We help everyday people earn more on their own terms. Since 2015, our team has tested hundreds of legit side hustles, small business ideas, and income apps to help readers boost their income and gain more financial freedom. Join our 200,000+ community and get proven, actionable ways to make extra money online or offline — no fluff, no hype.
🌭 She left Zoom to sell hot dogs. It worked.
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Amelia Eudailey didn’t go to culinary school. She didn’t write a business plan. She just loved Swedish food — and knew she was burned out from tech. So she launched a small pop-up in San Francisco, serving hot dogs with shrimp salad, pickles, and sourdough buns. Then she sold out. Then she got featured in Eater SF. Then she quit her job at Zoom. Now her food stand, Chef Hej Hej, grosses up to $2,000 per event. In this today's side hustle success story, Amelia shares exactly how she made the leap — from startup meetings to hot dog prep — and what she’s learned about building a profitable, dare we say fun, side hustle from scratch. |
DollarSprout
We help everyday people earn more on their own terms. Since 2015, our team has tested hundreds of legit side hustles, small business ideas, and income apps to help readers boost their income and gain more financial freedom. Join our 200,000+ community and get proven, actionable ways to make extra money online or offline — no fluff, no hype.
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Hey Reader, Side hustles today come with a lot of pressure — build a brand, grow an audience, scale to six figures. But what if that’s not the only way? Lately, more people are turning to a different kind of extra income: old-school W-2 jobs. We’re talking bookstore shifts, museum front desks, wine tasting rooms — low-lift, local gigs that offer steady pay and a break from the chaos of gig apps and freelancing. No self-employment tax. No chasing invoices. No late-night client emails. Just...
Hey Reader, When Dan Ansaldo first tried sourdough, it was just a weekend experiment for his wife and kids. A few years later, a friend asked if he’d teach a class. He said yes, and ten people squeezed into a dining room for his first run. The oven could barely keep up, but the idea worked. Fast forward to today: Dan runs his classes out of KC Wine Co.’s barrel room, where up to 40 people show up, mix dough at their own stations, and leave with a starter and loaf-in-progress. At $30 to $50...