ground round
ground round' s fresh squeezed lemon and lime margarita featuring patron silver tequila and a splash of margarita mix. taste the freshness !
a ground round burger served on grilled thick - sliced white bread topped with cheddar and swiss cheese, ham, applewood smoked bacon, lettuce, tomato and mayonnaise .
benepal' s enthusiasm evaporated when he received an alarming phone call from a franchisee on the east coast: the parent company of ground round had run out of money, and it was ceasing operations immediately .
the headquarters of ground round were always something of a revolving door: the company changed owners four times in the 22 years before it went public in 1991. by that time diners were becoming more health - conscious, and the stuffed potato skins and 10 cent buffalo wings (which had once required an investment in bigger deep fryers) had become passé. in 1997, after posting a loss of $ 1. 9 million in the second quarter, ground round was bought out for $ 16. 7 million by boston ventures, a private - equity firm. tom russo, a former president of howard johnson who had sat on the board of ground round, was named ceo .
a ground turkey burger served with shredded lettuce, tomato, pickle, red onion and chipotle mayonnaise on a rustic ciabatta bun .
the story of the ground round franchisees has made its way through industry circles—no doubt spurred when members of the co - op and their attorney recently spoke about the experience to 1, 200 attendees at a franchise conference in las vegas. michael einbinder, a franchisee attorney at new york city law firm rosen einbinder & dunn, says a client recently asked him what to do if his franchisor went bankrupt, and thanks to the ground round story, he had a new answer .
it' s an object lesson ,
says einbinder .
it makes people realize they have options .
burt benepal, who was building the first west coast location when the company went bankrupt, opened his restaurant—with the assistance of a dozen staff members who were borrowed from other ground round restaurants—in richmond, calif. , this past summer. it was five months later than expected, but that kind of delay is not uncommon in the restaurant business. benepal anticipates first - year sales of $ 2 million, and he' s scouting for a location for his next restaurant, which he plans to open this summer. jack crawford expects six to eight new ground round locations to open across the u. s. in 2005 .
ground round was on track to make those payments as soon as it sold off 19 more stores—deals that were in the works. but the financing for them hit a snag. the delay seemed minor at the time, but it meant the company would default on its loan payment—an agreement that already had been amended six times since 2000. the lender called its loan and exercised its right to clean out ground round' s bank account. boston ventures, which had poured $ 15. 1 million into the company with no return, refused to spend any more. (a spokesman at boston ventures declined to comment .) the management team—reportedly worried about being held personally liable for payroll, taxes, and other operating costs—shut the company down immediately .
the ground round is a family friendly restaurant with a full dining room as well as, a full bar with large screen sports televisions. we offer a wide variety of foods from salads, soups, burgers, flatbread pizzas, burritos, fajitas, and steaks. we also have several dessert choices. as our slogan says :
we' ve got what you like !
( fortune small business) – it may have been friday the 13th, but burt benepal was not in a worrying mood. benepal, 46, had been opening restaurants for more than 20 years (including outposts of denny' s, chuck e. cheese' s, and wendy' s), and in february 2004 he was energized about his newest venture: the ground round grill & bar, which benepal considered
a good, solid brand .
he had agreed to startup costs of about $ 1 million, but he saw that as a promising long - term investment. though there were 130 ground round outlets in the northeast and midwest, he owned the first on the west coast, and he hoped to open many more in the years ahead .
ground round took out a $ 40 million line of credit in 2000 and tapped it for at least $ 26 million. boston ventures had already started selling off many of its locations to franchisees. although the company sold 39 restaurants in the next two years, that still wasn' t enough. the goal was to get down to fewer than 15 company stores, and ground round was stuck with 59. it had sold the best stores first, and many that were left were in less popular locations. in 2003 the chain lost almost $ 7 million on revenue of $ 107. 4 million. while the restaurant selloff had reduced the $ 26 million debt to about $ 3. 5 million by 2003, the lender wanted the rest paid off in the first two months of 2004 .
