Well, not actually ON a hot dog cart. That would be a mess.
Hot Dog Cart News regular reader Michael Wood a.k.a. “The Best Looking Hot Dog Man in Georgia”, owner of Dugg’s Doggs writes…
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I thought that I would ask the smart people this question!! I have started doing Nachos on the cart, I was wondering if you or any of your readers that do Nachos could answer a storage question for me. Once you open the 106 oz can of cheese, how long can you store it? What do you do with the cheese left over from one day to the next? Do you reheat the cheese? What is the best Cheese Pump/warmer to buy?
I had a event this weekend and the Nachos did great at $3 per order (that breaks down to about $2.00 profit per order), going to try them this comming weekend and then deside if I am going to invest in a Cheese pump. I don’t plan to do them during the week at my street spot but I will do them at festivals.
Michael S. Wood
Duggs Doggs
“Good!! Good!!”
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Add-ons like nachos have great profit margins. I’m just curious why some folks only want to do them at festivals. A lot of my slingers do them daily and LOVE the extra sales. There are BIG differences between daily location vending and festival vending but nachos lend themselves equally well to either.
I know we have a lot of Nacho-ers in the readership. What say you? How long can you keep an opened can? Do you use pumps? Ladels? What kind of container do you serve them in?
Wanda Swan, you’re my Nacho Queen – can you help Michael (the BLHDMIG) out? And let’s hear it from all the rest of you nacho mommas and daddys in the comments.
-Steve
Wow! Just the question I need answered. And asked by a fellow Georgian as well. I was thinking about offering frito pies instead of nachos, though. Just pop the frito bag and dump a little chili and cheese in and put a spoon in it. Just seemed a little easier than buying more chips.
For the storage of cheese question, my plan was to open a 10# can of that delicious nacho sludge and divide it into 3 or 4 smaller steam pans. Keep the others chilling and just heat a backup if needed on the steam table. Now that I think about it though, it could take that cheese awhile to heat up… Hmmm
I use a plastic sqeeze bottle, at my hot dog store.
I keep it warm in my steam table. The can once open does not go bad! Kept in refrigerator. I make nachos daily, at my store.
Michelle of D’s Dogz
I am not sure about reheating but……..
the BEST pump / warmer is from Server Products. I happen to have 2 of them with the warmer that I am selling for $150 each. As anyone knows this is the Rolls Royce of pumps / warmers. I also think that if you are afraid of reheating maybe you should just buy new, but…………..call the manufacturer. Let me know…………Larry
Where do you buy the prepacked chips?
OK, I started serving Nachos this year and it’s working out very well! I keep the large can in the fridge at home and take a set amount to the location for the day. I fill up the steam pan and if there’s extra I keep it in the cooler with the meat. I’ve seen other vendors at Cabelas and other places keeping it hot in the steam pan. If you keep it at around 160 it holds up extremely well. I haven’t had any extra to worry about. It goes fast. People love it on chili dogs as well as nachos. I also serve a Nacho special with 2 dogs, drinks and the Nachos. I’m surprised how well that’s been catching on for so early in the season.
Your “Heath Permit” may not permit storage of opened product and re-heating. This is usually only allowed in full commercial kitchens. Check with your inspector.
Properly refrigerated it has a long life expectancy.
Here’s a forum that may be on interest:
A.D.
Frito pies are awesome. I LOVE ’em.
Michelle, I too have used the plastic squeeze bottle of cheese in the steam table. Works great.
Larry D.
Nice piece of equipment for sure.
Robin,
Glad to hear your season is off to a rockin’ start. I had no doubts 😉
Good point Bob and thanks Vic.
I use Nacho cheese on my cart. I use the Nacho cheese brand from Costco the 5lb can. I poor some into a seperate container and put a pump on it. I really like using the pump rather than a laddle because its cleaner and appearance is everything when drawing in customers. I usually am able to use it up before the exporation date. I will tell you that I do reuse. However by pouring it into a seperate container( stainless sauce pan with burner underneath) and putting the pump on it I can judge how much to use. I judge nacho cheese just like a hot dog. I think about the time and traffic flow. If I know I’m going to be wrapping up for the day then I’m gonna try and make it last rather than putting any more down. In-turn this saves me from wasting product.
