The “closed” sign outside the Applebee’s on Saratoga Road in Glenville wasn’t the first thing people saw. It was quiet. No vehicles are parked close to the curb. The parking lot did not smell faintly of fryer oil. The doors will permanently close in April after ten years of operation, adding to an increasing list of Applebee’s closures that seems to be getting longer every week.
According to the company, performance is the deciding factor. growing expenses for operations. strategic reorganization. Words that corporate America is accustomed to hearing. However, the logic becomes less nebulous when one is outside one of these eateries and observes staff members silently taking down signs that once shone red against the night sky. It seems intimate.
| Category | Details |
|---|---|
| Company Name | Applebee’s |
| Parent Company | Dine Brands Global |
| Founded | 1980 |
| Headquarters | Glendale, California, United States |
| Industry | Casual Dining Restaurant Chain |
| Estimated Locations (U.S.) | ~1,600+ (declining in recent years) |
| Notable Sister Brand | IHOP |
| Official Website | https://www.applebees.com |
Similar scenes are being played out across the nation. A place that had been in business for over 30 years in Columbia, Missouri, recently closed. It takes thirty years for high school students to become parents and then return for half-priced appetizers with their own kids. Along Interstate 70 Drive Southwest, that specific building is now dark, with traffic passing by reflected in its windows.
The closures may have more to do with the changing economics of casual dining than with Applebee’s specifically. Food prices have been squeezed by inflation. The cost of utilities has increased. Franchisees seem to be reconsidering which locations are worth maintaining as a result of increased labor and fuel costs. Numerous underperforming restaurants were closed in 2023 alone, and executives have hinted that 20 to 35 more may follow in 2025.
It appears that investors think this pruning is essential. IHOP is owned by Dine Brands Global, which has embraced a dual-brand strategy by putting both Applebee’s and IHOP under one roof with shared staff and kitchens. In an attempt to determine whether operational effectiveness can counteract dwindling traffic, the first of these hybrid locations opened in Texas last year. It seems like Applebee’s is experimenting with survival rather than growth as you watch this play out.
However, the brand continues to occupy a particular cultural niche. Haute cuisine was never Applebee’s. The booths had vinyl that was slightly cracked. Neon signs for beer. A menu that was laminated and didn’t pretend to be seasonal. It was reliable. predictable. Cheesy at times. Strangely enough, that predictability was part of its allure.
Two long-standing restaurants in Evansville, Indiana, including one that had been serving riblets and burgers since the 1990s, recently closed. What used to be a quick dinner has become a 20-minute commute as families who used to congregate there now drive to nearby towns. The stakes are higher for hourly workers. Transfers are offered to some. Others discreetly start looking for work in local markets that are already competitive.
This is part of a larger pattern. Due to pressure from fast-casual concepts, delivery apps, and consumers who are becoming more cautious about spending $18 on a sit-down meal when groceries already seem pricey, casual dining chains across America have been laying off employees for years. That squeeze is not unique to Applebee’s. However, because its identity is linked to middle America — to communities that have also experienced economic uncertainty — it might be particularly vulnerable.
However, the business isn’t just getting smaller. Some markets are undergoing renovations. In an effort to update a format that had started to feel outdated, a renovated venue in Baldwin, New York, reopened with new seating and murals inspired by the local community. On Long Island, booths were cleaned, bars were polished, and light fixtures were replaced. Even though these adjustments are minor, they show that the brand isn’t giving up.
The strategy’s effectiveness is still unknown. Higher margins and reduced expenses are promised by dual-branded units. New customer interest is promised by renovations. However, customer behavior is erratic. Once taken for granted, loyalty must now be earned, sometimes on a nightly basis.
The emotional component is another. Applebee’s was more than just a chain restaurant in some towns. Youth sports teams celebrated victories there. Over mozzarella sticks, awkward first dates took place. Over coffee refills, retirees loitered. It seems like a minor change in the American landscape to watch those areas close, maybe replaced by another idea, or remain empty for months.
This does not imply that Applebee’s is going out of business. The business continues to run over a thousand locations across the country. It still makes money. It keeps trying new things. However, the consistent pattern of Applebee’s closures points to a brand that is undergoing a metamorphosis, shedding weight while attempting to regain its footing.
Perhaps the true story is one of recalibration rather than collapse. A once-common neighborhood grill adapting to new pressures, new tastes, and new math. It’s unclear if the red apple logo will be visible on suburban freeways for another generation. But for now, it’s a little harder to read the future, the booths are a little quieter, and the parking lots are a little empty.