winning ground round wasn' t going to be easy, but the franchisees were organized. they had to come up with a $ 250, 000 deposit to bid on the assets, and all 39 kicked in. each franchisee also estimated how much he lost due to the bankruptcy. together the claims reached about $ 40 million, but each claim stood separately—so if the franchisees wanted to sue, the new owner would have to fight 39 separate lawsuits .
it was a brilliant move of throwing a monkey wrench into the machine ,
says mark bromberg, ceo of apex restaurant group, a plano, texas, company that specializes in turning around distressed restaurant chains and that was interested in ground round .
it was also unmitigated bullshit. everyone laughed at it because it was so ridiculous .
over the following weeks the franchisees wrote a business plan based on the model of the best western hotel chain, which operates as a cooperative. (crawford' s company also runs three best westerns, and he stepped into a leadership role to apply the co - op model to ground round .) among other benefits, franchise royalties would be reduced from 4% to something between 2% and 3% .
it wasn' t long after the bankruptcy that prospective buyers started sniffing around, and the franchisees—many of whom were angry and felt abandoned by their former operator—wanted to have some say in who would take over. to that end, the franchisees' attorney organized what he called the
beauty contest ,
a meeting in philadelphia at which leading ground round franchisees could interview the potential purchasers .
we wanted to partner not with the highest bidder but with someone we liked ,
says franchisee mike metz. potential buyers included the operators of such chains as carvel and wall street deli. but after a day and a half of meetings, the franchisees were clear about whom they thought would make the most attractive owner: themselves .
we felt we knew as much as them, if not more ,
says jack crawford, 45, a franchisee in maine who has been with ground round for 25 years .
why not put our own group together to bid on the assets ?
we have a new model, so it' s hard for traditional restaurant companies to grasp ,
counters jack crawford .
but it' s working. we have 100% royalty collection, more than 90% marketing participation, and we expect four times the attendance at our annual meeting compared with last year. the numbers are great when there' s skin in the game .
there are now 71 remaining ground round locations, 64 in the co - op and seven run by three franchisees who decided not to join. systemwide sales are about $ 125 million, on a par with their performance before the bankruptcy .
founded in 1969 as part of the howard johnson co. , ground round was a pioneer in the $ 37 - billion - a - year casual - dining business, predating applebee' s, bennigan' s, and houlihan' s. early menus listed just 12 items, and most people came for the half - pound burger in a basket (called the ground rounder). the restaurants wooed families. diners got free popcorn and peanuts—they were encouraged to throw the peanut shells on the floor—and the chain introduced the
penny a pound
promotion. (if a young diner weighed 50 pounds, her meal cost 50 cents .) waiters would yuck it up by giving a kid a barbell before he stepped on the scale. the restaurants had few windows, giving them a dark, cavelike feeling. it was pitched as
warm and cozy, but it was really designed to be energy - efficient during the oil crisis of the 1970s ,
explains bob smith, a franchisee with stores in vermont and new york .
while the bankruptcy meant that the 59 company - owned restaurants would close, 72 franchise stores—owned by local proprietors under license from the chain—stayed open in 19 states. many customers however, who had read or heard news of the bankruptcy, did not distinguish between a company - owned or franchise - owned store. (after all, by design they are supposed to look the same .) within a few weeks, mike metz, who at the time owned three stores in pennsylvania, saw sales fall almost 20% . several franchise restaurants that had been struggling were forced to shut down, says attorney craig tractenberg, a partner at nixon peabody in philadelphia who was hired to represent the ground round franchisees .
a few big competitors immediately considered buying ground round' s assets out of bankruptcy, but during the months - long sale process, the franchisees were left to fend for themselves. they considered it crucial that the franchisee - owned restaurants all stay open during that time. within a few weeks the group elected leaders, hired a law firm, created a buying co - op, renegotiated food contracts—and even introduced a new, low - carb menu. in fact, after the initial scare, being on their own had a certain revolutionary appeal. with no royalties to pay and no corporate office to answer to, life was pretty good. so a few months later, when bids started coming in, the franchisees got the idea of taking their experiment in self - government to the next logical step: why not pool their assets and buy the company themselves ?
