The problem for 'foreign' restaurants to survive is that it's impossible to just do with foreigner clientele. Taiwanese go with the foreign flavors for a while but then decide that it's enough and they need some 'Taiwanese' in it. Other problems to survive have to do with staff, labor skills (food quality), landlords, high rent and unrealistic licensing etc. To top it off you have reviews now including 'bad' food pics ... plus lack of PR skills of many restaurant owners or no PR at all.
Having been in the 'media' is a plus but it can go down really fast. My experience and observation is that the popularity of restaurants, the 'shelve life' is really limited for most, unless you're prepared to work hard, put money in and don't want to get rich in a fortnight, luck is needed too as is location ... but the last is a catch 22, good location, high rent, staff needed, hard work ... and the circle continues ... a few mistakes in managing and you're toast or a taco, depending on whatever part of the world you come from.