The nationally acclaimed fried chicken restaurant now has 10 locations in four markets, with more to hatch in 2024
Now, this is fly. The Crack Shack will open July 14 in Murray, Utah — commemorating its 10th location for the booming brand. The Crack Shack now soars in the markets of Utah, Texas, Las Vegas, and, of course, its homeland of Southern California.
The Crack Shack originally started as a passion project to transform the pristine, local ingredients from the founding team’s fine dining restaurant in Southern California, Juniper and Ivy, into a more accessible, casual setting. What started as a humble, open-air chicken spot in San Diego in 2015 — before the fried chicken sandwich craze began — has now transformed itself into 10 counter service style eateries, earning the title of one of the best fried chicken restaurants in the US and recognition as a Michelin Plate honoree.
“We’re eight years in, and 10 stores strong. It’s been incredible to see the beloved brand we built in California find new loyal followings as we’ve brought it to new markets,” said Dan Peña, Director of Operations for the brand. “Customers have fallen in love with our unique menu, fresh ingredients, and addicting flavors, and we’re excited to keep growing and bringing new people into The Crack Shack family.”
Culinary Director Jon Sloan is behind the SoCal/Baja-inspired fried chicken that combines fresh, non-GMO, “beyond free range” birds and a proprietary “Crack Spice” blend from Le Sanctuaire. While bone-in fried chicken is their signature, the menu boasts chef-driven fried chicken sandwiches, chicken tender combo meals, fresh and hearty bowls for the healthy-ish at heart, and a Lil’ Cluckers menu the kids love and the grown-ups can feel good about serving their families.
The Crack Shack prides itself on its house-made sauces, produce sourced from boutique local farms, and fresh bread by local bakeries. For those with a sweet tooth, the seasonally-rotating milkshakes and giant housemade cookies are musts.
What’s more, its devotion to community is unwavering. From sourcing local vendors like bakeries and creameries to partnering and fundraising with schools, sports teams, and non-profits, The Crack Shack is committed to uplifting every neighborhood it’s a part of.
In 2020, Savory Fund, a private equity firm focused on scaling emerging restaurant concepts, invested into The Crack Shack with plans to expand the brand. Since then, it’s taken it from four stores to 10 — with plans for an additional 10 locations over the next year.
“When we invested in The Crack Shack three years ago, we knew it was a concept that could become beloved coast to coast,” said Andrew K. Smith, managing partner and co-founder of Savory Fund, primary investor of The Crack Shack. “Not only is it the best chicken sandwich you’ll ever have (get the Coop Deville tossed with Sweet Heat and thank me later), it’s also a dining experience you’ll want to have again and again.”
For new menu items, special events and announcements, follow The Crack Shack on Instagram at @getcrackshacked.
Originally based in Southern California, The Crack Shack is a premium fast-casual chicken concept founded by the opening team behind Michelin Bib Gourmand-awarded Juniper & Ivy –Director of Culinary Jon Sloan and Director of Operations Dan Peña. Sourcing both produce and proteins from boutique local farms, the menu features fresh, preservative-free, “beyond-free-range” Jidori chicken, pasture-raised, farm-fresh eggs and scratch-made condiments while strategic partnerships with micro-artisan bakeries and handcrafted creameries help support their fresh breads and shakes. Currently with nine locations across Southern California, Nevada, Texas and Utah, The Crack Shack will continue its expansion through the coming years with support from Utah-based Savory Fund. For more information, visit www.crackshack.com and follow The Crack Shack on Instagram at @getcrackshacked.
Savory Fund is an innovative private equity firm that combines over $700 million in assets under management with a growth playbook and expertise that has been developed over 15 years of operating in the restaurant industry. Savory partners with high-potential, profitable, emerging restaurant brands, to deliver financial capital, industry expertise, growth and revenue opportunities, profitability enhancements and new location development. The Savory team contributes directly to all aspects of growth and replication by using a proven playbook and methodology. Founder involvement in the expansion of a brand is a central theme of the Savory approach as founders carry the tribal knowledge around the uniqueness that has energized early success and is essential to future growth. The Savory Fund has invested in 10 brands: Swig, R&R BBQ, Pincho, Via 313 Pizzeria, The Crack Shack, Mo’ Bettahs Hawaiian Style Food, 86 Repairs, Saigon Hustle, Hash Kitchen, and The Sicilian Butcher. For more information, visit SavoryFund.com.