Hey Steve,

The last time we spoke, I mentioned what I do for condiments. Have a look at the pic’s attached. Essentially, it’s a stainless steel tub that measure’s 21″ x 13″ by 6″ deep.

I place three hard plastic vessels inside that measure 6″ x 5″ by 6″ deep (complete with lid’s), then surround with ice. We keep ours stocked with ketchup, mustard, dill relish, sauerkraut, diced onions, mayo, cream cheese and hot sauce. Everything sits on a small table, along with other dispensable condiments, and a napkin holder.

By having a larger condiment setup with separate table, it accomplishes three things;

1. Having to refill your condiments occurs on a less frequent basis

2. Your customers can move away from your dog cart to allow others access to the your main product

3. You have more room for additional condiments because of a larger footprint

There you have it…

Cheers,

Dave
Dave’s New England Coneys

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Very nice Dave! Looks clean and neat, and having the ice visible to customers is great for bolstering their confidence in the freshness of your offerings.

Who else does something similar? Tell us about it in the comments.

-Steve

 

Click the picture for a larger image.

 

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