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I'm opening a BBQ restaurant and am trying to calculate the number and size of smokers we will need.
The restaurant will seat 200 guests and have 6-8 core bbq menu items as well as a few others. Spare ribs, Baby Back Ribs, Pork Butts & Shoulders, Turkey, Chicken, Brisket.
We are forecasting 2500 guests per week. We are currently evaluating a smoker form Ole Hickory Model ELIB it has 15- 12"x42" rotating racks with a cooking surface of 52.5 sq. ft.
We are considering 4-6oz. portion sizes in addition to the ribs.
So the my question is based on the amount of guests we are forecasting and the portion sizes , cooking times, etc. what is the most accurate way to calculate the proper equipment needed?
Thank you in advance for your help.
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