Definitely want some professional feedback on this. About to open a place for someone. They want a payroll of 550k. The restaurant is opening with lunch, dinner, and brunch. The menu is not huge but fits those three services. My salary and my pastry chefs salary is included in the number. I'm thinking I will need about 30 people in the kitchen working both full and part time. Never mind the complete lack of even finding staff, I can't figure out how to staff a kitchen at 550k at 11% tax. Is the owner simply crazy? The projected number for annual sales is about 3 million, although he's low balling me at 2 million. I can honestly see the place doing 6 million it's first year. Any thoughts? I'm racking my brain trying to figure this out. Thx!