If the food service concept is sound and the location is conducive to that concept the rest is purely mathematical and somewhat scientific. Making money will largely depend on your ability to create an honest business model before you make the decision to move forward with your food service establishment.
Most restaurants fail before the day they first open their doors for business. Build a real business model based on rent, infrastructure costs, architectural and legal costs, furnishings, advertising, taxes, food and liquor costs, labor and other associated costs. Based on a hypothetical worst case scenario sales projection, can you still profit?
Some of the best Chefs and restaurateurs globally have not been as successful as their competitors because their business model was not real. Do your home work, or use the services of a qualified consultant. There are great profits to be made in this industry.