1851

Thirty-two percent of U.S. franchises&nbsp;<a href="https://www.franchise.org/franchise-information/franchising-world/the-value-of-women-in-franchising-perspectives-from-women?utm_source=1851franchise.com&utm_medium=article&utm_campaign=inside-one-womans-journey-from-seafood-buyer-to-shuckin-shack-franchisee-2725281" target="_blank" rel="nofollow">are owned by women</a>, and the&nbsp;<a href="https://www.forbes.com/sites/forbesbusinesscouncil/2020/01/31/more-women-are-embracing-franchise-business-ownership-but-theres-more-work-to-be-done/?sh=701503601ec6&utm_source=1851franchise.com&utm_medium=article&utm_campaign=inside-one-womans-journey-from-seafood-buyer-to-shuckin-shack-franchisee-2725281" target="_blank" rel="nofollow">number is growing fast</a>.&nbsp;<a href="https://www.linkedin.com/in/margaret-marcum-19142a14/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=inside-one-womans-journey-from-seafood-buyer-to-shuckin-shack-franchisee-2725281" target="_blank" rel="nofollow">Margaret Marcum&nbsp;</a>owns two&nbsp;<a href="https://1851franchise.com/shuckinshack/info">Shuckin’ Shack</a> franchises with her husband,&nbsp;<a href="https://www.linkedin.com/in/don-marcum-15607835/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=inside-one-womans-journey-from-seafood-buyer-to-shuckin-shack-franchisee-2725281" target="_blank" rel="nofollow">Don</a>, in South Carolina. Her story of expanding the fast-casual oyster bar concept goes beyond business growth and into fostering female leadership in her restaurants.This Women's History Month, Margaret's journey offers a real-time case study in overcoming industry challenges while championing women's roles in the franchising world. Her dual role as a&nbsp;<a href="https://shuckinshackfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=inside-one-womans-journey-from-seafood-buyer-to-shuckin-shack-franchisee-2725281" target="_blank" rel="nofollow">Shuckin' Shack</a> owner and real estate agent reflects a growing trend of women leading multi-faceted business ventures.Though Margaret doesn’t personally feel she’s ever experienced discrimination as a woman leader, her transition from seafood buyer to owning two Shuckin' Shack franchises showcases her adaptability and resilience. Intentionally or not, she’s created pathways for women to rise to managerial roles, setting a precedent in a traditionally male-dominated field.As she continues to expand her footprint in the industry with Don, her journey spotlights the potential of women in overcoming business challenges and leading change.Q&amp;A with Marcum1851: Frame your personal story for us. What did you do before franchising, and how did you decide franchising made sense for you?Marcum:&nbsp;Both Don and I were in the food service industry. I worked as a buyer for 17 years at what is now US Foods and was then PYA/Monarch. By the time I left I was a seafood buyer. Don worked for a food-service equipment manufacturer. We lived in Atlanta initially and then moved to Greenville, South Carolina.&nbsp;Don had an interest in franchising and, around 2013, we were introduced to Shuckin' Shack. When we walked into the Carolina Beach, North Carolina, location, we loved the vibe of it and the simplicity of the menu. We loved the concept, and after finding a location, we opened our Greenville Shuckin' Shack in December 2015. I am also a real estate agent in Greenville, a career I've had for over 20 years, and handle some of the social media and other aspects of our Shuckin' Shack locations.1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?Marcum:&nbsp;We looked at various franchises, but Shuckin' Shack stood out because of its beach vibe and simple menu. Our goal was to bring that beach vibe to the upstate area of South Carolina. Don, having worked with many franchises in his previous job, had a generally good perception of franchising, especially in the food service sector. We particularly appreciated the family atmosphere of Shuckin' Shack.1851: What made you pick this brand? What excites you most about this company?Marcum:&nbsp;Shuckin’ Shack was a new concept. I think we were the No. 6 franchise to open. I'm not quite sure which one we were to sign. Some of the other stores opened a little quicker than we did.The quality of the food and the training staff were significant factors in choosing Shuckin' Shack. We attended Shuckin' Shack University for training, which was instrumental. The interior design and overall concept provided by the franchise were appealing. What excites us most is getting to know our customers and employees. We've enjoyed building these relationships, despite challenges like COVID and being more passive owners.1851: What do you hope to achieve with your business? What are your plans for growth?Marcum:&nbsp;Our immediate goal is to return the business to its pre-COVID levels. We're cautious about expanding due to our ages and the current economic climate, including supply chain issues and rising costs. However, we do have the opportunity to expand within our territory and are considering our options.1851: Do you feel that you've faced any obstacles being a woman entrepreneur?Marcum:&nbsp;I don’t believe in that.&nbsp;I mean I know it goes on in the business and I know it goes on in all kinds of businesses, but I’m a realtor, which is primarily a female position right now. So I don't think I have faced any kind of discrimination as a realtor.And I don't feel that way as an owner of a restaurant, because when we go in there, people are very happy to see the owner is there. I know when I go into restaurants, and if I know the owner in particular, I love to see them there and love to talk to them so I don't feel any discrimination in this business.Both of our managers are women, and I don't think that they would say that they felt discriminated against. They both started as servers. Amy, for example, when she started with us in Greenville eight or nine years ago, she had never even worked in a restaurant business. And I will say I would put her up against any manager in the Shuckin’ Shop franchise.&nbsp;1851: What advice do you have for other people thinking about becoming a franchise owner?Marcum:&nbsp;It's essential to research the franchise thoroughly and ensure it's a good financial and cultural fit. The family atmosphere of Shuckin' Shack was a key factor for us. Prospective franchisees should find a brand that aligns with their values and financial capabilities.ABOUT SHUCKIN' SHACK: Shuckin' Shack Oyster Bar grew out of a vision for a local establishment that would appeal to families of all ages. A place where friends and family can enjoy fresh, delicious meals and creative cocktails in an environment that exudes relaxation. Shuckin' Shack offers its guests a "lifestyle experience" in addition to exceptional seafood. The brand started as a 900-square-foot shack in Carolina Beach, North Carolina, in 2007 and began franchising in 2014. Today, Shuckin' Shack has grown to 18 locations across six states. To learn more about Shuckin’ Shack, visit http://www.theshuckinshack.com. The cost to open a Shuckin’ Shack franchise ranges from $453,000 to $1,128,252. Average NET Sales per location are $1,342,640. For more information visit: www.theshuckinshack.com

