Hello Steve & fellow readers!
I have found the best advice in the article and comments here, you guys are AWESOME!
I’m from Canada (Montreal) where I operate a store front. I will attend a local festival next week that attracts over 200 000 people each year. It’s in its 4th year running. I sell vegan food (I know y’all sell meat, it’s ok…y’all can watch the documentatiries on Netflix when you’re ready ????).
There are approximately 10 restaurants/food trucks participating, which include one vegetarian, mussels (very popular and I’m next to them, the street will separate us), tacos, bbq. I’ll be selling pressed juice, faux sausage sandwiches, Jamaican patties, baked goods.
How do I plan 4% when I have different items on the menu? My shop is 6 blocks away from the event (north).
Has anyone had a complete flop? I’m putting it all in for this event so that I can attract people to my shop.
Also, should I set up another table with products for an extra stram of revenu?
Lastly, do you pay staff for the day or per hour?
Thanks in advance!
-Loren
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Hi Loren,
Use four percent as a total estimate for all your foods combined.
The fact that your shop is so close means that you don’t have to worry about running out of inventory. You can have a
“runner” replenish your stock as needed. This is a big advantage!
If one of your main goals is to get publicity for your shop (very smart), you should be handing out fliers and collecting email addresses so you can re-market to these folks. Have a clipboard stocked with email signup sheets and a bunch of pens ready.
I would not set up an extra table. You will have your hands full with the food. Pay your staff whatever seems fair to you.
Good luck!
-Steve
P.S. OK slingers, if you have any tips for Loren leave them in the comments below!
Planning the work and work the plan is the great advice I was given. As far as how much to take, take what you can handle and what you consider a great day. Best of luck man.
Dear Steve, I’m a newbie starting out in a couple of weeks. How do I price my gourmet hotdogs with multiple toppings without counting change all day?
Price them to include all condiments. That’s what I do. People hate being nickle and dimed for extras. An all-inclusive price lets you charge a premium. Good luck!
i offer 8 toppings for the hot dog,no change.$ only
Right on Joe.
Steve, interested in starting up a hot dog stand outside a local brewery. Just looking into it right now, and wondered about licenses etc for this. What about condiment s such as onions, chilli . I have just retired, and this is my daughter am son-in-laws brewery.
Thanks for any suggestions.
Everything you need to be successful is at http://HotDogProfitsPremium.com. You’ll get a complete college level education on starting and running your own mobile food business. Good luck Dorothy!