"...this is NYC where the good cooks know better and have other options."
He's right. The rest of us poor schmucks that don't work in the centre of the universe... we'll just take whatever scraps are tossed to us.
Umm.. where's the "eyeroll" emoticon?
As to the OP... dude... you're planning your kitchen as an afterthought. You're doomed to fail.
Try working backwards.
30 seats... average revenue per guest = ???
How many times are you gonna flip your seats in an evening? How many covers a night? What's your total daily revenue?
What's your food cost percentage gonna be?
What's your liquor cost percentage gonna be?
What's your labour cost percentage gonna be?
How much are you spending daily on your lease/utilities/taxes/licences etc?
You've got a lot of work to do before you will even be able to see if 30 seats will make you enough money to stay open. My gut says you are going to have be PACKED, pretty much nonstop to pull it off, unless you figure you're gonna be able to charge top dollar, and have the product to back it up.
Off the cuff? If you're working 7 days a week, evenings only...I'd say one cook, one cook/prep/dish, one part time dish.
Cook works 5 shifts. Dish works 4 shifts. Your cook/prep/DW works two cook shifts, 3 DW shifts.
Let's say you flip every seat once.
Average check of $25.
Revenue of $1500.
35% to food= $525
30% to liquor= $450
17% to labour=$255
X% to fixed expenses= $Y
So, $255 to divide between... bartender, server, cook and DW. So, you tell us... can you do it?