The Boiling Crab is looking to bring our unique and delicious dining experience to cities around the globe as international franchises. Our proven concept is a winning combination of top-quality seafood and signature recipes.
Unique Business Proposition
Average single restaurant annual revenue of US$5,561,154
Scalable restaurants from 2,500 – 12,000 square feet
Crawfish and shrimp served by the pound
All food Cooked to Order
20 – 30% of the AUV is for ‘To Go’ orders
1st in Category – A Pioneer
Founded by a South Texas fisherman
Featured on US TV Food Network
About The Boiling Crab
The Boiling Crab® is a casual dining restaurant modelled after a traditional Louisiana seafood boil featuring seafood and fish entrees prepared Cajun-style with different proprietary finishing sauces and complementary side dishes, beer and wine and fountain drinks.
The Boiling Crab® restaurants feature an informal dining atmosphere with nautical theme décor. The menu includes one or more varieties of crab, crawfish, lobster, shrimp and raw oysters. Fresh seafood entrees are prepared in giant pots of seasoned broth, made to order and served in bags (to preserve flavor) on paper covered tables.
Traditional utensils are optional, as many consider the art of seafood boil to include peeling and eating seafood with ones hands. The menu also includes fried options such as fried catfish or shrimp with Cajun fries, gumbo and side dishes.
The customer demographic is from infants to seniors with a strong millennial following. There are often long lines at dinnertime waiting to eat at The Boiling Crab® restaurants in the USA. The average single restaurant annual revenues are US$5,900,000.
Training & Support
Training in California for 2 months and training in the selected country for a minimum of an additional month. This includes all start up, construction, pre-opening, Grand Opening and Post opening activities. On-going support is also noted as well as manuals and technology, logistics, supply chain, inventory, training of staff and continuing education.
International Area Licensee Profile
Experience as a full-service restaurant operator of 5+ restaurants
Knowledge of and/or access to supply chain resources
Access to a minimum of US $3 million capital for this project
Possess a thorough knowledge of the local F&B marketplace
Access to experienced F&B management with full service restaurant experience