Initially, I think you are going to have to either:
1. Over cook in terms of quantity, all of your main meats, until you can determine which are your best sellers.
2. Take a guess and go heavy on what will sell best and adjust daily
Either of these two options means there will be left over meats, or you will run empty and realize you guessed wrong. 400 covers to open and 250 covers a day for a new place, that is pretty optimistic. I think you are spot on with the 1/3 pound, assuming you are throwing a side and starch, that is plenty of food.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."