Crab N Spice Group

Crab N Spice Group began in a Ventura, California, home kitchen in 2014, when co founders Marlon Arsenal and Jerrico Reyes developed the signature CNS sauce through repeated flavor testing. Both had previously co owned a home healthcare business. The first brick and mortar restaurant opened in Ventura, the business launched officially in 2015, and franchising began in 2019. By December 2025, the brand had 10 operating units in California and Nevada. A seventh California location was under development at 160 W. Lincoln Ave. in Anaheim, and a fourth Las Vegas unit on South Rainbow Road was scheduled for late January 2026. The concept centers on interactive seafood boils with proprietary spice blends and customizable shellfish, sides, and house made sauces. Headquarters appear in corporate documents as both Ventura and Palmdale, California. PeerSense prepared this analysis independently, without sponsorship, endorsement, or review by Crab N Spice Group or its affiliates.

Seafood benefits from health focused eating patterns and consumer interest in meals that feel experiential, including shellfish boil formats built around protein and social dining. The global seafood market is projected to grow at roughly 3.1% annually through 2030, while interactive dining is expected to outpace that rate. Communal tables, custom spice blends, and hands on eating can support higher average tickets and repeat visits. Seafood boils remain fragmented among franchise brands, with no dominant national chain comparable to leading burger or pizza systems. Concepts with efficient kitchen operations, batch cooking, and assembly line plating may also manage labor pressure more effectively than some full service restaurants. These factors give Crab N Spice Group a position in a growing category, although its current presence remains concentrated in the western United States.

Reported Crab N Spice Group franchise fees vary by source. Certain third party sources cite $20,000, while the 2019 Franchise Disclosure Document lists up to $35,000. Full service restaurant franchise fees frequently range from $30,000 to $60,000. Total investment is reported at $303,000 to $581,000 in the FDD and $313,000 to $591,000 in later third party analyses. Differences depend largely on lease rates, construction needs, equipment timing, and working capital. The cited full service restaurant sub sector average is $1.05 million to $2.3 million. Working capital is estimated at $35,000 to $70,000 within the total investment. Liquid capital figures vary between $75,000 and $200,000, while the brand's preferred candidate profile points to $200,000 or more. A minimum credit score of 650 is recommended. Royalty reporting varies from 4.0% in the FDD to 6.0% in third party analyses, with a 1.0% advertising fund contribution. The initial agreement lasts 10 years and may be renewed for 5 years.

Restaurant operations focus on fresh or live shellfish, commonly including crab, shrimp, crawfish, lobster, and clams, prepared with proprietary seasonings and served in bags at the table. Kitchen employees handle boiling and order assembly, while front of house employees manage the hands on guest experience. Initial training totals 80 hours, including 50 classroom hours and 30 hours of on the job instruction over two weeks. Training takes place at the franchisor's Ventura, California, headquarters, with part completed at an established franchise location. It generally starts ten to twelve weeks before opening, followed by two more weeks of onsite training. Corporate support covers operations, marketing, purchasing, accounting and legal matters, and research and development. Protected territory is defined as a 100,000 population center or a 5 mile radius from the location, using whichever creates the smaller area. Boundaries rely on market research and current census data. Multi unit development is available, and existing restaurant operators may convert or remodel current locations.

The stated investment range of $303,000 to $591,000 compares with a seafood restaurant sub sector average of $1.05 million to $2.3 million, but actual returns remain unverified. A seafood boil can produce higher tickets than fast casual burger or sandwich concepts. A table of four ordering crab, shrimp, sides, and beverages may reach $100 to $180+ in one visit without unusual consumption. Results will depend on lease costs, local labor conditions, territory population, and management execution. Prospective buyers should request revenue information from current franchisees during the required FDD review period.

Franchising began in 2019, when the FDD recorded zero franchised units. By February 2022, the company reported four California signed locations active since 2018, including units in Sacramento and Santa Clarita, with signed agreements for Arizona and Las Vegas. An additional Carson, California, unit was expected to bring the West Coast total to eight locations. The brand also reported five additional signed licenses in 2022 that were expected to open that year. By December 2025, the system had 10 operating units, including seven California restaurants and three Las Vegas locations. As of November 2024, three Las Vegas units were operating, with a fourth on South Rainbow Road expected by late January 2026. The Anaheim location at 160 W. Lincoln Ave. is operated by first time franchisee Anwar Syed. Maricar Reyes is CEO, while McMillian Latayan is CEO of the Las Vegas franchise group with co owners Kim Ong, Vilma Ong, Jerome Viray, and Arnold Bunye. The brand's differentiation includes its CNS sauce and seasoning blends, along with recognition built since the 2014 home kitchen. Nationwide expansion was announced in February 2022, and inquiries are accepted across all U.S. states.

Brand materials describe the preferred franchisee as an experienced restaurant operator who understands perishable inventory. Fresh shellfish purchasing, storage, and quality control are central operating requirements. The cited $200,000 liquid capital threshold is intended for operators who can manage early cash needs and product variability. A 650 minimum credit score makes the opportunity accessible to qualified borrowers but does not make it an entry level investment. Territories are available in all U.S. states following the 2022 nationwide expansion announcement, while current concentration remains in California and Nevada. Training begins ten to twelve weeks before opening, so operators should plan on approximately three to four months from signing to revenue generating operations. The 10 year initial term and 5 year renewal create a potential 15 year operating horizon. Multi unit rights are available, and the Las Vegas franchise group demonstrates that model across three locations.

The opportunity combines a decade of operating history, proprietary products, an investment range below the cited full service average, and 10 units across California and Nevada. The PeerSense Loan Activity Score is 63, rated Moderate under its methodology. Candidates with $200,000 in liquid capital, restaurant management experience, and the ability to operate within a protected 100,000 population or 5 mile territory may consider the brand for structured due diligence. PeerSense is a commercial capital advisory firm that introduces franchise buyers to SBA and conventional lenders. It is not a lender. Its franchise research includes SBA lending history, Loan Activity Score analysis, location maps with Google ratings, FDD financial data, and comparison tools for evaluating Crab N Spice Group alongside limited service seafood and experiential dining concepts.