Shell Shack lobsters.
Shell Shack

This strategic partnership will propel Shell Shack forward and expedite its expansion into more markets in Texas and beyond.

Shell Shack Sold to Private Equity Firm TriSpan

Since opening its first restaurant in Dallas in 2013, Shell Shack has found success with its fresh seafood concept, expanding to seven locations across Texas and one franchised store in Florida. The local favorite is lauded for its menu of seasonal crabs, seafood boils, catfish, starters and sandwiches, and the brand was recently named “2021 Best Seafood Restaurant in DFW” by the Dallas Observer Readers’ Choice Awards.

Today, Shell Shack announced its acquisition by TriSpan’s dedicated restaurant platform, Rising Stars. This strategic partnership will propel Shell Shack forward and expedite its expansion into more markets in Texas and beyond.

“This acquisition validates the hard work we’ve put into the concept over the past eight years,” says Shell Shack founder Dallas Hale, who will continue to serve as CEO of the company. “DFW diners have embraced our model and our menu, and we’re excited to bring Shell Shack into more cities across the country. With our partners at TriSpan, we’re aiming to open five new locations each year.”

Shell Shack’s proven combination of food and service packaged into fun-loving spaces won’t change. The reliable restaurant will maintain its identity as it grows, but the support from TriSpan offers valuable resources to fuel its expansion.

TriSpan Partner Anthony Freijy says: “We are excited to partner with the Shell Shack founders and management team. We are in the early innings of a highly differentiated and experiential “eat-ertainment” concept that has great growth potential and should be enjoyed by guests across the country.”

 “We are thrilled to partner with a best-in-class management team,” adds Pericles Mazarakis, Managing Partner at TriSpan. “Shell Shack is a unique and innovative brand with the potential to become a national leader in the seafood boil industry.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.