Questions:

How much much do utilities cost? If you’re covering the costs for his beer cooler and only get a couple of square feet for your inventory, you need to clarify that.

Likewise, how big IS the kitchen area. It will need to pass health inspection.

Have a good menu and stick to it. One commenter here spoke of fraternal organization that wanted a $9.99 prime rib dinner. No problem. The owner wants that special, he. Has to provide the ingredients at the cost that allows you to hit that price point. Any specials you offer will be based on your own ability to find a deal. Example: Kroger had a BOGO on chicken wings this month. They won’t let you fill your cart, but buy some every day, then Saturday, have a wings special while supplies last.

You’ll have to have someone with a food handlers license there for when you’re away from the place. You should not be expected to run the kitchen from opening to closing 6 or 7 days a week.

The good news, aside from the second cook, that you’ll share cleaning duties with, that’s all the staff you should need. Wait-staff would be the bar personnel and Door dash/GrubHub drivers.

Specifically, and this will be part of your overhead, you want every meal order in writing. Servers to collect upon delivery. This way, the customer doesn’t pass out or forget to pay. Or, like this one group of clowns we had at Big Boy, tuck the tickets in the booth seats. I found over 100 when we remodeled. Regardless, you’ll need one of those “ticket spears” for the owner to put paid tickets ob at the end of the night. I suggest you provide NCR ticket books for the servers so you can see that you’re getting reimbursed for all the orders. Also, to make sure they’re charging correctly.

You will need to carry insurance for your protection, as well as a business license.