One of the greatest challenges of attaining success is maintaining it, particularly in the restaurant industry. But after 10 years at the helm of the University Grill in Fort Myers, it is obvious that Eddie Vozzella knows something about staying power. As executive chef and general manager of University Grill, Vozzella (better known as Chef Eddie) says that quality is the cornerstone of the long-lived restaurant.

“We buy only high-grade products - whole foods, natural foods and the best fish around,” he says. “We also have an extensively trained, professional wait staff that I think is the best in town.”

Without question, the staff has stayed consistently busy since the upscale neighborhood bar and grill opened more than a decade ago. In season, it’s not unusual for the restaurant to serve as many as 250 lunches during the week and up to 600 dinners nightly. In fact, some of its loyal clientele patronize University Grill seven nights a week.

That’s quite an accomplishment for any independent restaurant in this area, albeit one with a pedigree. As part of the Prawnbroker Group, University Grill is owned and operated by the same restaurateurs behind The Prawnbroker, The Timbers and Matzaluna, as well as numerous successful restaurants on Florida’s east coast. As such, it is among the five largest independent restaurant groups in Florida.

Over the years, University Grill has done a masterful job of delivering consistent quality and outstanding value Ñ no easy feat at a restaurant known for pouring generous drinks and serving large portions. Most dinner entrees average $20 or less, while the majority of lunch items are bargain priced in the $8-$10 range.

The value is magnified daily during Happy Hour. From 4 - 7 p.m. seven days a week, the restaurant serves half-price draft beer, well drinks and house wines in the dining room as well as in its spacious but cozy bar. The full menu is also available in the bar, making University Grill’s Happy Hour among the most popular late-day gathering spots in town.

Varied lunch and dinner menus offer a wide range of choices that include appetizers, soups, salads, sandwiches and entrees. Since opening day, the University Grill Salad has been a menu staple. Containing mixed baby greens, tomatoes, artichoke hearts, red onions, roasted peppers, kalamata olives, walnuts and gorgonzola cheese tossed with balsamic vinaigrette dressing, it may be served with grilled chicken, shrimp or salmon for a small, additional cost.

There are other salads as well, along with numerous sandwiches and burgers at lunch. Several appetizers (Baked Brie in Puff Pastry and Bacon-Wrapped Scallops among them) and soup-and-salad combos also are offered by day. However, fresh seafood is what reels in many of the restaurant’s regulars. Besides its signature Crabmeat Bisque, the University Grill serves boatloads of scallops, shrimp and salmon.

On the dinner menu, sautéed favorites include Horseradish Crusted Grouper, Snapper Piccata (with lemon butter caper sauce) and Pistachio Parmesan Crusted Rainbow Trout (with lemon basil butter). Crunchy Grouper and Tilapia top a lengthy list of fresh fish. In addition, there are daily features, which run the gamut from beef to poultry to fish. All entrees come with a fresh, tossed house or Caesar salad, vegetable garnish and a side item.

While menu items and dining incentives are adjusted occasionally, changes are always made with cost-conscious customers in mind. For example, although the popular Early Bird menu has been eliminated, price-sensitive patrons are still rewarded for arriving before peak dinner hour. Each night (excluding holidays), diners seated between 4 p.m. and 5:30 p.m. enjoy a 20% discount off their food bill.

Wednesday night’s Boston Fish Fry is another major draw that was started three years ago, replacing Locals’ Night. Unlike a traditional fish fry, diners have a choice of seven different entrees served with clam chowder, cole slaw, potato or other starch vegetable, and bread for just $13.95. The Fish Fry specials, along with extended Happy Hour prices, are available from 4 - 10 p.m., during regular dinner hours. (The standard dinner menu is also available.) Also, University Grill can accommodate parties of up to 42 people in its private banquet room. The rental rate is just $100, which explains why the room stays booked year-round.

(University Grill is open daily at 7790 Cypress Lake Drive at the intersection of Summerlin Road in Fort Myers. Lunch served Monday through Friday from 11 a.m. - 3 p.m. Dinner served six days from 4 p.m. - 10 p.m. and until 9 p.m. on Sunday. Happy Hour 4 p.m. - 7 p.m. daily. Reservations accepted. Phone: (239) 437-4377).