All
American Hot Dog Company
in the Spotlight again.
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Hot
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King of the Carts, Don of the DogsEntrepreneur Louie DiRaimondo and |
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Look
out,
Patriotic to the core, Louie DiRaimondo feels hot dogs are woven into the fabric of our country like Apple Pie or baseball and is proud to have All American Hot Dog vending carts selling clear across the world. But with his engaging personality, winner-take-all attitude and business smarts, Louie most personifies our country by living large on the American Dream—and ‘relishing’ every minute of it.
Louie
began his career as a vendor in the early 70’s in
In the first of a series of innovative moves that would make All American so distinctive, DiRaimondo chose to emulate the business model of car dealerships and market his carts on a showroom floor. The idea came after he studied the way carts were traditionally being sold: “I decided to do a tour of all the places that sold hot dog carts, all over the country. I would arrive and a guy sitting in a warehouse, no shirt on, would show me a catalogue of carts. I’m thinking, I drove a hundred miles and you’re going to show me a picture?”
So DiRaimondo capitalized on a void in the vending industry by creating the world’s first hot dog cart, multiple-unit showroom, complete with TV’s and boldly colored red, white, and blue walls. “We create an experience, not just a product,” says DiRaimondo. “We train customers and offer them the supplies they’ll need to operate their cart.” It’s one-stop shopping in a fun filled, customer-centric atmosphere in a factory retail setting; a paradigm unheard of in the vending industry until DiRaimondo came along.
“We’re
getting phone calls every day from people who want to come in just to see the
store. We have the factory for the
carts set up in such a way that people can tour the premises.”
A genuine tourist attraction in
customers from around the
world as well as from around the country.
“I can’t believe this has all happened in just ten to fifteen
years. I’m shipping carts to
DiRaimondo’s infectious enthusiasm has also caught the attention of the media. He and his carts have been featured on The Food Network, The Discovery Channel’s Monster Garage, plus numerous films and commercials. In June of 2003 he and his carts were also showcased on the David Letterman show. This suits the Hot Dog King fine, as he is working to brand the All American name into people’s minds as the first place to go to answer all of their vending needs.
“When
someone thinks of carts, they’re going to think ‘All American.’”
Recently Louie sold a cart to the
—And the most. Sales have doubled this year, and should double again next year. All American is currently buying another building so their original headquarters will be freed up to be an exclusive showroom space. But along with the profits, one of DiRaimondo’s greatest pleasures is making his customers happy. “Our carts are everywhere now. With the help of the media, it’s great to think of how many people we’ve touched and reached. But I guess it makes sense. Everybody loves the hot dog. It’s as American as apple pie. I’m in a business that’s going to go on forever because I help people help themselves.” With a touch of pride to his voice he adds, “I’m in the dream business.”
Besides creating the showroom business model for The All American Hot Dog Company, Louie DiRaimondo has also established a distinctive and far-reaching presence on the Internet. By continuing to brand the hot dog cart as a distinctly American symbol, web surfers are finding it remarkably easy to locate Louie and All American on the Internet. DiRaimondo is something of a connoisseur of the Web, with specialists on staff who help maintain his high ranking on search engines. “These days if you just buy a domain name and don’t keep track of where you stand, you’ll be fifth or sixth to come up on the list and the customer has already gone with number one or number two.”
When asked to give advice to budding entrepreneurs, DiRaimondo says, “Don’t give up. Believe in yourself. Don’t worry about failing, just jump back up. You have to give whatever you’re doing one hundred percent. If you believe in what you’re doing, just work hard and stick it out no matter what. And don’t try to fool people—customers are the most important aspect of your business, the first thing. Without customers you’re never going to grow.”
DiRaimondo feels that entrepreneurship can also be a distinct personality trait: “It takes a certain type of person to be charged up all the time. Entrepreneurship, running your own business; it doesn’t work well for a guy that slouches. There are lots of
sacrifices to be made, to be working so hard all the time, at least ten hours a day. You have to constantly push your idea, sell your dream, and that’s when you reap the benefits.”
