I agree that location isn't always a factor but it depends on who you are competing with and if you are competing with anyone with "your" products.
It sounds as if you have something you wish to start that may be a little more unique and consequently people would travel a small distance further to get to that.
Uniqueness in my opinion (in my days it was fine dining but people had money), is something people like, a change, something different without the expense tag.
It's obvious you know it has to taste good too and obvious you have management skills to go with it.
Staff is your biggest problem. It is difficult to create a "family" that work for you, with passion, ensure everything is delivered on time and perfect and with a smile, that there is a drink in their hand at all times, if that is what they want, without that "family" then taking or trying to take advantage of you.. Back up plans with staff on "call" when you establish that particular days/nights are always busy. Sick days out of the blue are common.
A theme, decor are other factors, interesting, enticing...
Can you incorporate Functions of any sorts, clubs on a Monday at a cheap price, can you afford to have an early week night that offers a smaller menu for instance that is cheaper..
Have you budgeted and found a good marketer that can make your marketing catchy, sent out there to be seen.
Ultimately you are the key. You can't get totally stuck in the kitchen, people want to know an owner and feel "special"... recognised...
PS: Reading your last post... I'm pleased. I've never been one to judge but maybe I have, to a degree.