It’s been an especially terrible year for sit-down chain restaurants. In the last several months alone, many beloved big-name chains have closed lots of locations, declared bankruptcy, or relaunched under new ownership in an effort to return to the black.
The Current Chain Restaurant Toll
Outback Steakhouse’s Owner: closed 41 locations of various restaurants in February, 2024.
Applebee’s: announced plans in May to close up to 35 locations in 2024.
Denny’s: announced plans to close up to 150 locations in 2024 and 2025 in an effort to revive their business.
Hooters: suddenly shut down nearly 40 locations across the U.S. in June.
Boston Market: closed more than 90% of their locations in the past 2 years.
Red Lobster: filed for bankruptcy in April 2024, but was recently bought by an investment firm. Maybe they’ll make a comeback?
Bucca di Bepo: filed for bankruptcy in August 2024.
T.G.I. Fridays: filed for bankruptcy at the beginning of November.
As a New Yorker who grew up in the Midwest in the ’90s, where those big name chain restaurants dominated the dining scene, this shift in the industry has made me stop and think. I remember counting the days until the once-a-summer trip to Ponderosa when I was in elementary school. I babysat my siblings so my parents could go out to Red Lobster for their anniversary date night. And I definitely spent a summer serving giant margarita slushies and sizzling steak fajita skillets at Chili’s. But I can’t remember the last time I went to any of them. When did these places become so much less important to daily life? And why? Does it even matter?
Why Big Sit-Down Chains Are Struggling
We can analyze statistics all day to determine why the Applebees, Red Lobsters, and T.G.I. Fridays of the world are failing. Fast casual dining spots like Panera, Chipotle, and Sweetgreen have become more popular. They are a fast, convenient way to get a dinner that’s often more reasonably priced than sit-down chains.
The pandemic also strengthened our attachment to delivery apps, and fewer people want to dine out unless they’re going to restaurants that offer a premium or unique experience. In this new, ever-evolving 21st century life, mid-level sit-down restaurants with so-so food are falling through the cracks.
Since moving to New York, I know I’ve definitely eaten at them much less. Sure, NYC has IHOP, Applebee’s, and Olive Garden, but somehow these places with their generic “leisurely” vibe don’t really fit my current lifestyle. If I want food from a standardized chain, I also want it to be quick (and probably delivered), so I’ll order from Sweetgreen or Chipotle. If I want to spend a little more money and have time for a leisurely dinner, I want to go somewhere where I’ll get to taste new things or explore a rich cuisine. I’d rather go out to an Japanese izakaya than an Applebee’s. I’d rather try a Brazilian steakhouse than go to Outback.
The Hard Truth About Chains
I’m not interested in going to these chain restaurants anymore. As nostalgic as they are, and as much as I don’t exactly want them to disappear, I’m not going to choose to go out to them on a Friday night…or any night. They’ve become almost a relic of a bygone era, another phase of American life that doesn’t necessarily belong in the present. Do I want them to go away entirely? No. Would I be happy to see them adapt to somehow become a more viable part of the American food scene? Sure. But until that happens, I’m fine to just let them fade.
How do you feel about the decline of all these chain restaurants? Let us know in the comments below.
As an assistant food editor at Delish, Taylor Ann has tested and developed dozens of recipes, styled numerous photo & video shoots, and writes feature stories specializing in health, food science, and safety. Her Delish feature, “8 Reasons You Should Never Eat Baby Carrots,” has been read by 1.1M people, and her recipes, such as my Frico fried eggs, grilled Brie, and spinach puffs, have garnered 2.4M views on TikTok & IG. Taylor Ann has received a Top Toque award from ICE and has previously worked as a cook, most notably at abcV in NYC, and as a freelance recipe developer, working with outlets such as Health eCooks and Feel Good Foodie. TA loves to explore new cities and regions of the world and is particularly passionate about exploring foreign grocery stores. When she’s not writing, cooking, or dreaming up new recipes to explore, she’s listening to podcasts, running in the park, or going for long walks with her husband.
See more at www.projectcookbook.org
Expertise: Food science, plant-based food, baking, and pastry
Education: Culinary Arts degree from the Institute of Culinary Education, Bachelor in English with Writing and Theater from Hope College