I'm sure it couldn't be much different from operating any other restaurant.
The restaurant I work at in UBC has solidified our name very well in the neighbourhood, and in the fall and winter lineups are through the front door, but now during the summer, we need about half the staff if not last to run the place. And even then, sudden rushes eventually come.
Be prepared for high stress if you're going to run a restaurant, maybe watch the movie Waiting
If you can establish yourself as a year round sorta place, like some popular pho places in town obviously would be very easy, but competition is all over the place.
Best of luck to you!