Angry Crab Shack Welcomes Brian Herskovets as Director of Franchise Operations

Brian Herskovets
Brian Herskovets

Unique Asian-Cajun Seafood Boil Franchise Brings Seasoned Foodservice Operations Leader to Strengthen Support for Franchise Partners

Angry Crab Shack Welcomes Brian Herskovets as Director of Franchise OperationsAtlanta, GA  (Restaurant News ReleaseAngry Crab Shack, a leading full-service restaurant specializing in seafood and boils with bold Asian-Cajun flavors, announced that Brian Herskovets has been appointed as the company’s Director of Franchise Operations, effective July 11, 2022. Herskovets has more than 20 years of experience in managing operations for both independent and franchised concepts. Most recently, he served as Regional Director of Operations for Kahala Brands.

“We are excited to welcome Brian to the Angry Crab Shack family where he will strengthen support for our franchise partners,” said Andy Diamond, President of Angry Crab Shack. “With Brian’s experience in franchise operations and in-depth knowledge of the restaurant industry, we look forward to him creating policies and procedures that will continue to improve Angry Crab Shack and benefit our partners.”

Herskovets will report to Diamond and oversee Angry Crab Shack’s franchise operations, increase the brand’s support to its franchisee network, and improve its restaurants’ processes for continued national growth and beyond. Herskovets has previously spent more than 17 years in management at Tutti Santi Ristorante and Grimaldi’s Coal Brick Oven Pizzeria, giving him a unique insight into the challenges faced by small business family-owned restaurants. He also has experience working in multiple foodservice roles at Romano’s Macaroni Grill and has spent a significant portion of his career creating and executing training programs.

“I joined Angry Crab Shack because of their strong family culture and superior product,” said Herskovets. “Since joining, my passion to help small business owners and franchise partners succeed has only been strengthened by my colleagues’ drive to keep improving every day. I plan on never settling for good enough and working to showcase Angry Crab Shack as a premier brand.”

Even amid a pandemic, Angry Crab Shack continues to grow. The bold brand has expanded to 18 locations – five corporate and thirteen franchised – with signed agreements in various stages of development in Georgia, Washington, Utah and Texas. The group plans to include additional restaurants for other areas along the East Coast, underscoring an overall brand expansion plan to have 100 stores open and operating by 2025.

Angry Crab Shack draws on bold Asian and Cajun flavors – as well as a fun food presentation and a laid-back environment to create an unparalleled dining experience for guests. Best known for using the freshest ingredients, Angry Crab Shack sources lobster from the East Coast, Dungeness Crab from the Pacific Northwest, King Crab from the Bering Strait, Snow Crab from Canadian waters, and crawfish from the Gulf of Mexico. Guests can expect a fun, family experience where they can throw on a bib, roll up their sleeves, and dig in! The brand offers a variety of boils including, shrimp, crawfish, lobster, crab and more.

To learn more about Angry Crab Shack and how it’s using both fun and smart expansion strategies, visit:

About Angry Crab Shack

Founded in 2013 by Ron Lou, Angry Crab Shack is a fun, casual seafood restaurant specializing in seafood and boils with bold Asian-Cajun flavors that are unique to the brand and irresistible to guests. Headquartered in Mesa, Arizona, the seafood concept began franchising in 2017 and has since grown to five corporate locations and thirteen franchise locations with agreements signed to bring additional restaurants to Arizona, Georgia, Nevada, Texas, Utah and Washington. Angry Crab Shack aims to have 100 locations open and operating by 2025. For more information, visit

Media Contact:
Maria Omar
Fishman PR