The "cuisine" will be non-cuisine. It'll be a mixture of Americanized Italian dishes and "American" food. The food would be similar to Chili's and Olive Garden, and in that general price range. Pete's gonna be my new burger chef if he'll move out to the middle of the sticks and leave that liberal stuff in CA (and work for $10/hour, which I'm sure is right near what he makes now :) ). 80-100 seats. Right now, I'm thinking about 4 servers, 1 bus/dish guy, and two cooks during peak times. My job will be to look pretty (which I fail miserably at) and be a "floater". I'm thinking about $5/hr on the servers and $10/hr on the cooks and busboy. My desire is to pay better than most for good, quality folks. I realize $10 isn't going to make anyone rich, but it's still a business. I'm still trying to figure out the exact equipment. I might end up with 5 or 6 burners and a 24" griddle over two ovens with a 65# fryer and a 24" grill. That would give me 9', so a 10' hood would be sufficient. I'm concerned that I may not have enough burners. I forget which brand of range I was looking at, but they have the option of 2 larger burners in back and 3 normal burners up front. I expect to have a large stock pot on at all times for pasta, so I want to be sure I'll still have usable front burners. If push comes to shove, the griddle could hold the pasta pot. I'm still trying to decide on the exact equipment, but for the purposes of a business plan, this should be a good starting point.