Sponsored By

Joe's Crab Shack adds SteampotsJoe's Crab Shack adds Steampots

Ron Ruggless, Senior Editor

February 23, 2009

1 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Ron Ruggless

HOUSTON Joe’s Crab Shack, a 114-unit casual-dining chain, has rolled out a new line of Steampots.

Kristen Temple, associate director of marketing for the company, said, the Steampots "are ideal for sharing with your family and friends."

The new dishes, priced from $17.99 to $41.99, delve into a number of regions and combinations. They include:

  • Bucket of Shrimp: flavored with Old Bay seasoning.

  • The Orleans Steampot: a pound of crawfish, 12 shrimp, andouille sausage, corn and potatoes.

  • Bean Town Bake: two whole lobsters, a pound of clams, six shrimp, sausage, corn and potatoes.

  • Chesapeake Steampot: a pound of rock crab, one pound of clams, six shrimp, sausage, corn and potatoes.

  • Long Islander: a pound of mussels, one pound of clams, 12 shrimp, sausage, corn and potatoes.

  • Joe’s Steampot: Dungeness crab, snow crab, boiled shrimp, smoked sausage, new potatoes and corn on the cob.

 

Contact Ron Ruggless at [email protected].

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.