I was at Pike Place in Seattle not too long ago. There was a line about thirty minutes long for a bakery. About 50 feet away was a restaurant that didn't have one person in it.
We hear all kinds of things about what makes a company successful and what doesn't and I definitely have not figured that all out.
But, I do know this: if no one is in your restaurant and there is a line of people for a bakery 40 feet away, maybe you shouldn't have a restaurant.