Shuckin’ Shack Franchisee to Honor World War II Veteran with Honor Flight

Jason Simas is a veteran of the U.S. Air Force and the owner of the Shuckin’ Shack Oyster Bar franchise located in Surf City, North Carolina. Simas was Shuckin’ Shack’s first-ever franchisee, opening the doors to his location in 2015.

Simas spent nearly 21 years in the Air Force in several different positions, from sales and marketing to recruitment, the Air Force Honor Guard and even a personal chef. While he has retired from the service, Simas still makes an effort to participate in military events when he can, including taking part in an Honor Flight.

Honor Flights are programs that honor American military veterans for their sacrifices by providing them with a trip to visit and reflect at the memorials dedicated to their service in Washington, D.C. During the trip, the veterans are accompanied by volunteer guardians who assist them with their travel needs and ensure they have a safe and enjoyable experience.

In his retirement, Simas acts as a guardian, and later this month he will be escorting World War II veteran Frank Foxx to the capitol to honor his service. 1851 Franchise spoke to Simas about his experience in the military and how it helped him prepare for a life in franchising.

1851 Franchise: Frame your personal story for us. What did you do before franchising, and how did you decide franchising made sense for you?

Simas: I’m originally from Michigan and joined the Air Force in 1992 at the age of 17. I then served with the Air Force for about 21 years until I retired in 2012. I was looking for different retirement-type opportunities in 2014, and ultimately, I settled on opening my own restaurant.

During my time in the military, I spent seven years in sales and marketing. I was also a recruiter, so I helped recruit professional nurses, doctors, pilots and enlisted young men for the Air Force. Before that, I was stationed with the Air Force in Washington, D.C in the Air Force Honor Guard, which does ceremonies at places like the White House and Arlington National Ceremony.

My military career kept changing and putting tools in my back pocket and creating new opportunities for me. Eventually, I was picked up as an enlisted aid where I attended culinary schools and maintained the household. In this position, I cooked special events for five to 12 people at a time in the officer’s quarters.

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?

Simas: When I first looked into franchising, Shuckin’ Shack was brand new, and I wasn’t all that familiar with franchising. I knew there were a lot of Taco Bells and McDonald’s, but that’s about it. I didn’t really start looking into franchising until I retired from the military. Pretty immediately I asked myself if franchising was something that I could actually do. I never owned a restaurant before, so I wanted to make sure I was signing up for something I could actually handle.

I frequently asked myself questions like, “Can I own a restaurant having never owned a restaurant before? Can I afford a franchise? Is this something I can get funding for?”

Well, I actually worked with the Small Business Administration as one of my retirement jobs, so I kind of knew what I was getting into. And in 2014, my wife and I ended up being the first franchisee to sign with Shuckin’ Shack. We opened in July of 2015 and were the second franchised location, only behind the location in Summerville, South Carolina.  

1851: What made you pick this brand? What excites you most about this company?

Simas: It fit the lifestyle we were looking for. Shuckin’ Shack is one of those places where you can get a Bloody Mary in the morning, hang out at the beach and then go back to to watch a ball game. My wife and I are really into oysters, and we fell in love with the food on our first visit. The staff is really friendly and the environment is so laid back. It doesn’t feel like your typical franchise. Instead, it feels like a small mom-and-pop beach bar, and that’s exactly why we picked it. I wear shorts every day and I’m right by the beach. It’s the cultural vibe that drew us in.

1851: What do you hope to achieve with your business? What are your plans for growth? 

Simas: I think we’ll hold on to our one location for now. The one location is nice because we know the staff and our customers really well, and I like to have a grip on things. There was a time when we may have considered opening more, but the one location really provides us with a great retirement lifestyle.

1851: What is the one thing about your story you want us to know?

Simas: Our staff is great. I can tell they love working there, and if you can provide your staff and customers with a good time, they’ll keep coming back. That’s one thing we really want to put out there. We always want our guests to come back. Whether it’s next week or next year, we want them to feel appreciated and welcome at our restaurant.

1851: What advice do you have for other people thinking about becoming a franchise owner?

Simas: Be prepared for structure. In order for you to be a successful franchisee, you should put your personal feelings aside and stick to your brand’s guidelines. As the franchisor, they’re there to help you and they want you to succeed. Follow their rules, and don’t stray too far from them because the brand is already tried, tested and true. If you can’t follow rules, franchising may not be the best path for you.  

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 19 locations across seven states. To learn more about Shuckin’ Shack, visit http://www.theshuckinshack.com