A Day in the Life of a Hot Dog on a Stick Franchisee

In 2015, Americans spent more than $2.5 billion on hot dogs in supermarkets alone. That doesn’t account for all of the delicious dogs sold at baseball, football, and basketball games; on the streets of the country’s cities; and at state and county fairs.

When it comes to franchise ownership, owning a Hot Dog on a Stick franchise makes a lot of sense. You already know that Americans are hungry for hot dogs. Everyone seems to be in a hurry these days. And hot dogs on sticks satiate cravings and are incredibly convenient.

Topics of Discussion

• The Morning
• Mid-Morning
• The Lunch Rush
• After the Lunch Rush

1. Every morning, Hot Dog on a Stick franchisees wake up knowing that the day could be delicious—literally, figuratively, and financially. They roll out of bed knowing that there’s a good chance many of their at least 60,000 neighbors might be stopping by to enjoy a delicious dog. They get dressed, eat, and get ready for an exciting day that typically starts at 10 a.m. (except for Sundays, when Hot Dog on a Stick franchises open at 11 a.m.). Most roll in to their restaurants a little early, just to get a jump on the day with franchise ownership.

2. Most Hot Dog on a Stick franchises are located in malls or lifestyle centers where many people gather. They are places people want to visit, and the atmosphere is typically full of positive energy. After franchise owners arrive, they typically meet with their managers, go over inventory, and take a look at the books. They make sure they have all the inventory they need for the day and week: hot dogs, hand-squeezed natural lemonade,party batter, cheese and french fries. These products are the bread and butter for Hot Dog on a Stick franchise owners. Then, the owners start looking at the schedule to make sure they’ll be properly staffed for lunch and dinner rush.

3. Sometime around 11 a.m., it begins. People start making their way through the malls and lifestyle centers to get their hot dogs, hot dogs on sticks, French fries, cheese on a stick, and sodas. The lines can get long as the fryer gets hot—but that’s a good thing. Owners might run registers, supervise the kitchen staff, or oversee the entire operation. If they own two or more franchises, they might make their way from restaurant to restaurant. It’s quite the rush and it’s a lot of work, but it’s worth it.

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http://www.hotdogonastickfranchise.com/blog/a-day-in-the-life-of-a-hot-dog-...

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http://www.hotdogonastickfranchise.com/

Disclaimer: This information is not intended as an offer to sell, or the solicitation of an offer to buy, a franchise. It is for information purposes only. Currently, the following states regulate the offer and sale of franchises: California, Hawaii, Illinois, Indiana, Maryland, Michigan, Minnesota, New York, North Dakota, Oregon, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin. If you are a resident of or want to locate a franchise in one of these states, we will not offer you a franchise unless and until we have complied with applicable pre-sale registration and disclosure requirements in your state. Franchise offerings are made by Franchise Disclosure Document only.