By CHRISTINA MINOR Tribune-Herald staff writer

The blue banner with white lettering is a common sight on the southbound Interstate 35 access road near Sul Ross Elementary School. If drivers miss that, the waving man behind the silver cart is sure to attract them.

American Island Hot Dogs has been open since June. The only address for the business with the banner, which is now attached to a trailer recently added to the hot dog stand, is Seventh Street at I-35, but folks who travel the road frequently know where to find the frankfurter vendor. A few weeks ago, patrons could spot the banner hanging from posts.

Owner George Loyd already has regular customers in the seven months he's been in business. He came up with the name American Island because, "What's more American than hot dogs?" he says.

Hungry patrons pull up to the small cart topped by a multicolored umbrella. Loyd, with pen and pad in hand, takes their orders.  He then slips on a plastic glove and forks plump, juicy hot dogs into buns. The steam from the warming bins sometimes hits his face, as he leans over to squeeze mustard and ketchup in zig-zag patterns. He then tops the wieners with relish, sauerkraut and other requested condiments before wrapping them and delivering them to the waiting drive-through patrons.

The roadside business wasn't a lifelong dream of Loyd's. He'd eaten hot dogs but never was a diehard fan of them. He came up with the idea in the spring 2003, after watching a PBS special on hot dogs. He figured if restaurants could sell food, so could he.  Loyd, 33, came to Waco in 1991 from Houston to attend Texas State Technical College. He got a degree in computer networking and worked for both TSTC and American Income Life Insurance Co. after graduation. He lost his job in the aftermath of Sept. 11, 2001, but got on with Support Services Group, where he did contract work for other Waco businesses. When he was laid off from that post, Loyd decided it was time to open a hot dog stand.

"I figured I could do something or sit around and whine about it," he said. "So I started doing Internet research on how to get a cart and what was involved. My wife and I had a tax return coming back, so I used that to buy the cart."  Loyd's three daughters, ages 12, 8 and 3, think his business is exciting. The two older ones sometimes stop by to help out by taking orders and delivering meals. Every now and then, they receive tips from satisfied customers.

Loyd's wife, a high school teacher for Waco Independent School District, helps out when she can. She makes sure all the condiments are in order and even takes time each night to chop onions and jalapenos for the next day's sales. Both Loyd and his wife thought the idea of a hot dog stand would work well in Waco. Not only because Waco residents like their franks but because they needed a little Northern culture, he said.

"Hot dog street vendors are popular in New York," he said. "I've always seen them in movies, but I've never seen one here. So I thought, why not open one here?" Loyd chose his selling spot for its proximity to Baylor University and the fast food restaurants near Seventh Street. He wanted to give diners another choice for lunch, he said.

The only other hot dog operation in town is Wienerschnitzel. Restaurants offer hot dogs, but they're just one choice of many.  Before Loyd could officially go into business, he went through food safety and management training with the Waco-McLennan County Public Health District. He received the necessary city permits to own and operate a food business.

----Wide variety of clients----

The patrons who frequent American Island Hot Dogs are as diverse as the "dressed" dogs they order. Loyd has seen his share of Baylor University students, law enforcement officers, delivery drivers and businessmen stop by for a taste of the succulent pork and beef dogs .

Some order them plain. Some order them with mustard and relish. Others want the works, with mustard, ketchup, onions and sauerkraut.  Loyd said he's been asked for all kinds of hot dog toppings. He recently added mayonnaise, barbecue sauce and Tabasco sauce to his condiment selection at customers' requests.   The frankfurter stand offers four styles of wieners: the basic (with mustard, onions and relish), the New York (with mustard, relish and sauerkraut), the Tejas (with mustard, onions, relish and jalapenos) and the Texas Sassy (with mustard, onions and Sassy Relish). Chips and soft drinks also are for sale.

----Loyal fans----

Waco resident Carol Leining could be considered Loyd's top dog. She visits the stand every workday for lunch. She stops at Whataburger for her boss' meal and American Island for her frankfurter with mustard.  Why? Because she likes the hot dogs better than the burgers, she said.

Baylor senior Jeremy Stripling stops by two or three times a week on his way to and from classes. He's been coming since the stand opened, he said.   "I always order one hot dog with sauerkraut and one without," Stripling said.  Loyd buys the wieners from a local meat market. The buns and condiments come from Sam's Club, as do the drinks and chips. He keeps those stored in a blue cooler and plastic containers in the back of his pickup truck.

"I always bring 60 hot dogs with me to sell," he said. "Some days I sell out, and some days I leave with hot dogs left."   Loyd spends about $100 to $200 a month on supplies. He averages a little more than that in profits, he said. He charges $2 a hot dog, but two combination deals are available at $3 and $4 each. Loyd doesn't just sell the dogs, he also partakes in them.

And how does he like his franks? "With mustard, dill relish and sauerkraut," Loyd said.

----Plans to grow----

Eventually, Loyd wants to buy a kitchen trailer so he can add to his cuisine, he said. With the larger space, Loyd said he could work longer hours and have room to expand his operation. "I have a homemade chili recipe that I would love to sell," he said.  Until then, customers can find Loyd behind his hot dog cart from 11 a.m. to 6 p.m. Monday through Saturday — unless it's raining or the temperature is below freezing.