throughout the 1990s ground round invested little in updating its concept or marketing its brand. while the franchisees were required to spend 2% of their sales on advertising, the parent company spent less than 1% on ads. as the franchisees embraced creative promotions (bob smith launched a
penny a degree
promotion to get families to come on cold days), the corporate stores did not do much to draw in customers. similarly, while 42 of the franchise stores were renovated in recent years, at $ 350, 000 a location, the parent corporation refurbished only two of the 59 restaurants that it owned outright. the contrast in commitment showed up in sales numbers: the average company - owned store took in $ 1. 5 million in revenue in 2003, compared with $ 1. 75 million for franchised locations. (some franchisees raked in as much as $ 2. 5 million a store. )
although no one, including the franchisees, thought they would ever get anything near the $ 40 million, those claims had a huge influence on the sale. apex, backed by a reit called u. s. restaurant properties, was the only prospective buyer from the beauty contest that bid at the auction, offering $ 6. 5 million. the franchisees bid $ 1 million. the disparity was so clear - cut that a news article was published saying apex
wins bid for ground round .
but the deal was still subject to a bankruptcy judge' s approval, and the franchisees filed an objection to the apex offer, claiming that the $ 6. 5 million wouldn' t cover the $ 40 million they believed they were owed. the objection bought the franchisees time. during the next few weeks they scrambled to raise more money ($ 40, 000 from each restaurant and a $ 2. 9 million bank loan), upping their offer to $ 4. 85 million. it was still less than apex' s bid, but it came with an attractive plus—the $ 40 million claim and the threat of litigation would be wiped out. suddenly they were a serious contender. on july 7, 2004, the bankruptcy judge approved their offer. the franchisees now owned the brand .
stunned by a sudden bankruptcy, stubborn franchisees step in to buy their parent company .
while bankruptcies by nature are unpleasant affairs, this one quickly turned ugly. the announcement came right before the dinner rush on a friday, when store managers were ordered to tell diners to finish eating and pay their tabs. (some were sent home with half - eaten meals in takeout containers .) more than 3, 000 employees—some of whom had been with the restaurants for over a decade—were let go without severance, and their final paychecks bounced. a few angry workers broke plates and windows and stole steaks and liquor. in at least one instance employees reportedly kept the restaurants open after they were ordered to close and pocketed the proceeds. the company' s subsequent bankruptcy filing showed that unsecured creditors, including food and product purveyors, were owed between $ 10 million and $ 50 million. ceo tom russo was allegedly threatened by former workers and was rumored to have carried a gun with him to the office. (russo did not respond to requests for an interview, nor did any of the company' s management. )
they were ecstatic, but after the news broke some skeptics started saying that franchisee ownership of the parent company could trigger a new set of problems. they wondered whether the inmates would be able to run the asylum .
franchising is not a cooperative event. it needs professional management ,
says michael seid, a franchise consultant based in west hartford, conn. while owning the concept is not a problem, operating it—and performing the franchisor' s duties of marketing, promotion, and product development—could be. apex' s mark bromberg believes the franchisees, without strong financial backing, will have trouble competing against colossal chains such as applebee' s and t. g. i. friday' s. says bromberg :
it' s not about saving money in royalties or being the master of your domain. this is about winning the battle for the consumer .
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our wide selection of meals has a bit of something for everyone, and our limited time specials keep things fresh .
