http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30 Good luck on the event there! I'm not sure on how to guesstimate your needs... That will be dependant on the number of booths and &quot;like&quot; food served. But it's better to sell out then have a ton of leftovers! <br> <br> <br> http://www.roadfood.com/Forums/fb.ashx?m=150116Tue, 12 Jul 2005 14:09:30 GMT You might find some information here: <br> <br> <a href="http://forum.cookshack.com/cgi-bin/ultimatebb.cgi" target="_blank" rel="nofollow">http://forum.cookshack.com/cgi-bin/ultimatebb.cgi</a> <br> <br> Tony http://www.roadfood.com/Forums/fb.ashx?m=150115Tue, 12 Jul 2005 13:29:10 GMT Hi all! I just found this site and the reading in great. So, I decided to get all the experts advice. I will be doing my first small town festival next month. It is a street festival (one night), and they are allowing food vendors because the local restaurants cannot supply to everyone. My question.....They are expecting around 6000 people. I specialize in cooking whole pigs North Carolina style, chopping it up, and selling sandwiches and cooking BBq chicken. Is there a rule of thumb to decide on how much and how many people to plan on serving? I don't want to have a lot of waste in the end, and like I said, this will be my first event. Getting my feet wet with a small event. Thank you. http://www.roadfood.com/Forums/fb.ashx?m=150114Tue, 12 Jul 2005 12:48:33 GMT