Just got an email from Julia with some awesome pics of her hot dog cart grand opening – always inspiring! She also asks a food code question that I will answer below. Julia writes…
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Hi Steve!
Just wanted to send you a few pics of my grand opening here at the Newport District Courthouse in Newport, NH! Despite the “iffy” weather (it rained here and there) and the fact I was only out there for a couple of hours, I had MANY people visit my cart and saying how much they like the cart because it is so bright and cheery and different than most of the others that are stainless steel in the area. People I never knew are going to my Facebook page (they told me that they’ve been going there to find out when I’m going to be on the courtyard)! I also donate 10% to the local food pantry and that’s been the reason for many visits too! 🙂 I’m hoping to give very generously this season! That would make this even more rewarding!!!
First, I have to thank you for the great DVD’s (EZ Built Hot Dog Cart discs) and Carts of Cash book! Without your information, I would have never done this! Also, I just quit my overnight job to focus on this and focus on another business of mine. But it was because of this one, Granite State Hot Doggers that I feel confident that I can make equivalent to what I am making now on my 6 night a week, no vacations, no sick day, dead end J-O-B that I’ve had for the past 7 1/2 and very long years!!!!
Second, I got a nice visit from the health inspector on my second day. She loved the looks of the cart in action she said and stared at it smiling for awhile. I love my health inspector! She is really cool! Then she said that I couldn’t use the grill that I made a side table for. I was using it for grilled onions and peppers and sausages. I guess in my area you can’t have a grill unless it is part of an inside structure like a trailer or food truck or of course, a restaurant. But she said I’m allowed to use it for the Farmer’s Market that they hold here once a week starting in June. Have you ever heard of this? Anyway, I had a question regarding sausages. She said I could steam them if I wanted to use them but I’m stumped about what to do with the grilled onions and peppers that go with it! LOL! It would be kind of sad to have steamed veggies on top of the steamed sausage. Kind of not-the-point if you ask me.
Thanks for all that you do!
Julia Turgeon
Granite State Hot Doggers
Newport, NH
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Hey Julia – NICE CART!!! Woo Hoo… Congrats on your grand opening. The first day out is one of the proudest moments in the life of a hot dog slinger. I still remember mine. A little nervous, very excited, then totally thrilled when I handed out that first hot dog, held out my hand, and someone put money in it. It’s a rush you’ll never forget. Keep that first bill and frame it – it’s a big deal and you should be really proud of yourself!!!
As far as the grill goes, it does depend on your local codes. Actually, it really depends on your inspector. Many realize that the codes they are supposed to enforce border on ridiculous and they choose to be lenient in their enforcement of them. A case in point is that you said you are allowed to use a grill at the farmer’s market but not at the courthouse. Kinda silly, right? I would never tell anyone to purposely violate the food codes, but here is my personal philosophy:
- The codes can be complicated and difficult to interpret even for a trained health inspector.
- The inspectors are always overworked and they have all that they can handle just doing regular restaurant inspections.
- Therefore, most inspectors don’t spend their free time trying to “bust” anyone. In fact they don’t have any free time.
- If an inspector comes to your cart and sees a food item or piece of equipment that is not allowed, they might just ignore it. If not, they will simply tell you to remove it, change it, or fix it. You might get a written compliance request but you won’t be fined or sent to hot dog jail. Fines and hot dog jail are reserved for repeat offenders and rogue food cart operators without licenses and permits.
- No matter what you serve or how you serve it, always, always, always follow proper food handling procedures to assure the health and safety of your customers – no matter what.
Speaking of grills and flat top griddles. Sooner or later most of my customers end up mounting a grill on the side of their hot dog cart. Click the link for an article I wrote that shows you exactly how to do it.
As far as the peppers and onions go, fried is best. Perhaps you can fry up a batch at your commissary in the morning and keep them hot in a pan on your cart. The polish sausages could be handled this way also, or just boil or steam them on the cart like you do the hot dogs.
Once again, congratulations Julia! You did a wonderful job on your E-Z Built Hot Dog Cart and your grand opening was a success. You did it!!!
-Steve
P.S. Don’t forget to frame that dollar 😉
Click the picture below for a larger version.
I love your cart. I do sausage dogs down here off of my grill that is mounted on my big dog. I too have a really understanding health inspector but when he says fix something or you need this I get it right then. I don’t push my luck with him at all. When I get the bill from the health departmente i pay it that day. They; well most understand that u are trying. Have fun!!!!! Duggs Doggs Good!! Good!!
Good points Michael. If you treat the inspector right and demonstrate a willingness to cooperate you will have a lot less headaches.
Great Job on your Cart! I am outside a courthouse too on the other side of the country in Washington State. My health inspector would like me to add three more sinks like the ones you have on your cart. Any tips out there about how to hook up the plumbing? I have standard plumbing connections on my existing sink. Best of luck in your new endeavor!
You can find smaller bar sink fitting at the hardware store. Thanks MJ!
Use flex water lines, it makes it so easy, you can get them at your home center (lowes, etc). These are pre-made lines which can be used for hot and cold water.
I love this set-up, great job!!!!!Congratulations:)
Grilled onions are great and I have several customers that love them, I found them frozen at Gordon Foods (GFS) they are a great place for food supplies and a very large operation. Do not know if you have one in your area. I let them defrost and keep them hot on my cart. Love your looks and best of luck. Jim
Thanks Jim. Good tip. She did do a great job on her cart, didn’t she!
