>>16870949I have pretty extensive experience in the restaurant business and my answer would be no, don't do it just because you're a good cook with good recipes. Developing recipes is one of the easiest parts of the whole process of building a restaurant. The difficult parts are all the budgeting and pricing.
Those loaded fries on that skillet look really nice, but would you pay $15-20 for them? Because that's probably what you would need to charge to make any money after paying everyone, paying all the bills (consider the cost of running an oven for 8-15 hours per day, perhaps multiple ovens, friers, range top, all using gas), even buying 10 or 20 of those skillets depending on how many tables you have needs to be factored into your costs for that dish.
Now maybe you could get $15-20 in the right area with the right clientelle but that's the crowd you're going to need to cater to in small town USA. In the end you would start cutting corners to get the price down to something more agreeable to the customers: lower quality ingredients, putting it on a plate instead of a $30 skillet, woah I never realized how expensive chives are let's subsitute red onions, if we water down this cream topping we can squeeze more servings per ingredient, and so on.
This will be true of every dish until eventually your food is just as shit as the diner you tried to take down. There's a reason it's been there for decades: they provide what the locals want at a price the locals are willing to pay.