Angry Crab Shack multi-unit Franchise Owner Lincoln Kennedy knows all about the value of teamwork and corporate office support as a strategy for sustained success. The former NFL offensive tackle, and first-round draft pick, brings the same passion and positive mindset to his franchise game as the hands-on owner of a seafood franchise that has made a splash in the Arizona market even in these uncertain times.
“We aren’t trying to recreate the wheel here. Besides the amazing Asian-Cajun flavors, the one thing that sets us apart is a fun, homey atmosphere that feels like you’re loved,” says Kennedy, who is set to build on the momentum of his Happy Valley, Arizona, location with a second restaurant in Las Vegas.
There’s a lot to love about Angry Crab Shack; just ask any Franchise Owner or customer. The fast-casual Cajun-Asian seafood concept continues to carve out an unbeatable niche that delivers an unmatched franchise opportunity.
Looking back, veteran restaurateur Ron Lou, a first-generation immigrant and the first Asian-American to play in the NFL, was looking to fill an industry void when he launched Angry Crab Shack in Mesa, Arizona, in 2013. The high-quality, affordable seafood restaurant was an instant hit, appealing to Cajun and Asian food lovers alike by specializing in boiled shellfish flavored with signature sauces.
Lincoln jumped at the chance to join the Angry Crab Shack family when his long-time friend decided to expand the presence of the brand through franchising.
“Part of what was so appetizing about the Angry Crab Shack opportunity was how much demand is out there for restaurant concepts like these,” says Lincoln, a current Fox Sports Radio co-host. “There’s always a draw for seafood, and when you have great seafood like we do, it will naturally bring people to the brand.” The Angry Crab Shack franchise family believes in its owners and has tackled COVID-19 challenges head-on by waiving royalties and helping owners apply for critical funds to keep restaurants open, employees paid and communities fed.
Angry Crab Shack is built for franchising with simple kitchen operations and a strategic real estate approach that focuses on second-generation restaurant locations for a low cost of entry.
Multi-unit franchise owner Will Gardner knows that Angry Crab Shack is a smart investment. Gardner, who co-owns the Happy Valley location and learned the ropes of the brand as general manager, has launched plans for two additional locations.
“It’s like being the host of an ongoing party. We are messy, we are loud, we are fun,” says Gardner. “And, anyone who has a good working knowledge of business can be successful in this concept. Corporate support during the pandemic has been fantastic— they are expediting marketing initiatives and providing guidance to accommodate multiple service options, including curbside pickup, delivery and the gradual return to indoor dining.
Angry Crab Shack continues to capitalize on the growing seafood boil trend to bring family and friends together for a hands-on, energized dining experience. The brand is revving up growth outside its home state with signed franchise agreements for restaurants in Atlanta, Georgia; Parkland, Florida; Henderson, Nevada; Arlington, Texas; and Salt Lake City, Utah.
Alongside an expanded nationwide franchise effort, Angry Crab Shack is all about engaging with the community and being part of the local culture. And, to continue to satisfy the seafood crave during COVID-19, the brand offers curbside pickup and delivery from six corporate and five franchise locations. As part of their commitment to communities, they are stepping up donations to area food banks and hospitals.
Angry Crab Shack always has their pulse (or should we say claws) on the latest trends and dining habits of guests. Innovation plan ideas for the coming year include home meal kits, seamless delivery and adding menu options to satisfy guests with dietary restrictions. Their passion for Franchise Owners and employees is as important as their passion for a fun seafood experience.
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Article originally published by Franchising.com. Full article here.