W
hether a restaurant dish, an in-store specialty, or a centerpiece of a product line, signature
items can be powerful business-building tools. They have the potential to establish a brand
and can be used to fuel interest in future offerings. Not only can they attract new customers,
these star items keep people coming back for more. Specialty Food Magazine asked industry pros to share
their insights on when it makes sense to develop a signature dish or product and the benefits and pitfalls
that come with it.
Whether launching an instant craze or supporting steady
growth, signature products can be a boon for business.
Here, producers, retailers, and chefs talk about what it takes
to create a distinctive item that stands the test of time.
BY DENISE SHOUKAS
Signature Statements
70 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
PHOTO:
DOMINIQUE
ANSEL
BAKERY
Chef Dominique Ansel and
his blockbuster Cronut.