LAKE ASBURY – Skylar Davis isn’t concerned that the rate of success doesn’t favor his Dalton’s Sports Grill. He’s been too busy serving hungry customers and opening a second restaurant in Lawtey to pay attention to statistics.

“I’ve made it because I take every punch on the chin that I can, and I keep pushing,” he said. “You know, God’s rewarded me. I’ve done right by him; he’s done right by me.”

The original restaurant was located at Middleburg Crossing on Blanding Boulevard. Business was good, but the building was in disrepair. When he learned the former Boondocks Grill and Bar was available, he and his sister, Kayla, took a leap of faith and moved the business. It’s paid off so handsomely, Skylar’s been able to buy out his sister’s portion, open Sky-D’s Place in Lawtey and post a podcast called Woodshed Confessions.

He named the restaurant after his brother, Dalton Stephens.

“I never thought that I'd open another location, but the opportunity came, so why not? It’s been fun having a little bit different menu than what we do every day at Dalton’s,” Davis said. “It’s about being creative. You’ve got to keep everything fresh. That’s why I'll never open the same restaurant twice, if that makes sense. I went from Dalton's, and then opened Sky-D's so the menus could be different.”

According to owner.com, 16.9% of restaurants go out of business in their first year, while 48.6% fail by their fifth year. And by the 10^th year, only 34.6% are still around.

Dalton’s has been open for nine years, and business has never been better, Davis said.

The menu at Dalton’s features a daily special, centered around wings and burgers. Other local favorites include hand-dipped onion rings, Southwest chicken egg rolls, quesadillas, cheesesteaks, steak tips and loaded baked potatoes.

The credit for success, Davis said, belongs to the employees of Dalton’s.

“My staff are the mastermind behind it all,” he said. “Without them, I wouldn't be as successful as I am. I mean, I have 12 employees who have been with me since 2017, the year I originally started my business. In the restaurant industry, that speaks volumes.”

Davis started Dalton’s when he was 26. He said he prefers to be at the restaurant every day, either in the kitchen or talking to customers.

“I get on the cook line,” he said. “I don't just come in and hang out and say this is wrong, that's wrong, and then go home and go on vacation. I'm on the cook line. I'm getting my hands dirty. A perfect day is one with no customer complaints and ticket times staying below 15 minutes, maybe 20 minutes, even when we’re slammed.

“Another one of my favorite things to do is walking out into the dining room and seeing the same customers for years and years and years, and that’s probably the biggest joy of all, and getting feedback. But I’d rather be in the kitchen, just for the fact that I can see and know the presentation and know the quality of what’s going out.”

Which is the best way to defy the odds of failing.