Growth Club
1851 Growth Club
5 Seafood Franchises We Love
From decadent fresh lobster to Instagram-worthy poké, here are five of our favorite seafood brands.
Seafood isn’t just a coastal treat. There are seafood franchises brands thriving in virtually every market in America serving up fresh lobster, Hawaiian poké bowls and jaw-dropping seafood towers. Here are five of our favorites.
Shuckin’ Shack
- Startup costs: $352,700-$1,128,252
- Units: 16
- 1851 Brand Newsroom
Shuckin’ Shack Oyster Bar offers guests a lifestyle experience in addition to exceptional seafood. The brand started in an actual shack and has grown to 16 locations. This family-friendly restaurant is a place where friends and family can go to relax and grab a delicious bite to eat.
Lemonshark Poké
- Startup costs: $341,950-$866,400
- Units: 16
Lemonshark Poké offers elegant poké bowls with a variety of raw fish flavors. The Hawaiian cuisine will make you feel like you’re enjoying dinner on the islands. The unique and innovative menu offers dishes such as Aloha Tuna and Maui Heat Wave as well as build-your-own bowl options and island hot bowls.
Captain D’s
- Startup costs: $709,800-$1,052,700
- Units: 500+
Captain D’s is a nationwide brand offering fast-casual seafood like batter-dipped fish. It provides a fresh alternative to the traditional burger, pizza and chicken franchises in a fast-casual setting.
Cousins Maine Lobster
- Startup costs: $187,150-$492,850
- Units: 33
With traditional brick-and-mortar restaurants as well as non-traditional units, such as food trucks, Cousins Maine Lobster can provide a unique seafood experience just about anywhere. The brand sends franchisees out to Maine to meet with its lobstermen and take a ride on their boats. Franchisees learn the ins and outs of lobster catching, which gives them first-hand experience into just what goes into maintaining this successful brand.
Mason’s Famous Lobster Rolls
- Startup costs: $148,983-$445,650
- Units: 7
Mason’s Famous Lobster Rolls suffered during the onset of the COVID-19 pandemic but has since rebounded with a streamlined business model and no heavy restaurant equipment or complex restaurant operations.
