I am starting a mobile restaurant that will be serving food at events. Was wondering if anyone had any advice on some fronts:
1. Is there a rule of thumb on how many people will consume food at an event? I have read 20% is a good figure, and then you have to try to figure out what portion of that you will get. I am talking about events that are all-day or most-day, and not food based. I understand at something like a BBQ cookoff, almost everyone eats. Any other info would be welcome.
2. How would you handle events that charge a percentage of the gross versus a flat fee? My instinct is to switch the menu to higher profit margin items, obviously, but I was wondering if there were any other tidbits a pro could offer.
3. Thoughts on profit-sharing with employees to keep them motivated to improve service and the bottom line?
4. I am trying to be a "game changer" at these events, by stepping up the overall experience of this type food. I know this needs to be balanced with familiarity to find the profitability "sweet spot". Has anyone done anything adventurous at a large event? How did it do?