NAHDV (National Association of Hot Dog Vendors) has created a private page on Facebook. Why you say? So vendors can connect, get advice, share advice and help each other out. It is awesome! Even better: It’s private, which means anything you talk about there – stays there. No one else can read your comments […]
Today I received a phone call from a gentleman that purchased a cart from a manufacturer online. He states that he read carefully through their website and even gotten it pre-approved. After receiving the cart he had the health inspector come inspect. IT FAILED!!! WHY? The website states ( and I have reviewed) that the […]
2 years ago I interviewed Mustards Last Stand owner. Well ok, it wasn’t his last stand, he has 3 or 4 now. It has some good info and may inspire you. If you have any questions, please let me know.
CHAPTER 17 Pan set up Excerpt from Ben’s Course Book: “hot dogs saved my life” Are you confused? When I first started in the business, I was very confused on the pans, the types, the sizes, etc. It really sounded overwhelming. I am going to give you the hillbilly class on pans, and […]
*starts at 1:50 – scroll to 1:50 In short: A commissary is a commercially licensed kitchen like a restaurant kitchen or other that is approved by the State Health Department to store, prepare and cook food for the public. What makes it a commissary is if the owner or manager of the kitchen allows others […]