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Dollar Dogs concept. Can it work?

post #1 of 17
Thread Starter 
So you're in a standard American busy shopping mall. You walk past the food court and you see Dollar Dogs. The menu:

Hotdog - $1
Chili cheese dog - $2
Chicago dog - $2
Fries - $1
Pop - $1

What do you think?
post #2 of 17
you know were i am in mass there are a few places that do this. both are within 20 minutes of me too. both are similar as well. only differance is one place is 1.35/dog and the other is 1.05. anyway both are great places that do very well from what im told and from what i see when i go, which isnt often i must sadly say. both places also do very simular dogs, they get ketchup, mustard, relish, and what they call chili. i call it dirty meat, but to each his own. it tastes great. so i think it is a great idea and would work. it sounds better than those NATHIANS places. o and can someone inform me what exactly does a chicago dog entail?
Sweet Jesus
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Sweet Jesus
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post #3 of 17
if i ever opened another resturant, it would be a hot dog stand, a good hot dog and a soda, great stuff.:lips: this hot dog thing reminds me of a stop over in norway, in the air terminal was a concession stand, a hot dog was on the menu so i ordered one, what an eye opener, they slit the dog down the middle and placed a piece of bread in it, good dog, good bread.
"what doesn't destroy me, makes me stronger"
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"what doesn't destroy me, makes me stronger"
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post #4 of 17
I like the idea. I used to work in a similar place when the concept of food courts first came out and i worked at "Andy's Dog House".
My only comments are 1) a potentially longer menu in terms of hot dog types, or have a condiment bar to make you own, and 2) price the menu so that the taxes are included in the price so you have few loose change issues. If the tax rate is 8% price the dogs at $.93¢, etc, etc, It makes it real easy to pop off a quick dollar for a quick dog.
My latest musical venture!
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #5 of 17
high volume sales and a lot of cash transactions. low food cost.
kathee
post #6 of 17
All-beef hot dog (Almost always Vienna Beef), steamed poppyseed bun, tomato slices, diced onion, pickle spear, mustard, onion, relish, and sport peppers, and absolutely no ketchup.

$2 for a chicago dog is the average price here, nothing unusual about that.
post #7 of 17
Thread Starter 
So you think what, full staff is two people? One cashier/soda, the other assembles the dogs. Maybe 30 seconds to make each dog? Need to sell 150-200 dogs during lunch? Revenue around $600-800 a day?

Cheaper than Taco Bell :)
post #8 of 17
total overhead for a month? hours of operation? average foot traffic in mall/day? hypothetical situation or you're going for it?
kathee
post #9 of 17
Thread Starter 
Hypothetical situation, just wondering. Need something to do when my kid gets to school. I mean, specifics aside, seems like a pretty straightforward operation to me, assuming the space and 2-person assumption work out.
post #10 of 17
lines.....lines....lines.....
I'm kinda working a similar scenerio, the 6 Fridays of Lent I'll be "catering" fish fry for 300-400 at a Catholic church within 3 hours.....$6.50 fried fish, slaw, beans, roll.....or crab cake (yes with a "c") and baked fish options.
kids meal $3.50 mac and cheese, green beans, pineapple (maybe applesauce in back)
drinks and desserts separate.

frying is outside.....right now there are a couple of inches of snow on the ground....I'm thrilled about frying in this weather, outside, with gerry rigged propane tanks and big pans.....ugh.
Cash Cow or nightmare ? We'll see

My first sense of reading your setup is 2 workers not enough, what if one has to go to the bathroom or be a runner, or any mydrid of things....the other is to serve that many people you'll be slamming the meals out and two lines or a backup may keep the flow happening, there comes a time when customers will move along to another venue because the line is too long.

One of my fav places is Woofie Dog.....numerous hotdogs at a drive through....good corndog.
cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 17
How much is a case of dogs? Buns? Cups? Straws? Rent?
With only two employees, and dirt cheap prices, a line around the food court would form much to the dismay of the two poor souls working there. This would in turn, anger those waiting in line, and deter potential customers. Your overworked employees would soon leave and turn over issues will drive you crazy. 50% of a hot dog is the bun, and keeping them rotated and fresh is of utmost importance....training your employees to do this? not so easy.
If your rent were from $2000-$5000 a month depending on location, (strip-malls may be much higher) you would have to sell more than 10,000 dogs a month to make money, about 350 hot dogs a day. That's almost 30 cases of buns a day!
Condiment waste, employee theft, and about a million other things will drive you crazy before you ever make a dime. I bought my first restaurant from a guy that used to have a hot dog stand on Kissena and Main in flushing. You know what he did after he sold to me? He went right back to that corner and sold Gyros and hot dogs again. No labor. Labor kills you. With a one man operation that 20-30% really is the profit margin. You never meet someone working one of those stands as an employee for someone else. It just doesn't generate enough cash.
Keep those fires burnin'
 
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Keep those fires burnin'
 
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post #12 of 17
I think with enough volume you could definitely make a go with a food court hot dog stand. You would have to be able to sell extras I think to keep up with demand. Maybe offer promotions like Brats, Red Hots, Kielbasa days or something. Those obviously are a little costlier but could still be done.

I am not sure if there are any out here in Illinois but when I was growing up in Oceanside, CA there was a Mall in Carlsbad that had a "Hot Dog on A Stick" stand that did unbelievable business. They weren't charging much more than that, if I recall correctly, for dogs and they are a chain now. Not a bad place to work either but they had the most awful uniforms.

There is also Weinerschnitzel where you can get a chili dog, corn dog, ketchup dog, mustard dog, hot dog etc. pop, lemonade and such, enough to fill you up all for around $4 - $5. Depending on location those places would have a line out the door and cars piled up for the drive through around lunch and dinner time.
Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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post #13 of 17
The overhead in malls can kill you- plus some malls even charge a % of your sell- so that would be something to concider. We have a place here in Sacramento called Weiner Works- has been written up in numerous mags- they do a foot long, beer steamed dog. Plus sausages & the variety of toppings, and a huge amount of excellent fries. They aren't cheap- $6.00- $8.00 but they are good.
Bon Vive' !
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Bon Vive' !
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post #14 of 17
let me know how that fish fry goes... i can see nothing but evil from fryers and falling snow... what 140C for a fish fryer... not so bad i spose but still...


now a chip fryer nice 185C fryer in heavy rain = death...


you couldnt pay me enough to fry outside here... rains too much (england)
post #15 of 17
sera- Aw where's your sense of adventure? We'll get you an umbrella for the rain., And a parka for shroomgirl.
Bon Vive' !
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Bon Vive' !
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post #16 of 17
I think why all the overhead!

Much easier to do it my way:

dollarhotdogs.com

sorry no direct link, not allowed because of 15 post rule.

:chef:
post #17 of 17
Ummm... RAS

you left out the celery salt and, the relish must be the neon-green, fermented kind.

You're right, ketchup is a hanging offense on a Chicago Hot Dog. :crazy:

Mike
travelling gourmand
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travelling gourmand
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