WE’VE CRACKED THE CODE

On running a profitable restaurant franchise.

It starts with strategic real estate practices that minimize the initial cost of entry and monthly overhead.

We focus our search efforts on second generation restaurant locations that usually include functional kitchens and bars, properly sized utility and HVAC systems, fire suppression systems, and proper zoning.

This reduces build-out costs and limits the time it takes to renovate.

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Our seafood is flavorful and priced right.

We have long-standing relationships with trusted seafood vendors, which allows our Franchise Owners to eliminate the middleman and buy directly from the source. Our purchasing power means higher quality product, lower prices, and greater consistency. Angry Crab Shack has also established pricing programs through Sysco Foods. Franchise Owners can set prices in line with their local market with the help of the home office.

Our Asian Cajun flavor profile is unique to us — and irresistible to your guests.

Our seafood menu is designed to be prepared and served quickly with the freshest seafood and sides cooked in boiling water, then sauced and spiced with our premixed secret recipes (no chef needed).

Because we appeal to many types of people, Angry Crab Shack is a popular choice. So it’s no surprise that Angry Crab Shack copycats are popping up around the nation. Don’t miss your chance to get on board with the original concept that’s delighting our fans and Franchise Owners.

Multiple revenue streams and dayparts set the table for success.

Because we’re fast and friendly, Angry Crab Shack is a popular lunch destination.

When the workday is done, we do a brisk Happy Hour business with bartenders who entertain as well as they serve.

If it’s football season, there’s a game on somewhere.
(Angry Crab Shack Founder and restaurant veteran, Ron Lou, played with the Houston Oilers and Philadelphia Eagles.)

Our dinner business is always bumpin’ with a diverse mix of couples, families, and large groups enjoying our lively atmosphere and each other as they chow down on our craveable, shareable seafood.

Takeout and catering continue to grow in popularity as diners look for more ways to enjoy their meals in more places.

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GRAB A CRAB!

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*This figure represents the net sales achieved for calendar year 2017 at six (6) affiliate owned restaurants in the metropolitan Phoenix area. Each of the included restaurants were open for all of calendar year 2017. The figure does not include one (1) franchised restaurant that opened in September 2017. Three (3) of the six (6) affiliate owned restaurants exceeded these results. This information appears in Item 19 of our Franchise Disclosure Document. You should review our FDD for details about these results. Your results may differ. There is no assurance that you will do as well. This website and the franchise sales information on this site do not represent an offer to sell a franchise. The offer of a franchise can only be made through the delivery of a franchise disclosure document. Certain states require that we register the franchise disclosure document in those states. We will not offer or sell franchises in those states until we have registered the franchise (or obtained an applicable exemption from registration) and delivered the franchise disclosure document to the prospective franchisee in compliance with applicable law. If you are a resident of a country outside of the United States that regulates the offer and sale of franchises, then we will not offer you a franchise unless and until we have complied with any applicable pre-sale registration and/or disclosure requirements in your jurisdiction.