Theres a flat rate to use as a percentage of customers you can expect to serve, just can't remember it.........
Maybe start with 10% and adjust from there?
I'd ALWAYS rather sell out than have leftovers any day!
Makes everyone think that your food must be the best!
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR