The thing is do you open your doors at the price you need to charge to make the margins, but it puts people off from trying you out, or do you start by making less money,even just breaking even, and get people in to try your stuff.I suspect that once you get the people in for that crucial first visit, you can impress them, and then you have them for ever.I think the later is the way to go.70% GP of bugger all is bugger all. The punters here on EG are all mentioning price, not your track record for producing the goods, and to be honest, that's what people in the real world will think.I don't think it's in question your ability to cook like a bastard, but the pricing is a barrier for people.Don't give people any excuse not to come. My personal opinion for restaurants is to undersell and over deliver. PS, Most people here on EG are offering advice that is honest, if harsh.God knows i've heard enough opinions about my place, but 90% of it comes from people that atually want to help.It's just it's very easy to be brutally honest when not face to face.(an advantage in this type of situation) Best of luck Adrian