Can Seafood Really Be As Accessible As The Corner Bar?

Can seafood really be as accessible as the corner
bar? Shuckin’ Shack was designed on this premise of
making seafood an everyday menu item as opposed to the white
tablecloth service. The company’s CEO Jonathan Weathington
joined The Main Course host Barbara Castiglia to share the
company’s story and his thoughts on franchising.


While Shuckin' Shack is a franchise with locations in the
southeast, the vision is for it to feel local. “We want to take
the pretense out of seafood and build a community,” Weathington
explained. Not only is that critical, they are also committed to
responsibly sourced seafood.


Weathington doesn’t come from a background of restaurant
experience. Instead, he considers his love for customer service
and people made this job a “natural fit.”


The restaurant has experienced success and is expanding. Much of
that has to do with the business model, uniqueness, and broad
appeal. Weathington explained that a market research project
revealed that the average customer was between 25 and 75 and 50%
male and 50% female. “Our average customer is everyone,” he
added.


The locations also vary from central business districts to
suburbia. No matter where the store is or who it owns it, they
all have that local, authentic coastal atmosphere. That attracts
would-be franchisees, too. Weathington explained their ideal
partner. “Grit is the first quality, someone who can push
through, but this business is difficult. They also have to be
communicators because the personality of the owner is what makes
or breaks a restaurant.”


Shuckin’ Shack, like any restaurant, dealt with issues in the
past few years, from closings to supply chain to staffing.
Weathington shared, “We understand that we’re successful because
of our front-line employees. We talk to them; ask them what they
need beyond just the money or better hours. We want to meet those
needs.”