Oh s&%@! I Got a Hot Dog Cart! Now What?

The TOP 40

FYI… I often give way too much detail… I’ve tried to keep these short… but – Lord help me… I still get into the weeds of it all. Just know – it’s ALL out of LOVE!

1. What Type Of Hot Dog Should I Serve?

Quick Breakdown – Which Hot Dog Should You Serve?

• First question every new vendor asks: Which hot dog should I serve?
• Do a taste test: cut hot dogs into pieces, use colored toothpicks to mark different brands, have neighbors/friends try them plain (no condiments), and record which color/brand they pick most.
• Check your local grocery stores: the brands taking up the most shelf space usually match local demand. Avoid relying only on Walmart — they push what’s cheapest, not what’s popular.
• Regional differences matter: Southern towns often prefer cheap “beaks and pecker dogs” (mixed-meat). Florida and northern transplants know Nathan’s or Vienna. Always match your dog to what locals grew up on.
• Offer two options: a regular size (8:1 or 10:1 dogs per pound) and a premium 1/4 lb or 1/5 lb dog for upsell.
• Make it yours: use flavored “dirty water” (beer, garlic, spices) to create a unique taste. When customers ask “What brand is this?” — claim it as your own (e.g., “Hillbilly Hot Dogs”). Branding someone else’s name (Nathan’s, Vienna, etc.) isn’t necessary unless it helps your sales.
• Key lesson: sell what people want in your area, not just your favorite. Personalize it if you can — but don’t overcomplicate it.
• Extra resources: Free training and Top 40 series.

2. How Many Hot Dogs & Buns Should I Take With Me?

Quick Recap – How Many Hot Dogs Should You Take?

• Start with what you can afford. Ben began with just 30–35 hot dogs and still made $40 an hour.
• Bag and freeze in different amounts (5, 10, 20, 30) so you can add more on the fly without waste.
• Use the “take what you can afford to lose” rule for both hot dogs and buns. If something unexpected shuts you down, you won’t be out too much.
• Running out isn’t always bad — it means you sold more than expected.
• Leftovers aren’t wasted if you turn them into marketing. Give them to shelters, police, hospitals, or first responders along with your business card.

Bottom line: Take enough to cover your best guess, protect yourself from waste, and use every leftover to your advantage.

2. Brands of everything….?
3. Is everybody going to know if I mess up?
4. Should I use paper boats or foil?
5. How many napkins should I give them?

Part 2: Questions 6-10

6. Do I need paper sacks?
7. Drinks: what brand and how many?
8. My head is spinning now. What do I do?
9. Gloves: do I wear them on both hands or just one?
10. How do I take money with gloves on?

Part 3: Questions 11-15

11. Test strips? What are they for and where do I get them?
12. Serve to the left or to the right?
13. How long does propane last?
14. What if I drop the tongs?
15. What if there is a rush?

Part 4: Questions 16-20

16. What if no one comes?
17. How much ice should I bring?
18. What time do I start?
19. They want boiled, but mine are steamed…
20. How long will hot dogs last sitting in water?

Part 5: Questions 21-25

21. Do I steam the buns?
22. Nope! Fear! Scared! I’m selling it!
23. Only $70 a day? I’ll need to work a 2nd job!
24. How do I get stuff to the cart if I can’t park close?
25. When boiling, when do I turn the flames off?

Part 6: Questions 26-30

26. What do I take with me?
27. What if my inspector shows up?
28. How many hot dogs do I take?
29. What if I have to go to the bathroom?
30. What if they want a receipt?

Part 7: Questions 31-35

31. How much change should I bring?
32. What if I run out of change? Or anything?
33. How much ketchup/mustard do I put on?
34. What if someone says I put on too much?
35. What if my price is too high or too low?

Part 8: Questions 36-40

36. Do I charge extra for extra condiments?
37. How much bottled water should I take?
38. Do I need a menu board and signs at first?
39. How much water in each pan?
40. Do I need a gun?