The 1970s-Era Gourmet Burger Chain That Still Hangs On With 7 Remaining Locations

Over the years, restaurant chains have risen and (some sadly) fallen, with many unable to stick around for the long haul. But one has persisted for several decades despite, as Columbus Business First reports, changing hands multiple times and even filing for bankruptcy: Max & Erma's. Known for stellar service, quirky menu, and loyal customers, the soon to be chain was born in Columbus, Ohio. What started as a quaint restaurant blossomed over the years, eventually operating more than 100 restaurants situated across a dozen states. Today, only seven restaurants in Ohio, Michigan, Indiana, and Pennsylvania bear the Max & Erma's name and signboard.

When Max & Erma's first started, the focus was on fun. Telephones were set onto tables for customers to make phone calls across the restaurant while waiting for burgers to arrive. Patties made with 10 ounces of fresh beef quickly won over hearts and stomachs, and the chain ballooned. As new restaurants opened, additional features like game rooms for kids continued to attract customers, but business partnerships were tenuous, and investors weren't seeing expected returns.

aA franchise business model helped the company float throughout the 1990s, but a crowded market meant that Max & Erma's had to play in the same arena as other casual restaurants and fast food establishments. As these initiatives flooded the dining landscape, executives at Max & Erma's looked for ways to differentiate and stay relevant. The playful telephones were taken away, new hires took place, added decor filled dining spaces, and the menu grew. Dishes were given a critical review each week, and according to Columbus Business First small tweaks to existing recipes — like toasting burger buns — became priorities.

Many of these attempted changes were met with mixed reviews until eventually, American Blue Ribbon Holdings put up the $28 million needed to bail Max & Erma's out of bankruptcy. The brand yet again changed hands and was eventually sold to the Glacier Restaurant Group, but at that time the number of the restaurants had dwindled to 51.

Today, the seven still-standing restaurants (two of which are airport-based) are given autonomy over operations. Alongside company-wide standards like its tortilla soup and Stacked-to-the-Max Club, local favorites fill menus . If you're at the Max & Erma's in the Detroit airport, potato skins and a smokehouse chicken sandwich are up for grabs; over in Erie, PA, you'll find Southwest rolls and Cajun Alfredo pasta. Each location also has a curated drink list, offering brews and glasses of wine from both smaller and globally recognized brands. Unsurprisingly, ice cream sundae bars set onto bathtubs and freshly baked cookies remain favorites, and we hope these don't disappear any time soon.