From hotdog to Potdog for young entrepreneurs

Hotdog fanatics David Didz Parker, 28, and Alex King, 26, launched gourmet sausage company Potdog late last year to challenge the dominance of cheap frankfurters and poor quality buns.

The fillings always drop out and you end up eating a horrible stale bit of bread, said Mr Parker. We wanted to raise the game.

The two founders, both full-time advertising executives, have developed a concept that pairs sausages with a variety of vegetables and other toppings in a pot. From a standing start in December, the first Potdog stall in Maltby Market, London Bridge, now turns over up to 600 every Saturday. Street food is a massive business now, said Mr Parker. We sell about 100 pots a day.

Setting up a market stall is easier than people think, said Mr Parker. We just walked down there and asked the other stall-holder how to get a plot. Everyone was really helpful.

The young entrepreneurs source their sausages from renowned butcher OSheas and the fruit and vegetables from Tayshaws, both based a few minutes from Maltby Market. It was really important to us to find local suppliers, said Mr Parker. We like being part of the community and supporting our fellow businesses.

The Potdog founders consistently come up with new flavours to keep hungry shoppers coming back for more. We just finished a run of an American-style pot, said Mr Parker. We set OSheas the challenge of finding the right sausage. They recommended a smoky bacon one, which tasted incredible with hash browns and fried onions. On Saturday, the pair added an Italian-inspired creation to the menu: the Casanova, with garlic sausage, herby potatoes, caprese salad and home-made pesto.

Mr Parkers advice to other foodie entrepreneurs looking to make a living on the market: Avoid gazebos. Nothing makes food look more delicious than natural light. And watch out for the weather. If it rains, youll make half what you do on a sunny day.

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From hotdog to Potdog for young entrepreneurs