I think most restaurants have a set menu that stays the same year-round and then they have different daily specials based on what's cheap and what's about to go bad in the fridge. I'd like to have at least a special soup and entree each day. Soup is a big money-maker and also an excellent way of cleaning out the fridge and using all the leftover bits like mushroom stems and carrot tops. If space is availible I also like the idea of freezing produce when it's cheap and thawing it out for use in the dead of winter. Imagine a taste of spring on a cold winter's day, nothing better.

Laws in Toronto are that you have to declare yourself either a restaurant or a bar. Restaurants must be non-smoking. Bars are allowed smoking but you must be 19+ to enter. My restaurant won't necessarily be located in Toronto but it *will* be non-smoking throughout. Hopefully by the time I open my place more cities will have followed the lead of Ottawa and Kitchener-Waterloo and gone smokefree. Is Vancouver smokefree? I'm not really sure. Anyway, I would probably want to locate in a smokefree city in order to avoid competing with smoke-friendly places.