75% of restaurants fail within the first 18 months, 85% within the first 5 years.
The restaurant business is one that is very very difficult to sustain. I’m all for risks, but with numbers like that, unless you are going after some niche market that needs filled and isn’t currently, or you have some ridiculous location that just can’t lose (think Sheetz in Oakland, Mike and Tony’s in S. Side, etc…) then I would tend to lean against that risk.
There just needs to be a hell of a lot more information regarding the setup for you to make that decision IMHO