Shuckin' Shack

Today, with 20 years of food service experience under his belt, Jason Thorpe, owner of<a href="http://www.theshuckinshack.com/location/loc/summerville?utm_source=1851franchise.com&utm_medium=article&utm_campaign=why-this-steakhouse-franchisee-chose-to-invest-in-shuckin-shack-to-build-top-grossing-location-2709715" target="_blank" rel="nofollow"> Summerville, South Carolina’s Shuckin’ Shack Oyster Bar,</a> is the ideal restaurant owner. He was first involved in the restaurant industry in the late ‘90s in Augusta, Georgia and later worked for a large steakhouse franchise.From 1999 until 2005, Thorpe held nearly every restaurant position at multiple locations of Logan’s Roadhouse. He rose through the ranks to become a bar manager, an assistant manager, and eventually, a general manager in 2005. Over the course of 16 and a half years with the steakhouse franchise, Thorpe was involved in 11 restaurant openings across Georgia, North Carolina and South Carolina.However, upon seeing no further advancement within Logan’s Roadhouse, Thorpe yearned for something more than being a general manager for the rest of his life. In 2014, he began the search for something new and stumbled across a job posting on Craigslist for a<a href="https://www.shuckinshackfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=why-this-steakhouse-franchisee-chose-to-invest-in-shuckin-shack-to-build-top-grossing-location-2709715" target="_blank" rel="nofollow"> manager/owner position with Shuckin’ Shack</a>.“I had never heard of<a href="http://www.theshuckinshack.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=why-this-steakhouse-franchisee-chose-to-invest-in-shuckin-shack-to-build-top-grossing-location-2709715" target="_blank" rel="nofollow"> Shuckin’ Shack</a> before then. Honestly, I never thought of going from a steakhouse to an oyster bar, either,” said Thorpe. “But, I saw a good opportunity, even if I was a little skeptical to be a franchisee at first. Since the company was still small and<a href="http://www.wilmingtonbiz.com/restaurants/2014/07/02/shuckin_shack_ready_to_roll_out_franchises/12011?utm_source=1851franchise.com&utm_medium=article&utm_campaign=why-this-steakhouse-franchisee-chose-to-invest-in-shuckin-shack-to-build-top-grossing-location-2709715" target="_blank" rel="nofollow"> their franchising was just starting out</a>, I was nervous to see who the other franchisees would be. I didn’t want to buy into something that would start off with a bad image.”Even with his uncertainty, Thorpe took the chance. He was eager to own his own restaurant, especially after 10 years as a general manager. Only one week after contacting Shuckin’ Shack’s franchise developer, Thorpe was invited to Wilmington, North Carolina’s Shuckin’ Shack, the system’s second restaurant, for an initial in-person meeting. After the meeting, he knew he was ready to franchise.“What mattered most was that I knew I’d get help along the way,” said Thorpe. “I’m not entirely on my own when it comes to menu building or store branding, especially since I didn’t want to create anything like a menu on my own.”In April 2015, Thorpe’s Summerville Shuckin’ Shack opened its doors. Seating 35 guests in the main dining room and 24 on the patio, the restaurant is only 2,200 square feet, divided evenly between front-of-house and back-of-house operations.“Coming from a 350-seat steakhouse, it’s quite a change. Most Fridays and Saturdays we have a long wait,” he said. “But guests gladly wait for the food, which says a lot.”As the number-one-grossing franchise location and part of a three-unit business, Thorpe plans to expand in the future as a means to account for growth at his Summerville Shuckin’ Shack. However, he’s only looking to expand, not rebuild.“I’m looking forward to opening another location, even if we haven’t chosen property yet,” said Thorpe. “I don’t want to change anything about the Summerville location, either. I’m a firm believer in the phrase, “If it ain’t broke, don’t fix it”. But to open a new location may take pressure off our current location, especially during those busy times.”Busy indeed, Thorpe continues to see significant growth. Summerville for the first two years, saw an average 15 to 20 percent increase in sales. This past year alone, Thorpe exceeded his growth trajectory, recording a 50 percent increase.Although it has presented unique challenges compared to being in general management, Thorpe is eager to continue seeing where his restaurant and<a href="https://www.restaurantnews.com/lucky-13-shuckin-shack-continues-expansion/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=why-this-steakhouse-franchisee-chose-to-invest-in-shuckin-shack-to-build-top-grossing-location-2709715" target="_blank" rel="nofollow"> the franchise are going from here</a>. He attributes his success to his client-driven approach, his effort to increase sales every day and his experience in and knowledge of the restaurant industry.“I have roughly 20 years of restaurant experience now?restaurant franchise experience, nonetheless. Add that to a lot of industry knowledge and you’ve got a solid foundation for making a number one restaurant,” said Thorpe. “But I think the real secret is that we deliver customer service culture as guests expect it to be delivered. We treat our guests so they’ll feel like family and always want to come back. Personally, those three things are what makes a restaurant so successful, and we have all of them.”Stopping by Shuckin’ Shack’s Summerville location only adds to the argument for an authentic customer service culture. Thorpe’s restaurant has become a local watering hole for residents where nearly everyone who comes in is a regular, always the shaking hands of fellow diners and checking in about their families. With such local camaraderie, Thorpe and his wife donate time, food and money to the community by getting involved with local schools and sports teams in addition to helping organizations such as<a href="https://www.childrenincrisis.org/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=why-this-steakhouse-franchisee-chose-to-invest-in-shuckin-shack-to-build-top-grossing-location-2709715" target="_blank" rel="nofollow"> Children in Crisis</a> and<a href="https://www.courageouskids.org/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=why-this-steakhouse-franchisee-chose-to-invest-in-shuckin-shack-to-build-top-grossing-location-2709715" target="_blank" rel="nofollow"> Courageous Kids</a>.“Giving back to the community and owning a franchise is a lot more rewarding, both financially and emotionally, than just being a general manager,” said Thorpe. “Both the company and I have come a long way, especially in terms of structure. But it’s that customer service, whether in the restaurant or outside of it, that makes us so successful.”The startup cost for Shuckin’ Shack ranges from $234,200 to $541,350, with a franchise fee of $37,500 to $75,000. To learn more about franchising with Shuckin’ Shack, visit<a href="https://www.shuckinshackfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=why-this-steakhouse-franchisee-chose-to-invest-in-shuckin-shack-to-build-top-grossing-location-2709715" target="_blank" rel="nofollow"> https://www.shuckinshackfranchise.com/</a>.&nbsp;&nbsp;

