darkwhite  you have stated before about how hard it was to acquire our Dogs and Sausages. Please think about this. People here might get upset, but most of our food products are not allowed into other countries for the quality
of the product does not meet their standards. In other words, CRAP. LOL  My idea was and still is find a local butcher and develop a product close to ours. Can be done, and cheaper. 

 Do you have size constraints on cart, for being in a big city.
Danish Dogs are on a toasted bun,  French have their on way on a baquette with a hole in it. Close to our ‘Puka Dogs’ as we call them here. They have been around alot longer than Pukas though. In Germany they do almost the same thing, except they punch a hole all the way thru so when you tip it up the meat slides out and the condiments drip all over.

 
I still cannot believe you liked our canned Chili.  Hey, it might fly, never know till you try it. I would think it more local condiments, thats just me.
 
Also buns that you use, are you intending to steam them, toast them ?? me I like a warm bun, not steamed.
I have used the three pocket apron for monies. Works pretty good. 
Do you think that cart will meet your cooking style for what you need. I selected my cart for my style
of cooking.

 

Hi Curbside,

You have a good head on your shoulders! I have found 2 makes of US Style all-beef hot dogs here, they are made to American recipes. I intend to give them a go alongside Herta  frankfurters which are the leading brand here. I have also located a couple of meat processing outfits that can manufacture them according to my requirements – I have one recipe that I’ll pass on to them, but if anyone has anymore – that’d be really useful. I think I’ll make another thread about that.

In the long-run I’d like to be able to sell packets of my own branded hot dogs to my customers to cook at home and perhaps even supply to other stores or sell online – that’d be later if things are going really well though.

My main constraints are financial. My location has quite a lot of space around it and I’m allowed a table and four chairs. If all goes well in a couple of years I’d like to order a mobile kitchen to keep me and someone to help me snug in the winter.

I’m intending to steam the buns in a 1/2 pan, like someone on here mentioned. I think that will make a massive difference to their appeal to my customers – nobody here is used to anything like that. Hopefully a nice soft bun will help return custom.

Unfortunately I don’t yet have a cooking style, I will have to adapt to the cart and then when I upgrade I’ll know what I’d like to improve and really appreciate the improvements. The fabricator says I can add stuff whenever I take the cart back to him for its 6 month gas safety certification.