Hi everyone, I was wondering if anyone is a chef/partner. I'm entering a relationship with 2 investors for a new restaurant, they are contributing 40% each, and I'm am providing the remaining 20% for startup/investment funds. They will be not involved in the day to day. I will be doing all the menus/cooking/ordering/BOH/employee training etc. I will take a salary, they will not. I will be the one working the 80 hours per week, they will not. Just wondering if anyone has some experience and could provide some examples of how the equity is split between working partner and investors. I can't find many relevant examples of partnership agreements on the web. Would it be simply me getting 20% profit share plus the salary? Or would it wise to ask for more equity since the restaurant is my concept and will be doing most all work. I know this a rather vague, but wondering if you can share your experiences. For instance, is it common to calculate sweat equity into a deal? What is your percentage as a working partner? Any advice is appreciated! Thanks!