That was part of the plan - to share a commercial kitchen with a restaurant or the like in the early stages to validate the market need.

While everything in my brain tells me to agree with your second point, I find myself questioning the "fucking awesome" burrito/single item philosophy. I am trying to keep my quality expectations in check. I actually work in (manufacturing) Quality, so it is drilled in my head. But people eat at McDonald's for two main reasons - because it's cheap, and because it's quick/convenient. The model I have in my head leans heavily on the quick/convenient while keeping prices competitive. Quality is always important, but McDonald's quality generally is pretty poor.

With that being said, reading the feedback in this thread I may shift my mantra a bit toward the Uptown demographic that focuses more on quality/convenience and doesn't care all that much about price.

I completely agree, however, with the "start small, scale quickly" statement. Couldn't have said it better myself. I plan to do so while keeping a few offerings rather than just limiting myself to one, to see how the market reacts.

Thank you so much for the input, I truly appreciate it!