Just like to start with, all help is appreciated and look forward to talking with you all! Basically, I am a business development manager, I have been working in marketing and management for a number of years. I currently live in a town in the UK which is still quite traditional. There are a few major retail shops etc. It is still a quirky little place that has shops that are quite unique, which to be honest I don't know how they survive. At the moment, theres a new hotel opening which is great for the local business. However they are not serving breakfast or any sort of resturant type place. There are places to let outside, which they want private cafe's and resturants to open up. I am very interested in opening a small cafe up. However, to keep with the standards and the unique quirky town, I decided I need something a bit more than just a cafe. As I am a enthusiast in food, I spend a lot of time cooking. My most favourite thing to make and the most easiest food to make in the morning... Pancakes! I am interesting to make a pancake house! I have got great ways to promote this and after currently doing a recent survey in town, a pancake house would be fantastic. The people love the idea of nice cheap quick food but quality is what I am looking for! Obviously we will do more then just pancakes (fry ups, bacon rolls etc). However, pancakes will be the selling point. Now I have interest from investors willing to put money into this, but I need to make a business plan. Now to do this, I need to get as much research as possible. Mainly in regards to money and financing. Now I am obviously looking for a chef to work there, I won't be cooking myself. Questions I really need answering from chefs are: How many pancakes should a chef be able to make per hour? What is the best process for a mass batch of pancakes? (Can pancake batter last? Can pancake batter be made by the gallons?) How much gram of flour and milk is used for pancakes? (I normally do 3 tablespoon to 1 egg...?) Business wise.. What sort of insurance will I need for the kitchen? (Does public liability cover potential food poisoning law suits? Hope to not get any...) What regulations and certificates will I need to register my kitchen to use? Is there any sort of food regulations certificates I will need to register for? Can I just say that I am only right at the start of this, never opened a kitchen before, so this is new to me. However, I will thoroughly do this research before I continue.