Chapter 12
Daily Cart Operation
In this chapter we’ll go through a typical day step by step, from start to finish. At the end of this chapter you’ll find checklists for daily cart inventory, cart safety inspection, setup, and teardown. You should copy these and use them in your own operation. These checklists leave nothing to chance, and they are also great for training employees when you want to expand your operation.
UPDATE #1 (CRITICAL): In this section we used to discuss whether or not to accept credit cards at your hot dog cart. It is no longer a debate. It’s a MUST. The number of people who don’t carry cash anymore is enormous. If you don’t have a way to take credit and debit cards you will lose a large percentage of your potential income every day. Click here to watch a video lesson on how to take credit cards at your hot dog cart. Includes a link to get a free card reader! Do this now.
UPDATE #2: We recently added a separate full video course titled, “A Day at the Hot Dog Cart” featuring one of our successful graduates. Tag along with Dale of Lucky Dawg Hot Dogs in Reno, NV as he preps his cart, hitches it up, and sets up shop in downtown Reno. Watch him cook and prepare his tasty gourmet hot dogs. You’ll get a ton of additional tips and tricks by watching Dale work in front of a live camera. 60 Videos.
The day begins with condiment prep. Do this the night before, or early in the morning so that you have time to run out for supplies if you discover you are short on something. Make sure your gallon jugs and/or squirt bottles are full of ketchup, mustard, and relish. Be sure you have enough fresh chopped onion and any other condiments you may use. Old onions won’t make people sick because the acid content is too high for bacterial growth, but they do taste bad. If they smell sweet instead of burning your nose (like onions should), and are getting yellow instead of their original white color, throw them out.
Next, go through your daily cart inventory checklist. Be sure your cart and coolers are fully stocked. I didn’t include quantities because this will vary depending on your location, hours worked, etc. After a couple of days you will know how much you need to bring. You can write this in on the checklist next to each item. I left some blank spaces after each major category so you can include any items such as condiments or types of soda that you use, which are not on the list.
Now that your cart is stocked and hooked up to your vehicle (assuming you have a tow cart), we need to do a walk around inspection with the cart safety inspection checklist.
Once at the site, unhook your cart and chock both wheels so your cart can’t move. The very first thing you need to do is put water in the pans and get the fire going. DO NOT start the fire without water in the pans! DO NOT turn on the propane until you are ready to light the burners. The gas will build up in the firebox and possibly explode when you ignite it.
Set out your soda coolers which should have been stocked and iced down in the morning. Set up your folding table with your chip box and condiments. Set out your small plastic trashcan with liner. When the water is boiling add your dogs. Open your umbrella and start serving.
Tips
- Keep adding small amounts of water to pans at frequent intervals. DO NOT let the pans go dry.
- Keep table wiped down, don’t let trash can overflow, watch for litter on the ground.
- Hot dogs must be held at an internal temperature of at least 145 degrees.
- Keep enough hot dogs cooked. You can cook frozen dogs in 7-8 minutes.
- Order of operations:
1. Write order on note pad, when order is finalized, total it up (use calculator if necessary), take the money, give change, punch the punch card, tell customer to help themselves to chips and soda.
2. Place wax paper sheet in left hand. Using tongs, place steamed bun with hot dog on sheet, wrap and serve.
When closing time arrives, begin the tear down operation by closing your umbrella. Shut off the fire and remove the pan lids so the water can cool off while you tear down. After everything is properly stowed in your vehicle, pour the cooking water into waste container for disposal in an approved sanitary sewer system at your home or commissary.
Oh, I almost forgot the best part. When you get home, relax with your beverage of choice and make like my favorite royalty – Count DeMoney.
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These forms are available for download in the Checklists and Contracts section of the members area.
I love those checklists! Those are going to really come in handy! 😎
I`m new at the hotdog business. So far I have worked 3 motorcycle festivals. It rained at everyone of them.
My question is , where do you keep the buns when your serving the dogs? so far I have used the bread box on the cart. It was suggested that I put them in a box on a table next to me. Any suggestions?
Thank you,
Brent
Sorry about the rain. That’s unfortunate. I keep my buns in the bread box on my cart.
