Patricia Cobe

For founder Ken Waagner, the two locations for e.a.t. spot in downtown Chicago ticked all the boxes: low build-out costs; convenient, walkable locations.

Before David Burke’s Fabrick opened in New York City last May, Executive Chef Adin Langille worked with the restaurant’s namesake to develop an upscale rendition of chips and dip to fit the modern American shared plates concept. The result: a smooth twist on guacamole that embodies Burke’s style and Langille’s innovation, and still plays to customers’ penchant for the familiar starter.

The fried fish sandwich is a staple in limited service, but few chains have taken a deeper dive.

When the Nutritious & Delicious menu debuted at Lazy Dog Restaurant & Bar in 2012, it immediately boosted traffic and frequency of visits during lunch and dinner, attracting both millennials and empty nesters, men and women, says Gabe Caliendo.

Scattered around the country are a number of restaurants that have been going strong for over 50 or even 100 years. How do they stay in business through variables that affect profitability?

Perhaps it’s due to rising beef prices, a craving for comfort classics or the Southern-food trend, but fried chicken is getting serious attention in every segment.