Luce, this all sounds exciting, and a bit scary. What is the plan insofar as opening hours, staff etc. Will you be helping with the running of the place? Do either of you have experience in this type of business? Are you near any other complementary food venues, or will you be providing nibbles or more substantial food?
I'm all for spur of the moment purchases too (once went for a walk, came home with a house). But this sort of caper is outside of my comfort zone.
Good luck with it.
We plan to open during the day too. The idea during the day would be to offer very affordable food, cheap ingredients, typical price point $5. So winter morning offerings would likely be porridge, seasonal fruit crumble, bread and butter pudding, plain caramelized brioche (I've only really been thinking about the sweet breakfasts so far - I'm a terrible sweet tooth! but I'll think of some yummy savory stuff too). Winter lunch offerings would be a soup bar, so choose your base (mash, brown rice, etc.), then choose your soup, then add any toppings, e.g. sour cream.
We'll do coffee too, but in addition to normal espresso+milk drinks, I want to offer good brewed coffee for $2.50.
At night we'll offer nibbles, tasting boards, tapas, etc.
Hubby works in hospitality (currently F&B manager of a big hotel, and has previously open and run restaurants for other people) and has a background in business (and an MBA) so he's good at numbers and running places. I like food and food trends, so I think I can help design a good menu. Hubby is also Spanish, so we'll probably have a few Spanish wines and some jamon, pan con tomate, manchego, etc.
Hubby will basically be there 24/7 because the venue is so small we won't be able to afford staff really. But at least he'll be close by and we can see him during the day, not like now where he works long hours 1.5 hrs away and stays over in the hotel one or two nights a week.
