I got word of this a little late – like 6 months. Sorry Chad! Better late than never, right?
Chad Ginther makes his cheesesteak with beef brisket.
Ginther says he’s always wanted to own his own restaurant and this is a step in the right direction.
He also sells pop and water, chips and danishes for the breakfast crowd. His cheesesteak is made of beef brisket, rather than roast beef. He also has concocted a condiment made of cabbage and mild peppers.
Hot dogs are $3; brats are $4 and cheesesteaks are $4.50.
He’s working on getting a permit to set up by Volume, 329 Second Ave. SE, from 10 p.m. to 2 a.m. on Fridays and Saturdays.
Chad and Mason Ginther show off their Bigg Daddy’s Dogs T-shirts.
Give it up for Chad people! Let’s hear you in the comments…
Good Luck Chad
nice looking cart but only one thing disturbs me. If you want people back you have to give them value along with quality. Chad your double priced
Great business to get your kids involved! Looks like Chad already has his apprentice!
My wife loves cabbage. Need to find out what he puts in his cabbage/pepper mix for our Dallas,TX cart.
I think Chad is right on with his pricing.
A low price isn’t the only way to deliver value. As a matter of fact it’s the worst way.
I’ll expand on this point in Monday’s issue. Be there or be square…
-Steve
Congradulation, Good luck
Good Luck Chad and Son!!!!!!
Susan and Renee
Why do you guys think Chad is under priced?
Chad I think that is great, I pray that you have great success. This is encouraging to me because I’m in the process of starting my own hot dog businessas well, love the T-shirt
mw
Chad good luck, looks like a nice cart and somthing of the size I might be intrested in.
I am in the research mode and planning starting up this spring in the northern suburbs of Detroit MI.
Would love to hear from you on the what not to do’s and how you handled the winter months.
The shirts just plain make it, sooo cute. Good luck!!!
duggsdoggs@yahoo.com
Hey Chad,
Is this one of Ben’s carts?
Do you use a commissary to prepare your brisket and slaw?
Best of Luck!
Good luck, Chad with hot dog business. I,m also starting a hot dog cart in Fort Myers next month, and my priced with the Vienna beef hot dogs and polish sausage are going to be same as your priced.
Chad’s pricing is right “on the money”. All my customers know they are getting a great deal, paying $3 for a Grateful Dawg, with anything or everything (chili, cheese, vast array of condiments), a big Frito pie for $3, the pull pork BBQ sandwich for $3 (qtr #), and $5 (1/2 #). My dog is a big plump Polish dog, which “explodes with Cajun flavor!”
Your shirts inspire me – I have been contemplating shirts, visors, bumper stickers with my GD logo, as well as a CD of Dawg music. Bon chance!
Lots of luck! I think your pricing is right on the money. Use the tracking system offered by Steve and see if you need to raise your prices.
Good Luck!!!
Hey JohnD,doing the same thing Downriver area.
Drop me a line and maybe we can help each other out.
Hay ChukkerB sounds good to me. Need number or email.
Chad, was wondering if you precooked your brisket or just cook it from raw meat at the site?
I was thinking of having daily specials. So far I got the Chicago dog, Coney Island Dog, Chili-cheese dog, any other suggestions?
Thanks everyone.
I fanally got my cart together and ready to start my new found career.. I’m wanting to say that Chad’s prices are what they should be if he wants to strive for any kind of a profit. soo Tell me Mr. Klinger.. are you even in the hot dog business.? and if so.. are you just selling the normal hotdog for 1.50..? That might be working if you have a lot of volume.. I guess. like 2 or 3 hundred a day.. It looks like Chad is selling a higher quality product.. so help us out here Mr. K.. how are you doing your “Dog Business” we are all now curious.
Looks like a great location!! I am scouting a similar location. I get my copy of the Health Code tomorrow to start studying and I’m hoping to have this ball rolling this spring. Great Inspiration, Thank You. PS Its great that your kid is involved thats awesome!!!
PS PS One thing tho, You might think about a stool or something to sit on when its not busy LOL you Dogs (Feet) will be killing you!!!
Lucky Dawg, email me if you still need information about where I get my supplies, I might be able to help you. Go to my website and go to contact me….my email address is posted there. Thanks for asking.
Esteban
Good Luck Chad –
I am kicking off – Dogs on the Run, April 2010 – getting the final details together now – Winter months how is that going?
I dont know if it is a requirement there or not but did anyone else notice the fire extinguisher? I like that, great idea just in case.
I think his prices look ok although I am not familiar with the col in that area. From what I have seen for pricing on various dog websites I think too many are underpricing their product, your time, product, cart, etc. all put together are worth something, dont give away the store or try to be the walmart of hot dogs.
you sale the best hot dog gog son macen
I want to thank all of you for your comments i had no idea anyone was following me. My pricess are set because i am selling a quality nathans 1/4 lb 6″ hotdog, a johnsonville 9″ brat, and i have actually changed my menu
board to include hotlinks from moo and oink out of chicago for $3 and i changed from beef brisket to italian beef with cheeswiz fo my philly.
i also now offer a buy 8 get the 9th one free card. people love it.
hey dad love you jonsonville brat they the best love ya macen
I think your prices are spot on, Chad. I’d probably raise it another 50¢ though, considering the premium dogs and brats you are using. I’d rather sell fewer units at a higher profit, with less work, than work like a “dog” and sell twice as many, with the same or less profit.
I’m in Denver, so I would imagine that every state, county, city, location will determine what you can charge, but here is a sample comparison of my dogs:
“American Classic” Dog (10:1 dog, relish, onions, mustard/ketchup) is $1.50/ea, but a “Jumbo Classic” Dog (same as an American Classic, but a bigger jumbo dog) is $2.50, same as my “Classic Polish” Dog and “Coney Island” Chili Dog.
As the difficulty or time increases to make the dog, or as more toppings are put on the dog, my prices rise slightly, for example:
“Tijuana” Mexican Dog, “Big Apple” New York Dog and “Late Night Special” Dog (selection of coleslaw, potato salad or cheesy mac as a topping) are $3/ea.
“Windy City” Chicago Dog, “Sweet Cajun” Polish Dog, “Maxwell Street” Polish Dog, “Mile High” Denver Dog and “Spicy El Paso” Texas Dog are $3.50/ea.
Some might say my prices are high, some might say they are low. So long as my customers are not complaining, and they keep coming, then I am okay with my pricing as they are.
I am considering a non-meat, vegetarian alternative from Field Roast Grain Meat Company as well, for an additional 50¢/ea, which I can substitute for the larger jumbo dogs. Veggie folks don’t want their non-meat dogs to be cooked with the meat dogs, so I would have to cook them separately, on an as-ordered basis because I just don’t think it will be as big of a hit to sell them.
I operate a very large, commercial-sized Magi’Kitchn grill also, mostly for catering gigs and I saw a non-meat hamburger being advertised on TV as well. I don’t recall the company name though, so I will be on the lookout for it at my local Restaurant Depot, or the local grocery stores, so I can try them out with folks.