I.            Inventory: The average amount of inventory on hand is $10,000. Inventory increases from October-April due to an increase in customers during tourist season.

II.          Hours: The restaurant/bar is open 7 days per week, noon-2:00am.

III.        Staffing: The staff consists of the owner who is full-time. The owner manages and runs the day-to-day operations of the restaurant and the owners husband cooks for the restaurant. The restaurant also employs six part-time employees. All employees are paid on a bi-weekly schedule.