I think you have it backwards. Generally edible and tasty food at a non insulting price is the prerequisite. It's not that hard to cook good food, I bet you know many amateurs that cook very well. And the subset of people with actual restaurant experience who can't make food people are willing to pay for is pretty small.

Nearly everyone in the restaurant business cooks good food. Many however can't figure out how to do it profitably.

There are always edge cases. If your food is incredibly good then people will beat a path to your door sure. But in a city of 24,000 restaurants the exceptions, the hundred or two out of the way culinary sensations tend to prove my general rule not undermine it. And even most of those don't make it to a seventh profitable year.