Getting into the three.

The searcher's location is the strongest signal and you cannot change it. This matters because it sets a realistic ceiling: you will not outrank a shop two streets closer for somebody standing outside their door. What you can do is win every search where you are a plausible option, which is a much larger set than most owners assume, and where category and prominence decide it.

Your primary category is matched hard against the search. A restaurant filed under the generic category loses every specific search in its area, silently, forever. Pick the most specific accurate category and add secondaries for the rest. This is a five-minute edit with a larger effect than months of other work, and it is wrong on a surprising number of profiles.

Prominence is how well known you are, and Google reads it from review volume and recency, from links, and from mentions on other sites. For a single restaurant the practical version is: a steady flow of recent reviews, correct listings on the main directories, and a mention or two from local press or food blogs. It compounds slowly and it is the part competitors cannot copy quickly.

Hours including holidays, attributes like outdoor seating or wheelchair access, service options for dine-in, takeaway and delivery, a menu link, an order link, and photos. Each field you leave empty is a query you cannot match. Attributes in particular quietly power a lot of filtered searches that you will never see in a keyword tool.

Keyword-stuffing your business name, which is against Google's guidelines and gets reported by competitors. Fake reviews, which get filtered and can cost you the profile. And anybody guaranteeing a map position, which is not something that can be sold because there is no mechanism to sell it. If a pitch mentions a guaranteed position, it is either an ad or a fiction.