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Vending menu idea...
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marvsbbq
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PostPosted: Fri Jan 09 09 12:00 am    Post subject: Vending menu idea... Reply with quote

....HOT DOG!!

I am posting this here (catering section) because I know a lot of people here do both (catering/vending).

Although I do not "normally" vend, if business is not where I feel it should be by the time my catering season starts (April), I will probably try and do some vending at selected events.

One of my local competitors has a restaurant, does some catering and also does some vending as well. He almost always serves pulled pork sandwiches.

Because of this, if I were to vend, (and he was there also), I would want to vend something different. I was reading one of several magazines I pick up at the grocery stores called "Grill it!".

In this magazine, I read an article about "hot dogs". It went on to say "Whether you're at the ball park, a bonfire, or picnic, hot dogs are one of America's most popular sandwiches. And, depending on the region where you live, theres a traditional way to top them".

Soooo, I was thinking we could offer hot dogs with a choice of toppings such as:

CHICAGO-STYLE DOG, Mustard, onion, sweet pickle relish, sliced roma tomato, cucumber, chopped jalapeno and celery salt.

CONEY ISLAND DOG, with Coney Island Chili

NEW YORK CITY DOG, Dijon-style mustard, NY City onion sauce, and warmed sauerkraut.

KANSAS CITY DOG, Warmed sauerkraut and swiss cheese.

SOUTHERN DOG, topped with coleslaw.

TEX-MEX DOG, picco de Gallo, chopped or sliced jalapeno and shredded Montery Jack cheese.

TEXAS DOG, Corn dog

BALTIMORE DOG, split hot dogs, fried then topped with chedder cheese slices and grilled onions....

If we used a 1/4 lb dog and a large (Costco size) bun so we could really "load it up" with toppings, I am thinking we could probably get $4-$5 each????

This menu would be fairly simple and quick to cook (dogs) but I am thinking it might entail a lot more overall work due to the complexity of all the toppings.

Another idea I am considering is a "Shredded Beef" sandwich. For this, I would use a selected cut of beef (not brisket) that I could cook in a short time, shred and add different toppings to the customers delight.

What you all think??? too involved?? Bad sellers???
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G's BBQ
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PostPosted: Fri Jan 09 09 12:28 am    Post subject: Reply with quote

I love a good Dog...and around here you just cant find a decent dog, let alone the regional ones you mention. I think they would go over well...Hell when I vend I always have hot dogs and they sell out and I even dont carry many toppings...
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marvsbbq
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PostPosted: Fri Jan 09 09 1:16 am    Post subject: Reply with quote

G...What do you get for a dog??

and are they the 1/4 lb ones or regular size??

Do you smoke them or grill them??

....or (God forbid)...BOIL them??? Shocked
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chef_hog
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PostPosted: Fri Jan 09 09 1:40 am    Post subject: Reply with quote

Mav,

You might also consider that for each of the regional its also the Hot Dog that is used to make it special.....NY it Sabbrats or Nathians yellow mustard or coney Island style, in the mid west chicago it is a Vienna Beef Franks or all Beef frank with a Natural beef Casing which are simmered (Not boiled) for 10 minutes and water is used all day to develop the flavor. The grilled version is a chardog. If you presented them as they are in each of the regions with the type of ingredients then you could get the $4-$5 selling price.
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marvsbbq
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PostPosted: Fri Jan 09 09 1:51 am    Post subject: Reply with quote

Another thought I had was when ever I have catered public events and they had hot dogs or hamburgers, people would see my sign "Marv's BBQ" and come up EXPECTING "barbecue" which to most means, bbq beef of some sort, ribs...even chicken but NOT burgers/dogs.

Once they see what we have, a lot walk away because they wanted "real barbecue".. Shocked

Chef Hog, I agree with you 100%...
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dea720
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PostPosted: Fri Jan 09 09 2:27 am    Post subject: Reply with quote

There are a lot of hot dog joints that do steam their dogs. I have even seen some places on Diner's, Drive In's and Dives that deep fry the dogs. Besides if your going to serve Chicago style it would have to be steamed. Or buy those units that the SpeedWay's have with the hot rollers you put the dogs on to 'roast' them. But grilled or smoked for a Chicago dog? Not for me thanks. I've eaten my share of Chi-dogs and wouldn't touch one that was grilled or smoked. One of those 'If it ain't broke, don't fix it rules'.
These days I would also suggest offering turkey dogs. Call me crazy, but they are in demand. This way you get the health nuts too.

I worked an Italian sausage joint a few years back at the Indiana State fair that serves em up with the onions and peppers. They were going for I think $3.75 or in that neighborhood. That was 2-3 years ago.
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G's BBQ
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PostPosted: Fri Jan 09 09 3:03 am    Post subject: Reply with quote

marvsbbq wrote:
G...What do you get for a dog??

and are they the 1/4 lb ones or regular size??

Do you smoke them or grill them??

....or (God forbid)...BOIL them??? Shocked


I use the 1/4 lb (4 to1's) usually Millers Greaat Dog!!!
Smoke them
$3 to 3.50 depend what I have for condiments

I'm one of those people who loves them all different ways::Fried in lard (griddle), Steamed like I had in Chicago and grilled with dark crispy skin.

It a decent profit margin for a low cost item for people without much cash.

I'm gonna try a 12" 1 pounder and see how that flys
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G's BBQ
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PostPosted: Fri Jan 09 09 3:06 am    Post subject: Reply with quote

chef_hog wrote:
Mav,

You might also consider that for each of the regional its also the Hot Dog that is used to make it special.....NY it Sabbrats or Nathians yellow mustard or coney Island style, in the mid west chicago it is a Vienna Beef Franks or all Beef frank with a Natural beef Casing which are simmered (Not boiled) for 10 minutes and water is used all day to develop the flavor. The grilled version is a chardog. If you presented them as they are in each of the regions with the type of ingredients then you could get the $4-$5 selling price.


