To the OP. Fantastic post Sir. You mention the plain outer siding. Some of the best BBQ in my town are known by "Look for the blue building off this street". You can build a mystique around it.
I'm a mechanical guy and would recommend you keep the grass cut well away from that condenser unit/heat pump to save a lot of headaches and money down the road.
The product will speak for itself. If it's good, you'll be expanding soon. Folks don't really care about what a place looks like IF the food is good.
Just my .02 and Best of Skill in your venture.
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen & ThermaPop, Party Q