Mixing crawfish and cajun in building a franchise

Mixing crawfish and cajun in building a franchise

We are excited to invite Dada Ngo, co-founder of the very popular restaurant franchise, The Boiling Crab. Earlier in our Entrepreneur Speaker Series we learned from the franchisee perspective, now learn from a franchisers' experience.

 

Find out...

  • How they built The Boiling Crab from startup to franchise
  • What were the challenges and how were they overcome
  • Lessons learned along the way
  • What advice, she has to give from their years of building a franchise 

About Dada

Sinh Nguyen, a fisherman by trade from Seadrift, Texas met with Dada Ngo of Kansas, back in 1995. With a love for Cajun seafood boil, the couple founded The Boiling Crab in 2004. Their first location in the heart of Orange County’s Little Saigon, was decorated with kitschy fake anchors, fishing nets, photos of Mr. Nguyen’s family, who were crabbers and shrimpers for generations in Vietnam. After 15 years, The Boiling Crab has expanded to more than 21 locations across the US including California, Texas, Nevada, Hawaii and Florida. With locations in Shanghai and Manila, 2020 is marked as the year that The Boiling Crab begins to share its

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Sponsored By

School of Management Center for Innovation and Entrepreneurship

Contact

Susan Wood
805-493-3091
swood@callutheran.edu
Website

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