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I was snacking earlier on pickled okra this morning and wondering how it would be in a martini, an "okratini".

Probably not good.

I think I would emphasize hotdogs and chili.

Chili is a great thing to serve, you make up pots of it in the AM and it's ready to serve.  You can provide options like putting a hotdog under it.

I'd stay away from anything complicated or fried.  I realize fried stuff is a staple.

If I'm going to fry anything, it would be okra.

The wife and I were "touring" yesterday around lunch time and I stopped at this place.

https://www.greatergoodbbq.com/

I'd give it a solid "C".  Maybe I'm just too particular.  The place was crowded.  We both had a pulled pork plate, I had two sides of fried okra and she had one of that and one of slaw, which was so-so.  The okra was excellent, the pulled pork was meh.

I did finally find a good Korean place but it's not near us.

The sports bars here are boring, all the same, and boring.  I've not yet been to the place on Cypress though.

Craft beer is a no-brainer, so yeah, there would be that. But not a brewery.

I think, like any other business (including the one I have now), if you try to do too much, you're not going to do anything great.

That rules out a brewery, and it rules out BBQ.

I think they're not mutually exclusive... I do agree that if you try to build a brewpub, it's easy to get "lazy" because the beer profit margins help the restaurant stay afloat, while the restaurant helps bring people in the door to drink the beer. 

But I think doing the brewery well is just a matter of will. I've been to brewpubs that have either mediocre beer or mediocre food [or both], that somehow manage to stay in business. But I've also been to brewpubs that are top notch on both.

My wife and I had our wedding reception last year at a brewpub, actually. It's a relatively high-end restaurant that serves outstanding food, specializing in great seafood. Their brewery has won brewpub of the year at the GABF several years, and they have a very good collection of GABF medals. It sounds strange to say we got married at a brewpub, but if you were to ever visit, you'd understand. 

Granted, BBQ might be a step too far. Because I'm a perfectionist, and I'd demand it be done right. Which is why, if I did it, I would make it limited and only until sold out. Maybe just doing it on weekends or for big sporting events would work too. If customers knew that on NFL Sunday (which starts at 10 AM on the West Coast) you only served amazing brisket from 11 AM until it's all gone, it would probably drum up business. 

I will say Taco Mac has the TV thing down, the wife counted 50 TVs in it, and quit counting.  The problem is the food is mundane and the service disinterested.  It's a chain.

I just wouldn't go back.  I think most have too many food types and items on the menu, focus on something a poorly trained cook can manage.

Chili and hot dogs.  Not the Cincinnati stuff, real chili with beans.

I didn't say that.

I'm right there with bwar.  Mine would be BBQ and a brewpub.  And it's honestly not that hard, you just have to want to do it right.

I know all the rage right now is the trailer style BBQ place, which I simply refer to as "the extended catering event."  But BBQ restaurants that serve all day, have existed for close to a century.  They were the norm, long before the skinny-jeans neckbeard instagram-your-food crowd decided that only trailer food was acceptable and that it was only good if you stood in a 4-hour line for it.

But my family owned a table service sit-down BBQ restaurant for a decade, and we were open from 11 AM to 9 PM without ever closing.  You just have to time the meat off your pits correctly, and obviously the more data you collect the better you are, and the more people you're serving, the easier it is to smooth out the distribution curves.

As for games, I love billiards so there would be a couple or three pool tables.  And some darts.  And a really nice shuffleboard table.

Outside patio/biergarten has washers and maybe horseshoes if there's room for it.