But... quoted industry failure rates are insanely variable - from 17% to 60% in the first year, depending who you ask. The variability possibly says something interest in itself.

Clearly a restaurant is literally a food production line. It has to run smoothly and efficiently across a wide range of circumstances and load factors. And it has to handle shortages and customers who may be overly demanding, drunk/high/irrational, or actively hostile, while keeping staff morale high.

I'd guess that being able to make something nice at home seems like a good start, but isn't necessarily the most relevant qualification from a business POV.