Hot Dog Profits Newsletter Robin Celebrating 9 seasons as a hot dog vendor

Robin got her start in the hot dog biz almost a decade ago when she bought my Hot Dog Profits Premium course and a cart from DreamMaker. Since then she has built a lasting business that not only provides a great income, she’s able to take the whole winter off.

Robin writes…

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Hi Steve, I guess you haven’t heard anything from me lately. So I thought I’d check in and give you a smile?. 

I’m into season nine now and consider myself quite successful.  I sling in the summer and ski all winter! 

This summer I’m hearing a LOT of positive comments from my customers. A few examples:

“I’m new here, but people tell me you’re pretty famous in the area.”

“You’ve got the best condiments”

“We know it’s spring when we see you here!”

“You’re an icon…”

“You’re an institution!”

“We look for you every spring!”

“That pink hat is famous!”

Just a few that I’ve heard this year. Steve, I could easily name more than a dozen slingers who started at the same time who went out of business in the first year. They all made the same mistake. If I was to offer advice to anyone going into it, I’d say the biggest mistake is over-investing. 

I’ve seen people buy $35000 walk in trailers and offer huge menus thinking all that variety brings them in. Then they set up in a place where it’s very hard to get out of, and they only get half the people going by because only southbound traffic can get in and out. They don’t get enough money coming in to support the huge menu and have to throw out 2/3 of their Food. 

A must for homework is to know how the traffic flows, how much there is, and how easily they can get to you. Next would be, what do people in that area like to eat. Not what YOU like to eat. If you want your stuff to sell it has to be what the CUSTOMER wants. It might take some experimentation and a few surveys, but once you find it, you strike gold!  They’ll make a point of going out of their way to find you. 

BTW, I’ve found a great way to chop onions, and you don’t even need a slice of bread. I use an Eskimo ULU knife. (Look it up) cut the onion in half, then slice it one way, turn the board 90 degrees and slice again. Then lay the slices down and chop to your satisfaction.

Robin/Lakeside Lunch

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Robin – great job. I’m so proud of you!!! Keep on doing what you’re doing and thanks for sharing some wisdom with the Hot Dog Profits readers.

Readers – let’s hear it for Robin in the comments!!!

-Steve