The proper advice would take MANY pages or even a book to cover. I do recommend getting a job in a restaurant that practices a similar plan to what you envision.
Visit restaurants that are busy to find out why they are busy and visit the slow ones to find out why they are slow. Find the niche that is serviced poorly and fill it. Nearby I have 3 restaurants that are wildly different that stay busy. Fine dining with overpriced fancy dishes next to a storage shed looking place with picnic tables that serves a meat/potatoes/veg plate on paper plates with a can drink or tea across from a BBQ casual dining.
The main reason that a lot of startups fail is owner blindness or arrogance. I could ramble for hours of owners that stick with a poor direction when the customer has proven that they don't want it.
You must provide what a customer wants better than local competition.
Pound the last sentence into your brain and live it every second of your restaurant experience and you will succeed.
Bruce
