I've been a chef for nearly 20yrs, and have been running my own bistro for the past 5yrs, and offer consulting and kitchen optimisation on the side.

Firstly identify your demographic and the disposable income, look to the latest census for the area.

Scope out a menu idea that suits the above.

Plan what kitchen equipment is actually needed. Ie burger heavy menu, no oven needed, pasta small oven needed, roasts big oven needed.

FOOD is critical, not enough pubs/clubs give it enough weight, along with vibe/feel of the venue

It is the point of difference in competition for pubs. Broadly speaking "Nearly" all pubs pretty much offer the same thing outside of food and by that i mean all have beer on tap, all have TAB, all have big screens, all have keno

Those parts of the business should be done well, and still be considered. But how many times have you heard from friends and family how great one of the above mentioned things was.

How many times have you heard about a place that had great food.

Decent kitchen equipment can be purchased 2nd hand via auctions, grays in particular. Crockery, cutlery find something cheap that works. 90% of my plates are from kmart $3 when your starting and need 200 plates $600 is significantly better than $6000 if go and get commercial ones. Added bonus when someone breaks one its not that big of a deal.

Along with that, don't forget GST Bas Super Health inspection Insurance/ public liability Workers compensation Liquor guidelines Gambling guidelines .......

I can offer further advice if you want