Why this Steakhouse Franchisee Chose to Invest in Shuckin' Shack to Build Top-Grossing Location

1851 Franchise

After 16 and a half years of working for a steakhouse franchise, Jason Thorpe shifted gears and became the owner of the most successful Shuckin’ Shack Oyster Bar.

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Shuckin' Shack Launches Fourth Annual Fresh & Raw Tour

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Let’s Shuckin’ Go! Shuckin’ Shack Welcomes Hospitality Veteran Samantha Stroupe as New Director of Operations

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Shuckin’ Shack’s 3rd Annual Fresh & Raw Tour Raises $75,000 for the Leukemia & Lymphoma Society

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Shuckin’ Shack Oyster Bar Launches 3rd Annual Fresh & Raw Tour Together with Truist to Support the Leukemia & Lymphoma Society

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WILMINGTON, N.C. –&nbsp;<a href="https://www.shuckinshackfranchise.com/">Shuckin’ Shack</a>, the 18-unit seafood restaurant franchise, is giving seafood lovers a legit reason to love Fridays this Spring. Fish Fry Fridays are back, a seasonal staple dishing up crispy, golden, crave-worthy fish in a laid-back, neighborhood-friendly setting.From February 20 through April 3, local Shuckin’ Shack locations are turning Fridays into a seafood celebration. Whether you’re unwinding after work, catching up with friends, or just chasing that perfect fry, each Shack delivers high-quality seafood you’ll want week after week.“Fish Fry Fridays are about kicking back, keeping it simple, and enjoying seafood the way it’s meant to be,” said&nbsp;<a href="https://www.linkedin.com/in/darren-keeler-944728187/">Darren Keeler</a>, VP of Marketing and Creative. “We want our Shacks to be that local spot you know and love: amazing food, cold drinks, no fuss, just good vibes.”With each location adding its own local twist, Shuckin’ Shack’s Fish Fry Fridays let guests and communities bring their flavor to the table while staying true to the brand’s commitment to quality seafood and fun, welcoming energy.“People want comfort, consistency, and a reason to treat themselves at the end of the week,” Keeler added. “Fish Fry Fridays do just that. They give guests a ritual to look forward to and local owners a chance to show off what makes their Shack unique.”So, whether you’re grabbing a quick bite, a casual date, or a Friday night hangout, Shuckin’ Shack is making it easy to flip the weekend switch with a fried fish feast you won’t want to miss. Follow your local Shack on social media for weekly specials, menu surprises, and all the fishy goodness.To find a Shuckin’ Shack near you, visit:&nbsp;<a href="https://www.theshuckinshack.com/">https://www.theshuckinshack.com/</a>ABOUT SHUCKIN’ SHACK:Offering a “lifestyle experience,” Shuckin’ Shack Oyster Bar creates an environment that encourages guests to grab a seat, relax and take their taste buds on a trip to the coast; after all, life is too short for bland drinks and boring bars! The original Carolina Beach, NC Shack, which was just 900-square-feet, was launched in 2007 with a plan to become the go-to local hangout for people of all ages. A place where friends and family can enjoy fresh, delicious meals, cold beer, and craft cocktails in an environment that exudes fun and relaxation, Shuckin’ Shack offers exceptional seafood and creative drinks that will make guests question why they ever settled for ordinary bar offerings.&nbsp;Thanks to its bold flavors and impeccable vibes, Shuckin’ Shack has continued to grow. In 2014, the brand began franchising and has since expanded to 18 units across six states. To learn more about Shuckin’ Shack, visit http://www.theshuckinshack.com.The cost to open a Shuckin’ Shack franchise ranges from $456,750 to $1,401,420. For more information visit: <a href="www.theshuckinshack.com">www.theshuckinshack.com</a>.&nbsp;

From February 20 through April 3, local Shuckin’ Shack spots are turning Fridays into a fried feast—crispy, golden fish, easygoing vibes, and zero fuss all Lent long.

