Every community has them: restaurant buildings that seem to endlessly change hands, going from concept to concept, with none of them seeming to take hold. This week, it’s a casual bistro. Next week, it’s a steakhouse. The week after that, a seafood restaurant. You drive past them, feeling immediate sympathy for the owner of the latest business to open there, certain that the new business will suffer the same fate. For the operators of these seemingly doomed locations, there seems to be little that can be done to reverse the trend.