Ted’s Charbroiled Hots began as a sandwich shop in an old tool shed, selling food to local constuction workers. In 1927 the building was sold to a young immigrant who operated a horse drawn hot dog cart in a nearby park.
(Note: Thankfully, the health regulations are much better nowadays. If any of you can get a horse drawn hot dog cart approved by your local health inspector, I’ll give you a free copy of “Carts of Cash – The #1 Hot Dog Cart Start Up Guide”.) Good luck!
Anyways, this guy was able to grow his business from a single cart to a chain of 8 brick and mortar locations across western New York and an additional location in Arizona.
Later,
Steve
Hello Steve.
Thanks for the kind words. You mentioned Woolfies in STL – you should check out Pam’s on Delmar as well. Very good. I’ve made 3 trips there to review the place and I should have some info and photos soon.
Have a good holiday.
Steve can you give us any additional information about his charbroil process, Does he use charcoal or flame broiling?
Trying to keep charcoal burning all day long would seem to be too much to deal with in brick and mortar location. Burger King flame broils their burgers and places like Chilies Restaurant brings in frozen chicken with charbroil marks already placed on them.
I love grilled hot dogs so I am adding a small grill to my cart and plan to use my steamer to keep a few ready to go for customers. When grilling at home I add wet oak chips to a can placed near my propane burner to add extra flavor to my meat and the aroma is pleasing and can be smelt blocks away. I plan to copy the process with the small propane grill I am putting on my cart.
I think Ted’s uses gas flame broilers. I love your idea of using wet oak chips on your grill. I bet the smell will really bring folks in!
-Steve