Instead of creating a separate entry for each Daily Dose of Vendor Success Juice newsletters, I'm going to do a weekly wrap up from now on.

I received some complaints that the front page of LearnHotDogs.com looks like all the articles are password protected. This way, it will be one open post that I normally send out weekly and then a wrap-up of all the private newsletter posts.

How Many Hoo-Haas Does A Kangaroo Have?

Kangaroos have three vaginas. With all those orifices, how in the world are they able to keep the kangaroo in?

My bank account and my wallet suffer the same. Not in the amount of vaginas, but being able to keep stuff in.

Preferably money. One of the hardest things to do when you work for yourself is to stick to a budget. Making them is easy though. __________ HUGE ASS DEAL BELOW _________ Years back I started selling furniture with my wife out of a rented storage building.

No matter how poorly or how well I did each week, I was constantly broke. Literally if I made $100 profit in one day, I would consciously consider what bills I had coming in the next little bit and would then determine whether or not I could blow it or save it.

I could have one bad day and be singing the blues and the next day profit $300 and take the whole family out to dinner and a movie. The next day, I was broke and the cycle continued.

Whenever I had money that I could spend – I DID. My point! If you ever expect to grow this business, if you ever expect to be able to take advantage of a fantastic deal, then you better save.

I'M GOING TO MAKE IT EASY FOR YOU! Every day, you have money that is considered “Net Profit”. This is what's left after the cost of doing business. Let's say that you have $184 in Net Profits for the day. I want you to take $18.40 and put it away. This is your money.

It's not bill money, it's not movie night money, it's your #%! %@#$%! money. And every day do the same. Take 10% of your net profits and add it to Your Money. Two Things Are Going To Happen:

1. Your Money Pile Will Grow!

2. You will become so attached you won't ever want to spend it on something ridiculous.

Bonus: It will become a source of pride.

Now imagine in a few months you have $3,000 in the Your Money pile.

THIS IS WHERE IT GETS GOOD… STILL WITH ME?

1. You just relieved a ton of fear and worry from yourself by paying you first. You NOW have what I like to call a buffer. A buffer is an excellent source of comfort when life hands you lemons and every fucking one of them is rotten.

A buffer takes the sting out of the news that granny tilda died and you have to miss 5 days of work.

Or… the weather man says that it's going to piss-pour for the next 14 days straight.

Or…you are checking LearnHotDogs.com/used and notice a $3000 cart that you can pick up for less than $1000.

The Or's can go on and on and on. Mark my words – you will thank me later. Pay yourself, it's not a savings account, it's your damn money.

Consider it your bonus because you're so good look'n.

NOW FOR THAT HUGE ASS DEAL!

We already know that you're serious about this business or you wouldn't be reading these success juice emails. So Imma goina skip on past the niceties.

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If you don't have a website. You need one. It says to the world, “World, look at my hot dog slinging ass, I'm professional, licensed, insured and even have a website.”

Imagine going into the big wig's office to discuss a vending opportunity you've found. You need her help in getting a variance from the city council so that you can pull it off.

You give everyone in the room your business card.

It reads: Joe Schmo Hot Dogs Facebook Phone joeschmo@yahoo.com OR…………….

(way better way)

Kentucky Derby Dogs

Joseph Schmo

Facebook

Twitter

Phone

joe@KentuckyDerbyDogs.com

That's just one example, there are hundreds.

Even mo gooder better, a website gives customers the confidence that you're going to be around, that you do this fo' realz.

It says… Hey world, I'm Joe of Kentucky Derby Dogs, we are a real company, we are licensed and insured, we take our business seriously and we want to serve you.

It screams confidence, it screams professionalism, it screams – I'm here to stay.

You may not be ready yet, BUT this deal is TOO GOOD TO PASS UP. Even if you sit on it awhile until you have time to get it set up, either way, don't MISS THIS!

I have 3 hosting accounts and two of them are with these folks. They actually hold my dedicated server and backup servers. They are available 24 hours a day and will help you like they've known you for years.

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I PROMISE YOU WON'T FIND A BETTER SYSTEM, WITH BETTER PEOPLE, FOR LESS MONEY – ANYWHERE – EVER! THE DEAL >>>>>>>>>>>>>>>>> GET YOUR WEBSITE NOW: Website hosting for your business for as little as $2.48 / monthly.

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This is a STEAL! So in less than 7 minutes, you can have a domain name, a hosting account and a website up with their EZ Site Builder – for only a few bucks!

1. Go here: http://goo.gl/JBcPec

2. Click the big box in the center that says: Hosting Plans

3. Click whichever pricing plan you want – I'd do the $2.48

4. Pat yourself on the back twice. Once for me.

Smile.

