The Ground Round, a beloved casual-dining chain with a history spanning over five decades, is set for a revival. Known for its quirky traditions like peanut shells on the floor and its mascot, Bingo the Clown, the chain was a staple in American dining. Now, first-time restaurateurs Joseph and Nachi Shea are bringing the brand back to life. The couple recently acquired the intellectual property rights to The Ground Round and are gearing up to open a new location in Shrewsbury, Massachusetts. The restaurant is currently under construction and is slated to open in January.

For Joseph Shea, this venture is a personal one, inspired by fond childhood memories. “I see a desire to unlock warm feelings and memories of the past that so many shared at The Ground Round,” he said.

A Legacy in Casual Dining

The Ground Round was founded in 1969 as a sister concept to Howard Johnson’s, initially aimed at repurposing marginal locations of the iconic highway chain. Over the years, it became a trailblazer in casual dining, alongside other legacy brands like TGI Fridays, Houlihan’s, and Bennigan’s. Known for its family-friendly atmosphere, the chain offered American classics and unique experiences, such as cartoons on big screens and free peanuts, which patrons were encouraged to toss on the floor—a tradition later replaced by popcorn due to concerns over peanut allergies and fire code violations.

By the late 1980s, Ground Round had grown to approximately 215 locations, but competition from emerging chains like Chili’s and Applebee’s began to erode its market share. A series of ownership changes and attempts to revitalize the brand followed, including a menu overhaul in 2000. Despite these efforts, financial struggles culminated in a dramatic collapse in 2004, when all corporate-owned locations were abruptly closed mid-dinner service during Valentine’s Day weekend, leaving customers with unfinished meals and employees without jobs.

Later that year, a co-op of franchisees purchased the brand, operating it under the Ground Round Independent Owners Cooperative LLC. The group launched smaller, sports-themed variations of the restaurant in 2013 and experimented with beer-centric concepts like GR Kitchen & Taps. However, by this time, the chain had dwindled to just 15 units.

A New Era for The Ground Round

Joseph Shea’s interest in The Ground Round isn’t new. Over the years, he pursued opportunities to become a franchisee but was unsuccessful. “One day, I received an email from the CFO saying they were winding down operations and looking to sell all the trademarks. We worked out a deal,” Shea explained.

Currently, three licensed Ground Round locations operate in North Dakota and one in Ohio. While franchising may be an option in the future, Shea’s focus is solely on making the Shrewsbury location a success. “This allows us to get it right and create the vision we see for the brand going forward,” he said.

The new Ground Round will blend nostalgic elements with modern touches, emphasizing customer experience. The menu will feature fan favorites such as baby back ribs, blackened chicken Alfredo, taco salads in tortilla bowls, and fried cinnamon dippers. At the same time, Shea plans to engage with the local community to ensure the menu reflects current tastes. “Consumer preferences have evolved, and we want to listen to what our customers want,” he noted.

Nostalgia Meets Modern Dining

Shea believes that the key to The Ground Round’s revival lies in its nostalgic appeal. “Consumers today are looking for nostalgia,” he said, contrasting the personal touch he aims to bring with the “institutional” feel of some larger chains. By focusing on quality and customer experience, he hopes to recapture the essence that made The Ground Round a household name.

The revival of The Ground Round is part of a broader trend of legacy restaurant brands attempting comebacks. Chains like Bennigan’s, Steak & Ale, and Sweet Tomatoes have all sought to re-enter the market in recent years. Meanwhile, some casual-dining stalwarts like TGI Fridays and Red Lobster have faced bankruptcy, underscoring the challenges of staying relevant in a competitive industry.

For now, the Sheas are taking a measured approach, focusing solely on the Shrewsbury location. “We will be blending beloved parts of the past with modern aspects, with the customer experience being at the forefront of all decisions,” Shea emphasized. Popcorn, a signature feature, will make its return—but peanuts won’t.

As The Ground Round prepares to open its doors once again, its revival promises to bring back cherished memories while creating new ones for future generations.