… I had just used my last buns and two ladies came up and said, oh that’s OK we don’t need buns just give us a couple dogs with a little mustard! Needless to say, I didn’t charge them…

We knock a dollar off for the low-carb folks. We will place in the dog in the hot dog tray and add what ever condiments they want. Then we give a fork. We do the same with the BBQ but put that in a coffee cup. We don’t get many low-carbers but since I have low-carbed, David knows what is going on when someone asks for a dog or BBQ sans bun. It makes them happy to know that their particular requirements can be met and they do return.
 
For large crowds, we can use our little burner to heat an extra pan of water to pre-heat dogs. We have a deep 1/3 pan that we rarely use (acquired at a flea market for $1… never know when you might need an odd depth pan). Normally I use it to hold the breakfast wraps in the hot table on the odd occasion that I have to make them. Since it is one of the really heavy pans, we just place it directly over the flame and heat it up. For our limited capabilities, keeping enough product ready to serve during a rush is the most difficult thing. We do try to replace dogs during a rush but sometimes is just isn’t possible.  Usually folks are very understanding if you just keep saying that you are sorry for the wait, but there is always the one jerk in the bunch. We have found the best way to deal with that is “NEXT”!. For basic street vending, David works the cart alone. For anything else, I help out. We have found that it works best for both of us to be working the cart for any type of event. I handle money, sodas and restock while David slings dogs. I also am there to sling dogs to give him bathroom breaks. I’ve been “free labour” ever since we got married. The food cart is no different than when we were installing cabinet except that I worked full time installing. With the cart, I can do other things besides “support work”. Our daughter also works the cart at times.  For events, look close to home for some free or low-cost help.

HI Jerry, You never know until you know. Next year will be a different story, you now know what to expect and will give them a better faster experience. You are so right about people understanding the wait and line. As long as people see you are doing your best, they will not complain………….I think every Hot dog cart vendor needs to understand what their capabilities are and how to prep for larger crowds using a limited cooking area. You now have the answer to the volume, you now need to figure out how ……………….Great job buddy, you have come a long way in a short period of time…………..BillyB