Don’t know if this will help but here in Florida we have to follow the “hot dog cart” rules for everyday vending. That is to say when you are set up somewhere by yourself and not participating in an organized special even. However when participating in an organized event such as a farmer’s market where there will be other vendors you do not have to follow the cart rules but you have to adhere to the general food vendors rules. This is why you have a disparancy in being able to have a seperate grille or not. Hope this is accurate in your area as well.
As we only do special events it really opens up our ability to serve a variety of foods from our cart without breaking the law.
Thanks Dick. Good comment!
Also if you have a Scwann`s, They have delicious grilled onions & mushrooms. Pre-packed 1-2-3-ready and they are awesome.
Grilled mushrooms? Sounds delicious!!! Thanks Jerry!
AWESOME CART! I love the side table and everything else about it. Beautiful job! Very attractive. I’ll have to pay you a visit sometime this summer.
Ah, yes. My slingers getting together to share and help each other. Dig it!
Something to ask your health inspector about….
When I ran my cart in areas that didn’t allow for a grill, I would use a 1/4 pan set off to the side of one of the flames so as not to get too much direct heat. I would “indirectly heat” the onions by placing a squirt of oil along with a slight bit of water (to create the popping effect) in the pan and then throwing the onions along with the brat or hot dog (steamed first) in the hot oil. They would sizzle and pop and the smell they would release would entice even those who were not hungry otherwise. It also created the “idea” that they were grilled. The inspector allowed it because I wasn’t actually grilling or cooking the food in the pan, but rather warming it up. The only problem is that you have to watch your pan and even put some water it in when not in use. Otherwise, it would burn without anything in it. Then, at the end of the night, I would have to scrub a little harder to get the pan clean. But, the rewards were worth the extra work. You may want to try this out just to see how it goes for you. When you are slammed, this is not a very good option because you want to do this with each order for about 30 seconds. You can chat the customer up while waiting and it shows that you are creating an experience with them. But, when you are slammed, you won’t have time for this.
Hope this helps in some creative way.
Awesome idea Gary on several levels. First, giving the customer what they want. Second, doing it in a creative way that keeps the HD happy. Third, creating the all-important experience which is what separates the pros from the so-so’s. Thanks so much for sharing your genius with the rest of us!
Thanks for the ideas! I’m actually grilling the onions and peppers at home along with the sausage and keeping these items warm in my steam pan. I sectioned off half of one steam pan with aluminum foil. So far, so good. But if the health inspector asks, I may have to try one of your ideas about buying pre-grilled onions or using the 1/4 pan set off to the side. I’d hate to be stopped selling these if the health inspector didn’t like the idea of me grilling at home because the sausage with grilled onions and peppers are my big seller!
However, I will get to grill starting Friday, June 1st for the local Farmer’s Market! I’m also selling snow-cones too!
Dick, our rules are the exact same here in NH as in Florida, I see.
Hey Robin! Looking forward to your visit! 🙂
ANOTHER GREAT AMERICAN PRODUCT AT WORK !!! FOLLOW YOUR DREAM !!!!
YOUNG LADY I AM PROUD OF YOU !!!
I will tell you this FOOD inspectors are over worked and of course underpaid and understaffed( to “backup” what Steve said in his comment to you) SOOOO…with this being said keep a GREAT relationship with your HD …TRY to follow the RULES (NO MATTER HOW “KOOKY” or seemingly “UNFAIR” they may seem) that way you can stay “UNDER THE RADAR” and keep on selling….Pay yourself out of debt and enjoy life
as full as you can.. GOD BLESS Donny Hill
I’ve started grilling the onions using a coleman camp stove and using a small cast iron skillet, then I would use the extra quarter size pan and spray some pam in it and put the grilled onions in it. They kept warm very well and they looked awesome on the polish dogs! They are delicious tha way!
Agreed. I have done the same thing, it works great. Thanks for commenting Stevie!
Hey Julia
Up here in the frozen north, HS rule and the last thing you want when working is to be shut down. I believe a cart, that has a grill MOUNTED to it, should be fine. We can’t used extra appliances as they are not mobile, but I remove my cooler and put the grill there.
Good option Stan.
We use what are called Red Hots from Hummels. Its a spicy kind of sausage that is pre cooked.
All you have to do is heat them in the steam pan. We don’t offer fried onions, just raw ones & we hang a piece of bread from our mouth when we cut them !! LOL.. ( the bread thing)
1st mate JIm.
Oh no, not you too Jim! Robin is nothing but a troublemaker. 😉
Is the hot dog boat on the water yet?
Julia,
I put my onions and peppers in 2 seperate 1/3 or 1/6 pots, a little conola oil and your grillin them on the base of the pot. Works great!
Thanks Gary! I’ll try that one too! Beats grilling everything at home first before going out there! 🙂
Yes the boat is in. Fresh paint & new carpet. We will be open this weekend.
The hot dog costume is ready to go too !! Robin isn’t that far from me , I may have her show me the bread thing in person. LOL…
1st mate Jim.
Don’t forget to wear your Weiners on Water shirt !!!
Aye, be mighty careful around Robin, savvy? She be a tricky one… Aaaargh!
I grill my dogs then transfer them to my pan that I have my peppers and onions in. I cut up my onions and peppers the night before. When I get to my location I put about 2″ of water in my 1/4 size pan and put my peppers and onions in the boiling water. After grilling my sausages I but them in with the peppers and onions. All the flavors mix together and the customers love them.
Great job, Julia! Welcome to hot dog vending in NH. I’m going on year #4 right next door to you in Claremont. Every day is a blast! Kudos, and best of luck!
Lee Hentschel
Henchdogs
Hey Lee!
Where are you at? 🙂