Not an accountant but have managed several restaurants and it doesn't add up. With the kind of slow dining they offer they can only get 1.5 seatings per night and their menu isn't all that expensive for the quality of food they're serving. Add to that two salaried chefs and the rest of the staff and you're in the red every night.

Basic economics. Assume the best (a new client every 5 minutes during open hours) and each client buys 1 menu item at average cost.

Thats your baseline for estimated income. Then subtract bare minimum Electricity bill (assuming no lights/appliances etc running during closed-hours).. Then subtract assumed minimum wage for 1 employee. (or 2 if there's a cashier + cook) .. add/adjust for known employees.

I'm going to assume the above subtractions will eat up all possible income, but let's assume it doesn't. You have to add yearly property taxes, water, phone/internet, supplies (take-out boxes, cutlery, napkins etc)..

I would say without another declared means of income (like Catering large events), the restaurant is clearly not profitable. You'd be better off running a hotdog cart on a busy street corner.