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The Boiling Crab signs first franchisees for Australia

Two years after announcing its intention to move into the Australian casual dining market, US seafood favourite The Boiling Crab has appointed state area master franchisees for Queensland and Victoria.

The new partnership will see Little Dragon Group own and operate The Boiling Crab business under a franchise agreement with five locations set to open in popular areas of Brisbane and Melbourne.

Little Dragon Group is a top tier Asian catering company based in Melbourne Australia, with an average annual turnover of about $10m. The company was established five years ago to provide an Asian catering service focused on traditional Sichuan hotpot and Korean barbecue.

Eddy Chen, Little Dragon Group’s interstate general manager and financial controller, said the business is keen to develop the potential in the marketplace.

“So far the Cajun seafood concept is still quite new to the Australian market, and while there are few restaurants that claim to offer Cajun seafood, there’s no comparing to The Boiling Crab. There are very few restaurants that focus on boiling seafood with different seasonings, however the industry still has a huge potential to expand and we are excited to bring the flavours and tastes of The Boiling Crab down under.”

The announcement follows a strategic international franchise marketing launch between Edwards Global Services (EGS) and DC Strategy (DCS Franchise Group). 

James Young, head of franchise sales and development at DC Strategy, said the popular Box Hill and Glen Waverley areas would be typical of the neighbourhoods the restaurant will target first.

“The group will also set up a flagship venue in the heart of Melbourne which will be a perfect addition to the city’s trendy eating scene.”

The Boiling Crab has more than 20 locations in the US and a brand new venue in Shanghai with a menu featuring varieties of crab, crawfish, lobster, and shrimp, with fresh seafood prepared in giant pots of seasoned broth, made to order and served in bags to preserve flavour. 

This story originally appeared on sister side Inside Franchise Business Executive.

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