If you wanted to start a new restaurant in an already crowded marketplace, would you create a single tasty, brilliantly presented, healthy dish, that people would drive miles to try . . .
. . . or
Would you present a long list of average dishes, common to every restaurant menu?
A generalist would struggle to stay afloat in an abundant marketplace.
If you wanted to succeed in this case, you could take your restaurant to a place with little competition. But if you couldn’t move out of an area of abundance, you’d need to be very specific, in order to matter and to be successful.