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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 09-26-2016, 04:19 PM   #1
Found some matches.
Join Date: 09-17-12
Location: Huntsville. AL
Name/Nickname : Tony
Default Quanities for roadside vending

I have a location for my first roadside vending that is on a major road. This will be the first time setting up for roadside vending. What quantities of pork, brisket and chicken would be a good starting point? Thinking of beans, green beans and possibly mac and cheese for sides.
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Old 09-26-2016, 06:13 PM   #2
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia

Start small and increase, it's better to sell out than to have a lot left over. Whether you choose to sell by the Lb will also increase what you need to cook. I'd say start out with 6 to 8 butts and increase to 10-12 butts if you are selling by the Lb also. How much competition you have could also determine sales. Our first concessions when we started out we sold 24 butts and 3 briskets in about 4 hours. With more barbecue available in the area these days we would do about half of that if we were lucky. I don't sell concessions much these days as we stay busy catering.
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set
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roadside, setup, vending

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