My message to U is plain and simple, First i described the way to handle U’r topppings, then i informed U that SUCCESS is NOT a given..Only U can tell what is described as success..I wish U Nothing but good luck,NOW GO DO IT..then report back..

I do not put the Chili and the cheese out on the condiment table..
Catsup,mustard,onions,relish,napkins..If the table is nearby but not in u’r people line way; U move u’r customer away from the cart and are able to use the area in a constant flow manner.
I’d be very surprised if this happens when U first are starting up..It takes time for people to become accustomed to U’r cart and the word does not spread like flies…[;)][;)][;)]

Ronnie, last Saturday was extremely cold. That picture was 45 minutes before the first tour and no one was there. In June, we’ll be located in the beer garden, on the river, in back of the brewery. There’ll be boat traffic from brewery boat tours and pleasure craft boaters. Tour participants will be congregating in this area before and after tours. We also have permission to vend inside the mainbeer hall. I see lots of potential, but can’t judge by our first day in operation. This Saturday’s weather will be in the mid to high 50’s and I’ll be back.

CSD

CSD

That is a nice location. Seems to be alot of foot traffic.

Wow that really look cold!!!

Ronnie

I’ll tell you what. I promise to stop by for a hotdog if you open around the North Market. I’m there once a week.

I always look for locations where 100’s, if not 1,000’s of potential customers pass and there’s little or no competition. When we worked the outlet mall, our only competition was Quiznos and 8,000-10,000 cars came to the mall every Saturday and every Sunday. We worked weekend lunches from 11-4 and always sold at least 300 dogs and drinks per day. Our latest location is a mirco brewery for their five Saturday afternoon tours. We opened this past Saturday. We sold 100 dogs in 3 hours, despite the extremely cold weather. We know there’s potential for 200-300 dogs every Saturday, once the weather improves, the summer arrives, the river brewery tours begin, and the pleasure craft boaters arrive. While this site doesn’t have a lot of passing traffic, those taking the brewery tour are the target market.

Setting up on St Patrick’s Day 45 minutes before the first tour. The table to the left of the cart holds a condiment rack, ketchup and mustard dispensers, and a napkin holder. The 2nd table was used for setting up and then placed in our van. The city of Milwaukee does not allow free standing coolers or tables and everything must be attached to the cart. Our condiment table is on wheels and attached with a bunge chord. Our cart has two built in coolers for drinks.

CSD

I’m Not familar with U’r area so I will just address the portion of U’r problem I’m familar with: Set up a dressing table away from the stand, put u’r condiments and napkins on the table. As soon as U hand them a dog U want them away from the cart..GOT IT??[;)][;)][;)]

I’d think the area around the North Market would be even more difficult. All those bars happen to be restaurants, and inside the North Market there are a number of vendors selling foods ranging from Italian to Indian to Kosher-style delicatessen.

If you’re talking about the Brewery District I can’t imagine that you’re going to do a lot of business. Folks visiting that area of Columbus are there to eat and drink in the restaurants and bars, which are the area attractions. I can’t imagine they’re going to be leaving a restaurant or bar to grab a hotdog.

Dressing dogs is something I’d never do again. We dressed them the first day we opened at the outlet mall. Dressing dogs take valuable time, paricularly when lots of people are in line. The first day we dressed dogs was the last day we dressed dogs. That day we dressed and sold 250 dogs or 50 per hour. Our lines were between 20 & 30 people from 11am-4:00pm. You never want customers to wait in line for a hot dog for more than a few minutes, especially customers under the influence. The idea of a cart is quick service. Eat it and beat it. If you’re in a busy area, where you can work the fast track, I’d allow customers to dress their own. This gives them the opportunity to use as much or as little condiments as they wish. There’s nothing worse than dressing a great do with an excess or not enough condiments. I serve a great dog and let my customers take it to the next level by dressing it themselves. Doing this, you’ll never get a single complaint about your food. As for the bar site, I’d work Friday and Saturday nights from 10:00pm to after closing hours and all major holidays.

Best of luck to you and your on your new adventure,

CSD