Angry Crab Shack Looks to Capitalize on Conversions to Propel Growth 
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Angry Crab Shack Looks to Capitalize on Conversions to Propel Growth 

Angry Crab Shack Looks to Capitalize on Conversions to Propel Growth 

Angry Crab Shack continues to thrive as a bold brand and a top conversion opportunity. The emerging casual dining restaurant chain, specializing in seafood and boils with Asian-Cajun flavors, is taking its second-generation build-out strategy on the road to explosive growth as the conversion expert. 

The Mesa, Arizona-based brand, with 14 locations across three states, has successfully navigated through the pandemic with refined brand operations. The resilient brand looks to capitalize on the availability of prime real estate with plans to have 100 restaurants open and operating by 2025.

“Despite the challenges we encountered in 2020, Angry Crab Shack was able to have a successful year,” says Angry Crab Shack President, Andrew Diamond. “This is due in large part to our cost-effective real estate strategies, which makes it easy for new franchise owners to open locations,” continues Diamond.

Angry Crab Shack’s strategic real estate practices minimize the initial cost of entry and monthly overhead for entrepreneurs eager to be part of an innovative, growth-hungry brand. Ideal second-generation sites include functional kitchens and bars, properly sized utility and HVAC systems, fire suppression systems, and proper zoning to reduce build-out costs and renovation time.

An adaptable interior design allows Franchise Owners to convert any restaurant space that meets the square footage requirements and flip it into the unique and fun Angry Crab Shack concept.

Josh Arnold is a Multi-Unit Franchise Owner who can speak to the convenience of this real estate strategy, having successfully converted one of his Arizona locations from an Applebee’s into an Angry Crab Shack.

“When you can take existing infrastructure and customize other areas to fit your needs, it makes everything much simpler and stress-free,” says Arnold, who currently owns three Angry Crab Shacks in the Phoenix area. “We can still create the fun, vibrant dining environment that Angry Crab Shack is known for without having to construct a completely new building from the ground up.”

While each community-centric restaurant is unique to its location, Angry Crab Shack’s success is built on consistency. No one does seafood boil better. The menu draws on irresistible Asian and Cajun flavors – as well as a fun food presentation and a laid-back environment – to create an unparalleled guest experience. 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. 

The company’s long-standing relationships with trusted seafood vendors eliminate the middleman for an affordable price point that keeps its loyal customers coming back. Low operating costs and simple operations boost the bottom line, with average unit volumes exceeding $3.7 million.

Poised to expand as a national brand, Angry Crab Shack has turned its development efforts towards Florida, Georgia, Illinois, Nevada, Texas and Utah. Impressive sales position the brand as an attractive investment opportunity for entrepreneurs looking to enter the full-service restaurant industry, with initial investments ranging between $392,040 to $671,500.

“We are excited about the future of Angry Crab Shack,” says Diamond. “We’ve welcomed some fantastic new owners into the Angry Crab Shack over the years, and we’re positioned well to continue expanding our reach, bringing quality, fresh seafood to hungry customers around the country.”

Grab a crab! Ready to expand with a top franchise focused on the success of its Franchise Owners? To learn more, visit angrycrabfranchise.com.

SPONSORED BY:
Angry Crab Shack
The Angry Crab Shack franchise opportunity is a casual dining seafood concept that serves high-quality ingredients at a great value in a fresh, fun, family-friendly atmosphere. Learn More

Published: April 30th, 2021

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