Understanding Steam Pans, Sizes and Setup

CHAPTER 17 Pan set upExcerpt 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 it will all … Continue reading

Commissaries and Why You Need One

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 to use the kitchen. Most states require … Continue reading

First day out… letter

This letter was sent today from Cory!  Great looking set up!Hey Ben, Just wanted to send the attached picture along to you. My first job! I purchased the Cash Cow and man is it awesome! I love it! I set up over this past weekend and everything went smoothly. The cart did great and it … Continue reading

Just the Beginning of a SUCCESS STORY!

Hi there Ben. Happy 4th of July to you and your family. Thanks for the letter.   In the 30 days since receiving my cart, I have still not sold a hotdog yet. That does not mean I have been sitting on my hands, as there is much to do.   There are some time … Continue reading