Practically all chefs bemoan the customer favorite that has become geriatric in their eyes. Any attempt to eliminate the dish from the menu is met with public outcry. But the benefits of signature items far outweigh the disadvantages. Burke, Schreiber and a host of other chefs have collected customer favorites and turned them into cookbooks. However, the more immediate advantages are consistency, repeat business, customer recognition and public relations, all of which amount to sales.
People head for a specific restaurant because they want a certain dish, chefs say.
And you also give the guest something to boast about, an air of confidence when he sits down with his friends and tells them the mussels are great. They can show off.