I'm a brewmaster and opening a brewery with partners that will include a restaurant. It was supposed to be a small restaurant. It has now morphed into a 150 seat restaurant. Neither I nor my partner have any restaurant experience. I'm scared to sh*t. Could someone please tell me the average number of employees a restaurant this size requires? Front and back of house, please. Casual dinning, open from 10am - 2am.I plan to use the info gathered here to try and knock some sence into my partners fat head. I'm of the obvious mindset to hire someone with experiance, start with a small restaurant component, simple menu, and see how things go whils focusing on getting the beer out to the market place, kegs/bottles etc. Lord help me....Please and thank-you very much.