Is it normal for a restaurant to make its money back in a year

The catering industry has high gross profit margins, labor-intensive, off-peak seasons of the cycle is obvious, these are the typical characteristics of the catering industry, so the restaurant site is good, the chef level is high, hygiene conditions are also good, a year back to the capital is considered normal, some small and medium-sized brands, then, a year back to the capital will be too slow, basically should be in about half a year, will be back to the capital.