Restaurants are businesses and like all businesses some make it and some don't. Don't know why unless you do a post mortem on each one. Sometimes it poor management, sometimes it's economic conditions (town got smaller and there wasn't enough folks using the restaurant to keep it profitable), some of it is competition and in smaller towns and cities it might be other businesses that had a lot to do with the restaurants success closed and they fell right behind them. To explain the last one, say if you're in a really small town and the locals come to town to buy groceries and tend to eat while they're in town, if the grocery store closes or changes and folks don't go there to buy groceries they might start eating at the restaurant near the grocery store they now use. Another example is the restaurant may count on a trade or group of employees from a particular business to stay open, say like the Chik-Fil-A across the street from the Ford assembly plant in Atlanta, I'm guessing when the plant closed the restaurant suffered. If they count on truck traffic they may encounter problems with a change in the economy, if the loggers or log haulers hang out there a drop in lumber prices or a drop in building or an EPA action preventing tree harvest (darn spotted owls) will slow down the lumber industry, those that count on lumber dollars to stay open will have less lumber dollars. Some restaurants are closing over labor issues, shortage of affordable labor, employer mandates like health insurance and handouts from the government that reduce the motivation of those lower skilled entry level employees that the service industries count on. Some of it is many younger folks just aren't willing to put in the hours it takes to run a stand alone store. I work on an egg arm just out side a city of less than 500 people. There is a restaurant in that city, on of the things they do is we get food deliveries from them Monday through Friday, you go to the front office, order off the sheet and pay the office administrator the money and about 11:30 AM the guy who owns this restaurant shows up in his mini van full of take out boxes with the day's orders. If you go into the restaurant on a Friday or Saturday night you'll see 150-200 people go through the store, that's 25-30 percent of the city they're in. And yes I imagine of Friday's he's there at 6:00 or 7:00 to start the day and probably doesn't leave until after 10 PM.
Chain restaurants- same problems the advantage they have is good stores can subsidize operation of marginal stores and in effect some smaller stores that are doing well will have their metrics compared to bigger stores. The smaller store's net profit may be low but if they're doing well the return on investment may be higher than some of the chain's larger stores. Also consider smaller chain stores that are run well are often looked at as farms for new talent and chains will use them to train and develop new managers. There can be variability in chains is was talking with one of the managers of a local big box electronic retailer and he was sating the profit generated on sales in their store , with a home market of about 45,000 people was about twice average and three times what their store in the state's capital is. This all changed in the last 3 years when they got a new General Manager and they went from the bottom of the barrel to the top.
There has been a large number of chain restaurants were the entire chain has folded and that can be from any number of reasons already discussed and add on that maybe the concept missed, got old or fell out of favor. With a chain people from out of town maybe more willing to stop and eat as the perception is the chain store is a known quantity, this works when they are doing well but one food safety incident at one store can taint the reputation of the entire chain add in the fact if a chain store is not doing well sometimes the chain will close a store that is marginally viable to preserve their reputation or if the store's leadership team was decent to use the talent to prop up other stores with greater potential.
Restaurants are a tough business it's about the food and the service and the staff and the location and any one of those factors can sink a restaurant pretty darn quick.
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