Congrats on the new 'que restaurant. So far, your plans sound reasonable and you have a good handle on the front end work yet to do.
I have been in the same boat you have been in - too many people saying I need to open a restaurant because they love my cooking. My constant reply is, "Besides the fact that I'm basically broke and scared to death, I'd open a restaurant tomorrow." My real fear is that cooking BBQ every day might lead to me hating it instead of having the passion and enjoyment I get now from competition cooking and a few catering gigs here and there.
Best of luck with your new restaurant, and I also vote for flying pigs.