Nacho Queen! LOVE IT!!
I like the canned cheese. The stuff in the pouches can be grainy, and not very tasty to boot!
We kept our nacho cheese (from Sam’s) in our steam table. We did not heat the chips, just kept them in a box, on a chair (in the sunshine, used solar energy to heat them!) but the cheese is plenty hot enough to heat the chips up, so no worries! We sell nachos in a #3 boat for 3.50, add chili for .50 cents more. Stand the chips on their edge, it looks like more, lets the cheese get down amonst the chips and keeps the hot cheese from running off a flat chip onto your hand! (been there, done that!)
God Bless you in your new adventure! email me anytime! dixiekitchen2010@yahoo.com
Wanda
I like the squeeze bottle idea for cheese. Is that a regular catsup or mustard squeeze bottle?
Travis, you can purchase indivudual nacho chips here.
Good tips Greg!
I knew you couldn’t resist the call of the Nacho Queen. Thanks Wanda!
Ellen,
I use the clear bottle for cheese. Same shape as the ketchup and mustard bottles.
Doing frito pies and think that the bottle in the steam is the way to go. “Super Pie” chips, chili, squirt o cheese and jalapenos……money. “sure throw some onions on em….” same for a frito dog just more appeal
I got my tips from “The Nacho Queen” when first starting out and took on nachos early as a dogger. Her tips are great as customers love them. I do break down the large can of cheese into freezer bags because we are out only 2-3 days per week. It thaws well after freezing.
I found a load of small pans at an after market store and add cheese little by little from bags to minimize waste. A 1/2oz ladle has worked well as a server.
Thanks everyone. I don’t post much, but this is a GREAT community. Steve…you da man!
I have been selling nacho’s and chili dogs with nacho cheese on them since Sept. 2011. I put the cheese in a 6″ deep 6×12 pan, and put it in my steam table. It get hot real fast. What is left over goes into a zip lock bag, and is refrigerated. Nacho cheese is a highly processed cheese, and has a long shelf life. Also, during the day pour a little milk in the cheese sauce, the heat cooks the moisture out of it and will make it to thick, and it can burn.
I generally ended up throwing out a large portion of cheese at the end of every day. It just never seemed to sell as well as chili.
I ended up picking up some inexpensive, cardboard, trays, a bag of chips, and a jar of jalapenos, just to try it out. I found out that once I did this I was selling out of my cheese and making a nice profit on the nachos as well!
Go Nachos!!!
Very good Ideas everyone I think I just might start doing that. I was asked to put a vegetarian food on the cart for a contract I just got for teen battle of the bands. Remember there is a big big differance between vegetarian and vegan. Thanks everyone!!
New nickname: Chucky “Super Pie” Booker.
Dig it!
Thanks for posting Duke. Please keep it up – good stuff my friend!
Chappy built a super nice E-Z Built to California specs. And I mean NICE!!! Pics coming soon…
Greg’s right. I found that cheese dogs alone didn’t move enough cheese. The nachos did the trick, huh? Awesome tip. I think offering the jalapenos is important also. Thanks!
Daily Dog is right. Big difference from what I hear. Personally, I need meat – and lot’s of it!
Unfortunately, my health inspector wouldn’t like me to sell nachos and cheese. Everything has to be in their individual packaging. So, I would have to agree with Bob. Make sure your health inspector agrees that it’s ok to sell these in the first place.
On a side note, I’m a vegetarian and I sell hotdogs. Yes, the beef kind. LOL!
Luckily the “cheese” for most nacho plates are non-dairy for those like me! I just wish I could sell them!
BTW, There are a lot of quality vegan and vegetarian dogs out there too that I like that are quite satisfying even if you are a meat eater. 🙂
when i place my cheese in the can in the fridge it molds so now i started taking my cheese and seperating it out into press and seal bags. when i need more cheese heated up i place the bag of cheese in a pan of hot water and heats up in no time. if i’m in a hurry i will snip the corner of the bag and dispense that way, then when i have time i place the cheese in a squirt bottle. works good for me.
