Just a thought, but I worked for a place for a long while that started as a cafe similar to yours. We had 30 seats but from 10-4 we turned it 4-5 times. so we'd do 120 covers in a day. we did this with 4 people total. Chef, sous, pastry, and line cook. Everything from scratch, including bread, sauerkraut, and pastrami. Everyone was on salary and we each put in about 50 hours a week.
When service got going two of us would put out food, and two of us would act as servers. This was an awesome system because this way the tips got split among four of us. It was far and away the highest paying job I've ever had because of the tips, and we had the most knowledgeable servers I've ever seen. As far as I know the place is still running on this model now doing dinner as well, running with a crew of eight. If I ever open a place this is the model I'll use.