RE: Is it better to rely on a signature dish?
I'm located in a town of approx.2500,although i'm on a busy highway.
I regularly draw from a 150 mile radius.I have 1 guy,a retired Manufacturing co.owner,who eats at my place at least twice a month,his drive is 3 hrs.1 way.
I'm not telling you to have just 1 signature dish,just make absolutely sure that ABSOLUTELY everything that comes out of your kitchen is arguably the best in the country.Wether its the chili,burgers,briskit,sausages,pulled pork,etc.Don't serve it if it's just food.
I am confident that everything I cook,would stand up to any "legendary"Menu item and most of the time the majority of people would prefer what they got from me.
I keep a book for people to leave their name address and comments.I've working on my 4th book, If someone didn't know better they would think I made all the comments in different styles of handwriting.
I had a couple in a few weeks back,I asked them where they were from, he said Utah,I asked him what brought him to "this neck of the woods,Gettysburg?"he said,"no actually we came here to eat at Chubby's".I SAid ,seriously what brings you here? he said seriously Chubby's.HE went on to explain that one of his best friends who lives in Atlanta and is a bbq fiend called him to tell him about this incredible place in maryland.since he and his wife are retired they made the trip.they had lunch and dinner 2 days in a row,then went back to Utah.He said to me "this is the best place i've ever eaten in".I don't tell you this to toot my own horn.I just want you to know how totally important it is for you to serve food that is "arguably the best, anywhere".
If you are doing it just for the money, forget it.If you do it for the ego, the money will follow.
Hence, signature dishes!
PS email me,i'll call you or feel free to call me, I don't pretend to be the bible on this it's just that it's really worked for me.
"GOOD FOOD AIN"T CHEAP, CHEAP FOOD AIN"T GOOD"