Never had experience running nor managing one, but I did; wash dishes,
waited tables, kitchen prepped, cooked, tended bars, delivered
foods...etc from high school to college years. I managed construction
busineses as forman, supintendent, project manager, general manager and
was even a VP of a company once, but not in the food business.
Anyways, I digress.

I ate at a lot of restaurants and have friends who own them. You're
managing the "breakfast" part of restauranteuring already "breakfast in
bed". I would imagine that the one of the forseeable problem would be
properly managing the food supply. Too much ~ spoilage, too little ~
unsatisfied guess. A good manager will have the right amount of each
ingredient on hand and be able to anticipate when/what to order. Got a
particular question?

The Monk