In the first couple of chapters of "Kitchen Confidential," Anthony Bourdain talks about this. How people that are successful in other disciplines decide they want to, and can, open and run a successful restaurant. I know you're thinking about a bar/pub, but there are enough similarities regarding the issues you'll have to deal with in running this type of business. He held every type of job in the restaurant business before he became a chef and ran his own kitchen, and subsequently his own catering business. He understands the business from both the perspective of an employee at each level, to being the boss. He discourages anyone from opening a restaurant, but also discusses how the best in the business stay successful. I don't write this to discourage you, but to give you an idea of what you need to think about. If you can, read the first couple of chapters of this book.
"The best kind of pride is that which compels a man to do his best when no one is watching."