What the hell are you waiting on?

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I've never seen prices this low. Even if you don't have the time, at least spend 3 minutes and lock in your savings. You can hug me later. ~ Ben

p.s. Thank you for being you and for reading my newsletters.

Nothing in this world makes me more happy than to see someone I've helped succeed.

I can't even explain it. p.p.s

Thank you for getting your domain and your hosting account set up. Because I'm an affiliate with them, I get to apply a commission to my account.

So you are helping me at the same time, look E there.

I knew I loved you for a reason.

p.p.p.s. I bet you'll win if ever chosen for the Kangaroo trivia contest.

Dontcha feel a little better knowing that? _____________________________________________________________________________

Did you sign up for the live event?  It's the One Big Thing and can take your business from $200 to over $1,000 in daily sales.  It's coming soon and there are limited spaces available.  It's online and will be broadcast live to a private audience.  READ MORE HERE: goo.gl/tobtS6

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Hot Dogs Saved My Life – The Book/Course Get yours today https://learnhotdogs.com/book _____________________________________________________________________________

7 Things Your Customers Won't Tell You

The other day my wife 
and I were invited to 
dinner by a preacher
friend and his wife.  
They've wanted us to 
try out this restaurant 
they've always referred
to as... 
"our favorite place to eat".   

Billy is the pastor at
a local church here
in Sevierville and I'd 
bet he's invited us to
eat at least 100 times.  

I love eating at home
and so I've always thanked 
him but never accepted 
the invitation.

I really don't care if
it's just pancakes at
home, I'd rather do that
than go to the best steak-
house in the world.

Eating at home is 
comforting and I always 
know what to expect.

We sat down and immediately
I notice that my fork 
looks like it was run
through a blender and
wiped down with a greasy
rag. 

It had scratches and 
gouges in it and I 
imagined it's probably
one of the original forks
from when this place
first opened.

It looked like it had
been used to hold down 
a braces wearing epileptic's 
tongue during a seizure.

I know it was probably
the fault of the hard
water here in East Ten-
nessee but it looked like
someone cleaned it with
a rag that had just been 
used to wipe up the 
vanilla pudding spill 
3 tables over.  

The plastic covered
menu left my hands 
filling like I'd just 
done an oil change 
out in the parking lot.

I nonchalantly slid the 
fork into my lap and 
began giving it the, 
'I'm out camping and have 
to use this again - clean' 
with the bottom of my shirt.

The waitress shows up 
to take our drink order 
and I notice her apron 
has the remnants from 
what I can only assume 
are the results of a 
gravy war in the kitchen.

There was a bit of 
something hanging
from the bottom right 
corner of her apron
that looked like 
dried spinach or maybe 
she had used it to blow 
her nose?  

It wasn't big, but it 
caught my eye as I 
scooched over in my chair,
just in case she decided
to come closer.

She took our drink order
and returned.  My glass
was polka-dotted with
spots - again and probably
the hard water.

The lemon perched on the
rim of my glass - had a 
brown spot that one 
would think a server
would attempt to remove
before delivering the 
sweet tea.  

The brown spot wasn't
my biggest concern though.

I could only imagine
some kitchen worker, 
without gloves had 
probably sliced those
barehanded in the back
somewhere and then
my waitress had probably
barehandedly added it 
to my glass.

If the brown spot was of
no concern, surely they 
didn't give two shits 
about wearing gloves 
while garnishing my 
sweet tea. 

Was I now expected to 
just risk it and drop
this defective, germy
lemon slice down in 
my tea?

My salisbury steak came
with onion gravy and un-
fortunately the blind 
person in the kitchen
didn't get all the onions
onto the top side of my
plate.  Some hung over
the edge and wrapped 
beneath the lip of the
plate.

The same thing happened
to my turnip greens. 
One little strand of 
greens was over the edge
and clung to the underside.  

It looked eerily familiar.
It was!  It was the same
thing I'd seen earlier 
hanging from Missy's (our 
waitress) apron.  

Fwhooo.  At least it 
wasn't the green snot I'd 
originally imagined.  

I carefully cut in two, 
the hanging onions and 
turnip greens that weren't 
topside.

I wasn't about to just pull
them back over and mix them
into my meal.  

This way, they could remain 
over the edge and I would 
eat only what was on the 
eating side of my plate.

The rest of the meal was
uneventful save for the 
hard from being under a 
heating lamp for two weeks,
biscuits.

The check arrived which has
always bumfuzzled me as to
why they even call it a
"check".  

I hear check and think I'm 
about to receive some money.

But not at American eateries.
This word check is used to 
represent the exact opposite.

It's used instead of words
like, 'your bill' and 'your
invoice'.  

