Many thanks, Jimyra and Chefwriter,
I at least have an idea of staffing requirements for wait staff now, but belive back of house (kitchen) still needs to be taken into account.
I'm sure an accurate assesment of both will be influenced by what's on the menu (let's aim for mid range), number of shifts (assume lunch and dinner, open from 11am - 2am, so 15hrs) and how busy those times are, which I expect will vary due to time of day and the day of week, not to mention ambiance of location and quality/price of menu and service.
However, all im trying to do at this point is get an idea of average staffing requirements,for an average 150 seat restaurant, with an average menu.
I realize there is more to opening and running a restaurant than this, way more.
Thing is, I don't want to do this, I/we had agreed on a small restaurant/bar component to augment the brewery and satisfy local laws (bar must serve food), and will do everything in my power to prevent what I perceive as a catastrophic mistake.
Chefwriter, we have signed a 10yr lease for a 1,500 Sq ft, 2 story (including basement) red brick building that skirts the city's night spot area at a very reasonable rate.
This includes 6 months free rent (just utilities) for renos, and a sliding scale rent structure. I have one partner, and investors whom I consider partners as well.
This morphed from 25-30 seats into 150 seater overnight. My partner started talking with chefs, engineers, architects, while I was taking care of brewery plans and drops the news.
My partner is The Founder, whereas I'm co-founder.
He's the financial guy, raised 1.7M in debt and investor equity.
His family has secured the debt with land they own. I will not be putting any cash in, my contribution is sweat equity (3.5 yrs and counting)related to the brewery side.
I'm trained at one of the two best brew Schools in the world, located in Munich, Germany. Worked as brewmaster for the royal family of Bavaria, bla bla bla. I know my stuff. Opened another very successful brewery in the same city as this will be.
Brewery includes on site sales (most profitable), take out sales, and we will sell kegs/bottles to local restaurant/bars and liquor stores.No plans to bottle for other companies.
Yes we have plans for delivery truck.
Brewery side is well documented in cost and sales projections. Where the money for all the kitchen equipment plus tables, chairs etc will come from I don't know, this has blindsided me.
Gastro pub, in house brined pastrami, smoked meats, sausages, burgers, etc is what I/we envisioned before this nonsense.
Partner is 26yrs old, me 55. Neither of us have restaurant experience.
Partner wants to do every thing, hire, fire, control spending, marketing, books (with accountant), entertainment, promo. A bit of a control freak, understatement. However, his family farm is at stake.
I gotta knock some sence into him. Hoping to present facts and figures so he realizes the enormous risk and bring back to earth.
My apologies, I'm rushed and have much to do.
Thank-you both for your time, interest, and advice.
Sincerely,
Brewdude, with an anchor around my neck :-/