The following is a guest post by Jim Pell…
When I had my Hot Dog Cart in New York, the winter was just as good as the rest of the year, in fact I had some record setting days during winter because the other vendors closed for the winter months, my customer base grew and most became regulars year round.
My customers are New Yorkers, New Yorkers love their hot dogs. New Yorkers are HOT DOG CONNOISSEURS. I set up in 10 degree weather and colder. Maine people are a hardy bunch I have no doubt Beth would do business during winter, if she serves a quality product is consistent and reliable.
I bought an old postal truck for $500.00 wheeled the cart inside during winter, cut a serving window, counters and a swing up awning, when the heat from the cart wasn’t enough I fired up a Mr. Heater propane heater, it got so warm in the truck I worked in a short sleeved white restaurant shirt, with the windows open. Appearance is important, I always wore a white restaurant shirt, never just a t shirt or a muscle shirt.
The town workers were steady customers they would make sure my spot was plowed before I got there, all it cost me was a few free drinks every once in awhile I made a deal with the local car wash, on my way home I’d stop by and they would hit the truck with steam, had the cleanest vehicle in town, cost me a 2 chili dogs and a 12 oz can of coke daily.
Consistency is the key in this business, not only with your food, you MUST be at your spot when your customers expect you to be there, my customers knew they could count on me, that’s why in one year my cart became the busiest in town. I’m fast but pumping out 400-500 hot dogs daily in 3-4 hours along with drinks, chips, my wife’s homemade meatball subs and chili served in a cup with a package of Lance Crackers was no longer a one man operation, I had to cut in another burner to keep up with the demand, my wife quit her job and came to work with me. I got so busy my bread man, snack man, and Arnolds driver delivered to my spot instead of my house.
I swear by Boars Head 7/1 natural casing dogs and Arnolds restaurant buns, Arnolds is a hearty bun that can stand up to any toppings. I only served Brand Name Quality Products, they cost more but it’s well worth it in my opinion, never any off brand soda or snacks.
I’m out of the business now but still have thoughts of starting up again, once this business get’s into your blood it’s there forever.
Too many people think it’s just buying a cart and supplies and BAM ! they’re going to make big bucks, too many fail because they don’t realize what’s involved, they don’t realize the commitment it takes, that’s why there’s so many used carts for sale.
People who don’t know hot dogs, what kind of hot dog to use for boiling, steaming, cooking in the round or split and grilling them, should do their homework before investing any money.
Common sense should dictate them knowing they need permits, starting without the proper permits and permission is just plain stupid and they shouldn’t complain when they’re shut down and run through the ringer especially from the Health Department when they try to do it the right way.
I sold my cart and truck to a local, a regular customer, he saw the volume I was doing, I told him don’t change a thing, I even offered my wife’s chili recipe, something that’s hardly ever done, he refused, he also refused me staying with him for a week or two until he felt confident, he refused. After a month or so he switched to an off brand 10/1 hot dog, not a natural casing dog, cheap supermarket buns, off brand chips and soda. Two weeks after I sold the business I moved to South Carolina. One day I got a call from a friend informing me the guy went out of business, he lasted 4 months.
-Jim Pell
Editor’s note: Jim’s idea for converting a used mail truck into an enclosed hot dog cart is pure genius. If you don’t already have a cart to put inside it, or if you don’t want to tie up your only cart in this manner, there is an alternative. Many customers of mine have used the information in my E-Z Built Hot Dog Cart Video and Plans package to convert trailers, pop up campers, and RVs into mobile food vending units. We show you how to make steam tables, install fresh and waste water tanks, hook up the plumbing and electrical systems, and more. Instead of building the equipment into a hot dog cart frame, it’s even easier to install it in a trailer or RV. Presto – you’ll have a stand-in unit that will keep you dry and toasty all winter long. Click here to get started.