I want to tell you, I truly appreciate all of the information that you provide. I`ve been going through the start up agony that you have mentioned. I`m all permitted up now. I went from 25 yrs in law enforcement to selling hotdogs. The hotdog cart gives me a reason to be at the events and festivals without the pressure of enforcing the law. For me it has taken 5 months to get all of the permits and licenses required in Florida to sell hotdogs. I`ve worked 3 events and have lost money at each one. I loved every minute of it. The lessons learned and the experience was worth it. I refer to your material daily, and constantly adjust my routine to follow your instructions. You`ve been doing this for so long that you may not realize how valuable your instructions are to a rookie . Thank you, Thank you.(PS. I lost money because it rained)
Sorry about the rain. Weather does have a big impact on profits. Glad you are having fun. The money will come!
Don’t forget to turn off your propane tanks before pulling off. There were a couple things I noticed that wasn’t mentioned anywhere. 1) fire extinguisher, 2) fans. Now this may just be particular to the area I have worked and I was vending under a canopy not out of a cart. But, a fire extinguisher, not required by your local Health Dept., will be required by the Fire Marshall when he saunters over and introduces himself. I got caught by surprise by this at one of my first events. Luckily I just happened to have a new fire extinguisher in my truck. I didn’t realize that not only did I have to pass inspection by the HD but the Fire Marshall as well. Second is the fan(s). The HD in my county requires them in all MFU’s to keep the flies away. They don’t have a size requirement though, so one of those smaller ones (approx. 12″ x 12″) works to satisfy that requirement. Plus they help keep you cool on those hot days. If you are doing festivals, fairs, and other outdoor events it pays to be prepared for those little idosyncrasies that come up. Oh and don’t forget your sneeze guard. If your customers come right up to your cart your HD will most likely require one. If you keep your customers away from the food by a table (like your condiment table) in between them and your cart you most likely won’t need one.
Health and equipment codes vary wildly from one location to the next.
A fire extinguisher is a “must have” item in my opinion, even if not required by your HD or Fire Marshall. It just makes sense.
As for the fan and sneeze guards, these are not very commonly required across the country. If you do need them, your health inspector will let you know about it.
Thanks Terry!
I am telling my friends that I am taking a course on the Internet for my hot dog business and getting email addresses for my web site launch.
I noticed a punch card on the check off list, is it for the customers to get a free hot dog with so many purchases?
Thanks for all your hard work in providing so much information.
Allen Hamilton
Yes, that is what the punch card is for. The fancy name for it is “incentive marketing” but it’s simply a way to keep ’em coming back for more. Glad you like the course Allen!
Hello. I’m a newbie to this business. My first question is, how much water to put in the pans to start with? Fill pan, two fingers, half pan, three quarters?
Hi Ronald, It depends on which pan. If you are using a spillage pan with shorter perforated pans inside it (for steaming buns or hot holding meat for example) keep the water in the spillage pan below the level of the bottom of the perforated pans. If you are boiling or simmering, use enough water to completely cover the meat.
Love those check lists, Steve. 🙂
I clicked the 60 videos link above, but I didnt find a place to enroll, and there is only 7 videos listed? Help 🙂
Thanks in advance!
Ooops. We used to charge extra for those videos but they are now included with your Premium Membership. We updated the link, try it now.
Thank you Steve for giving up your knowledge and experiences to us all. I am about to purchase the materials necessary for building my own cart and can’t wait to get started. I will send pics when I complete my cart.
Awesome Kim! Can’t wait to see the finished product.
-Steve
Each chapter I’ve learned so much! These materials will be such a help as future reference, too. Great value!
Good!
Hello Steve and fellow slingers. This course is FULL of great tips, even though I had many similar tips myself, I still found MORE here. Now, I don’t expect you would get many that want this BUT, several items on this checklist of to-do’s etc., can be applied to OTHER food cart entities such as cotton candy, roasted nuts, peanuts and burger carts +. We have a hot dog cart and are considering a second one, plus another type of food cart.
Thaks for all the great info Steve!. You “rawk”….
Dwight,
Canada
I appreciate that Dwight!
Hi Steve,
I am new to the hot dog sales area and I am starting a position in a food truck park. My question is this: what do you recommend to do with the sausages, breads and condiments that are left over at the end of the day?
If the meat has been cooked, give them to homeless folks. Uncooked meat, condiments, and bread (as long as it’s not stale) can be used the next day.
Steve, you are so effing cool, pardon my French. I am a fermenter, a kraut maker specifically, and have had the idea to tie it in with a hot dog cart for about a year now. I’ve been in the food industry for 13+years now but I knew in my gut your site would be worth the small $ investment you ask. And now I see you recommending giving leftovers to houseless folks–thanks for affiriming my instincts and for generously sharing your experiences and templates. Plan to build my own using your cart plans and I can’t wait to be slinging dogs!
Luc
Thanks for the kind words Luc!