I am currently working as a line cook while building towards becoming a sous/chef/owner of a restaurant. I have recently been offered the opportunity to run a Sunday brunch at a new restaurant owned and managed by an aquaintance of mine. This is an opportunity for me to create a menu, be in charge of inventory(ordering, storage, utilization of product), staffing, execution of service and all of the other things that a chef has to do.
I am mostly looking for advice on the business end of this type of arrangement. Should I work as an independent contractor from the restaurant owner or company? Should I get a DBA (doing business as, basically the easiest to attain certification to run a business), or enter into some other type of contract with him and his restaurant. They are basically giving me their space on Sunday to serve brunch from 10:30-3. I am responsible for planning and executing the menu, hiring staff, all the things I mentioned above.
I'd love to hear from anyone who has ever done a pop up restaurant and how they hammered out the contract details. This particular job can be indefinite, if it is successful it could be an ongoing, every sunday thing.
With that in mind I've contemplated starting out as an independent contractor for a trial period of 2 months, during which I would be payed a nominal fee of $100/wk for my services, while myself and the owner would split sales with me getting 80/20 on food and 20/80 on bar, and him getting the reverse. It should be mentioned at this point that I will be ordering product from his vendors when possible, on a separate order (or at least itemize one delivery so that we both get what we need on separate bills) and paying the overhead on the food that I hope to sell. He will effectively be paying the overhead on booze so I feel that this type of percentage agreement is reasonable.
After the 2 month trial period I would strive to incorporate myself or at least get a DBA and take over complete operations every sunday, effectively running my business in his space and paying him either a percentage of sales or a flat fee for the use of his space.
Any feedback is appreciated, as are amazing brunch dishes. I have some fun stuff planned already but I'm interested to hear from people about the best home fries they ever had or made, or tips for running brunch service effectively. (I'm already going to the store for chargers for hollandaise, whipped cream and whatever else I want to put in them)
Thanks for reading my rant,