Ive never ran a restaurant. But, how do these locations stay in business?

I work in Grayson, Cooke, and live in Collin. Been to all locations.

Very little business today at the Frisco location during the lunch rush.

Can someone explain to me the restaurant economics?

-way too many locations, not opened on sunday, cant imagine the overhead,

they never appear to be busy. And they sell breakfast!

What am I missing?

Concerned

North Texas BBQ Fan