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tripadvisor gives a certificate of excellence to accommodations, attractions and restaurants that consistently earn great reviews from travelers .
i know this is a standard chain, but they serve a great hamburger. convenient to interstate and hotels .
on our travels back home from the corn palace, we stopped here to eat. this was our first visit and i’m so glad we stopped! we split a burger and fries, for the total of $ 13. 94. i left a tip of $ 5, because the service ...
here for lunch with our sons baseball team. waitress over complicated things by not separating our orders from the beginning, so we all ended up having to tell her what we had 3 times. with that said, no one had any issues with their food... .
this restaurant was a really nice surprise. the food was awesome and came out quickly. it had a very kid friendly menu. it has a sit down or bar area with tv' s. the prices were comparable to most franchised restaurants. it is across the parking ...
the meal was absolutely incredible and the staff was always nearby to wait on every request. i was very satisfied !
we stopped in with a big group and the service was great. the food was also very good. with this big of group they were able to handle us and had a great meal .
i this restaurant as conveniently located across from my hotel. service was fast and friendly with top notch service from autumn, behind the bar .
haven' t been to a gr in decades. i remember throwing your peanut shells on the floor. guess they don' t do that anymore. i enjoyed my black and blue burger and my tc enjoyed the cranberry / walnut / chicken salad. it was huge and a great bargain. staff excellent... .
great selection, great service. there are not many choices in town but this spot is definitely a good one .
i have eaten here many times and have always had great food. the staff is friendly and efficient. they offer a all - inclusive menu. everything i have ordered has been very good !
available with buffalo (mild, medium or hot), honey bbq, sweet chili sauce or our new honey sriracha sauce .
8 wings available in buffalo (mild, medium or hot), honey bbq, sweet chili sauce or our new honey sriracha sauce .
a tower of golden fried onion rings. served with ranch dressing and tangy bistro sauce .
mozzarella cheese sticks, chicken tenders and onion rings served with marinara, bistro and ranch dipping sauces .
savory chicken, melted cheeses, pico de gallo and applewood smoked bacon. served with seasoned sour cream and salsa .
melted cheeses, fresh pico de gallo, shredded lettuce, jalapenos and tomatoes with seasoned chicken or beef. served with seasoned sour cream and salsa .
a generous sampler of guest favorites: potato skins, chicken tenderloins (buffalo or plain) and mozzarella cheese sticks .
tender chicken, applewood smoked bacon, sweet dried cranberries, bleu cheese crumbles, candied walnuts and fresh greens tossed in sweet italian dressing. served with flatbread .
crisp shredded lettuce, blended cheeses, black beans, fresh pico de gallo and your choice of seasoned chicken or chili beef. topped with seasoned sour cream and salsa .
crispy fresh salad greens, tomatoes, applewood smoked bacon, chopped egg and shredded cheeses with bleu cheese dressing. topped with buffalo grilled chicken tenderloins. served with flatbread .
fresh salad greens, applewood smoked bacon, blended cheeses, chopped egg and tomatoes with grilled chicken or crispy chicken tenderloins. served with honey mustard dressing and flatbread .
fresh salad greens with seasoned grilled chicken, black bean corn salsa, onion tanglers, shredded cheeses and drizzled with our hickory bbq sauce and creamy ranch dressing. served with flatbread .
grilled chicken, mozzarella cheese, diced red onions and tomatoes all topped with bbq sauce, ranch dressing and onion tanglers .
steak, queso cheese, jalapeno - jack cheese, sauteed onions, green peppers and mushrooms dusted with cajun seasoning .
thinly sliced roast beef, piled high and served au jus. add sauteed mushrooms and swiss cheese for an additional charge .
a tasty veggie burger served with shredded lettuce, tomato, onion, pickle and ancho - lime ranch dressing. served on a rustic ciabatta bun .
freshly shaved ham and turkey, applewood, smoked bacon, swiss and cheddar cheeses, shredded lettuce, tomato and mayonnaise on white toast .
shaved turkey, applewood smoked bacon and swiss cheese with shredded lettuce, tomato and honey mustard on a grilled pretzel roll .
american cheese, applewood smoked bacon and smokey bbq sauce loaded on top a grilled chicken breast. served on a rustic ciabatta bun with shredded lettuce, tomato and red onion .
crispy buffalo chicken tenderloins, shredded cheeses, applewood smoked bacon, shredded lettuce, tomatoes and ranch dressing .
ham, pepperoni, applewood smokes bacon and melted mozzarella cheese on grilled flatbread with marinara sauce for dipping .
