I'm Opening a Restaurant (Part 2)

Our business was established as an LLC and there are three of us, each holding a 1/3 stake in the business. Here's the breakdown

• My silent investor put up the capital to get us off the ground. She gets 1/3.
• My business partner is in charge of the kitchen, including recipes, health code compliance and food cost controls. He gets 1/3.
• I am in charge of front end operations. I will manage the customer experience and the business side (bookkeeping, payroll, and other administrative tasks). I get 1/3.

We expect to open by the end of January. We will be open from 6 AM - 3 PM, seven days a week. Breakfast will be a traditional sit down, full menu service. Lunch will be served cafeteria-style (here in the south we call that "Meat and three"). We are located on a busy US Highway in a fast growing but primarily industrial area. Within five miles of our location there are lime quarries, pipe companies, large warehouses, and small offices. Although there are some residential areas around us, right now we have decided not to be open in the evenings.