"Farm to table"

In these parts, this is the big thing for resturants. Even Ramsey teaches that local food is crucial for the small eatery. That's what the chains can't do. All their shit comes out of a can. Work with local farmers to use their food and advertise their farms on your menu. If you can, grow your own greens and herbs in the summer. Have a booth at the local farmers market selling your food or hand out samples there. Find local beers, meat, honey, chicken, eggs, cheese, art...start a book club lunch with a local bookstore...identify a local food (meat pie, soup, fish dish) and spcialize in it...hold a contest and use put the best recipe on your menu as a special or a standard (with some compensation to the winner - a cash prize, credit on the menu, or a cut on the action as a royalty per serving sold...) Use crockery and materials from the local kitchen store. Work local history into your theme. Sponser a meal to a local charity auction. Have a local beer tasting.

The "Mom & Pops" can work together to compete with the generic chains. Promote yourself as local and those that value real food and community will be your regulars.

People are hungry for this.