Excellent idea!!
And we can hire Chris too....he's right there already AND knows how to cook!
I see a plan coming together.... 
Oh yeah....did you see the recipe for Oatmeal Cake that I posted? It's easy and sooooo good. 
It just occurred to me that I probably have had a hand in completely de-railing two of Schadie's threads in the past couple-three days.
Oops......
But now that the cat is out of the bag and that Chris is being recruited (hell, I vote we make Chris Head Chef), we can start to work up a business plan:
BUSINESS PLAN
1. Make money.
2. Make more money.
3. Retire
Anyway, I'm a morning guy so I can take the breakfast schtick. And I like classic breakfasts with a couple of twists:
1. Breakfast skillet. This is my specialty. A few Russetts, parboil 'em slightly, then set 'em aside. Dice up some bacon (I like those bacon ends & pieces that you can get in the store) and get your flat-top going. Pull your bacon when it's crisp then toss about 3 cups of taters in the bacon fat. Get those going till almost done, then add diced bell pepper and onion. Give it 3-4 minutes, re-add the bacon, then add shredded Monterey jack cheese and 3 eggs to order; then adorn with chopped chives. Voila!
2. Grilled sweet rolls, homemade. There is no reason on God's earth why a diner can't make its own cinnamon rolls.
3. I guess if you HAVE to have those nasty grits, a steam table will hold 'em hot. Oatmeal is done to order, but old-fashioned oatmeal only. I add a bit of cinnamon and nutmeg to mine and a tablespoon of real maple syrup.
4. Killer omelets with all kinds of add-ons. Best I ever saw were in Texas, where the eggs were whipped up in a blender. Came out light, delicate, and WOW.
5. Biscuits & gravy. I use a local ground pork sausage that's to die for, then brown it off in butter with onion and sage, add the flour to make a roux, then whole milk. Bring to a boil, then serve over homemade biscuits. With my biscuits, I use only lard for the fat, buttermilk for the liquid. (Flour helps, but that's reg'lar ol' all-purpose, with the stuff that make 'em poofy. Once the liquid is added, mix by hand for no more than 20 seconds to incorporate, then LEAVE 'EM THE HELL ALONE! Biscuits are usually handled too much.
6. My pancakes are homemade and I use all kinds of fresh fruit, but I put 'em inside the batter just before they go out on the grill.
6.a. We'll do crepes, but there'll be an upcharge for "French toast". Why? because of the word "French".
7. Breakfast meats - you order an order of bacon, you get a half pound. We're not messing around here. Sausage patties? You get 4 of them, 1/2 inch thick (before cooking). Ham? A big honkin' slice that's put on the grill to warm up.
8. OJ - fresh squeezed. (Gotta get an industrial-strength juicer.)
9. Coffee and tea - the stuff that wakes you up in the morning.
That's just breakfast. Let's talk lunch in another post.
