When Mason Wright decided to become an entrepreneur, he made hot dogs his prime product line because they represented “year-round food.” Operating his venture at such an early age, Wright also believed his business move would serve his long-term wealth-building agenda.
His zeal grew stronger after a trip to New York City, known for such prominent offerings. However, the budding entrepreneur was unimpressed after sinking his teeth into his first hot dog there. “It did not taste the best,“ Wright says. “The hype was not lived up to, but I knew I could take that business concept back to Atlanta…and I did.”
Today, Wright owns Mason’s Super Dogs, a takeout restaurant in Stonecrest, Georgia. He opened the eatery at 14 in October 2020, reportedly making him the state’s youngest restaurant owner.
Now, the 17-year-old Wright has achieved a goal pursued by many twice his age as a successful business owner and full-time student. Mason’s Super Dogs offers beef and vegan hot dogs with multiple toppings. In fact, its vegan hot dog ranked No. 5 on a list of the nation’s 10 best by the animal rights group PETA, lending credibility to its healthy offering.
Wright, who also serves as a motivational speaker, has been prominently featured by Good Morning America (GMA), Atlanta Journal-Constitution, CBS News, and Newsweek, among other national news programs, periodicals, and websites. The ambitious entrepreneur has even developed strategies to scale his operation and included franchising in his plans. “I want to have restaurants all over the place like McDonald’s,” Wright beams.
Wright is currently taking action to position the expansion of his enterprise. Hot dog ventures have been considered thriving money makers given the strong demand from millions of consumers salivating over such fare. The average industry profit margin is about 36%—some three times greater than the profit of most small businesses. Moreover, the hot dog market is projected to climb roughly 6% over the next few years.
His drive to become an entrepreneur came from growing up in a community that respected serial entrepreneurs. “They had more than one business [and] were super rich. I wanted to be like them.” To get on that track, Wright worked odd jobs, including walking dogs, washing cars, and mowing lawns.
He eventually saved enough money to buy a New York-style hot dog cart, a concept he developed after his trip. Family members funded shipping and handling costs after realizing he was serious about the venture. “I was so excited. I was even able to go to Morehouse College campus and try out for the Shark Tank, but I got really nervous because I was the only kid entrepreneur there, so they just told me to leave.”
Wright continued to pursue his dream, especially after gaining approval from the president of Morehouse to sell his hot dogs on campus. When the pandemic struck, Wright was forced to pivot. He eventually operated out of a brick-and-mortar location with the help of a silent business partner and family member. “I was able to paint the building, get my menu out there, and I had a great grand opening. I sold out twice in one day, and that was interesting. But as an entrepreneur, I learned how to grow that day, and that’s how we got to this awesome building.”
His family has been a major source of his financial and business support system. For instance, his parents supplied 20% of the startup costs. His mother helps fill out paperwork, his father delivers supplies, and his sister, who runs her own entrepreneurial venture, shares the lease and helps with daily operations. He also reportedly gained a $1,200 loan from his grandfather early on.
To build exposure for sizzling sales, Wright placed his restaurant’s logo on apparel such as his T-shirt and hat – and even a pair of Mason’s Super Dog shoes. He also ramped up social media engagement and offered discounts and coupons. An avid comic book collector, Wright’s restaurant features a superhero theme.
To balance business and school, Wright rises at 6 a.m. to complete homework assignments. By 10 a.m., he’s at the restaurant handling tasks like maintaining inventory. Wright has also been adept at building his team by hiring a full-time restaurant manager and identifying workers who share his passion for cooking, entrepreneurship, and customer service. For instance, he has realized business benefits when his store engages in a toy drive or offers free food to those in need. “If you get just 10 good loyal customers that will come back by here every day or every week, they’ll keep you open.”
Mason’s Hot Dogs has also provided Wright with the discipline and financial education to develop his long-term wealth plan. He discovered that running his business required more than spreading mustard on a bun, so he faced several financial challenges. Despite the lack of resources for young entrepreneurs, Wright found mentors who shared information on managing money and legal matters. Moreover, he systematically tracks and allocates dollars and plows profits back into the business for every dollar he earns. “So, how do I manage my earnings? Everything I make, I put directly back into the business. In case one of our air fryers or one of our microwaves goes out, we don’t get to stress or worry about it. We can just take five minutes out of the day [and] go get a new one.”
Wright’s long-term plans for Mason’s Super Dogs include producing his own ketchup and mustards and distributing them in stores like Walmart and Sam’s Club to create another revenue stream for his business. He is also working with his father to secure a second location. Other potential options for Wright include ownership of nine vending machines as a side business while attending Morehouse College. Ultimately, these goals and achievements will fuel his future long-term wealth plan. The key is financial education: “I tell everybody, if you’re going to be in business, keep an open mind. Always be willing to learn.”