President Andy Diamond explains why the experience should be like ‘a punch in the face.’
Anyone who’s been punched in the face before probably remembers the experience vividly.
Andy Diamond wants that same kind of experience for Angry Crab Shack. No, not painful, but memorable — something the guest is not likely to forget anytime soon.
Diamond, president of the Arizona-based, full-service franchise that has 24 locations in the U.S. and U.K., said experience is everything for the concept whose signature product is a seafood boil. He joined the latest episode of Take-Away with Sam Oches to talk about how Angry Crab Shack keeps its experience fresh and exciting, plus how the efficiencies of its 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
Contact Sam Oches at [email protected].
.jpg?width=100&auto=webp&quality=80&disable=upscale "Picture of Sam Oches")
.jpg?width=400&auto=webp&quality=80&disable=upscale "Sam Oches")