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WILMINGTON, N.C.&nbsp;—&nbsp;<a href="https://www.shuckinshackfranchise.com/">Shuckin’ Shack Oyster Bar</a> is once again proving that oysters, live music and giving back make a powerful combination. The 18-unit seafood restaurant franchise announced that its&nbsp;<a href="https://www.theshuckinshack.com/freshandrawtour">2025 Fresh &amp; Raw Tour</a> raised $72,539 for&nbsp;<a href="https://bloodcancerunited.org/">Blood Cancer United</a> (formerly the Leukemia &amp; Lymphoma Society), pushing the brand’s cumulative Fresh &amp; Raw Tour fundraising total to nearly $300,000 over four years.The Fresh &amp; Raw Tour has become a signature&nbsp;<a href="https://1851franchise.com/shuckinshack/info">Shuckin’ Shack</a> initiative, transforming select Shack locations into high-energy community block parties featuring live music, raffles, ticketed events and limited-edition “Hey Cancer, Shuck Off!” apparel — all benefiting blood cancer research, patient services and advocacy.“To see The Fresh &amp; Raw Tour grow into something that has raised almost $300,000 is incredibly meaningful,” said Shuckin’ Shack CEO&nbsp;<a href="https://www.linkedin.com/in/jweathington/">Jonathan Weathington</a>. “This cause hits close to home for so many of us, and supporting Blood Cancer United continues to be one of the most important things we do as a brand.”The mission behind the tour is personal to the franchise. Co-founder&nbsp;<a href="https://www.linkedin.com/in/matt-piccinin-5702ba96/">Matt Piccinin</a> is a leukemia survivor who continues regular monitoring, and several Franchise Partners have faced leukemia or lymphoma within their own families. Weathington has also lost close family members to cancer, making the mission behind the tour deeply meaningful.“This incredible team raised over $72,000 that will directly support patients and their families through research efforts, patient services and advocacy,” said&nbsp;<a href="https://www.linkedin.com/in/jennifer-mason-a9815920a">Jennifer Mason</a>, Campaign Development Manager for Blood Cancer United. “We truly appreciate everything that you do for us, year after year. We look forward to continuing the partnership.”The tour also continues to resonate deeply with guests whose lives have been personally affected by blood cancer. Ray Gaimara, who was diagnosed with stage 4 lymphoma in 2023, has attended Fresh &amp; Raw Tour events since that year.“It’s really near and dear to my heart,” Gaimara said. “It's amazing how much money is raised not only to help other families, but to find a cure. I have to fight this for the rest of my life, so if we can find a cure, I’m all for it. It’s amazing that Shuckin’ Shack puts on this event, and I love being here for it.”&nbsp;The 2025 Fresh &amp; Raw Tour featured a rotating lineup of Nashville-style singer-songwriters and performers with chart-topping credits and millions of streams, including Dan Alley, Sam Banks, Josiah Siska, Sammy Arriaga, Barrett Baber and Taylor Goyette. The tour included a mix of exclusive ticketed listening-room-style shows and free community concerts, creating a one-of-a-kind experience in each market.While the format may continue to evolve, Shuckin’ Shack has no plans to slow its commitment to the cause. “We want to continue to support Blood Cancer United, and we look forward to it very much,” Weathington said.ABOUT SHUCKIN’ SHACK:Offering a “lifestyle experience,” Shuckin’ Shack Oyster Bar creates an environment that encourages guests to grab a seat, relax and take their taste buds on a trip to the coast; after all, life is too short for bland drinks and boring bars! The original Carolina Beach, N.C. Shack, which was just 900 square feet, was launched in 2007 with a plan to become the go-to local hangout for people of all ages. A place where friends and family can enjoy fresh, delicious meals, cold beer and craft cocktails in an environment that exudes fun and relaxation, Shuckin’ Shack offers exceptional seafood and creative drinks that will make guests question why they ever settled for ordinary bar offerings.&nbsp;Thanks to its bold flavors and impeccable vibes, Shuckin’ Shack has continued to grow. In 2014, the brand began franchising and has since expanded to 18 units across six states. To learn more about Shuckin’ Shack, visit&nbsp;<a href="http://www.theshuckinshack.com">http://www.theshuckinshack.com</a>.&nbsp;The cost to open a Shuckin’ Shack franchise ranges from $456,750 to $1,401,420. For more information visit&nbsp;<a href="http://www.theshuckinshack.com">www.theshuckinshack.com</a>.&nbsp;

The event brought live music and community fundraisers to Shuckin’ Shack locations nationwide, bringing the seafood franchise’s four-year fundraising total for Blood Cancer United to nearly $300,000.

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Why this Steakhouse Franchisee Chose to Invest in Shuckin' Shack to Build Top-Grossing Location

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