choice of one side. all specialty burgers are 100% fresh usda beef and are served on a grilled rustic ciabatta bun unless otherwise specified .
bursting with flavors of the southwest! seasoned burger between two tortillas stuffed with pepper - jack, cheddar cheese, fresh pico de gallo and chipotle mayonnaise. served with seasoned sour cream and salsa .
perfectly grilled hamburger with freshly prepared bruschetta, mozzarella cheese, lettuce, onion and pickle .
choice of one side. all specialty burgers are 100% fresh usda beef and are served with shredded lettuce, tomato, pickle and red onion .
crisp applewood smoked bacon and your choice of american, swiss, cheddar provolone or pepper - jack .
our famous, tender, slow - cooked, barbequed baby back ribs. full rack or half rack .
two of our flavorful char - broiled chicken breasts served cajun, bbq, buffalo or plain. lighter portion single breast also offered .
char - grilled chicken breasts topped with white butter sauce, fresh house - made bruschetta and a splash of balsamic glaze. lighter portion single breast also offered .
all of our steaks are from
usda choice
corn - fed midwestern beef. choice of two sides unless otherwise specified .
a 12 oz. center - cut sirloin topped with tender grilled asparagus spears and bearnaise sauce. 7 oz. center cut sirloin is also offered .
sirloin tips basted in sweet and spicy bbq sauce. served over sauteed peppers, onions and caramelized pineapple. served with choice of one side .
a 12 oz. choice center cut cooked to your liking. 7 oz. center cut sirloin is also offered .
hand cut steak seasoned with our housesteak blend. served with a crunchy onion ring garnish .
all pasta dishes are sprinkled with parmesan cheese and fresh parsley and served with garlic toast. unless otherwise specified .
broiled scallops and shrimp, bruschetta mix and linguine tossed in a delicate white sauce. lighter portion also offered .
penne pasta tossed with spinach, tomatoes and alfredo sauce. topped with cajun chicken. lighter portion also offered
char - grilled chicken breasts topped with provolone cheese and marinara sauce. served with a side of linguine topped with marinara. lighter single breast portion also offered .
crisp broccoli and penne pasta tossed in a rich alfredo sauce, topped with grilled chicken breast. parmesan cheese and fresh parsley .
crisp shredded lettuce, blended cheeses, black beans, fresh pico de gallo and your choice of seasoned chicken or beef. topped with seasoned sour cream and salsa .
served over a bed of grilled peppers and onions with shredded cheeses, fresh pico de gallo and seasoned sour cream. served with warm flour tortillas, steak or chicken or as a steak * & chicken combo .
our signature fajita with grilled strips of seasoned steak, chicken and broiled cajun shrimp served sizzling hot .
a flour tortilla filled with seasoned chicken or beef, diced tomatoes, black beans and shredded cheeses, rolled and fried until golden brown. topped with chili con queso and texas toothpicks. served with spanish rice, seasoned sour cream and salsa .
golden - fried fish or grilled shrimp topped with cabbage, pico de gallo and a tangy dressing. served with spanish rice. lighter portion .
baked cod topped with butter and crumbs, baked untill flaky. served with rice pilaf and vegetable of the day .
grilled chicken sandwich served with shredded lettuce, tomato, and red onion on a ciabatta bun. served with vegetable of the day .
char - grilled chicken breasts topped with a white butter sauce, fresh house - made bruschetta and a splash of balsamic glaze. served with rice pilaf and vegetable of the day. lighter portion single breast also offered. (470 cal. )
two if our flavorful char - broiled chicken breasts served cajun or plain. served with rice pilaf and vegetable of the day .
cajun grilled salmon lightly seasoned. served with rice pilaf and vegetable of the day .
char - grilled chicken breasts topped with provolone cheese and marinara sauce. served with vegetable of the day. lighter single breast option also offered. (330 cal. )
a tasty veggie burger served with shredded lettuce, tomato, onion and pickle on a rustic ciabatta bun. served with vegetable of the day .
