Jimmy, Scarbelly and Martin have all given you sound advice.
It is easy to get wrapped up into the fantasy of running a Resturant when people are basting you with praise and love of your food. Being a Chef for over 20 years I get these dreams and fantasies at least a couple times a week. I have even gone as far as writting menus, picking locations, design of the building/kitchen.........etc. At this time that is all I have done is "dream about it". As mentioned it is not an easy journey and in today's financial market it is very hard without the finacial backing to keep you open for at least 2years without much if any profit. The area I live in over the past 10 years one building has had 4 owners that all had reasturants in it of similar theme. Now in our area we have a good amount of British Isle transplants and this was the only true reasturant from home. I went a few times and really enjoyed the food, not what I want to eat a lot, but it was clean and good food. They always had a ton of people there, they even leased the back area behind the building for a concert venue. They recently sold to a 5th party. The 5th party changed the look, menu and staff...... They are closed now. So if this is a direction you are wanting to go in, you really need to make sure you are filling a need the location you want to go into needs. Not every area wants or needs a reasturant in it. Not every area needs a BBQ joint or multiple BBQ joints. So here is where the location location location part is needed to be looked at. Do your homework on the location. Part of that is zoning and food service building codes. Once you find a couple you are interested in, get an inspector to walk it with you and have them point out what needs to be done to get up to current code for what food you want to serve. Just because it has kitchen equipment and was once open, does not mean it is up to current code. Where I work we wanted to make a simple change to a gas line. I could go to Lowes or Home Depot and get the parts to do it and it would only cost maybe $300. But we have to meet current codes and would have to redo the entire gas line and upgrade the hoods........contractor quoted us a small price of $65k. So really do your homework before going into this.
It was mentioned about a food truck. That is a very small way to start. Not much to get started. Small menu, mobile and easier to staff (usually family). I have a former employee who is selling hers and I was really looking at it, but decided not to because the time is not right for me and my household. If you are truly wanting to do a reasturant, a food truck is a good way to get your feet wet. The sad thing is there is a "Good ole Boy" mentality around here, so that can be a challenge. That is what my friend got tired of and finally gave up.
The food industry can be the highest of highs and the lowest of lowes, and that is just in 1 hr of most days. You need to surround yourself with people you pay to do the things you are not good at. You cannot do everything or you will shut down quickly. Family is great for support, but suck as employees and partners, yes some cases it has worked, but most don't.
If I had to say what direction to go if the food service was the only choice. I would say food truck..
I'll stop rambling now....