Guest count + servings per guest + your production rate → total product to prep, estimated run time, and a buffer for peak-line surge. Works for any mobile food, beverage, or activation.
Initializing…
Total servings to prep
-
with waste buffer
Estimated run time
-
from open to close
The math
Production rate is the biggest unknown. If you're new to the venue or menu, use 75% of your practiced rate as your working number. Peak-hour surge (people showing up all at once) is what busts events - plan for it explicitly.