Since 2007, Shuckin’ Shack, the 16-unit franchise offering quality, sustainably caught seafood in a restaurant that focuses on eco-friendly practices, has established itself as one of the only oyster restaurant franchises in the industry. And it’s a concept that has proven successful as Shuckin’ Shack continues to expand to new territories across the country.
Now, after 14 years of operation, Shuckin’ Shack CEO Jonathan Weathington knows exactly what customers are looking for as soon as they walk into one of the restaurant’s locations: a relaxed, welcoming environment that offers sustainable, responsibly sourced and high-quality oysters and other seafood dishes that most customers wouldn’t find at other restaurants or make at home.
“The vast majority of our seafood is wild-caught American seafood, meaning that it’s seafood that comes straight out of the water and onto the boat, then straight to the distributor and into our restaurants,” said Weathington. “We're not talking about seafood that has been harvested or sitting in a pool in another country halfway across the world and takes a while to get here. We're just about as fresh as fresh can get safely, and that's what makes it so good and unlike anything most diners will eat at home. We try to keep it as simple as possible.”
A recent statistic found that 70% of seafood is purchased in restaurants rather than being prepared at home. When placed in comparison with other popular food items like steak or Mexican cuisine, it becomes clear that Americans simply aren’t cooking seafood at home. As a result, diners are relying on concepts like Shuckin’ Shack for the majority of their seafood, providing the restaurant with a clear advantage in the market.
“There has been a clear and strong demand for our food throughout the pandemic, and we've seen record restaurant sales along with franchise development,” said Weathington. “People can make frozen pizza at home and burgers on the grill, but no one is making oysters, which makes us a hot commodity. Our franchise partners are reaping the benefits of offering a meal that is special and, for most customers, needs to be enjoyed outside of the home.”
Because of this demand, the brand has not only rebounded post-COVID with a 60% increase in sales compared to 2020, but most locations are also smashing pre-COVID sales records from 2019.
“We have seen the sales return in leaps and bounds to our restaurants over this past year and it’s extremely validating to know that customers don’t just want seafood, they specifically want Shuckin’ Shack seafood,” said Weathington. “Thus far in 2021, we are beating our same-store comp sales numbers from 2019 and our 2019 same-store comp sales were an 18% increase from those in 2018.”
What’s more, Shuckin’ Shack is expanding at a rapid rate. In the latter half of 2021, the brand is expected to open a new location in West Ashley, South Carolina as well as a major expansion to the location in Frederick, Maryland and the brand recently closed a three-store location deal in St. Louis, Missouri and Naperville, Illinois, in addition to locations in North Carolina, Texas, and Florida.
The sky is the limit for this brand and Weathington expressed that Shuckin’ Shack can go “virtually anywhere,” proving to be just as successful in smaller markets as major metro areas.
Startup costs range from $352,700 to $1,128,252. Learn more about franchise opportunities here: https://shuckinshackfranchise.com/.
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 16 locations across five states, and soon to be six, with several more locations slated to open by the end of 2021. To learn more about Shuckin’ Shack, visit http://www.theshuckinshack.com.
Shuckin' Shack
SPONSORED
With its tide-to-table menu and sustainable, eco-friendly practices, the oyster restaurant franchise continues to smash sales records and expand its national presence, offering seafood in a relaxed, coastal environment.
Since 2007, Shuckin’ Shack, the 16-unit franchise offering quality, sustainably caught seafood in a restaurant that focuses on eco-friendly practices, has established itself as one of the only oyster restaurant franchises in the industry. And it’s a concept that has proven successful as Shuckin’ Shack continues to expand to new territories across the country.
Now, after 14 years of operation, Shuckin’ Shack CEO Jonathan Weathington knows exactly what customers are looking for as soon as they walk into one of the restaurant’s locations: a relaxed, welcoming environment that offers sustainable, responsibly sourced and high-quality oysters and other seafood dishes that most customers wouldn’t find at other restaurants or make at home.
“The vast majority of our seafood is wild-caught American seafood, meaning that it’s seafood that comes straight out of the water and onto the boat, then straight to the distributor and into our restaurants,” said Weathington. “We're not talking about seafood that has been harvested or sitting in a pool in another country halfway across the world and takes a while to get here. We're just about as fresh as fresh can get safely, and that's what makes it so good and unlike anything most diners will eat at home. We try to keep it as simple as possible.”
A recent statistic found that 70% of seafood is purchased in restaurants rather than being prepared at home. When placed in comparison with other popular food items like steak or Mexican cuisine, it becomes clear that Americans simply aren’t cooking seafood at home. As a result, diners are relying on concepts like Shuckin’ Shack for the majority of their seafood, providing the restaurant with a clear advantage in the market.
“There has been a clear and strong demand for our food throughout the pandemic, and we've seen record restaurant sales along with franchise development,” said Weathington. “People can make frozen pizza at home and burgers on the grill, but no one is making oysters, which makes us a hot commodity. Our franchise partners are reaping the benefits of offering a meal that is special and, for most customers, needs to be enjoyed outside of the home.”
Because of this demand, the brand has not only rebounded post-COVID with a 60% increase in sales compared to 2020, but most locations are also smashing pre-COVID sales records from 2019.
“We have seen the sales return in leaps and bounds to our restaurants over this past year and it’s extremely validating to know that customers don’t just want seafood, they specifically want Shuckin’ Shack seafood,” said Weathington. “Thus far in 2021, we are beating our same-store comp sales numbers from 2019 and our 2019 same-store comp sales were an 18% increase from those in 2018.”
What’s more, Shuckin’ Shack is expanding at a rapid rate. In the latter half of 2021, the brand is expected to open a new location in West Ashley, South Carolina as well as a major expansion to the location in Frederick, Maryland and the brand recently closed a three-store location deal in St. Louis, Missouri and Naperville, Illinois, in addition to locations in North Carolina, Texas, and Florida.
The sky is the limit for this brand and Weathington expressed that Shuckin’ Shack can go “virtually anywhere,” proving to be just as successful in smaller markets as major metro areas.
Startup costs range from $352,700 to $1,128,252. Learn more about franchise opportunities here: https://shuckinshackfranchise.com/.
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 16 locations across five states, and soon to be six, with several more locations slated to open by the end of 2021. To learn more about Shuckin’ Shack, visit http://www.theshuckinshack.com.
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