No need to do haute cuisine. But high quality always sells and allows you high profit. Monitor your food sales and start off slowly. You can always add items, but it's embarrassing to remove them. Keep an eye on the garbage can to control costs.
Most restaurants waste more than they serve.
By monitoring what the cook does, you can control spending and costs. Get more publicity locally for fine food and beverage than for high speed connections. The customers have computers at home, they do not get Beef Wellington there. A T1 doesn't cut much mustard anymore. But fresh baked chicken pot pie with a biscuit crust will keep 'em coming in.