are no other vendors. What % of the people in attendance would be a safe bet?

• Allyson // Jun 22, 2011 at 4:13 pm

  This forum is awesome and the topic/s discussed here have been very helpful and insightful, even tho hubby and I haven’t even started our hot dog biz, yet! lol
  I’ve been trying to talk my hubby into something “for us” albeit he has a stubborn, paycheck mentality. This biz has been the first one I’ve spoken to him about that he seems a little interested in! I’ve been in biz for myself for over 11 yrs. in a brick & mortar business (I’m a massage practitioner) and I can tell you it takes a lot longer to earn the dollars you folks do – and is MUCH more involved work. I’m anxious to get going with this, even if I have to spearhead it myself!
  I’ll start with buying your hotdog101 training book, Steve and go from there. I’ve previewed your E-Z cart site and we’ll be making our own when we purchase your plans. Unfortunately, we must do a little at a time (financial reasons)…but I’ve no doubt we’ll be successful.
  By the way, since the discussion isn’t covering my little 2 cents of gabble (lol) i’ll just let you know that when I do an event with chair massage, the 4% rule is STILL a great rule of thumb to apply. If an event I’m involved with has an estimated 2,000 participants (like the golf invitational I’m about to do in July which includes golfers, their families and friends), I generally use 4% as my guideline as to how many chair massages I and my colleagues will be doing.
  Awesome blog, Steve.
  Can’t wait to log in and share at a later date after hubby and I (or maybe just me and my daughters) become hot-doggers!!!!!

• steve // Jun 22, 2011 at 4:29 pm

  Awesome Allyson! Let me know how I can help you!
  -Steve

• Clancy // Jun 23, 2011 at 8:20 am

  Steve
  I have been selling novelty toys at fairs and festivals for sixteen years and hope to have my cart finished for next spring. The 4% rule seems very realistic. The promoters always lie is a very good statement for the new people. Mostly they say what they hope to have not real numbers.Talking to other vendors helps also not all of them consider you competition. Also do what you can afford rule is a good one my lite up swords generally sell out but i only buy what i can afford. This is a very good topic i have been wondering how food vendors do this and now i have a good idea. Thanks steve this is a great site.

• Patrick C // Jun 30, 2011 at 12:56 am

  A couple notes about large events, bring at least two helpers, one may have to make a Sams Club run. Plan for success bring a lot of product, even at 3 bucks you will be the least expensive food item on concession row. Set up condiment stands, buy pre-diced onions, use gallon mustard and ketchup dispensers with pumps. Swallow your artistic pride, mustard, ketchup, relish, onions only. Pre-freeze hotdogs that you wont sell within the first 6 hours of the event for food safety reasons. Set up a propane turkey fryer with water and and boil 200 or so if your event calls for it. If your buns are packaged like mine in 16 count packages; a pre=event trick is to take the buns out, separate and open them, put each bun in a hot dog boat, put them back in the package and twist tie. This can be a big time saver. Bring a towel, have a fan handy, do not sweat all over your product. Have carry trays available for large orders. Buy a napkin dispenser. Keep a smile and look in control. If you have to wait for product to finish boiling, grilling, or steaming your losing huge money. Product must be ready, Designate a cashier, prep/condiment person, dog slinger, Ive sold as many as 3500 dogs in a single all day event using this method. Best of Luck. PC

• Rich // Jul 4, 2011 at 1:17 pm

  QUESTION ON EVENTS: Tons of experience talking here I’m not even started yet just getting my feet wet. What I have heard talking to other vendors though is large events often charge up front fees before you even set up your cart. Hey not even near ready for that kind of event but my question how much should I pay, should I pay at all or is this a marketing rip off.

  I heard some woman say she paid $1000 sometimes $1500 up front to organizers but she insisted that merely guaranteed she would easily recoup the entrey fee and make a lot more bank besides. My question to you veteran vendors are up front event fees commonly encountered (possibly a good thing) or are up front organizer fees blatant exploitation of the unwary? Thanks to Steve, this thread is an invaluable source to a newbie wanting to avoid common the pit falls. Patrick C EXCELLENT post regarding prep tricks, cleanliness, dispensers and the turkey broiler I copied and pasted for further review

  Thank you guys best of luck to all, Rich.

• Gary // Jul 11, 2011 at 9:48 pm

  Rick, 99% of all events I go to require up-front money. Some events I pay a year in advance. I`ve been doing this for 11 years now, it takes a while to get to know which events to keep, and those to dump. Don`t always believe promoters and their attendance numbers, when three people are standing in front of them, they see 7. Get to know your fellow vendors, they can help you immesely.

• Don // Aug 15, 2011 at 2:52 pm

  If you’re like me, the transaction takes longer than doing the food up. I spent two days having my transactions timed loosely with a watch and wound up with 1.2 min per transaction. Add to that necessary restocking times and potty breaks and you have how many items you can sell in an hour. This seems to be the key number. Having 49888 hot dogs with you and a like number of folks that want to buy them is meaningless if you can only process 40 orders an hour.

• Bob // Nov 5, 2011 at 5:58 pm

  Cost of the Dog?
  Kine of Dog?
  N-C 7
  Cost $ 4.25 LBS
  Other All Beef Are 2.95 LBS,
  What are you Hot Dog Vender Paying For Dog;S
  bobmosssr@aol.com

• Bob // Nov 7, 2011 at 10:01 am

  How much to pay for dogz
  per lbs,

• Pete (in the UK) // Nov 29, 2011 at 12:25 pm

  I just did a simple local xmas event, expected 1000 people like last year, estimates were that 2000+ arrived.

  Sold out 1 hour before the end of the event, so I could have taken more, but it was a bigger risk of course.

  A big factor was the weather, it was dry & cool, previous years wet & windy.

  If I do the event again I will look to have a different setup, one where I have everything ready & another where the dogs are brought up to temp, in batches where I dont risk big losses or risk losing big sales.

• Clark // Jan 6, 2012 at 7:50 pm

  Does the 4% rule apply to general selling. For example selling at a factory?

• steve // Jan 6, 2012 at 8:35 pm

  It’s mostly for festivals.