I think your numbers are pretty good. I know you didn't ask for it, but since you seem to want to do this in your spare time, I'll give you my 2 cents.
I realize it's for family, so it's different, but all of my gigs, we do 3 meats. The 3 vary, but usually, it's PP, chicken, and bologna. You'll be surprised how well the bologna goes too. We also always do leg quarter and split them after smoking. Too much work to pull the chicken.....Whole chickens are just too time consuming unless you are selling the entire chicken.
We do 25-30 lbs of precooked pork per 50 people, but we serve big portions. If doing brisket, we do about the same....or just a little less. We hardly ever do both for the same gig.
I've found that people generally prefer PP to brisket on the whole, especially women. Don't ask me why, but when taking an order, I give them the choices, men will generally choose brisket by a small margin, women will chose PP by a wide margin.
Most people do not choose ribs due to cost.
Speaking of bologna.....we donate some time several times a year to do a couple of baseball and softball tourneys (to help raise money for the teams). The concession grills hamburgers and hotdogs, and we do nothing but smoked bologna sammiches (bologna cut about 1/4" to 1/2" thick w/ a little sauce). The concession sells the bologna sammiches, with a bag of chips and a drink for the same price as the same thing with a hamburger, and the bologna outsells the hamburger 3 to 1....I"m telling ya, they are addictive.
Probably more info than you wanted to know, and these are just things that I've found, so take it with a grain of salt.
"Smoked Bologna is the 'Food of the Gods'" --- My Son
Homemade Mobile Offset Smoker
Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead"
J&R Mfg Combo Broiler w/ Rotisserie
Weber 22.5 kettle
Old Beat-up Off-brand Kettle Grill