I have watched some travel and food TV programs, some individual eateries with a focus on food uniqueness, seem to have been doing quite well in the US.

I remember a high-end burger restaurant in New York selling dry-aged beef burgers. An in-house butcher does all the dry-aging process, cuts meat out of a whole cow and make meat patties that are grilled over charcoal. Not to mention those individual food trucks over the country selling unique foods on the roadside or at parks.

Maybe service and product uniqueness is a formula to beat large corporations and win customer hearts.