Hi Curbside Dog – thanks for your, as always, level-headed comments.

I would never simmer or boil any non-cooked meat – especially not boiled bangers! I don’t think the best idea is to serve traditional British sausages with exotic toppings such as coleslaw or chilli.

The locals want a tasty and affordable lunch option that is quick to buy and convenient to eat – just like city workers all over the world.

I am gambling that the exposure that we have with hot dog carts from decades of US TV and films will, prompt them to try this different, yet familiar world famous street food. I don’t believe that it is possible to rely on traditional foods or ways of cooking – if not we would not have the vast array of different cuisines we all enjoy today. I believe my customers will happily eat  US-style hot dogs (even simmered ones) after all we took to hamburgers OK! Also simmered dogs get away from the very unhealthy image associated with the cheap fried pork hot dogs with no toppings that we are currently offered here.

I for one had always wanted to try a chilli dog and I’m sure I’m not the only one. I am not prepared to assume that the British will not take to American Style Chilli, if they don’t I’ll drop it from the menu – or just use one can a day ($2) – it is by the way far tastier than I had imagined!

They can make modifications to their basic cart according to requirements and budget – what did you have in mind? I didn’t quite catch what you meant by “Hell I’d get an American Dog and Sausage and do French Style” – do you mean in French bread? What kind of  American sausage and dog?

I always listen to your advice, I just couldn’t really understand all of the last bit of your post.

“Easiest to do. equipment your area, will it pass. Best damn way to go for walking food. Danish way is also great.
I’ve hit so many Schnitzel stands in Germany. there food. ”

I agree about the angled shelf and will look into a more practical shelf that frees up cooking area – or none at all.

Please do reply, I’d really appreciate it.

Kind regards

DW

Thx quickdog – good idea re. the table for condiments and maximising cooking space.

I’ll discuss this with the fabricator, he is very open to feedback and suggestions. Which is good for me since he is the only one I could find in the UK making remotely US-style carts.

I don’t like the cart, it doesn’t fit your needs. You want about 3 steamtable wells that will hold 6-1/2 pans. It would be nice to have a shelf to place the food, and exchange money. There are better set- ups………..BillyB

Hi BillyB – thanks.

Do you mean that the actual bain marie is smaller than others? He said it is 15 litre, if there are bigger ones I can definitely request one.

I can also request a shelf – it makes sense to have somewhere to put the dogs.

What do you mean by a place to exchange money? Do you have a till on a shelf? I was thinking of a sort of money belt type pouch.

Regards

DW

i agree about skipping the slanted pans above the work area.  depending on what and how many condiments you serve, i’m not sure you need that many cold pans on bottom either. 

which direction will you direct your serving?  you don’t want to be reaching over the griddle to the right.   the trailer tongue will probably be in the way from the front.  i’ve had occasion to need to serve from both sides.  i’d keep the griddle, it allows for cooking a variety of foods.  could you move it toward the middle of the cooking area?

my little cart has two handles attached to the frame to push the cart around.  i don’t see anything like that in your picture.  i actually use them a lot. 

that’s a good looking cart.  i’m anxious to see what you decide on and how it works out for you.

Excellent input Gene’s Dog’s – cheers!

How many pans would be a minimum in your opinion?

I’ll talk to him about the handles and moving the griddle. Do you mean behind the hot pans, where the angled pans are?

I hadn’t really thought about which side I’ll be serving from – but it’s important! I guess from the left on the other side from the umbrella fixing.

I am looking at the slanted pan holder and trying to figure what you would put in there?  If you have a cold condiments section on the side, you really don’t need the slanted pans.  The pans are at quite an angle, it looks as if they can only be filled less than half way before product pours out.  Also at that angle, if you don’t set the lid on just right, they will slide off into your steam table, something you don’t want when busy!

I would leave it off or request that it be a flat shelf for storage.

Thanks Hot Dog King!

Those are exactly the type of observations I was hoping for. I could save a considerable amount of cash if I leave the pan holder off and I’m not sure I need it with the simple menu that I’m starting off with. I can always add it or a non-angled one later if I wish.

Re. the steel. Thanks I guess he meant cheaper rather than thinner.

All the best

DW

This cart looks familiar.  Didn’t we already give you feedback on this one???    DD
 
edit add:  Oh yea I forgot to ask what you would use the pans for above the main table?  Also didn’t you have a concern of how the umbrella was mounted.  Anyway it is a nice looking cart but make sure any bells and whistles you get you will actually use.  You have to start thinking budget, budget, budget from this point on.  Did you have a chance to see this cart in person or were those pictures sent to you??  Good luck.    DD
 
Ps…I don’t really think you should have the need to use the big font…..lol.

Hi DD,
Yes I had just dicovered this fabricator back then.

Now though, I’m more interested considerations, such as number of pans, amount of cooking area etc.

I did mention my fears about the strength of the umbrella fixing, to the fabricator. He assured me that it was very, very solid and there was no chance of it shearing off.

I’m not sure what I’d use the pans on top for, or if I even need them at all. As some have suggested I might save money by removing them, though IMO they do look good.

The pics were sent to me, but I intend to visit before I buy a cart.

Sorry  about the font size, I wrote the posting in a word doc and pasted it, thinking it would be automatically reduced!

Regards

DW

Yep these are the guys. They are just branching out into hot dog carts now and are really changing the game here. They used to make mainly sandwich trucks, but are now making 4 hot dog carts a week.

What I like about them is their flexibility and their willingness to learn and improve. 

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.

Hey BillyB!

Thanks so much, it’s great to get advice from real pros. 

It makes sense to maximise the cooking area and I’ll ask him to give me a price for larger wells and a larger flat grill, he should be receptive since it will actually help him provide a better product.

Btw how many cold pans would you recommend as a minimum? 

All the best

DW