END OF AN ERA: Dayton Max & Erma’s restaurant closing after more than 20 years

‘We will really miss all of our guests over the years. They are pretty much like family,’ supervisor said

A longtime Dayton restaurant is shutting its doors.

Max & Erma's restaurant at 6390 Miller Lane in Butler Twp. will close permanently this Sunday, Oct. 28, Heather Preston, a supervisor and 18-year employee of the restaurant, said.

It is one of three remaining Max & Erma’s in the Dayton region.

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There is also a Max & Erma’s restaurant at the Dayton International Airport and another in Wilmington.

Employees of the Miller Lane restaurant learned about the closure about two weeks ago, Preston said.

“We still have really good business — a lot of regulars,” she said. “We will really miss all of our guests over the years. They are pretty much like family.”

Michelle Marshall, an attorney for the building owner Sage Dayton Limit, said Max & Erma's elected not to renew its lease with her clients.

The building the restaurant is housed in is now listed for sale or lease by

listing agent Robert Zavakos of NAI Bergman commercial real estate.

>> RELATED: Max & Erma’s Beavercreek to close; new pub already in works (April 26, 2017) 

Preston said the restaurant employs about 40 people. Its final hours Sunday will be 11 a.m. to 10 p.m.

Based in Columbus at the time, Max & Erma’s opened the Miller Lane location in the mid-1990s, Preston said.

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The Denver company that bought Max & Erma’s in 2010 sold it to Montana-based Glacier Restaurant Group in 2016.

Glacier closed the Max & Erma's restaurant in front of the Mall at Fairfield Commons in April 2017. That space is now a MacKenzie River Pizza Grill Pub. 

>> RELATED: Pizza grill opens at Mall at Fairfield Commons

The Springboro location closed on Jan. 18, 2016 as part of a streamling of under-performing locations.

A message has been left for a Glacier Restaurant Group representative seeking comment.

>> RELATED: Springboro Max & Erma’s closes permanently (January 2016)

Credit: Jim Witmer

Credit: Jim Witmer

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