All Hands On Deck: Co-founder, CEO, and COO All Work In Shuckin’ Shack To Kick Off The Summer
After all of the trials and tribulations that the past year has brought us, we never thought that a staff shortage would be a problem as the world opens back up post-pandemic. Every industry has been struggling with supply chain problems and staff shortages. At Shuckin’ Shack Oyster Bar, we are committed to providing the best quality seafood and exceptional customer service. So, how do we accomplish that in the current predicament we find ourselves in with limited staff? ALL HANDS ON DECK! Co-founder Matt Piccinin, CEO Jonathan Weathington, and COO Bill Bartlett rose to the challenge and met the problem head on. Memorial Day Weekend, 2021 was to be a huge weekend for our flagship Shack in Wilmington, NC. Having a limited staff was a big problem as they prepped for the big weekend of customers. It was a simple decision in the minds of our company leaders. With no questions asked, Matt, Jonathan, and Bill jumped in the kitchen all weekend long to help our loyal staff make it through the unofficial kick off to Summer. Steaming fresh seafood, shucking a massive amount of oysters, tossing wings, flipping burgers, washing dishes and quality control was the name of the game. As the masses came to Shuckin’ Shack to “return to normal”, our executives pushed through with jokes, smiles, and fun during their shifts. Jonathan Weathington posted on social media, “I’m so proud of my team and our ability to hunker down, lean in, and push through. In full disclosure, I was likely a total culinary liability, but we had a lot of fun and tried to serve our customers as best as possible during a busy weekend.” This team effort is a testament to Shuckin’ Shack’s continued effort to provide the best service, high quality food and an experience that guests will want to come back to when they think of seafood, drinks and “A Good Shuckin’ Time!