That's the product of some
marketing guru from years
gone by.  

I suppose the word 'bill' 
was too much for someone
to handle after a meal and
to prevent customers from 
gagging upon hearing the 
word, they took a word 
that is meant for the 
receiver of a payment, 
'check' instead.  

I mean literally, if they
were going to just find
a more subtle word to 
bastardize and misapply, 
why not...

chocolate bourbon
raspberry
umbrella
or just anything else.

I can hear it now; I hope
enjoyed your meal, here
is your pot of gold.

After-all, if you're just
making shit up, why not 
something a bit more creative?

Here's your t-rex ankle bone
sir.

Why thank you, mam.  Do 
I pay here or at the front?

Another thing that just 
doesn't make sense to me at
all...  

Most servers will either 
hide your t-rex ankle bone
inside a faux leather folder
or they will turn it upside
down on your table.

What was the thought process
behind that?  

Are we so insecure at the
thought of this meal not 
being free, that we would like
to attempt to fool ourselves
with servers who call the bill,
a check and deliver it out 
of sight so as to hide the 
damages.

I mean really, had we not just
an hour before picked out
our meal from a menu that had
the pricing in plain view?  

Why the trouble to avoid some-
thing that shouldn't be a 
fucking surprise to anyone.

Do we somehow expect a free meal
and by the kind act of receiving
the bill upside down on the 
table, somehow allows us to 
ease into the idea of paying
for what we just ordered.

Once a waiter slid me an upside
down bill and I assuming we
were negotiating, scratched out
his numbers and made a counter
offer.  

It wasn't effective, nor did
the waiter even catch my subtle
sarcasm, but I felt better inside.

I digress.

I'm going to cut to the chase.

Are your customers leaving 
feeling as if they are playing 
Russian Roulette by eating 
from your cart.

1.  Are your fingernails clean
and trimmed?
2.  Are you wiping down your 
cart when necessary?
3.  Are your menus/flyers neat
and free from curled edges and 
greasy finger stains?
4.  Are your buns soft?
5.  Do you toss a bun that has
a torn edge or a smooshed end?
6.  Are your utensils clean and
shinny?
7.  Are the boxes of gloves, 
napkins, foil sheets etc... Are
they clean and presentable?
8.  Do you keep an extra apron
in case you must blow your nose
with the current one?
9.  Is your hair put up or at
least clean and neatly fixed?
10.  Do your condiment bottles
or pumps have dried crusted 
ketchup or mustard on them?

There are many other things I 
could list, but the trick is
to pretend that each customer
is special.

I will imagine that the customer
I'm serving is the mayor or 
the city attorney.

I will make every effort to 
present myself as a professional
and to deliver the meal as
perfectly as possible.

I have been fixing someones hot
dog and while adding the chili
drop some over the edge of the 
bun.  This will make for a 
messier meal experience.

I will then set it down and start over.
My goal is to have them leave
without any fear of contamination,
for them to be able to eat 
without their hands being covered 
in mustard because I haphazardly 
applied it.

I want it to be an experience,
a great one.  

I know some meals are meant to
be messy and that's ok.  If I was
serving my "messy dog" in a styro-
foam boat, I wouldn't worry about
the chili that went over the edge.

More than likely I would be 
offering a spork with the meal
anyway.

How many of your customers have 
without a word left your cart 
and said to themselves or even 
their friends...

That hot dog vendors hands were
nasty, his cart had chili baked
onto the top, her box of gloves
had dried mustard on it, her trash
can was running over, he gave 
me a hot dog that had more chili
on the outside than on the in...

You see my point?  We often only 
get one chance, one opportunity 
to impress them.  

Although I didn't complain at 
that restaurant with Billy the
other day, I'll never go back.

They missed their opportunity
to impress.  Hell they missed
the opportunity to just be 
mediocre.  

Whether you have plans to become
a raging success or this business
in only a stepping stone to 
others... treat it like it matters
every single time.

These habits will carry over into
all things and will leave all who
had the opportunity to meet you
with a memorable experience.

You're not just a hot dog vendor, 
you're a professional, you're 
a local businessman or woman that
cares about the service given
and your success.  

These are all easy things to do.  
Even if you haven't been doing 
them, it's not too late to start.

Fortunately my wife is OCD about
cleanliness and she will notice 
something that wouldn't ever hit
my radar.

You may consider having a friend
give your setup a walk around, 
encourage them to give an honest
assessment, then make any changes
you need.

~ Ben

Have a great weekend and stop by
the show Sunday night and say hi.

http://streetfoodvendor.tv

It's not too late to get a good deal on a website. 
They are only $3.96 today and will go back up.  So hurry!
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