fresh salad greens, applewood smoked bacon, shredded cheeses, chopped egg and tomatoes with a char - grilled chicken breast. served with honey - mustard dressing .
tender chicken, applewood smoked bacon, sweet dried cranberries, bleu cheese crumbles, candied walnuts and fresh greens tossed in sweet italian dressing .
all of our burgers * are fresh 100% usda beef and are served with lettuce. tomato, onion. pickles and one side choice. side choice: baked potato, vegetable of the day, broccoli, mashed red skin potato, house or caesar salad (no croutons). premium side choices: grilled asparagus. available for an additional charge. dressing choices: ranch, french, honey mustard, raspberry vinaigrette, italian, caesar, thousand island, bleu cheese .
our traditional burger without the bun. (also available in o 1 / 4 lb. version for the smaller appetite .) add cheese and bacon for on additional charge .
a juicy burger topped with freshly prepared bruschetta. mozzarella. lettuce. onion and pickle .
our famous. tender. slow - cooked. barbequed baby back ribs. available in a full or half rock .
a half rack of baby back ribs served with a 7 oz. center - cut steak
two flavorful chicken breasts served blackened, honey bbq, buffalo or plain. also available in a lighter single breast portion .
char - grilled chicken breasts topped with white butter sauce, fresh house - made bruschetta and a splash of balsamic glaze. also available in a fighter single breast portion .
a 12 oz. choice center - cut cooked to your liking. also available in o 7 oz. center - cut sirloin .
creamy cheesecake on a layer of banana and rum, dipped in a crispy, golden batter and then fried to perfection. served with raspberry sauce and vanilla ice cream. topped with hot fudge drizzles .
a giant mouthful of chocolate pudding between two layers of dark, moist, chocolate drenched chocolate cake .
three each of black and white cookie delight cinnamon dippers and banana foster bites. our three most popular dessert all served on one plate !
dough triangles are lightly fried then dusted with cinnamon sugar and confectioners sugar. served with vanilla ice cream, strawberry sauce and hot fudge .
award winning! oreo cookies served golden brown with creamy vanilla ice cream. drizzled with hot fudge and caramel .
pretzel sticks coated with cinnamon sugar, drizzled with caramel and dusted with kosher salt. served with a side of vanilla ice cream .
this one is big enough to share! a decadent double dark brownie topped with ice cream, chopped pecans, hot fudge, caramel and whipped cream .
this sundae is served in a major league logo' d mini baseball helmet. topped with fudge or strawberries, whipped cream and a cherry .
bacardi limon rum, tanqueray, gin, smirnoff vodka, grand marnier liqueur, sweet and sour and a splash of ocean spray cranberry juice .
captain morgan spiced rum, triple sec, grenadine, lime juice, orange juice and dole pineapple juice .
wine, orange juice, triple sec, sweet and sour, grenadine, garnished with orange, lemon, lime and cherries .
chard and white zin, orange juice, grenadine, sweet and sour, triple sec, garnished with orange, lemon and lime .
southern comfort, dekuyper pucker cherry schnapps, orange juice, grenadine and sprite .
captain morgan spiced rum, melon liqueur, dole pineapple juice and orange juice topped with grenadine .
bacardi superior rum, disaronno amaretto liqueur, cherries, pina colada mix and dole pineapple juice .
smirnoff vanilla vodka, kahlua coffee liqueur and coca - cola with a splash of cream .
a delicious blend of smirnoff raspberry vodka, dekuyper blue curacao and peach schnapps with sweet and sour and a splash of soda .
a perfectly dirty martini made with grey goose vodka and olive juice served very cold .
built exactly like the pie, captain morgan spiced rum, margarita mix, half & half and sugar .
a delicious blend of disaronno amaretto, kahlua, creme de cacao, smirnoff vanilla vodka and ice cream with chocolate coated rim .
jose cuervo gold tequila, bacardi dragon berry rum, pina colada mix, dole pineapple juice, sweet and sour and a splash of margarita mix .
try our house margarita served on the rocks in a shaker or choose your favorite flavor .
smirnoff vanilla vodka, white creme de cocoa, cream and vanilla ice cream topped with whipped cream .
root beer schnapps, smirnoff vanilla vodka, ice cream, root beer, half & half and coca - cola .
a delicious blend of disaronno amaretto, kahlua, creme de cacao, smirnoff vanilla vodka and ice cream with a chocolate coated rim .
jameson irish whiskey and piping hot fresh coffee topped with whipped cream .
sure to have you singing when irish eyes are smiling !
