Shuckin’ Shack Oyster Bar COO Bill Bartlett, CEO Jonathan Weathington, and franchisee Eric Weller come together to discuss how the popular bar scene at their restaurants will increase overall sales with a restriction-free summer. As the country enjoys business ramping back up after the pandemic, the brand wants to emphasize why its restaurants are a great place to get back out into the bar scene.
“Within the last six months, we are emphasizing bar sales more. I’ve always been an advocate that the bar drives the food business,” said Bartlett. “It’s the focal point of our restaurants. If we focus on elevating the bar experience, it will invigorate every part of a Shuckin’ Shack visit.”
Bartlett also pointed out that, historically, when alcohol profits increase, food sales also improve.
“Current data shows that alcohol sales are 30% of Shuckin’ Shack’s revenues,” Weathington says. He mentioned that those percentages are among the highest in the industry.
Weathington anticipates that each location will see positive feedback with the late-night bar scene this summer. Shuckin’ Shack stays open longer than other restaurants, allowing people to continue ordering drinks and chatting with their friends and family.
Click here to read the full article in FSR Magazine.
Shuckin' Shack
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With 2021 being the company’s most profitable year-to-date and a restriction-free summer ahead, Shuckin’ Shack is ramping up for some high-margin sales from both alcohol and the food menu.
Shuckin’ Shack Oyster Bar COO Bill Bartlett, CEO Jonathan Weathington, and franchisee Eric Weller come together to discuss how the popular bar scene at their restaurants will increase overall sales with a restriction-free summer. As the country enjoys business ramping back up after the pandemic, the brand wants to emphasize why its restaurants are a great place to get back out into the bar scene.
“Within the last six months, we are emphasizing bar sales more. I’ve always been an advocate that the bar drives the food business,” said Bartlett. “It’s the focal point of our restaurants. If we focus on elevating the bar experience, it will invigorate every part of a Shuckin’ Shack visit.”
Bartlett also pointed out that, historically, when alcohol profits increase, food sales also improve.
“Current data shows that alcohol sales are 30% of Shuckin’ Shack’s revenues,” Weathington says. He mentioned that those percentages are among the highest in the industry.
Weathington anticipates that each location will see positive feedback with the late-night bar scene this summer. Shuckin’ Shack stays open longer than other restaurants, allowing people to continue ordering drinks and chatting with their friends and family.
Click here to read the full article in FSR Magazine.
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