I must tell you that I was not a cook before I started this adventure 2 1/2 years ago. I was even nervous scrambling eggs. Remember that you can start out with just a few recipes because most of your guests will be staying only a couple of days. I find that most of my guests are not accustomed to having a formal sit-down breakfast at home, and they don't expect gourmet cooking. My website simply says that they will be served a "home cooked" breakfast. I have benefitted greatly from some of the recipes posted by the Innmates here, but the amazing thing from my perspective is that I get as many complements from french toast (made with cinnamon bread and served with real maple syrup) as I do from the dishes that are much more difficult to prepare. For me one of the things that helps is to serve in "courses". The fruit, which may just be fresh fruit cut up and presented in a pretty dish, and quick bread are ready when they arrive for breakfast, then after they are in the middle of the fruit I start serving the hot food.
I did have a dry run before opening. I invited 4 couples to spend the night and served them cornmeal pancakes from a recipe in Joy of Cooking, and fortunately the pancakes were a big hit. When my guests ask me how long the B&B has been open, I tell them "2 years, and I'm still getting the hang of it"
In my particular case, I am not in a "touristy" area, and so I do not think that changing my cooking style to gourmet would necessarily attract more guests. I have had many first time B&B goers, and the men especially are happy with food they can identify. When things were slow this winter I tried out several crepes recipes and found the one that worked best for me, but haven't felt the need to put it in my breakfast rotation yet.