Re:Restaurant Space Lease Question
Begin with describing your "ideal" location: demographics, #rsf, facilities, traffic flow, signage, visibility, in-line or free-standing, etc. Then put forward a few real-world candidates and analyze how each measures up to or falls short of your ideal.
Focus on what makes your proposed enterprise different and how your demographic is aching to avail themselves of it. "I've always dreamed of owning a restaurant" is the very worst thing you could ever admit to in a business plan.
Two other hints:
1) NEVER open up in a location that had failed as a food establishment previously. There was a reason that it failed; don't find out the hard way that it was the location!
2) NEVER buy new equipment and furnishings. Get familiar with your local used business and restaurant equipment brokers. Realize that they acquired their inventory mostly from the expense involved with removing and warehousing it; their margins therefore are HUGE and their prices are "negotiable" to the extreme. Have a mechanic check the equipment and remember that reupholstering and refinishing are almost "free" when compared to replacing with new.