Question about running the concession at an event.
I am a bit out of my comfort zone here. I am working an event in a couple of weeks that is expected to be attended by 1,000-1,500 people. That figure was given to me by the organizer, and confirmed by some of the employees who work where the event has been held in years past. For the purposes of this post, lets assume that number holds up. This is an auction that runs from 8-4 on a Saturday. Everything indoors.
The room I will work out of is about 10 X 20 with a 10' or so roll up window & is located on the end of the main hall where the event takes place. I am the only food vendor & it is about a 3 block walk to restaurants.
The menu will be simple. Pulled pork sandwiches, brats & a quarter pound hot dog/chili dog. Chips, water, canned sodas & sweet tea. For the morning I will be there with coffee, but am undecided on anything else...sausage biscuit, biscuit & gravy etc.
So...how in the world do you determine what percentage of these folks you might feed?
Thanks in advance for your comments.........John