Angry Crab Shack, a full-service restaurant specializing in seafood and boils with bold Asian-Cajun flavors, is poised to ride the momentum of its Q1 and Q2 sales through the remainder of 2021. Coming off a challenging year for the industry, Angry Crab Shack continued to smash previous sales records as it strengthened its operational and support systems for franchise owners, continued its national expansion, relocated to an expanded corporate headquarters and continued to raise funds for local organizations, all while growing year-over-year AUV by more than 32 percent. Illustrating this is a newly signed franchise agreement to open the brand’s first restaurant in the Seattle, Washington market.
Angry Crab Shack draws on bold Asian and Cajun flavors – as well as a fun food presentation and a laid-back environment to create an unparalleled dining experience for guests. Best known for using the freshest ingredients, Angry Crab Shack sources lobster from the East Coast, Dungeness Crab from the Pacific Northwest, King Crab from the Bering Strait, Snow Crab from Canadian waters, and crawfish from the Gulf of Mexico. Guests can expect a fun, family experience where they can throw on a bib, roll up their sleeves, and dig in. The brand offers a variety of boils including, shrimp, crawfish, lobster, crab and more.
Even as the brand navigated the new norm brought on by the COVID-19 pandemic, the Angry Crab Shack team rolled out new systems, processes and training programs to maintain high quality, simplify operations and ensure franchise owners and guests remain safe. The guest experience was also enhanced by introducing online ordering, third-party delivery options, pick-up and to-go stations at every location, and new take-out packaging to meet guests’ expectations for the most scrumptious and delectable cuisine in the seafood boil category. To help franchise owners navigate financial challenges brought on by the pandemic, Angry Crab Shack waived all royalties from mid-March 2020 through January 2021.
While brand enhancements have remained the primary focus at Angry Crab Shack, its commitment to supporting its communities hasn’t taken a back seat. From January-July 2021, it partnered with eight charity organizations in local communities the brand serves, including Mesa, Phoenix, Las Vegas and Houston. Phoenix Children’s Hospital, the brand’s longstanding charitable partner, received $75,000 in donated funds. Other organizations that benefited from Angry Crab Shack’s charitable donations included the Mesa Food Bank, St. Mary’s Foodbank of Phoenix, Houston Food Bank, American Service Animal Society and Sunrise Children’s Hospital in Nevada. And, there’s no plan to slow down as Angry Crab Shack is already gearing up for the brand’s annual You Dine, We Donate promotion, with proceeds going to the Arizona Housing Coalition which raises money for at-risk veterans.
“It’s imperative that we continue to innovate and improve while not forgetting the community that supports us,” says Andy Diamond, President of Angry Crab Shack. “Existing franchise owners and prospective candidates looking to join the Angry Crab Shack family can have confidence in knowing that our mission is to constantly improve everything we do. This drives the success and value of the Angry Crab Shack brand and, ultimately, the value of each restaurant in our network.”
With average store sales in excess of $3.1 million per year and demonstrated profitability, Angry Crab Shack is aggressively expanding throughout the country. Over the last 16 months, new restaurants have opened in Alabama, Arizona and Nevada. An additional five franchise openings are planned for the remainder of the year with the brand targeting additional markets for development in Arizona, South Carolina, Delaware, Indiana and Michigan.
Impressive sales, great earnings and a real estate strategy focusing on second generation sites, position the brand as an attractive investment opportunity for entrepreneurs looking to enter the full-service restaurant industry. Initial investment ranges between $401,540 to $726,500.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.