Soft opening, will save your butt. Get you staff in, and do a soft opening with friendlies, gets a lot of bugs to show early, so you can fix things while moving to grand opening.
Do not underestimate the value of a larger than you think you need kitchen and the coolers. That is a good thing.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."