Thanks for all the Nacho info!! and I’d really like to know more about the E-Z built Chappy made to California’s specs! I’m getting ready to tackle the same things for Cali.
Like others I use 1/4 pan on my steam table for cheese. It keeps well in fridge with lid for any leftovers. Never had a problem re- heating. If it is a event with kids , I sell out every time. Good luck!
Julia,
I’ve never eaten a veggie dog but I’d certainly try one. I’m an equal opportunity eater.
“If I’m in a hurry i will snip the corner of the bag and dispense that way.”
Brilliant Sharon!
Stephen,
Email me.
Bfree, kids love cheese – no doubt about it, lol!
Wow,
I knew that I was asking the right group, i’m going to run two more test runs before I buy a pump. Still deciding on a pump too. I agree about the Health Department issues. I have a great working relationship with my health inspector. The bag and squeeze bag ideas will be tried. Thanks to everyone for the ideas. BLHDMIG
ps steve put a “a” on Georgia
Michael S. Wood
Duggs Doggs
Good!! Good!!
Yes, this is the right group to ask for sure. I have the best readers in the world! I added the “a” onto Georgi, no disrespect intended BLHDMIG!
Frito pies! I’ll have to try that one now too! I can do that without changing a thing on my cart! Got fritos, got chili, got cheese! Way to go!!!!!
1) Awesome comments, advice and opinions. 2) Thanks Steve for providing the forum for all this great dog talk!
How fun is this Sam? 🙂
Larry D Mister Hot Dog; Please contact me regarding the cheese pump/heater with model # and we can discuss purchase/delivery arrangements.
Robin,
Isn’t it great when you can add another profit center without changing a thing on your rig. That’s powerful stuff. Thank you HDCN slingers!!!
Stephen,
I just added pics of Chappy’s California E-Z Built Hot Dog Cart to the E-Z Built website. Check them out at BuildAHotDogCart.com. They are at the bottom of the page.
Thanks Steve on adding the pics! Chappy’s cart looks great! This will help me out alot.
Our nachos sell good but in San Antonio, Tx., Hot Cheetos n cheese out sells nachos 3 to 1 . I sell it for $1.50 and run out most days. Try it, kids buy 2 at a time !
What size bag of Fritos? Where are we buying them? Love the whole idea…Chili and Cheese..
with a spoon…how easy is that? I get cheese from Cash and Carry.. Thanks…
BigMomma,
It’s interesting how regional everything is.
I tried chile and cheese my first year neither sold at all. People like walk around food not a mess. The way I did my cheese and chile was use two deep 1/6 pans spray well with pan release put the product in the drop the pans into a 1/3rd pan with water(double boiler) you have less product waste and cleanup is a lot easier. Sell em’ all.
Like the “Frito Pie” idea. Haven’t seen the answer yet. What size bag are you using and what are you selling it for?
Agree with Judy, have the fixin’s already, fast N easy!
Have already bought a “bag” heater/dispenser for events. Hadn’t thought of it for weekdays, but Frito Pies sounds easier.
Yes it is, Steve. We sell Chinese candy; a dried plum with salt. I lived in Urbana, Illinois and they never heard of it. We do a pickle/chamoy snow cone; they call them Raspas. Best sellers ! People get $5.00 worth of Chinese candy at a time. The Sonoran dog is our best. Thank you for yours n fellow doggers advice, we’ve tried it ALL and now have it good. Thanks to you !
I do the chili and cheese in a bag of doritos. put in jalapenos a spoon and call it a walking nacho, we have done it in a nachos tray but customers seen to love this more.