“It’s like Larry (Spiegel). He works one hundred percent. He gives everything; he’s constantly pushing his business. He’s got so many great angles going. Why doesn’t the lawyer down the street do it? I’ll tell you why—because not everybody can be like Larry. Not everybody can be an entrepreneur. There’s only one Larry, just like there’s only one Louie.”
“Other people thrive on beating the competition in sports, so they have to train, train, train. Well it’s the same thing in business. You work all the time so you can win and get recognition and the big bucks. It’s a natural high for me. I get excited by making money and being successful. I think that’s true for most entrepreneurs; we get excited from winning. That’s what it’s all about. Playing and winning.”
“And food costs are low,” continues DiRaimondo. “You can purchase your hotdog and all accompanying items (napkin, bun, condiments) for about fifty cents and then sell the dog for a dollar fifty. That’s a buck in profit, plus people usually buy chips and a soda on the side.”
DiRaimondo makes the salient point that vending is one of the few retail businesses with low overhead since you don’t need to pay for water, lights, or a mortgage; just labor and food. “I used to know guys that had ten different carts running all around the same city. Each cart would do anywhere from ten to fifteen thousand a month.”
There
is one major caveat, however. “This
is a people business. If you’re
not good with people, don’t do it.”
and that’s unique. But I’m really satisfied with the advice and service he’s given me, and that’s why I keep hiring him again and again.”
For more information on
Louie and All American Hot Dog, please go to:
The All American Hot Dog
Company Headquarters: 292 NW 54
http://www.allamericanhotdog.com/ All American Hot Dog’s Website
http://dsc.discovery.com/fansites/monstergarage/episode/episode_19.html Discovery.Com’s website where you can see Louie’ appearance on Monster Garage/Episode 19: Hot Dog Car
http://www.miami.com/mld/miamiherald/business/4975427.htm
Miami Herald Article, “Entrepreneur turns hot dog cart business into
global enterprise”
www.amazon.com “The Hot Dog Companion: A Connoisseur’s Guide to the Food We Love,” features Louie and All American Hot Dog.
| HOW TO: MAKE A
CHICAGO-STYLE HOT DOG How to: Make a Chicago-style hot dog Allan Johnson Published July 17, 2007
You probably wouldn't be surprised to learn that July is National Hot
Dog Month. When you think Chicago, thoughts turn to the so-called
Chicago-style hot dog.
But your notions of how to construct such a dish could be shaken up a bit. First of all, for those of you used to having your hot dog with mustard and grilled onions, you're confusing your Windy City styles of dog. Those condiments are indicative of the Maxwell Street hot dog. But the Chicago-style is a dog with a difference, said Louie Di Raimondo, the self-proclaimed Hot Dog King who, as president of All American Hot Dog Carts in Miami, is the largest maker of hot dog carts in the world. "A good hot dog, No. 1, [needs] a fresh bun [and] the right toppings," said Di Raimondo, 52, a New York native whose mother and several other family members were raised in Chicago. Di Raimondo said Chicago-style dogs are a natural introduction to the city--O'Hare International Airport is the biggest dog-seller in the country. "It's been recorded that that's the busiest hot dog outlet in the country," he said. "O'Hare Airport outsells everybody--Shea Stadium, Yankee Stadium, any ballpark, Wrigley Field." In case you're planning on hosting friends this month, here are Di Raimondo's suggestions on how to make the classic Chicago-style hot dog. A Vienna hot dog. "The Vienna is a premium hot dog. It's like the Rolls-Royce of hot dogs for [the Chicago] area," Di Raimondo said. "It's in a natural case, it's crunchy and not very spicy, but it has flavor, a strong flavor." A Chicago-style dog is boiled or steamed and not grilled, Di Raimondo added. A poppy seed bun. "That's the Vienna style of making a hot dog," Di Raimondo said. Diced tomatoes, lettuce, onion and pickles. Although there is some debate about the lettuce, the onions ("Not grilled, they're raw," Di Raimondo noted), pickles ("Sometimes you'll find them in slices, but most times they're diced"), and the tomatoes are recognized standards of the Chicago-style hot dog. |