Restaurant-Driven Revitalization example from Atlanta

T. Levette Bagwell/AJC. Willie Broughton and his wife, Ruby, owners of the Green Apple Bar and Grill, show off a fried chicken salad on the one-year anniversary of their opening. Before he retired, Willie Broughton already had determined that he eventually would open a bar at the site.

Today's Atlanta Journal-Constitution reports in "Never made to say good night: East Point hangout has no set closing time," that "The Green Apple Bar and Grill opened one year ago last week as part of the East Point Main Street program. Owners Willie and Ruby Broughton have kept the doors open as long as their customers wanted to stay.

"We just don't put people out," Ruby Broughton said. "Sometimes there might be a late game on or something. We don't ever want to say you have to go." The small eatery has three TVs for its patrons to watch as they munch on bar food. Popular menu items include wings, fried chicken salad, fried fish salad, hamburgers, chicken fingers and splits, which are red-hot links split down the middle and filled with chili and condiments of choice. Food item prices range from $4 to $8.50. Mixed drinks and beer also are available.

Tuesdays nights are Texas Hold 'Em poker nights, with a DJ playing old-school music on Thursdays and mixed music styles on Fridays beginning at 8 p.m....She said they chose their spot because they are East Point residents and knew the East Point MARTA station across the street would be a plus for any business. Broughton hung her own acrylic paintings in the dining room and added some framed T-shirts from the Peachtree Road Race to add to the decor.

Broughton said although there is a tavern upstairs and the possibility of another similar business soon opening close by, she welcomes them and the foot traffic they'd bring to their end of the block.
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Sounds like they understand intuitively the five rules (from "Richard's Rules for Restaurant-Driven Revitalization"

1. Relatively appealing cuisine that isn't too specialized;
2. Good food;
3. Good, good plus, or better service;
4. Well priced;
5. Nice interior.

Note that this refers to early-in proprietors who help seed the success of emerging commercial districts that need to get new people accustomed to sampling the offerings of the commercial district.

Adherance to these rules yields customers that stop by once/week or even more often. And they understand the need to have other successful businesses around to help draw more traffic and create a "district" or destination.