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.
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 firstname.lastname@example.org OR…………….
(way better way)
Kentucky Derby Dogs
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.
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.
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.
What the hell are you waiting on?
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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Or just sign up for the show here: http://goo.gl/tobtS6
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! http://goo.gl/JBcPec