First of all, the management accounts, how do you plan to share? Split it among them, you will feel comfortable? Even if you say it's okay whoever manages it, but people are selfish, do you think you really feel at ease?

Secondly, the distribution of benefits, I'm sorry to make this so naked, because the reality is so naked! I can tell by looking at your question that the restaurant you are planning to open is not very big. Then, who does what, do more or less, profit distribution is not clear and so on are all problems. You do not believe, for example, you think the two of them you a person, the two equal share good, or according to the head of the share? Oh, and, if your funds are also gathered by headcount, how do you think it is good to share?

Finally, before that was the question when it comes to profitability, now let's talk about down the road! All food and beverage categories have a **** common point, that is, business is good only in the first two to three years, very few persist for a long time. Don't believe me, you turn over your memory, how many hotels and restaurants near your home change signage to change the owner, is not every year there are so many? If, and I mean if, if your restaurant starts to go downhill, what are you going to do? Divest? Maintain it? Start losing money? Those are the questions that come up.

The above is just my humble opinion!