Is this a good idea for a restaurant?

Where I live,there is no shortage of quality pit -beef eateries,but I've noticed a real lack of seating.Most of them simply don't have an area to eat indoors,and the ones that do consists of little more than indoor benches.If someone would combine a legitimate,old fashion pit -beef /BBQ operation with a upper causal indoor restaurant, complete with a waitstaff,I believe that would be a winning combination.Do you agree?