TO EVERYONE IN THE GROUP: THANK YOU…..The plan today is to do the nachos at festivals only. I do love the frito idea and the squeeze bottle ideas. Steve you made me laugh about the “a”. Oh and my event that I have on Saturday just changed today, the guy called me and said that he needed to double the numbers now we will be doing 120 dogs and 60 sausage dogs, with drinks and chips, should be an easy 3 hours…
Hey Dogs on the Run…we’re you selling Frito Pies or just chili and cheese? A napkin and a bag with a spoon could walk around, yes? I sell Shaved Ice/Ice Cream Sundaes…along with hot dogs, talk about messy…but good $$$
Big Mommas HDH What is Chamoy/Pickle
Shaved ice? Gotta know..LOL
I served nachos from my cart, but had an ongoing problem keeping the chips from getting stale. Used Velveeta melted down with a little water to achieve perfect consistency. Bought “nacho cheese” in the big can once. Salty, soupy, hated it. Due to the high humidity down here, the staleness problem resulted in dropping nachos. I still use the melted Velveeta on my Dawgs, frito pies, etc.
Judy, I was trying to sell chili/cheese dogs. I would try the walking (we call them walking tacos, cheese, meat, lettuce in a Frito bag) But the events I get to have the girl/boy scouts, 4H or church people selling that product. I get people to ask once in while if I sell things like that. I always inform the customers that I will not take away from others way to make money at the events. That statement always seems to make me seem like less greedy, hence more customers.
Dogs on the run,
Great tips on the pan set up. I applaud your ethics too!
Mary,
Doritos? Nice twist!
Pickle Shaved Ice?…
Grateful Dawg,
How does your Velveeta sauce compare to the canned cheese as far as shelf life goes?
Its a pain from the start, no you cannot save heated Cheese sauce, it’s all up to your dedicated space and how many really ask for it.
For me its not worth it I’ve thrown away way to much sauce, so i no longer offer nachos and cheese sauce
This forum really is a wealth of information. Just got an email confirmation that my E-Z Built videos are on the way and I’m already thinking that I need to try the Frito Pie when I’m up and going. Thanks everybody for being “real” people and sharing such great tips.
@Judy – you can pick up a case of 1oz fritos at restaurant depot. I’m not sure about sams or Costco, but I definitely see them at rest depot every week. And every week I say to myself, you’re gonna sell frito pies when you get that cart open! Glad I mentioned frito pies, by the way, everyone talking about them has definitely convinced me that I do need to try to sell them for sure!
I am in awe with all the knowledge and experience of those in this forum.
Thanks to all of you!
Papa
For those using the squeeze bottle for cheese, how are you keeping it hot?
Thanks Mike
Thanks O’Doggy’s! Send pics when you finish your E-Z Built and I’ll make you famous here in HDCN.
I agree Papa Dave – I’ve been saying this for years, “I have the best readers in the dogosphere!”
Mike,
I keep my squeeze bottle of cheese in the steam table.
I have a hot dog cart and thought about doing Nachos and cheese on the cart. I was informed by our local heath department that the only way I could do this was to change from a cart and move into a concession trailer. Must be different states have different rules and regulations. Anyway good luck !!!!!!
Just wondering what state you are in
the chili is hot ,you don’t need hot cheese.
May I recommend the nahcos at the Perrystown Tavern? I am a nacho purist I want my dippy cheese, (ghetto cheese) and I want my toppings. And I need a bowl of dippy cheese just in case one of my wayward chips doesn’t have enough. PT delivers in this regard. It’s not fancy manchego with imported olives, but it’s good honest nahcos.I am excited to read about your nacho quest!
I’m pretty sure where I’m at, actual cheese is a no-no, so I was considering
EZ-Cheeze. It comes in several flavors, is very tidy and requires no refrigeration.
I betting I can use it without repercussion from the local HS.
Has anyone else? If so, did it do? I would be doing this for Frito Pies (Walking Tacos) as opposed to actual nachos. Gold Medal sells nacho cheese portion packs, though they are a tad pricey. Anybody tried these?
A lot of my customers use EZ Cheeze. Thanks for commenting Bigg!
Has anyone else TRIED THIS? If so, HOW did it do?
Argh! Stupid sub-optimal typing and proofreading skills.
Hi all
This is just what I’ve been looking for – loads of info on nachos. I’m a Brit wanting to start up a nachos stall at my local flea market. I was going to use (dare I say it)? Bisto cheese granule sauce!!!!!!!! This way I would have to just boil my kettle and add water to the granules – I could keep surplus of the cheese sauce in my bain marie pan, this way I could control the amount such a lot easier. (I think)? I would add some strong grated cheese to my nachos – do you think this could work?