LOve the vienna beef dog...I even toured their plant in Chicago...Chardog was tasty too
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BBQMAN
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PostPosted: Fri Jan 09 09 3:56 am    Post subject: Reply with quote

I sell 100 All-Beef Ballpark hotdogs at the market each week.

Just simple condiments, but they are only $1.50............................
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CrazyChef
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PostPosted: Fri Jan 09 09 5:18 am    Post subject: Reply with quote

Try the Bahama Mama hot dogs. They're marketed as sausages, but really taste like hot dogs - very, very good hot dogs. The 3:1's are about $25 for a 10# case.

Here's a link:
http://www.schmidtsbahamamama.com/bahamamama.htm
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BBQMAN
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PostPosted: Fri Jan 09 09 5:27 am    Post subject: Reply with quote

I already serve quite a few pork products (ribs, PP, and Bratwurst) so dogs with pork won't work for me Crazy, but thanks! Very Happy
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OSoSlow
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PostPosted: Fri Jan 09 09 5:34 am    Post subject: Reply with quote

Are there Grouper dogs available ? that could be interesting ( Wink ) down south !
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BBQMAN
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PostPosted: Fri Jan 09 09 5:46 am    Post subject: Reply with quote

bobbque1 wrote:
Are there Grouper dogs available ? that could be interesting ( Wink ) down south !


A wiener that smells like fish Bob?

I dunno............................................... Shocked Razz Embarassed
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Jerk Pit Master
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PostPosted: Fri Jan 09 09 5:49 am    Post subject: Reply with quote

Marv, I love your concept, but can not see paying $4-5 for a hot dog no matter how big or how good or what's on it, except at the ball park, etc.

A sausage can fetch that price though.

I agree with your BBQ signage comment too.

Beef sandwiches could work, and probably can out sell pork in some parts of the country. Unfortunately beef is usually more expensive and not as user friendly as pork. Chuck rolls cut into the appropriate size might work and will cook quicker than a whole butt.
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CrazyChef
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PostPosted: Fri Jan 09 09 6:34 am    Post subject: Reply with quote

bobbque1 wrote:
Are there Grouper dogs available ? that could be interesting ( Wink ) down south !


Yeah, I'll puree some grouper, add some spices and a binder, pump it into a hot dog casing, smoke it, then sell 'em wholesale to Carol at Dockside Dave's. Laughing Laughing Laughing
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Ridge View BBQ
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PostPosted: Fri Jan 09 09 6:56 am    Post subject: Reply with quote

If I were to vend hotdogs and only hotdogs, all those choices might be a good idea.But as a on the road full time vendor,I can tell ya straight up if its an add on to an exsiting menu it would be way too complicated.Most of the "pro" carny types won't even bother with hotdogs (not a big enough ring) I sell them because while they are not a big ring they do have a through the roof mark-up!! Besides I have done shows where it wa aparent that the local income wouldn't support vending say $20-25 racks of ribs and in those places hotdogs save my butt. I have vended in a few places where I might sell 5 boston butts all week and 10 cases of hot dogs (160) to a case thats a lot of work. Imagine assembling 1600 hot dogs over 2 days to yield less money than a 2 hour catering job.

my 2cents,,,,,Jim
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CarolinaQ
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PostPosted: Fri Jan 09 09 7:37 am    Post subject: Reply with quote

Marv,

Remember the time you had the gig at Costo (I think) and you were serving up burgers (I believe) and all the folks were coming up to you and asking where's the BBQ after seeing your rig, signs and set-up?

Could be a re-peat situation! If people see BBQ, they will probably expect BBQ. Kind of a mental thing, ya know? I know it is for me.
If I see a sign that says BBQ, I'm already eaten it before I even get there!

But I certainly love a good hot dog, also!
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PostPosted: Fri Jan 09 09 7:46 am    Post subject: Reply with quote

Years ago I had a hot dog pushcart and sold Sabbretts
at local festivals in N.Y. they are summered in water
that I flavored with garlic and kraut juice, The favorite way to eat
them was with spicy brown mustard and a cooked onion
sauce. Now at the market I serve all beef dogs which
are grilled, then put in the smoker and served with
the traditional condiments at $2.00 ea.
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marvsbbq
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PostPosted: Fri Jan 09 09 9:30 am    Post subject: Reply with quote

I agree with all of you, if going to offer a Chicago –dog, NY-dog, or any other “named” style dog…it BETTER be the “right” kind of dog. People from those areas that might buy one would hang your butt on a nail if not.. Laughing Laughing

I also agree that $4-$5 was a bit high for the cost on one (had to start somewhere).

When vending, being a totally differnent animal than catering, you kind of have to put the thoughts of how much you make working 10-12 hrs vending VS what you would make catering a 4-5 hr gig out of your mind or it will drive a person crazy for sure....There just isn't any comparison unless you are doing some HUGE vending gig.

I know here in my little area of the world, we have a 3 week street fair in July that IF the weather is decent (not pouring down rain or too dang hot) (either or has happened quite frequently), a food vendor can expect to gross over $50K serving most anything eatable Shocked Laughing

Then from that $50K you have to take out your expenses including food costs, labor, booth space, permits....
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dea720
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PostPosted: Fri Jan 09 09 10:55 am    Post subject: Reply with quote

Just a thought and added bit of info, I know events always cost more but there is a chain of Greek fast food restaurants around here called King Gyros. They have a deal where you can get two Chi-dogs and a packed bag of fries for under $4.00. While they may not be the best dogs those of us who appreciate good food have ever had, they are not bad.

As I said just an added thought, especially if customers have a choice between you and one of them nearby if your a lot higher.
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