Thanks Mark - it does help.
To answer your question, yes, I do have background in culinary arts, as well as a close friend that would also join on this venture if it were to take flight.
I understand that running a restaurant is a lot deeper than a passion and a menu. I was just stating that as of right now, thats where the plan stands - as I don`t want to dig and dig and dig only to find out that my proposal wouldn`t be feasible.
One thing I know, and have known, is that restaurants are born and die faster than most businesses - and that is one of the reasons I had a franchise proposal within there as well.
I`m not saying they`re bulletproof, but I know that they have a proven start-up and support model for the owners, making their survival rates significantly greater (though not guaranteed).
I`ll do a bit of reading on your recommendation.
The restaurant / bar idea has been a bug in my mind for years, and I just got around to thinking, "Why am I just speculating about this? Why not actually find out what can be done here?"
And as with anything - if you have a great concept and/or idea, and it looks sound enough to work in the market, someone will buy it!