Savannah Seafood Shack is the franchise with the best unit economics Fransmart CEO, Dan Rowe, has seen in a decade. We recently sat down with Savannah Seafood Shack founder, Christine Cutlip, to learn more about this exciting brand and the brainchild behind it.

Q. Growing up in a seafood market, what made you want to continue in the industry? Did you want to do this since you were a kid? 

Christine: Growing up I watched my parents work extremely hard, long days. Honestly, it was not something I wanted to do. I was born in NYC so I always thought of myself as a city gal, but after moving to Columbus, Ohio and Atlanta, GA and working in corporate after college, I soon realized that was not the case. I missed Savannah. I missed the small-town feel. Most of all, I missed the seafood. My dad came to visit me in Atlanta, we went to a small shabu-shabu restaurant and in that moment, I knew I wanted to bring something new to Savannah.

Q. You’ve owned several restaurants before starting Savannah Seafood Shack, what did you learn from those experiences that helped you when creating this concept? 

Christine: I owned a shabu-shabu hot pot restaurant prior to opening Savannah Seafood Shack. I left my job in corporate America with 5 working days, benefits, and a solid salary to work 7 days a week, no benefits, and making half the amount I was used to making in Atlanta. That adjustment was hard! At that time, I honestly wasn’t sure if I had made the right decision. In fact, on the first day we opened, it was utter chaos! We had hyped it up so much that we had a line out the door on day one. We ended up closing that night and did not reopen until a week later. I learned very quickly that we should have done several days of soft opening before announcing a grand opening.

Q. What’s your 5-year plan for Savannah Seafood Shack?

Christine:  My 5-year plan is to grow to 100-150 territories.

Q. How did you come up with and execute the single serve low boil? 

Christine: Traditionally, Low Country Boil is a shared communal meal, which also meant you only had it once or twice a year. We wanted to give everyone the accessibility to have it anytime they wanted to, whether it was for a date night or family affair or even a quick solo lunch!

Q. How are you sourcing the best seafood for franchisees nationwide?

Christine By using top-notch food distributors, we are able to make fresh, quality seafood accessible anywhere in the country or world.

Q. What is your favorite thing on the menu? 

Christine: Low country boil or fried oyster po’boy.

Q. What do you like to do in your free time?

Christine: My other job title is being a momma, housekeeper, chauffeur, event coordinator, chef and storyteller to my two amazing kids. I feel like more eyes are on female business owners when people realize they have a family. I have to work harder and smarter.

Q. If you weren’t a restaurant franchisor, what would you be doing?

Christine: Maybe an interior designer. I’ve always had an eye for improving a space by making it better suited to its purpose. I love that it blends creativity and utility to serve others. Both skills that I have been able to use in the restaurants I’ve created.

*As stated in Item 19 of the Savannah Seafood Shack Franchising Disclosure Document dated February 3, 2022. These numbers do not reflect royalty fees and franchise fees that would be adjusted to net income for franchisees. **The above numbers illustrate certain sales and net income numbers for one (1) Affiliate- Owned Restaurants during the Applicable Measurement Period (Jan 2021 to Dec 2021)

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