Originally Posted by cpw
From the research I've done here, you take the number of expected people, cut that in half, then divide that number by however many vendors there are.
In my opinion, it's much better to sell out of food than go home with excess, so I always err lower in my numbers.
If you can hit 10% of that crowd your looking pretty good!
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR