Vending help

The best scenario is that you run out and leave them wanting more. That way you can create demand for the next time, if you will be doing this on an ongoing basis. The other question to ask, is what did he sell the most of last time?

Why don't you pre-cook and freeze some pork and brisket. Then, plan for 100-150 and if it looks like you're going to run out, pull a few freezer packs out and heat 'em up.

What sort of business is doing the open house?

If it is something that does lots of business on the day your holding it, does he have any numbers for that day of the week, walk ins etc.

The more information he can give you the better.

If he says he gets 500 through the doors, don't cater this time for more than 50% of them, then build off the numbers for the next one.

The idea about pre-packaged and re-heated is a good way too, you don't have to take long to reheat, just make sure you get it all above 165 for 30 seconds minimum, to help keep it safe.

Because of the yield difference on pulled pork and brisket, if you want 200 sammies and say 100 of each, you'll need 67 lbs uncooked butts, and 56 lbs uncooked brisket.

Come on with the email any time, I'll respond as soon as I read it and work out the answer.