Chi-Chi’s Returns After 20 Years with a Family Legacy
Some comebacks are more shocking than others, and Chi-Chi’s resurrection tops that list. Chi Chi’s Mexican restaurant chain is making a comeback after closing 20 years ago. New locations are expected to open in 2025, and the story behind this return is deeply personal. A Chi-Chi’s source confirmed to PEOPLE that they will open two restaurants in Minnesota in 2025. Michael McDermott, whose father Marno McDermott opened Chi-Chi’s in 1975 with Green Bay Packers alum Max McGee, signed an agreement with Hormel Foods to open and update Chi-Chi’s, bringing this beloved chain full circle. The original Chi-Chi’s was more than just a restaurant – it was a cultural phenomenon that helped introduce mainstream America to Tex-Mex cuisine in the 1970s and 1980s. Chi-Chi’s, started in Minnesota in 1975 by Marno McDermott and Green Bay Packers player Max McGee, would eventually expand to more than 200 locations. However, the chain closed in 2004 following a hepatitis A outbreak that created one of the largest public health crises in restaurant history. Now, two decades later, Michael McDermott carries the weight of both opportunity and redemption as he prepares to honor his father’s legacy while modernizing the dining experience for today’s consumers.
Red Lobster’s Dramatic Resurrection Under Young Leadership
If there’s a poster child for the phrase “from the ashes,” it’s Red Lobster’s remarkable turnaround story. The Red Lobster® restaurant chain today announces its exit from Chapter 11 restructuring and the completion of its acquisition by RL Investor Holdings LLC. “Red Lobster is now a stronger, more resilient company, and today is the start of a new chapter in our history,” said Damola Adamolekun, CEO of Red Lobster. What makes this comeback particularly fascinating is its young leader – At 35, Damola Adamolekun is the youngest CEO of the seafood chain, Red Lobster. Born in Nigeria and raised in Zimbabwe and the Netherlands before relocating to Springfield, Illinois, at the age of nine, Red Lobster was one of the first chain restaurants he visited upon arriving in the United States. Talk about coming full circle. The chain’s downfall came from what seemed like a great idea at the time – One of the key factors contributing to the restaurant’s bankruptcy was a $19.99 “endless shrimp” promotion that was initially introduced as a permanent menu item. The seafood chain recently exited bankruptcy in September following a change in ownership and an infusion of $60 million from Fortress Investment Group. Rather than completely changing the brand, Adamolekun stated to CNN that his strategy is to implement “incremental changes” moving forward. The approach seems to be working – The sentiment score was only 30 when he first took over, but last month it had doubled to 60, Adamolekun said during the podcast.
TGI Fridays Fighting Back with a Complete Menu Overhaul
TGI Fridays isn’t just hanging on anymore – they’re staging a full-scale comeback revolution. Beleaguered restaurant chain TGI Fridays has overhauled 85% of its menu in an attempt to turn things around. CEO Ray Blanchette says the new menu is part of what is hoped to be a comeback story for the chain which filed for bankruptcy in November 2024. This isn’t just tweaking around the edges – this is a restaurant chain basically starting from scratch while keeping the name recognition that made them famous. The casual dining giant that once defined American restaurant culture in the 1980s and 1990s is betting everything on this massive reinvention. “Fridays has a legacy worth celebrating, and we’re leaning into that,” Blanchette told TODAY. Sticky Fingers Rib House filed for bankruptcy in March 2025, following years of mismanagement and troubling financial issues, showing just how brutal the restaurant landscape has become. What’s particularly bold about Fridays’ approach is that they’re not just changing what they serve – they’re fundamentally reimagining what the TGI Fridays experience should be. 2024 was a bad year for restaurant chains, with many filing for bankruptcy or closing down locations. While 2025 is more positive, not all brands have managed to recover from both the pandemic lockdowns and inflation, making Fridays’ aggressive turnaround strategy either brilliant or desperate – probably both. The complete menu overhaul signals that management understands they can’t just ride on nostalgia alone.
The Ground Round Quietly Rebuilding From Practically Nothing
Sometimes the most inspiring comeback stories happen when nobody’s watching, and that’s exactly what’s happening with The Ground Round. The Ground Round—known for its Bingo the Clown mascot, classic American fare, and casual family atmosphere—is finally beginning to expand again after its unit count dwindled to practically nothing. This resurgence is thanks to Joseph Shea and his wife, Nachi Shea, who purchased the chain’s intellectual property rights and are developing a new Ground Round location in Shrewsbury, Mass. This isn’t some massive corporate comeback story – this is pure grassroots passion driving a resurrection that most people didn’t even know was happening. Construction is already underway, and the restaurant is anticipated to open in January 2025, marking what could be the beginning of something special. The Ground Round represented a specific slice of American dining culture – the kind of place where families could go for reasonably priced comfort food without any pretense. For those who remember the original experience, this comeback represents more than just another restaurant opening – it’s about reclaiming a piece of dining history that seemed lost forever. What makes this story particularly compelling is the sheer audacity of taking on a brand that had essentially disappeared from the landscape. Most investors would run from such a challenge, but the Sheas saw an opportunity to resurrect something that once brought joy to countless families across America.
Fuddruckers Making Strategic Moves Despite Shrinking Footprint
Fuddruckers might not be making headlines like some of the other comeback stories, but their quiet determination is equally impressive. This is a huge step for Fuddruckers, as the chain’s footprint has dwindled to just 44 locations in the United States and a few others across Puerto Rico, Canada, and Mexico, according to its website. However, Fuddruckers still has a long way to go if it wants to reach the 100+ restaurant total it used to boast in the States. The burger chain that once defined the “build your own burger” experience is slowly but methodically working to reclaim relevance in a market that’s become incredibly competitive. What’s interesting about Fuddruckers’ approach is that they’re not trying to be everything to everyone – they’re doubling down on what made them special in the first place. (Both have yet to open or be assigned exact opening dates, though the Chinatown location has since announced that it will open in December 2024.), showing that even modest expansion plans are being executed with careful precision. The chain’s survival strategy appears to be focused on quality over quantity, ensuring that each location can deliver the authentic Fuddruckers experience rather than spreading too thin. In fact, some struggling restaurant brands have previously been able to mount successful comebacks by bringing in new leadership, implementing smart recovery strategies, and making other tactical decisions to improve their fortunes in the long term. This year, several struggling chains have risen from the ashes and showed strong signs of a resurgence thanks to these types of efforts. For Fuddruckers, the comeback isn’t about explosive growth – it’s about proving that there’s still a market for their specific brand of burger experience.
