RESTAURANT

Kilt, which like Hooters, Twin Peaks and others that traded on sex appeal to a degree, had likely peaked and it was probably a smart move to transition to a different concept.

“A sports bar is a safe bet. There is a short lifespan on novelty restaurants,” he said of chains such as Tilted Kilt. “Not many endure the test of time.”

In addition to his Polarisarea restaurant, Cahill now has Rustic Barrels in Canton, Detroit, northern Kentucky and Fayetteville, North Carolina.

Welcher likes that the new brand was able to open in promising areas so quickly. Finding and securing good locations can take years for new concepts.

There are challenges to launching a new brand in several different markets, though, and no longer being part of a national chain can make advertising and brand awareness difficult, said Tim Powell, vice president at Q1 Consulting, a food-service analyst based in Chicago.

“He’s no longer paying franchise fees, which can save a lot of money,” Powell said, “but it can also hurt an existing location.”

Welcher and Powell agree that success for Rustic Barrel depends upon execution.

“It all comes down to the bottom line of quality — quality of the food, service, overall execution,” Welcher said.

Cahill has more than 15 years of restaurant experience; he knows he needs to get the details right.

“So far, people love the food and the concept, but it’s new,” he said. “Once they get in, I know we will take care of them and they will be back.”

The chain’s signature dish is a selection of “totchos,” a mash up of tater tots and nachos, featuring tots as the base instead of chips. There are also salmon, pasta, chicken and other main courses as well as burgers and flatbread pizzas.

Cahill is already looking at expanding beyond his five current stores and thinks at least one more would work in Columbus. He is actively looking at sites in the Midwest and Southeast. For now, he has no plans to franchise.

“I don’t want anybody to mess up my brand,” he said.