IS the place in active operation now?
Any Sales History available?
Would you pay them on a % of sales basis?
What are the hours of operation?
Is it currently HD Inspected and allowed to operate?
Any "Grandfather" issues with the HD?
Would this be your "Day Job"?
How would you and the owner handle the accounting between Food & Bar?
Sounds like it's conducive to a Sports Bar Menu?
Gotta do Killer Soups & Chili in cold months
How hard would it be to add a Deep Fryer?
Lack of a deep fryer limits options like Friday Nite Fish Fries and Fried Appetizers like Mozz sticks, frys and Wings.
In that type of place fried foods are at least 50% of the business.
<message edited by Foodbme on Sun, 05/27/12 4:25 AM>