Metro Diner is the kind of restaurant that created its own unofficial “national holiday” in 2018 to honor one of its cult-favorite menu items; They celebrate National Chicken & Waffle Day on August 8 each year with discounts, prizes, and social media giveaways.
“Many guests have never had this sweet-meets-savory southern dish before coming to Metro Diner, but it often becomes their reason to visit again and again,” says Stanley Goodman, president and COO of the nearly 70-unit concept.
With over 718,000 dishes sold annually, the fan-favorite dish has become a defining characteristic of Metro Diner among its guests, with the holiday following suit as a mainstay on the national food calendar receiving industrywide recognition. Guests receive half a fried chicken and a Belgian waffle, topped with powdered sugar and sweet strawberry butter, and served with the brand’s signature sweet and spicy sauce.
But at its core, Metro Diner is a simple, All-American diner offering classic, often nostalgic dishes all day, every day, “and that will never change,” Goodman says. It blends the comforting flavors of country cooking with approachable modern touches; Think towering “uber-customizable” breakfast platters, mile-high sandwiches, and hearty dishes like the Charleston Shrimp & Grits, a popular brunch order featuring grits infused with cheese, roasted red peppers, and andouille sausage, and topped with shrimp, sausage, onions, and peppers in a shrimp sauce.
- Founder(s): Mark Davoli, John Davoli Sr., and John Davoli Jr.
- Headquarters: Tampa, Florida
- Cuisine: Comfort Food
- Units: 67
- Year Founded: 1992
The rising chain’s all-day menu is rooted in tried-and-true comfort food dishes and “will remain there, even as we develop new dishes,” Goodman says—which is notable amid a broader discussion in the casual dining world about the importance of legacy brands knowing their core identities and staying true to what made loyal fans love them.
When it comes to any new menu innovation, Goodman says his team looks to their team members and guests for feedback and ideas, “while sticking to the approachable ingredients and delicious offerings that bring a sense of nostalgia to those who grew up on country cooking.”
Metro Diner was founded in 1992 by the Davoli family in Jacksonville, Florida, and with the help of Master Chef Mark Davoli and his family, Metro Diner continued to grow and even earned a spot on Guy Fieri’s “Diners, Drive-Ins, and Dives.”
“How standout is our menu? Enough to make Guy Fieri exclaim, ‘Diners across the world have to take a lesson from this one’ after trying our meatloaf during his visit for an episode of “Diners, Drive-ins and Dives,” the company’s website says.
The concept has expanded to 12 states including Alabama, Delaware, Florida, Georgia, Indiana, Kentucky, North Carolina, Oklahoma, Pennsylvania, South Carolina, Tennessee, and Virginia. Despite its rapid growth, Metro Diner has stayed rooted in its “why”: community.
“We do our best to introduce the original neighborhood diner vibe into every market we enter: a cozy diner atmosphere, engaged team members, kid-friendly menus, familiar dishes at a great value,” says Goodman, who came on board in December 2018 as COO.
Goodman previously worked with the founders of ConSul Partners—the group that exercised its option to purchase 100 percent of Metro Diner’s intellectual property in late 2015. That group included Chris Sullivan, one of Outback’s founders, and Hugh Connerty, the iconic steakhouse’s first franchise partner.
The leadership team is careful when considering new growth, making sure to protect the ethos of the original Metro Diner: warm vibes, all-day comfort food, and hometown hospitality. At the same time, Goodman says they’re focused on building the right systems and people to carry on the culture and mission to leave a lasting legacy.
Operationally, the brand makes sure their team consists of individuals from within the community who are passionate about people and quality. “It’s important that the human moments in each of our locations are genuine as we build real, lasting relationships with our guests,” Goodman highlights. “No matter which location someone visits, we do our best to ensure they get a sense of our commitment to warm, hometown hospitality, and serious diner food.”
That emphasis on hiring the right people begins when the team first starts considering new locations, Goodman says, because the store operator “sets the tone and a strong foundation for the team.”
“Strong local leadership and community-centric operational teams give each new diner the backbone to deliver the experience guests expect from their local diner, allowing us to expand without losing that neighborhood feel that guests know and love,” Goodman says.
He also believes that sustainable growth is more than just opening more locations. “We mindfully select areas where we’re confident we can have the right people in place to deliver on our promise to serve quality of food that’s ‘simply delicious.’ We offer service that often exceeds our guests’ expectations and makes them feel like they’re friends in our home.”
That human-centered approach extends to how the brand enters new neighborhoods. Locations are often planted in communities already familiar with Metro Diner’s “serious diner food,” giving each new restaurant a built-in base of fans who crave the brand’s homestyle fare. “Growth is stronger when the diner feels like it’s always been there; our location model expands the footprint while retaining that local, family-table identity,” he says.
Community involvement, Goodman adds, is non-negotiable. “Each diner actively contributes to the quality of life in the communities we are a part of,” he says.
As Metro Diner continues to bring its cozy small-town vibes and Fried Chicken & Waffle Day to more people across the U.S., Goodman insists its soul remains the same. “The future blends timeless comfort with modern convenience: the hospitality of a classic diner, delivered through spaces and systems built for dine-in, pickup, and delivery with equal care.”
He continues. “We’ll continue to grow thoughtfully, prioritizing execution and community connection over sheer unit count. Ultimately, the future of the American diner looks very similar to how it has looked for generations—it’s about dependable quality food at a good value, a welcoming atmosphere and taking care of our people and our guests day-in-and day out.”
