In this episode of Take-Away with Sam Oches, Sam talks with Andy Diamond, president of Angry Crab Shack. This full-service franchise based in Arizona has 24 locations open and is growing across the U.S. and the U.K. It’s a seafood boil concept where experience is everything, and Andy joined the podcast to talk about how they keep that experience fresh and exciting, plus how the efficiencies of their 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

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.