Operating a restaurant during a global pandemic brings its fair share of challenges. Despite the obstacles, Angry Crab Shack did not concede to the crisis; instead, we displayed our resilience by facing the new economic and situational realities head-on through our philanthropy and community support, enhancing guest experience, adapting restaurant operations and strengthening our franchise owner support.
At Angry Crab Shack, we consider the community as part of our family, which our brand is built and centered on. We always receive endless amounts of support and love from the communities since the first location opened in Mesa in 2013, and we want to reciprocate that. At the beginning of COVID-19, the importance of supporting those in need became greater and more dire. To help our community get through these hard times, we donated more than $100,000 to local organizations — including $10,000 to United Food Bank and $10,000 to St. Mary’s Food Bank, which supplied a total of 120,000 meals; $2,000 to American Service Animal Society; and $90,000 to Phoenix Children’s Hospital in addition to increasing our quarterly endowment.
We remain committed to bringing our communities the bold and enticing flavors of our famous seafood boil, as we continue to adapt our menu and overall operations. To help us do this, we’ve hired a new executive chef, Sloan Emden, who brings more than 30 years of restaurant experience and knowledge to our team. Emden will help oversee the menu and food packaging so guests can have the same experience and delicious flavors in the comfort of their home. Additionally, Angry Crab Shack has added online ordering and third-party delivery services with DoorDash and GrubHub in order to reach more guests and serve them with greater efficiency.
Along with ensuring the quality of carryout orders, we’ve also focused on adapting our restaurant operations, including properly trained staff. Angry Crab Shack has gone above and beyond to protect the health and safety of our guests and employees by implementing screenings for the staff and guests, improved cleaning and sanitizing procedures, and switching to single serving and disposable items. We’ve strengthened our training program and will retrain all employees in-person at the new, larger home office as soon as it’s safe to do so.
Considering the unexpected challenges the pandemic has had on our franchise owners, we’ve worked nonstop to help ease the financial burden on them. In order to maintain revenues, Angry Crab Shack transitioned from a full-service sit-down restaurant to focusing on takeout and delivery. And to help our franchise owners navigate through the economic struggles, we immediately waived their royalties for an indefinite period of time. Also, we assisted them in completing PPP loans and working through program laws and regulations to access critical funds enabling them to retain and pay their employees. Helping to alleviate these economic burdens will allow them to focus on adapting their business operations and keeping their community safe and healthy.
At Angry Crab Shack, we pride ourselves on being able to adapt and overcome any obstacle thrown our way. Even though the coronavirus pandemic has impacted practically every aspect of our business, we’re committed to working day in and day out to be innovative, think outside the box and to help every franchise owner succeed. Our resiliency would be nothing without the loyalty of our guests and the motivation our franchise partners have demonstrated as we navigate these uncharted territories together.
Boil Mix Bag
Cajun seafood boil made from scratch with mixing a mind-blowing combination of palate-pleasing spices and herbs: Customers pick their favorite seafood items, choose a savory sauce, and spice it up with one of the seven spice levels. Add seasonal vegetables, corn, potato and other sides into the boil bag (additional costs will vary).
Priced by the pound
Soft Shell Crab Po Boy
Toasted baguette with Cajun mayo, lettuce, tomato, pickle and fried soft shell crab, served with Angry Crab Shack Cajun fries
Grilled Salmon Bowl
Salmon filet grilled with garlic butter, vegetables and choice of rice or linguine
As the president of Angry Crab Shack franchise, Andrew Diamond heads up franchise sales and leads the support and operations teams for franchise owners. In addition to this role, he is also CFO and the owner-operator of multiple Angry Crab Shack corporate restaurants.
Did you know: Angry Crab Shack is a Mesa-based restaurant chain and franchise that opened its first restaurant in 2013.