For delivery and carry out that sounds like a lot to me. What do your local customer demograghics indicate, what do other businesses similar to yours employ in your area?? Lots of questions here! 2 people in a kitchen and a couple drivers can accomplish a BUTTLOAD of work, with as many as you're talking you could supply a lot more than you think. 5-6 people would be a HUGE kitchen staff, even 3 would be a lot and still allow you 3servers at a sitdown place. Many places don't even open Mon and sometimes Tues as they are slow and use those for inventory, stocking, payroll, billing etc. Also are you and your wife working the line or paying others to do it? One of the biggest weak spots of new start ups are not being there full time to help creat a solid base, control, run it from the inside not from a distance. Lots of questions here that I hope you did your homework on, these are just a few off the top of my head, I could go on but've been out of the restaurant game for 30+ years or so. Keep a tight grip and steer your own ship, they sink quick leaving it to others. Not trying to be pessimistic, wish you all the luck in the world!!!