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I would never say not to try, It sounds like it would be more of a headache for him than anything, even if it is profitable. What you could do so as not to put your friend on the spot, Run it by him just as a thought. Pay close attention to his first reaction, your good friends so you should know immediately what he is thinking. But if you are good friends now you definitely risk that friendship going into business together.

It seems a nearly zero-risk proposition from his standpoint. Aside from general risks (grease fires, etc.) that go along with a restaurant, there's really no reason this shouldn't be good for him, so long as your rent covers more than the cost of the increased utility usage.

From your standpoint, you don't have to get into a long-term lease, and will probably be able to have a fairly low rent. Given that, your risk is lower than it would be, as well.

You'll also both be leveraging each others' customer base. You'd likely start out with more customers than you otherwise would, since he can publicize the breakfast hours to his existing patrons. And any new business you bring in will help provide exposure for him, as well.

His only real risk, it seems, is that the quality of service and food you provide will affect his reputation.

If you do choose to go this route, to protect both parties make a contract and stick to it! Like my friends here have said, is it worth your friendship? I know of situations where its worked for years, I also know of friends turned enemies almost over night and it can get bad. Wiegh your pros and cons very carefully my friend

I'm a big fan of NOT working with my friends (sorry, just my stance). I found the business and personal relationships both suffer in the long run.

More so than that. Have you seen the kitchen? Many restaurants offering a lunch/dinner menu aren't necessarily set up for breakfast service. And beyond this, how would you expect to make the transition from breakfast to luch? I understand you will finish serving @ 11:00, but this leaves no room for your staff to clean up, and no time for the lunch/ dinner staff to prep, unless of course the kitchen huge. I don't mean to sound like such a pessimist, but maybe you should consider something a little more traditional, like opting in as a gerneral manager in charge of breakfast. This would eliminate a slue of issues right off the bat. Either way keep me informed if you do go forward with this (I'm realy interested in the outcome). Good Luck! :)