Originally Posted by early mornin' smokin'
bigbelly, i know i'm being optimistic with my planned 400 serving count. Realistically it'll be more along the lines of 250. If I cook enough for 400, i'll have enough to be sending out bulk trays, and possibly have some leftover for breakfast hash or chili for the next day.
What will you do when you only get 45 guests on a rainy cold Tuesday?
My point is you cant run a restaurant based on estimated numbers until you have a couple years worth of data to get those numbers!
Pitboss @ Woodpile BBQ Shack
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
BBQ Person of the Year 2013