The Asian-Cajun Seafood Franchise Plans Expansion in U.S. and Abroad
When you think of seafood, Arizona doesn’t usually come to mind. But when former NFL standout-turned-restaurant franchisor Ron Lou (above in black shirt) debuted his fast-casual Asian-Cajun seafood concept, his adopted home state of Arizona was the first location. It’s been 11 years since that store opened in Mesa, Ariz., and Angry Crab Shack now is in two dozen locations in the U.S. and in London!
Franchising since 2017, the family-friendly neighborhood restaurant’s signature seafood boil features a choice of Dungeness, snow crab and king crab, lobster, shrimp, mussels, clams and crawfish, as well as corn on the cob, red potatoes, sausage, tofu, seasonal vegetables and hard-boiled egg – all combined with a choice of sauces and spices ranging from wimpy mild to I-can’t-feel-my-lips hot.
“Our menu is designed with flexibility to give each guest the option to choose their meal spiced and sauced just the way they want it,” says Andy Diamond (above in red shirt), Angry Crab Shack president.
Other menu options include Creole jambalaya, lobster rolls seasoned with Cajun spice, shrimp and grits, and a variety of seafood po’ boys. For the land-lovers, there are burgers, sandwiches and bowls.
Experience Behind the Brand
Before opening Angry Crab Shack, Lou had plenty of restaurant experience. The former offensive lineman – who tipped the scales at a healthy 240 pounds during three seasons with the Houston Oilers and Philadelphia Eagles – knew his way around a dinner table, as well as the front and back of the house. After retiring from the NFL, the son of Chinese immigrants turned to what he knew, opening a Chinese restaurant, which was the first of three. Other concepts followed, including a breakfast eatery and sports bar.
Lou, who was born in Los Angeles, also knew bold Asian flavors and seafood. With all the burger, wing and pizza concepts out there, he wanted to offer more innovative yet affordable menu options. He also sought to create a fun, lively, family-friendly experience. Other priorities included fostering a family-like culture among employees and a commitment to community engagement by giving back to local nonprofits.
After opening the first Angry Crab Shack in Mesa, more corporate and franchise locations followed. Today, the franchise is poised for greater expansion throughout the Midwest, Texas and Southeastern U.S. After the success of the London location opened in 2023, two more Angry Crab Shacks will open there within the next six to nine months, company officials say. The brand targets further expansion in the United Kingdom, Europe and the Arab states comprising the Gulf Cooperation Council.
Why a Seafood Franchise?
Why not seafood? says Diamond, who not only serves as brand president, but also is owner-operator of several corporate locations. Consider the following:
- Consumers increasingly crave seafood. Research shows more than 54% of Americans are eating more seafood now than they did two years ago, while 74% say they wish they ate seafood more often.
- Strong evidence shows eating fish and other seafoods improves brain, eye and heart health, the National Institutes of Health reports. The 2020-2025 Dietary Guidelines for Americans recommend that Americans of all ages eat seafood at least twice a week.
- Seafood is easy and efficient to prepare, Diamond says. “Our simplified operations begin with our menu. While we provide a full menu of options, operators do not need a lot of equipment or chef. There is no need for an oven, gas range or stove top. Specializing in seafood boils allows us to prepare more meals using fewer employees in a kitchen with less complicated equipment. The flow of the kitchen is free of bottlenecks and when each order is completed, the food is taken directly to the guest; no sitting under heat lamps.”
- Longstanding relationships with trusted vendors enable Angry Crab Shack franchisees to order directly from the source at a lower rate while ensuring quality and consistency across all locations, Diamond says. “For a seafood restaurant, that importance is magnified as not all seafood is created equal. The variations of size, species and freshness of seafood items will affect its consistency and flavor. Further, with seafood being a commodity, prices will fluctuate monthly and sometimes weekly. Working with an established vendor who purchases in bulk will minimize these fluctuations and allow restaurants to plan for price increases,” he says.
- Corporate support and training ensures that franchisees and their teams are well versed in safe handling and preparation to deliver the highest quality seafood and memorable experiences for guests.
Angry Crab Shack’s cost-saving strategy includes utilizing second- and third-generation restaurant buildouts. “Converting an existing restaurant along with installation of minimal equipment will help keep franchisees’ initial costs down and expedite the buildout process,” Diamond says. “This results in a lower total investment and quicker return on investment.”
He stresses that the overall guest experience is a priority. “From the moment you walk in and are greeted by one of our hosts, through the completion of the meal and exit from the restaurant, we have cultivated an environment and an enthusiastic, interactive staff that provides guests with more than just a meal.” For additional information about the family-friendly Angry Crab Shack franchise, visit www.angrycrabfranchise.com/.
