Just remember #1 thing is taking care of your guest, go above an beyond. You need to not be afraid to lose money at first. over staff. Never should someone walk in on a tuesday lunch and because you were afraid it was going to be slow and only have one server and a cook on and a you are suddenly busy and under staffed, that is a killer. If you mess up a order fix it 3 fold, comp it, and give them a gift cert. You or your managers should talk to ever single guest that comes in and get to know them. Treat every guest like a regular. And finally last bit of advice is to get involved in the community. I have been in this business a long time and it is usually not the food that makes or breaks a new place, it is the service and the over all exeprience.
Good luck, can not wait to see how it goes!! Maybe start a franchise and come to Maryland!
OK Joe Longhorn
Weber "Sam Adams" Kettle
Weber Smokey Joe