As a customer, I’d take yours over canned anyday. It’s similar (and, likely, better!) to what I do at home (which I picked out of Joy of Cooking after my folks were served similarly-prepared kraut at homes in Switzerland and Germany).
I’m guessing people are just used to the overwhelming acid and rust flavor of the straight canned product and think that’s what kraut is. But I’ve converted several kraut haters by doctoring the prepared stuff (for my own use I prefer the bagged or jarred, but it is considerably more expensive than cans).
Do you have a lot of NYC influence in your part of Florida? Personally, while I love dirty water dogs I won’t touch their slaw – I think that’s why the onions in tomato sauce are so popular. I can’t remember having a decent kraut in NYC outside of a German establishment (including the Hallo Berlin cart). Maybe that’s what your customers are expecting. Just a thought, but maybe you need to distinguish your kraut (special recipe, gourmet, authentic, etc.)?