The numbers are quite fluid as the full-service restaurant said it has 52 locations coming in 2020 across California, Colorado, Connecticut, Florida, Georgia, Illinois, Kansas, Maryland, Michigan, North Carolina, New Jersey, New York, Ohio, Pennsylvania, Rhode Island, Texas, Utah, and Virginia. That broadens to a goal of opening 100 stores over the next two years. A lion’s share of the current and future units are franchises, with just a handful serving as company-owned.
The chain aims to create a New Orleans-like experience with common favorites like shrimp, lobster, crabs, clams, crawfish, and other seafood items. Customers can further customize their order by picking a sauce, spice level, and extras like corn on the cob, potatoes, fries, boiled eggs, or sausage. The seafood boil is mixed in a plastic bag filled with steam and then served to guests. There’s also po’ boy sandwiches, a cold food bar, soups and salads, wine, beer, and signature cocktails.
“The business has just been growing and growing so we decided to bring this concept to more communities and serve more of the people,” says Lee Lin, managing partner.
Though the growth is rapid, Lin assures that each franchisee comes in with a host of experience, either from previously owning a restaurant or working at one for a long time. Lin says franchisees can only own one unit, and they are required to work at the restaurant. The managing partner believes this ensures better care and day-to-day success for each location.
Raskin adds the company is growing infrastructure to support the openings. Less than a year ago, a support center—based out of the corporate office in New York—was formed to train franchisees for all types of matters like marketing, finance, and human resources.