Is this concept unfailable? I have a "dream' opportunity on my hands. Ive been offered and accepted the head chef position at the icehouse bar. It will now be bar and grill! Im tasked with the beginnings. No staff just me. Untrained bar service crew. We already have a customer base and are doing catering and events. The money is already there to be made. This cant fail. I have to cover my bases and make sure this is successful. It is my dream. Any advice guys? As a culinary professional I've vowed to stay teachable, a characteristic that i feel has helped bring me where i am. I'm open to any positive input, and appreciate it. Thank you.