Angry Crab Shack announced that Brian Herskovets has been appointed as the company’s Director of Franchise Operations. Herskovets has more than 20 years of experience in managing operations for both independent and franchised concepts. Most recently, he served as Regional Director of Operations for Kahala Brands.

“We are excited to welcome Brian to the Angry Crab Shack family where he will strengthen support for our franchise partners,” says Andy Diamond, president of Angry Crab Shack. “With Brian’s experience in franchise operations and in-depth knowledge of the restaurant industry, we look forward to him creating policies and procedures that will continue to improve Angry Crab Shack and benefit our partners.”

Herskovets will report to Diamond and oversee Angry Crab Shack’s franchise operations, increase the brand’s support to its franchisee network, and improve its restaurants’ processes for continued national growth and beyond. Herskovets has previously spent more than 17 years in management at Tutti Santi Ristorante and Grimaldi’s Coal Brick Oven Pizzeria, giving him a unique insight into the challenges faced by small business family-owned restaurants. He also has experience working in multiple foodservice roles at Romano’s Macaroni Grill and has spent a significant portion of his career creating and executing training programs.

“I joined Angry Crab Shack because of their strong family culture and superior product,” adds Herskovets. “Since joining, my passion to help small business owners and franchise partners succeed has only been strengthened by my colleagues’ drive to keep improving every day. I plan on never settling for good enough and working to showcase Angry Crab Shack as a premier brand.”

Even amid a pandemic, Angry Crab Shack continues to grow. The bold brand has expanded to 18 locations – five corporate and thirteen franchised – with signed agreements in various stages of development in Georgia, Washington, Utah and Texas. The group plans to include additional restaurants for other areas along the East Coast, underscoring an overall brand expansion plan to have 100 stores open and operating by 2025.

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.

Casual Dining, Chain Restaurants, Franchising, Industry News, Angry Crab Shack