First figure out what your dog, bun, condiments and supplies are going to cost you. Throw in a penny for propane. Then decide how much profit you can reasonably expect and price accordingly.
The first rule of business- You’re in it to make a reasonable profit.
Are they going to pay you in one lump sum for 400 hot dogs—-I sure hope so— or are you going to be collecting money from each individual sale? Can’t do it by yourself if that’s the case.
You have to serve 400 hot dogs in 2 hours!!! That’s 3.33 dogs PER MINUTE! You will have a long line at the beginning of the event. Throughput is a must!!!You need them wrapped , (I suggest a foil wrapper) and ready to hand it to them as they pass by and send them on to the condiment table. This is not a typical cart operation business model. I’d be tempted to set up a 4×8 table with disposable chafing dishes to load up with pre-wrapped, warm dogs and just have the cart sitting there for decoration!
Since it’s just mustard & ketchup, set up a side table and put ample squeeze bottles out there AWAY from the cart or serving table so people don’t get backed up in front of the cart. More mustard than ketchup. 2 to 1.
I’d set up an alternate cooker like a deep fried turkey fryer rig to heat large quantities of dogs. With a basket insert for the pot to be able to get them out easily.
I’d definitely get a helper.
Some one to tend the dogs that are cooking and someone to assemble, wrap and pass out.
Don’t forget the Napkins![:D][:D]