Increasingly, chefs are adapting a farm-to-table approach with their food. This trend is especially evident in smaller restaurants that don’t belong to chains. This approach can be a big draw for customers, especially in a small town. When people hear about farmers they know being connected to a restaurant, they want to go check it out. This strategy has been successful in larger cities as well. Even if chefs don’t name the specific farm, saying their food comes from a farm just down the road helps to attract consumers.