I have no help for you. I'm not sure how you would plan for this when you don't have any idea of how many are coming. Can the vendor guestimate how many of their clients will come? Maybe your best bet will be things that can be easily refilled, but if you don't need it all can be sealed and saved (ex. chips & dip). Good luck.
__________________ Jennifer, SU Demonstrator
"Remember not only to say the right thing in the right place, but far more difficult still, to leave unsaid the wrong thing at the tempting moment" -Ben Franklin
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