Remember the days when burger joints were more than just fast food stops? Max & Erma’s burst onto the scene in the 1970s, bringing a quirky atmosphere and comfort food that quickly won hearts across America. Once boasting hundreds of locations, this beloved burger chain has shrunk dramatically over the years as bigger competitors expanded. Against all expectations, Max & Erma’s continues to operate with just seven determined locations holding the torch for this nostalgic brand.
1. Humble Beginnings in Columbus
Back in 1972, a local bar in German Village, Columbus became the birthplace of what would grow into a Midwest favorite. The original bar owners, Max and Erma Visocnik, sold their neighborhood tavern to founders Barry Zacks and Todd Barnum, who transformed it into a casual dining destination with a quirky personality all its own.
The restaurant quickly became known for its unique décor – bathroom sinks made from sewing machines, telephones at tables for calling friends in other booths, and walls adorned with local memorabilia. These conversation starters created an atmosphere that felt more like visiting an eccentric friend’s home than a restaurant chain.
Fun fact: The original location featured a bathtub filled with ice cream that became the restaurant’s signature dessert station!
2. Famous Garbage Burger Legacy
Nothing says “Max & Erma’s” quite like their legendary Garbage Burger. This mouthwatering creation became the chain’s signature item, piled high with practically every topping imaginable – from bacon and multiple cheese varieties to mushrooms, guacamole, and their special sauce.
What made the Garbage Burger special wasn’t just its impressive height. The burger represented the chain’s philosophy of abundance and customization before these became industry trends. Each one arrived at the table secured with a knife through the middle – both practical and dramatic presentation that customers loved photographing long before “Instagram food” existed.
Many loyal fans make special trips to the remaining locations just to satisfy their Garbage Burger cravings that no other chain has managed to replicate.
3. Strategic Airport Locations Keeping the Brand Alive
Smart positioning has played a crucial role in Max & Erma’s survival strategy. Two of their seven remaining restaurants operate inside airports – one at Detroit Metropolitan Wayne County Airport (DTW) and another at Dayton International Airport (DAY) in Ohio.
These high-traffic locations introduce the brand to travelers from across the country who might never have encountered it otherwise. Airport restaurants face less direct competition than street-level locations, providing a captive audience of hungry travelers looking for something beyond typical fast food. The nostalgia factor works especially well in these settings, where weary travelers appreciate the comfortable, homey atmosphere that feels worlds away from sterile airport environments.
These airport locations serve as brand ambassadors, occasionally creating new fans who seek out the standalone restaurants on future trips.
4. Loyalty to Heartland Roots
While many struggling chains attempt nationwide expansion to survive, Max & Erma’s has taken the opposite approach. By concentrating their remaining locations in and around Ohio where the brand began, they’ve maintained a strong connection with their most loyal customer base.
Three standalone restaurants still operate in Ohio (Lancaster and Middleburg Heights), plus the one at the Dayton Airport. The others are strategically placed in Michigan (Detroit Airport), Indiana (Edinburgh), and Pennsylvania (Erie and Monroeville) – all within the Midwest/Great Lakes region where the chain enjoyed its greatest popularity during its heyday.
This regional focus allows the small operation to maintain quality control and preserve the authentic experience that made them famous. Regular customers include multiple generations of families who’ve been dining there since the 1970s and 1980s, creating a community feeling that national chains struggle to achieve.
5. Surviving Through Multiple Ownerships
The resilience of Max & Erma’s becomes even more impressive considering the chain has weathered multiple ownership changes and a bankruptcy. After expanding to over 200 locations at its peak, financial troubles led to acquisition by American Blue Ribbon Holdings in 2010.
Later, in 2016, Glacier Restaurant Group purchased the struggling brand, closing numerous underperforming locations but committing to preserve the core identity that made Max & Erma’s special. Rather than completely reinventing the concept, each ownership has wisely maintained the nostalgic elements that customers love – from the signature dessert bar to the collectible glass promotions.
This respect for tradition while making necessary business adjustments has allowed the seven remaining locations to find their footing in an incredibly competitive restaurant landscape dominated by much larger players.
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