First time nerves

[82's BBQ]

All of a sudden "business" has taken off. We have 2 vending jobs next week and have to admit I'm pretty nervous. We just accepted the second one today.
Here are the details:
Event #1 is a music festival at night from 5-8pm. We are available for 2 of the nights and were told possibly 500 people each night. Vending fees are $75/night and keep all profits.
The other event is a benefit cook on a Saturday from 4pm-12. We get to give as much/as little of our profits that we want.
My questions are what is the rule of thumb for estimating the number of actual customers? The only other vendor is a taco vendor.
Are there any pitfalls that I should lookout for?
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Can I get an order of fat, dipped in fat, wrapped with fat with some fat on the side?
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Char Broil Akorn grill
QDS drum
Bubba 250 RF 5x10 trailer w/ rib box
Engelbrecht Braten
"82's BBQ Crew"
Liar #82
www.82sbbq.com

[Slow Heat]

Are you the only vendor? Rule #1 is that promoters will exaggerate the estimated number of people who will attend, their number is the number they hope for most of the time. Rule #2 for me is I would figure I would feed 25% of the attendees of the event.

Also what is the event? That will change things as well. Example - last year I got tied up doing several events the promoter told me 5pm-10pm and there would be 500 people attending most of the time. Reality was 150-250 people and it was a live music event with an intermission. Most people went out to eat prior to the event and I would serve about 20 people before the show. Sales drop to zero when the show started and I would serve another 30 people maybe at intermission and only do about $150-$200 in gross sales for the night. Not trying to scare you just want you to be aware of the deception of promoters sometimes.

[82's BBQ]

Thanks Slowheat, I figured the promoter will exaggerate the numbers.

There is another vendor, tacos.

It is a week long music festival. The downtown area has a "Summer Sounds Concert Series" and during that the sponsoring vendor does very well. This festival is apart of that series, but I am assuming will have the same atmosphere. We were planning on serving 80, we have a decent following of friends so I hope they help to support us.

The benefit job is a crapshot as far as getting an estimate. But we will be the only food vendor there. They are doing a decent amount of advertising with our logo on the flyers.

My gut is in a total knot right now thinking about the unknown. It feels like a big gamble, but with potential big rewards. To add to it we will have a double order of sauce to pick-up and pay for, LOL. This small business stuff is more than what it seems. Still having fun though.
_________________
Can I get an order of fat, dipped in fat, wrapped with fat with some fat on the side?
------------------------------------------------------
Char Broil Akorn grill
QDS drum
Bubba 250 RF 5x10 trailer w/ rib box
Engelbrecht Braten
"82's BBQ Crew"
Liar #82
www.82sbbq.com

[Slow Heat]

I would make my best guess at the maximum amounts of people I think I would sell on day one and then cook 50% more than that. If I am correct I have 33% left over over to get me started on 2nd day reheating while fresh is cooking. If I estimate low and should have cooked more I have an extra 33% and know I need x2 plus maybe to cook for the next day. If I estimate way high I have lots left only have to reheat for day two and not cook. Hope that makes sense. Good Luck and keep your menu simple at first.

[82's BBQ]

Thanks Slowheat. That was my other concern is not having enough variety and losing money that way. We were considering hotdogs but haven't ever "smoked" them before.
_________________
Can I get an order of fat, dipped in fat, wrapped with fat with some fat on the side?
------------------------------------------------------
Char Broil Akorn grill
QDS drum
Bubba 250 RF 5x10 trailer w/ rib box
Engelbrecht Braten
"82's BBQ Crew"
Liar #82
www.82sbbq.com

[Jeff T]

From what i have been told about the numbers game is.... 10-12 percent of attendants will buy food.
For instance.. 1000 people in attendance will give you 100-120 eaters divided by your two venders would be 50-60 for each(if i did that right my wife is the math person:roll:).

I`m not sold a 100 percent on that equation but its a starting point for me. If i am the only BBQ vender at a event i figure to get more sales than the others being that BBQ is hot right now. A lot factors into it too. If the event is all about food then sales are sure to be good. If its too hot people don't want to eat, they want some thing cold to cool off. And time of the event is important like Slow Heat said if it after meal time they come full. So no sales.

One thing i know for sure is not all events vended are going to be good days for me. Some days i`ll make a couple hundred, some days a thousand. Do enough events and people will get to know you so serve the same stuff, cooked the same way, served the same way each time.

Don't sweat it 82's BBQ, if you believe in your products so will they. People will remember you.

In August i`m doing a local car show 5000-7000 in attendance. Usually 6 venders me being the only BBQ guy, but its hot in august, the snow cone guy will make a killing. Show time is 10 am till 4pm. I figure we`ll probably feed 500-800. We usually do well a car shows. Will serve pulled pork sandwiches, grilled chicken legs, sausages on a stick. Easy walk about foods. Cant do drinks though, the venue wants those sales. Fee for the event is $235. A little steep but i am a body man by trade so this type of event is my people.