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How to guestimate how much to cook

 
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tarrbq
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Joined: 20 Feb 2010
Posts: 306

PostPosted: Sat Jun 26 10 12:22 am    Post subject: How to guestimate how much to cook Reply with quote

doing my 1st vending gig on the 4th. Estimated 5000-7000 attendees. Me and one other guy doing "q". Then 1 guy doing pizza, and a guy doing egg rolls. The rest is just cotton candy and funnel cakes. I am planning on PP sammies, sausage, ribs, slaw, possibly potato salad. The other q guy is doing brisket and hot dogs. Anyhow, my question is, based off of that information, how do I guestimate the amount I need to cook. Obviously the same goal as everyone else, I don't want to over or under do it! Thanks!
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daddywoofdawg
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Joined: 22 Jul 2008
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Location: Starkweather,ND

PostPosted: Sat Jun 26 10 1:58 pm    Post subject: Reply with quote

I figure 10% of the crowd. others do add all the vendors and divide by the crowd.think I said that right.
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smokin Jim
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Joined: 07 Feb 2005
Posts: 449
Location: Saskatchewan, Canada

PostPosted: Sun Jun 27 10 4:32 am    Post subject: Re: How to guestimate how much to cook Reply with quote

tarrbq wrote:
doing my 1st vending gig on the 4th. Estimated 5000-7000 attendees. Me and one other guy doing "q". Then 1 guy doing pizza, and a guy doing egg rolls. The rest is just cotton candy and funnel cakes. I am planning on PP sammies, sausage, ribs, slaw, possibly potato salad. The other q guy is doing brisket and hot dogs. Anyhow, my question is, based off of that information, how do I guestimate the amount I need to cook. Obviously the same goal as everyone else, I don't want to over or under do it! Thanks!


If there was anyone out there that could give you a good answer to this, then they could probably become very rich with their information. There are so many variables when vending. Weather, too hot, too cold, rain, wind. Smaller or larger than anticipated crowds. And this is usually dependent upon the weather. Have most eaten supper before coming to the event and just want an ice cream. Who knows. I think the 10% of the estimated attendance is a good place to start and it would be better to sell out than go home with 1/2 of what you prepared. Crap shoot, nothing but a crap shoot. My 2 cents worth.
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tarrbq
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Joined: 20 Feb 2010
Posts: 306

PostPosted: Sun Jun 27 10 4:47 am    Post subject: Reply with quote

I appreciate all of the advice. I think I am going to cook as much as allows for the amount of profit I want to make and hope I sell out.
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smokin Jim
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Joined: 07 Feb 2005
Posts: 449
Location: Saskatchewan, Canada

PostPosted: Sun Jun 27 10 5:04 am    Post subject: Reply with quote

Sounds like a plan. Good luck and keep us posted as to the outcome.
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