Ahh…but he has documented work for the past 4 years plus in his post. He’s seasoned now. I LOVED the blow by blow. It will surely help a lot of newbies. Great Job……………Hopefully you’re still part of this forum and working your biz.[:D]
Ahh…but he has documented work for the past 4 years plus in his post. He’s seasoned now. I LOVED the blow by blow. It will surely help a lot of newbie. Great Job……………Hopefully you’re still part of this forum
He said "relatively"new..11/2005 qualifies IMHO
New? The original posting is from Nov 2005 LOL
Very good post — from a relatively new RF’r … Welcome.
Thank you for a very good post.
Dr of BBQ
Excellent post Skip TY. I spent 2 1/2 years in Scotland and used to play
basket ball for the US Navy. We played in London and that area several times a year and I promise you our team would have killed for a really good hot dog.
Again excellent post and YES this is the hardest I’ve worked for easy money.
I really appreciate the blow by blow description. I’m into my 3rd year as a hot dog guy, and still loving it. Although if no one noticed the gist of your post, this is the hardest I’ve worked for easy money. Keep up the good work, maybe we can do a hot dog guy exchange program sometime…I’ve got friends in London, perhaps you’d like to burn dogs in Denver?
Hello all ,
Skip , That was a great post , pleasure to read it .
Hey Skip!! Thanks for your post (from across the Pond!!) I’m just starting out this spring and your insight is helpful. I actually already have an agreement with the local mens softball league here in my city. The potential is for 6 nights a week (which I won’t do to start… I have a day job I have to hold onto until I know this will work), so your experience working with such associations is encouraging to me.
I was also thinking of potentially adding on Polish kielbasa too, when I’ve mastered the dogs. Do you have to grill them? or can they be steamed like the dogs?
Anyway, I really appreciate your post and wish you continued success!
And Jack, your thought of "selling hot dogs on a beach somewhere" was my original thought about 20 years ago… and has never left my mind. I think it’s an OUTSTANDING idea… especially if you are retiring. Work when you want (though you should be consistent on which days you will spend at the beach for any regulars that may look for you) and catch some sunshine as a bonus [:D]
Read the many, many posts from other hot dog vendors here (both on this forum and in the Restaurant Professionals forum); go into the Search box up top and plug in your topic of concern and see in advance what has already been said… there is much to learn and to be gained from those who have shared their wisdom on this site. Best of luck to you as well. [:)]
Jack in Albany
Thanks Skip. I retire the end of the year and I think about "selling hot dogs on a beach somewhere".. I’m about halfway through an entrepreneurship course given by a local economic business development organization. They preach having a written busuness plan. Some of the classes have been on marketing and market research, legal issues, bookeeping taxes, etc. Your comments on the Hot Dog Business reinforce many of the thoughts I’ve had, and in many ways are more helpful to me than the "book knowledge." I just started today researching the Roadfood forums from a business point of view as opposed to my past noodling here as a fan of the cuisine. Thanks for sharing. (P.S. I wonder if a Prince Charles banger could be a mover here across the pond?)
Stephen Rushmore Jr.
After reading recent forum subjects on the Hotdog Business, thought I’d share my experience (for what its worth). I have a lot of respect for anyone who goes into the Wild and Wacky World of becoming "The Hotdog Man"
I’m known as the "hotdog man" in the United Kingdom. You become the hotdog man cause nobody knows your name but you know them and they love our dogs. So be it.
Getting started: 1st year. Well, the trick to staying in business is figuring out how to stay in business. This means loads of sacrifice until you know your market, know your product, remain flexible and adjust to necessity. Give time – time. I didn’t make much money the first year (about �5000 or $7000 gross). Makes it tough to enjoy but I learned a lot. The best thing is networking in that 12 month period. I met lots of folks who knew lots of folks who wanted to know if we did birthdays, parties, special events. Perhaps I was lucky that in the UK, there are no "Real American Hot Dogs" (or much of anything else for that matter that resembles really good food spots in the US).
We were fortunate that we met ex-pat Americans who mentioned that they’d come across us (with phone calls from me to Americans I knew in the British Baseball/Softball Association). This led to doing small softball tournaments (I play on a team). This kept us alive with a bit of promise that it couldn’t get worse and could only get better.
Year 2 We became a part of the softball circuit. We were invited to participate in all major softball tournaments which meant that from May to September we’d have 15 tournaments to participate. This sounds great but came with new conditions: percentage back to the organizers, add on items due to niche market i.e. coffee, tea, sweets, muffins. But, we stayed with hotdogs as the main event. This led to Major League Baseball International functions which weren’t many but well attended (loads of kid’s at the UK Little League World Series). Be aware! In certain situations, if you do well someone else will say "hey, I can do that" mentality. We started the ball rolling and next thing, we started getting competition from interested parties. What makes this interesting is this; anyone can make a hotdog. Ok, what I know is this; not a lot of people know how to make 100 hotdogs in 20 minutes (game times dictated how large the queue is). The know how to meet demand is essential. Making pizzas or hamburgers takes much more time and if folks don’t have the time they don’t get the sale. ChicagoStyleDog (great admiration for) says to leave the condiments out for the customer to serve himself. I agree if the situation requires but we make a show of doing our dogs with squirty bottles of ketchup, mustard, mayo and dress each dog individually. (Add homemade chili, diced onions, grated cheddar cheese). Turnover for Year 2 was approximately �12,000 or $15,000 gross). But remember, this is for about 25 days over 5 months.
Year 3 We now added an Aussie Pub Chain to our venue. Late Licensing laws in the UK require bars/pubs to offer food. Food doesn’t sell in pubs/bars late night. Thus the success of kebab shops close to pubs which are open till 5am. We put a hotdog stand inside of the Aussie Pub which had a capacity of 1000 persons. At the end of the night everyone in the pub passed by the hotdog stand situated at the entrance of the pub. Great site and a big break. Be aware; if you do well you run the risk of losing the site. Again, anyone can make a hotdog……looks much easier than it looks if you’re doing it in a professional manner. Still had the softball/baseball venues plus this pub chain. Turnover for Year 3 �25,000 or $35,000 gross)
Year 4 We now know all of the American niche market activities and the phone rings our way. We have lost some of the softball/baseball venues as "you’re making too much money off of us". Still, the beat goes on. If th,26,166568,0,22686,184.108.40.206
166567,166563,166563,2005-11-04 04:19:18,RE: DC Cafeterias”
The Hotdog business
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