1851

At only 35 years old, <a href="https://1851franchise.com/shuckinshack/shuckin-shack-oyster-bar-qa-with-ceo-jonathan-weathington-2709733#brand-latest-stories">Jonathan Weathington</a>’s team has built a small empire with the laid-back oyster bar <a href="https://www.shuckinshackfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=young-ones-to-watch-jonathan-weathington-ceo-of-shuckin-shack-oyster-bar-2711743" target="_blank" rel="nofollow">Shuckin’ Shack</a>. Already with 16 total locations, Shuckin’ Shack Oyster Bar has created a serious imprint within the full-service restaurant segment with a unique, fresh and sustainable seafood-driven concept.&nbsp;It wasn’t always smooth sailing for Weathington. In fact, he has, in his own words, “worked every job you can imagine, from pumping septic tanks to packaging mail to bartending.” The now-CEO says younger folks shouldn’t stress about not knowing exactly what they want to do—it will all come together. In an interview with <a href="https://1851franchise.com/">1851 Franchise</a>, Weathington shares what drew him to franchising, his advice for other up-and-comers and the advice he would give to his younger self.1851: What initially drew you to franchising?Weathington: My very first official job was working for a packing and shipping company that was a franchise. As a 15-year-old kid, I didn't know that the things I was doing then would be applicable to me today. Working for a franchisee instilled in me the idea that one day, I wanted to be an entrepreneur or work in an entrepreneur-driven system. I love the idea of having systems and procedures in place and being around other people with a passion for business. There is something for everyone in franchising, and finding the right fit is almost like being a matchmaker. Franchising can really change someone’s life for the better.&nbsp;When I was in graduate school, I was working a few jobs, one of which was at a business a few doors down from where Shuckin’ Shack was being built. One of the guys I was working for turned out to be Sean Cook, one of Shuckin’ Shack’s founders. I loved the laid-back vibe about it. I’ve always loved the customer service sector, and I saw how immediately successful Shuckin’ Shack was. It was very simple and it was very genuine.&nbsp;1851: Where do you see the most opportunity in franchising and why are you excited about the future of the industry?Weathington: I think the most opportunity lies within its continuity. Franchising is very old—much older than people would expect. There are always going to be certain people who desire to do something beyond a typical office job. There is unlimited potential for virtually everyone out there, from all walks of life. It doesn’t matter if you’re coming straight out of school, or at the end of a 50-year career—the potential in franchising is virtually limitless.&nbsp;Of course, any business can reach carrying capacity, and I understand the limitations in that sense, but we’ve always found that in the customer service industry, there is a way to evolve. There is always a new way to react. That evolution portion is very exciting to me. Franchising today is very different than it was 10 years ago, and I think it will look different in another 10 years. You can simply throw geography, tech, and wage laws into the mix, and we always adapt. That’s part of the entrepreneurial mindset. It’s very exciting because this industry is filled with a lot of very intelligent, driven people.&nbsp;1851: What advice do you have for other young up-and-comers in the space?Weathington: Don’t be afraid to make mistakes. I think people come into the industry with this mindset of “I can’t mess up.” It makes you want to change who you are because you think you only have one shot. That’s not true at all. Don’t let your fear of making mistakes stop you from making good decisions. When you get out into the real world and into your first job, you learn so much just by experience. Not everything is going to be easy, and you can’t let that fear paralyze you.<blockquote>One of my core beliefs is that people our age, especially the under-40 crowd, get ragged on a lot, but our B.S. meter is really good. More than anything, millennial business owners and consumers value authenticity and transparency, and every industry is evolving to accommodate that.&nbsp;</blockquote>1851: What advice would you give your younger self?Weathington: It’s okay to not know what you want to do, especially when you’re 17 or 18 years old. It’s okay to not go straight into college and work 100 different jobs instead. Don’t worry about it.&nbsp;I’ve worked every job you can imagine, from pumping septic tanks to packaging mail to bartending, and I have learned something valuable from every single job I’ve ever had.1851: Who is someone you look to for inspiration?Weathington: Obviously, my parents have been a huge source of inspiration for me. They’ve always been supportive and honest yet still let me do what I wanted to do. The founders of Shuckin’ Shack, Matt Piccinin and Sean Cook, inspire me, too—I’ve never worked with harder-working, more driven people. As far as the industry as a whole, I don’t want to single anyone out, but there are a number of people in franchising who are incredibly impressive business people and also incredibly humble. You can rub shoulders with some of the more brilliant minds in this industry, and they’ll still talk to you like you’re the only person in the room.&nbsp;

