There's probably quite a few Long John Silvers in Cincinnati because their headquarters, YUM! Brand Foods, is in Louisville.
As far as I know I only remember one Arthur Treachers in the Detroit suburbs, but I was young, so I'm sure they were more, but the one I remember we never went to because growing up my parents didn't have the extra money to go to fancy restaurants like Arthur Treachers (I'm being sarcastic), but my parents always seemed to have the money for their cigarettes & lottery tickets, my dad's beer, my mom's BINGO habbit, and my dad's horse track habbit. It's hard to beat the 1970s, but with that being said my mom did have an older brother that was a life long bachelor, and okay I admit it when we got older we figured out he was probably gay, but back in the 1950s. 1960, 1970, etc. stuff like that wasn't discussed openly, but if I was really lucky my mom's brother would take me to Arthur Treachers, and the one thing I remember were their big steak fries, and the fish wasn't bad either.
Speaking of fish & chips it's getting harder and harder to find a restaurant with good fish & chips. I was in the local Irish Pub by my house the other evening and their fish and chips was $12.95, so I ordered it, and when it came out there was two pieces of fish on the plate about the size of golf balls with about what looked to me to be a half order of fries. I called the waitress back over and asked her if she accidently dropped half of my dinner on the floor on the way to the table, and she gives me this confused look, and I told her I thought for $12.95 there should be more than 2 pieces of fish the size of a golf ball, and about 12 french fries, and she looked at me, and said I can bring you more fish for a dollar a piece. Then I tell her in other words I have $2.00 in fish on my plate and about a bucks worth of fries for $12.95, and I could tell she was even more confused, so I just told her we were fine, and to bring us the check. We won't be back there any time soon for fish & chips.
Do restaurant owners really wonder why about 33% of all new restaurants close in the first year, and like 67% close in the first 5 years?