Help!
Great info from everyone. Any advice would be appreciated!
Cheese granule sauce. Is that a type of dehydrated cheese?
Oops!
Also how do you keep your nachos warm – we don’t get much sun here!
Heat the cheese in a steam pan and ladle onto the chips when ordered.
Hi Steve,
Thanks for that! I was going to use a steam pan for my cheese as you say but I thought how tasty Bisto Cheese granules (it contains dried cheese powder – and a host of other things but is a much lighter version than actual cheese ) are and it would be so easy to just add boiling water. The granules are £1.78 (approx $2.85) for 34 servings. The granules are sold in Asda (Walmart). I was going to place stronger grated cheese onto the nachos first then add the hot bisto cheese sauce. Don’t know if you do granulated gravy in the US but it’s the same thing only cheese.
Love this site – it has given me loads of ideas – Americans certainly know how to get the taste buds going. WALKING NACHOS? AMAZING!!!!!!
Can anyone help with the nacho warming – can I keep them warm in a chaffing dish or will they go soggy? New to this game!
The chips will go soggy if you cover them in cheese sauce. Keep your cheese warm in the chafing pan (steam pan) and ladle it over the chips on an order by order basis.
I’m glad you like HotDogProfits.com, and yes, we yanks like our food. I didn’t get to be 6′ 1″ and 250 lbs eating French portions 😉
Just for clarification, if I am going to use a squeeze bottle for cheese sauce, I should keep it warm in a pan of water on the steam table? How hard is it to clean the pan if you keep the cheese directly in a pan? Thanks for your help! This is great!
It’s not hard to clean a cheesy pan as long as the pan is sitting above water in a steam table so the cheese can’t burn. A squeeze bottle with cheese sauce in it is even easier.
Great question Kathy!
I have been offering Nachos for about a year now at events and we ‘English’ people love them, i buy the cheese sauce that you lovely American’s use, can someone please show me a picture of the type of sauce bottle you use as at the moment I use a bain marie and i am wasting a lot of cheese. If i am doing it ‘American’ sytel i want your sauce bottle too – thanks in advance
I use a small plastic pitcher with a hinged snap-on pour spout cap. Got it at Walmart. I keep it in my steam table and it works great!
hey Steve this is John from Between The Bunz.I’m thinking about adding fries to my cart on a separate turkey fryer but i need some input from my fellow slingers
Just be careful to keep the customers away from the frier. Big time burn liability.
Steve, how exactly do you heat the squeeze bottle without it melting? I keep reading about people putting it in their steam pan. Do you just put it in hot water? Do you use a perforated pan? I had a little mess on my first day out when one of my condiment bottles got too close to the steam table so I’m hesitant about the idea of intentionally heating one up.
If you have a true steam table (water pan under the food pan) then you can put the plastic bottle right on the bottom of the pan. If you have a pan directly over a burner, you will need to use a perforated bottom. Good question Brent!
Thanks Steve!
Just starting my food trailer! I’m excited and want to hear all you suggestions!
Hi Barbara, I’m here to help. What do you need? email me at steve@hotdogprofits.com
Hi Steve
So, from what I read here, you CANNOT heat, cool, reheat canned nachos cheese?
I also learned, the squeeze bottle seems to be the best idea!
Lastly, is the best way to serve nachos, warm?
Hi Jermaine,
Check you local codes, but yes – most places won’t let you reheat cheese (It’s a bad idea anyways). Squeeze bottles are great for dispensing nacho cheese. Keep one in your steamer and the cheese will stay nice and warm. Good luck!
-Steve
Hey, has anyone tried pre-portioning the cheese in souffle cups with lids? Would the souffle cups melt if filled with cheese and placed in a steam pan? Seems like it would be a cool thing to be able to just hand out the cheese in a sealed souffle cup, especially for soft pretzels…
I don’t see why that wouldn’t work. You would have to keep an eye on your temps though.
Hi what can brand cheese is the best?
I like Easy Cheese.