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About Angry Crab

About Angry CrabIndustry Trends

How Niche Restaurant Concepts Drive Sales

Americans love going out to eat, especially experience-driven millennials. So why are some traditional casual dining restaurants struggling? Establishments like Applebee’s and IHOP have closed hundreds of locations and scrambled to attract millennial consumers. The answer is pretty simple—everyone’s had a burger before. Traditional, vanilla restaurant fare isn’t cutting it…
April 24, 2018
About Angry Crab

Behind the Scenes in the Angry Crab Kitchen

We’re proud of our one-of-a-kind concept. But that doesn’t mean we’re done improving. Angry Crab Shack is always finding ways to change up our menu and innovate in the kitchen, while still serving the saucy, juicy seafood our guests crave. Curious about what goes on in the Angry Crab kitchen?…
April 10, 2018
About Angry Crab

This Seafood Concept Can Thrive in Any Market

It doesn’t take a coastal city or a beachy vibe to create a successful seafood concept. Angry Crab Shack, the casual Cajun-inspired seafood joint, is thriving in the landlocked, desert state of Arizona. Even as a full-service restaurant concept, Angry Crab Shack’s franchise model touts low overhead and high revenue with…
April 3, 2018
About Angry Crab

How Franchisors Can Jump Start Local Marketing Initiatives

When a new business enters a market with limited brand recognition, it’s critical to build local awareness quickly. Generating buzz about a new brand through local marketing fosters a guest base and creates a connection with the community. While franchise owners often take the initiative with local marketing efforts, franchisors…
March 19, 2018