This seafood chain wants its experience to be like ‘a punch in the face’

Take-Away with Sam Oches

Nation's Restaurant News

Business, Entrepreneurship

2.5 • 15 Ratings

🗓️ 14 August 2024

⏱️ 48 minutes

🔗️ Recording | iTunes | RSS

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Summary

In this episode of Take-Away with Sam Oches, Sam talks with Andy Diamond, president of Angry Crab Shack. This full-service franchise based in Arizona has 24 locations open and is growing across the U.S. and the U.K. It’s a seafood boil concept where experience is everything, and Andy joined the podcast to talk about how they keep that experience fresh and exciting, plus how the efficiencies of their kitchen and menu help them with labor and growth.

In this conversation, you’ll find out why:

Your restaurant should be like a punch in the face
The younger generations should be a critical consideration in your innovation
A great restaurant experience is the perfect franchise advertisement
International growth is heating up

Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcript

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0:00.0	Hey there, welcome to Takeaway with Sam Ocas, a podcast from Nation's Restaurant News.
0:05.0	I am Sam Ocas, editor-in-chief of NRN, and this is the show where I give you an all-access pass to the restaurant industry's most influential decision-makers.
0:13.0	Coming at you from New York City, where NRN is getting together our brand new podcast studio.
0:19.0	Very exciting. Still coming together. If you're watching this on
0:22.8	YouTube, you can kind of see the difference behind me. That's because I'm here in the podcast
0:25.8	studio. If you're just listening to this, just trust me, there is a podcast studio behind me.
0:30.2	Anyway, this week I am talking with Andy Diamond, the president of Angry Crabshack. This full
0:36.5	service franchise is based in Arizona and has 24
0:39.4	locations open and it's growing across the U.S. and the U.K. It's a seafood boil concept where
0:46.7	experience is everything. And Andy joined the podcast to talk about how they keep that experience
0:51.9	fresh and exciting, plus how the efficiencies of their
0:55.3	kitchen and their menu help them with labor and growth. In this interview, you will learn more
1:00.5	about why your restaurant should be like a punch in the face, why the younger generations
1:04.6	should be a critical consideration in your innovation, and why a great restaurant experience
1:10.3	is the perfect franchise advertisement.
1:13.7	Jumping now into my interview with Angry Crab Shacks Andy Diamond.
1:17.8	Also, don't forget to stick around after the interview, as I will share my four takeaways from
1:21.8	this discussion, actionable insights that you can take with you on the go.
1:28.2	Okay, I'm sitting down with Andy Diamond, the president of Angry Crab Shack. Andy,
1:32.2	thanks for taking some time today.
1:34.0	Sam, thanks for having me on.
1:35.3	Looking forward to it.
	...

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