I just started a BBQ company and my first gig is going to be a soccer tournament with about 250 kids and their parents. I am going to be one of 2 food vendors with the other selling pizza. I am only going to be making ribs and pulled pork. I am figuring with 250 kids there will probably be 3.5 times that amount of people there so about 875 people. probably 80% will buy food and hopefully 75% of those will buy BBQ so about 525 people. Couple of questions: 1) I am planning on serving 3 ribs and a bag of chips for $7 (4 orders per rack). Do you think 50% of people would buy ribs? Then 50% of people with pulled pork with 1/4 pound of meat an chips for $7. SO i would need about 65 racks of ribs and about 65lbs of pulled pork...Does this sound right? 2) My smoker holds about 30 racks of ribs or 30 butts at a time. I was planning on cooking the butts first, pulling them the day before and then refrigerating them and eventually warming them back up on the smoker in pans when I get to the event (also have countertop food warmers). Does this sound ok? 3) As I need to make multiple batches of ribs, how should I cook and hold the ones that I cook before the event? Cook them, put them in pans foil wrapped, put in cambros and bring to the event, then finish with a sauce on smoker at the event and serve? I would love to hear from anybody who has some ideas or has done something similar in the past. Thank you guys in advance for helping out. This BBQ company has been a dream of mine for a while and I finally went ahead and did it and now I want to make it work!