Young Ones To Watch: Jonathan Weathington, CEO of Shuckin’ Shack Oyster Bar

1851 Franchise

The 35-year-old CEO of the fun and funky oyster bar shares his insights on how he got to where he is and where the franchise industry is headed. 

young-ones-to-watch-jonathan-weathington-ceo-of-shuckin-shack-oyster-bar

Dog Training Elite

photo of black and white dog, wearing a Santa hat, sitting in a wicker basket with Christmas decor

Expert Training Tips for a Well-Behaved Dog This Christmas Season

holiday-dog-training-tips

USA Ninja Challenge

USA Ninja Challenge Ends 2025 With 20 Units Awarded, Expanded Leadership Team and a Strong Foundation for a Landmark 2026

usa-ninja-challenge-ends-2025-with-20-units-awarded-expanded-leadership-team-and-a-strong-foundation-for-a-landmark-2026

America's Swimming Pool

How America’s Swimming Pool Co. Supports Franchisees With Coaching, Technology, and New Service Lines

how-americas-swimming-pool-co-supports-franchisees-with-coaching-technology-and-new-service-lines

BooXkeeping

BooXkeeping Closes Out a Breakout 2025 With Major Wins and Momentum for 2026

booxkeeping-2025-growth-franchise-expansion-2026-momentum

Benjamin Franklin Plumbing

Benjamin Franklin Plumbing Franchise - Eli and Abby Power - 1851 Franchise

Eli and Abby Power Turned a Rural Plumbing Shop Into a Multi-Generational Benjamin Franklin Plumbing Franchise

benjamin-frankling-plumbing-franchise-eli-abby-power-western-colorado

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 Development Website Builder

Franchise Resources

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

California Pizza Kitchen’s Sale Is the Latest in the Era of PE-Backed Turnarounds in Franchising

california-pizza-kitchens-sale-is-the-latest-in-the-era-of-pe-backed-turnarounds-in-franchising

Buying a fitness franchise, people exercising

Boutique vs. Big Box Gym Franchises: Which Offers Best ROI in the $7 Billion Fitness Market?

buy-fitness-franchise-boutique-big-box-comparison

Pieology Pizza Enters Chapter 11 Following Costly Bid To Save Struggling Stores

pieology-pizza-files-chapter-11-bankruptcy

CNBC: McDonald’s Will Assess if Franchisees Are Offering Value for Customers Under New Standards

mcdonalds-franchise-standards-value-metric

How AI Is Transforming Restaurant Operations and Franchises

ai-impact-restaurants-franchises-human-centric-technology

Scenthound Franchise Costs, Fees, Profit and Data for 2025

scenthound-franchise-costs-fees-profit-and-data

Robert Palmer’s Long Game: Turning a Cleveland Lawn Business into the Lawn Squad Franchise

growing-the-lawn-squad-franchise-scaling-authority-brands

image of 1851 franchise deep dive on lawn squad franchise franchise evaluation, financials

Lawn Squad Franchise Costs, Fees, Profit and Data for 2025

lawn-squad-franchise-cost-fees-profit-data

Newk's Eatery Franchise - Columbus, Mississippi Expansion - 1851 Franchise

Newk’s Eatery Taps Seasoned Beef ‘O’ Brady’s Multi-Unit Operators for New Columbus, Mississippi Expansion

newks-franchise-columbus-ms-patel

Photo of group of dogs standing together in day care facility

Top Pet Boarding and Day Care Franchise Opportunities for 2025

top-pet-boarding-daycare-franchises

A Practical Playbook: Who To Call First When Franchising Your Business

franchising-your-business-who-to-call-first

image of jerome hanway from right at home Las Cruces, New Mexico 1851 franchise franchisee spotlight

Jerome Hanway Is Building His Right at Home Franchise Around His Mission To Serve

right-at-home-franchise-las-cruces-jerome-hanway

AI-related job cuts, October U.S. job cuts, American job cut record

AI-Fueled Layoffs Reshape the U.S. Job Market — And Highlight Franchising’s Resilience

ai-job-cuts-franchising-path-forward

1851 Franchisee Spotlight graphic with photo of Eli Cohen, Layne's Chicken Fingers logo

C5 Restaurants Grows its Texas Footprint with 40 Layne’s Chicken Fingers Locations Planned Statewide

eli-cohen-laynes-chicken-fingers-texas

Paris Baguette Welcomes Zac Sulma as New Chief Operating Officer

new-coo-zac-sulma

Young Ones To Watch: Jonathan Weathington, CEO of Shuckin’ Shack Oyster Bar

MORE STORIES LIKE THIS