Shuckin' Shack: From Seafood Buyer to Franchisee

1851 Franchise

Margaret Marcum and her husband, Don, steered two Shuckin’ Shack locations through unprecedented times while empowering women leaders.

Inside One Woman’s Journey From Seafood Buyer to Shuckin' Shack Franchisee

inside-one-womans-journey-from-seafood-buyer-to-shuckin-shack-franchisee

Sola Salons

Sola Salons Targets Chicago for Strategic Franchise Growth

sola-salons-targets-chicago-for-strategic-franchise-growth

Melting Pot

Photo of Melting Pot white chocolate fondue

How Melting Pot Franchisees Drive Year-Round Success Through Strategic Promotions and Local Marketing

melting-pot-franchise-year-round-success

Crust Pizza Co.

Crust Pizza Co. - Technology Piece - CTO Nick Fontenot - May 2025 - 1851 Franchise

Crust Pizza Co. Builds the Future of Franchising With Tech-First Strategy

crust-pizza-co-technology-nick-fontenot-cto

Paris Baguette

Paris Baguette’s Recipe for Expansion: Leadership, Community and A Vision for 1,000 Cafés by 2030

paris-baguettes-recipe-for-expansion-leadership-community-and-a-vision-for-1000-cafes-by-2030

Seniors Helping Seniors®

Franchisee Spotlight with Billy and Anita Clark and Seniors Helping Seniors

Heart and Purpose: Couple Launch Seniors Helping Seniors® Franchise in Northern Arizona

heart-and-purpose-couple-launch-seniors-helping-seniors-franchise-in-northern-arizona

Buying a Franchise Masterclass

 Franchise Opportunities

Get Support Buying a Franchise

How to Buy a Franchise White Paper

How to Buy a Franchise

How to Sell Franchises

How to Grow a Franchise

Find a Franchise Supplier

1851 Franchise Opportunities

Franchisor News

Franchisor Power Rankings

FranCamp Mastermind Summit

Franchise Resources

What ALEC-Laffer's Report Means for Franchising

Website Awards

Power Rankings

About 1851

Advertise on 1851

Contact 1851 Editorial

Terms of Use

1851 Login

GROWTH CLUB LOGIN

facebook

instagram

twitter

linkedin

youtube

DoorDash Expansion Could Reshape Delivery and Operations for Franchise Brands - 1851 Franchise

DoorDash Expansion Could Reshape Delivery and Operations for Franchise Brands

doordash-acquistions-deliveroo-sevenrooms

Crumbl Franchise Investment - TSG Consumer Partners -  1851 Franchise

TSG Consumer Partners Takes Minority Stake in Crumbl, Signaling Franchise Growth Potential

crumbl-franchise-investment-tsg-consumer

Yum Brands Reports Strong Q1 Results with Big Boost from Taco Bell

yum-brands-reports-strong-q1-results-with-big-boost-from-taco-bell

QSR: McDonald’s Gains Momentum With Chicken Innovation, Value Deals and Franchisee Support

mcdonalds-franchise-recovery-chicken-strategy-value-deals-2025

The Future of Franchising: Trends and Predictions for 2025 and Beyond

the-future-of-franchising-trends-and-predictions-for-2025-and-beyond

Franchisee spotlight image with Randy and Sandy Craft, Children's Lighthouse logo on blue background

The Crafts’ Successful Journey from New Parents to Children’s Lighthouse Franchisees

the-crafts-successful-journey-from-new-parents-to-childrens-lighthouse-franchisees

Franchisee spotlight image with photo of Robert Trujillo and UWRG logo on blue background

How Robert Trujillo Expanded His Construction Business With UWRG

how-robert-trujillo-expanded-his-construction-business-with-uwrg

Franchisee Spotlight with Armando Cordova and Jorge Molina with Crust Pizza Co. Logo

Texas-Sized Ambition: How a Shared Dream Turned Into Three Crust Pizza Co. Locations

crust-pizza-co-armando-cordova-jorge-molina-georgetown-launch

Health Care Professional in the Non-Profit Space Brings TruBlue to North Pittsburgh

health-care-professional-in-the-non-profit-space-brings-trublue-to-north-pittsburgh

Layoffs Surge to Pandemic-Era Highs, Opening Doors for Franchise Growth

layoffs-surge-to-pandemic-era-highs-opening-doors-for-franchise-growth

District Taco Franchise Costs, Fees, Profit and Data for 2025

franchise-deep-dive-district-tacos-franchise-costs-fees-profit-and-data

The Ultimate Guide to Selling Franchises: Building Your Brand’s Growth Machine

ultimate-guide-to-selling-franchises

Inside One Woman’s Journey From Seafood Buyer to Shuckin' Shack Franchisee

MORE STORIES LIKE THIS