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ground round grill & bar , an american casual dining restaurant , was founded in 1969 by howard johnson 's . as of january 17 , 2010 ground round is owned by independent owners cooperative , llc , a group of 30 franchisee owners based in freeport , maine . currently , ground round has 30 locations in 13 states . from the 1970s through the 1990s , ground round was well known for its children 's parties , showing old time silent movies and cartoons on a big screen , a mascot named bingo the clown , and for passing out whole peanuts where diners were not discouraged from throwing the shells on the floor , which became one of the ground round 's more endearing qualities that attracted families with small children ; they also often gave diners popcorn with their dinner , rather than bread . the newest incarnation of ground round does n't support such behavior and markets to the adult dining and cocktails crowd , although families are still welcome ( a mascot called the ground round hound , an anthropomorphic hound dog , appears on the kids ' menu ) . in february 2004 the franchisor for ground round filed for chapter 11 bankruptcy ; in the process , all 59 corporate-owned restaurants ( almost half of the ground rounds then open ) abruptly closed their doors . a group of franchisees joined together in order to buy out the parent company , at the time ground round , inc. , and started the ground round independent owners cooperative , llc ( gr ioc ) . 
ground round grill & bar, an american casual dining restaurant, was founded in 1969 by howard johnson's. as of january 17, 2010 ground round is owned by independent owners cooperative, llc, a group of 30 franchisee owners based in freeport, maine. currently, ground round has 30 locations in 13 states. from the 1970s through the 1990s, ground round was well known for its children's parties, showing old time silent movies and cartoons on a big screen, a mascot named bingo the clown, and for passing out whole peanuts where diners were not discouraged from throwing the shells on the floor, which became one of the ground round's more endearing qualities that attracted families with small children; they also often gave diners popcorn with their dinner, rather than bread. the newest incarnation of ground round doesn't support such behavior and markets to the adult dining and cocktails crowd, although families are still welcome (a mascot called the ground round hound, an anthropomorphic hound dog, appears on the kids' menu). in february 2004 the franchisor for ground round filed for chapter 11 bankruptcy; in the process, all 59 corporate-owned restaurants (almost half of the ground rounds then open) abruptly closed their doors. a group of franchisees joined together in order to buy out the parent company, at the time ground round, inc., and started the ground round independent owners cooperative, llc (gr ioc).
ground round grill & bar, an american casual dining restaurant, was founded in 1969 by howard johnson's. as of january 17, 2010 ground round is owned by independent owners cooperative, llc, a group of 30 franchisee owners based in freeport, maine. currently, ground round has 30 locations in 13 states. from the 1970s through the 1990s, ground round was well known for its children's parties, showing old time silent movies and cartoons on a big screen, a mascot named bingo the clown, and for passing out whole peanuts where diners were not discouraged from throwing the shells on the floor, which became one of the ground round's more endearing qualities that attracted families with small children; they also often gave diners popcorn with their dinner, rather than bread. the newest incarnation of ground round doesn't support such behavior and markets to the adult dining and cocktails crowd, although families are still welcome (a mascot called the ground round hound, an anthropomorphic hound dog, appears on the kids' menu). in february 2004 the franchisor for ground round filed for chapter 11 bankruptcy; in the process, all 59 corporate-owned restaurants (almost half of the ground rounds then open) abruptly closed their doors. a group of franchisees joined together in order to buy out the parent company, at the time ground round, inc., and started the ground round independent owners cooperative, llc (gr ioc).