Navy Veteran Rob Schryver Transitions From Corporate Consulting to Owning a Shuckin’ Shack in Georgia
Drawn by the brand’s casual vibe and quality seafood, Schryver is leveraging decades of corporate expertise to create a welcoming, community-focused dining spot in Alpharetta.
After nearly three decades in the corporate world, Navy veteran Rob Schryver is embracing a new chapter of life by stepping into the restaurant industry as a franchisee of Shuckin’ Shack in Alpharetta, Georgia. It’s a bold move, but one grounded in years of experience and a deep passion for good food and hospitality.
From Military Service to Corporate Boardrooms
Schryver’s professional journey started after high school when he joined the Navy, serving for ten years. During this time, he began taking college courses, which eventually paved the way for a career in consulting after his service. He spent the next 30 years with top firms like Accenture and NCR, where he specialized in streamlining operations for major restaurant franchises, including industry giants like McDonald’s and Buffalo Wild Wings.
“Working with restaurants gave me a unique perspective on what makes them tick,” Schryver said. “It wasn’t just about installing point-of-sale systems; it was about using the data to help improve their efficiency and overall performance. Over time, I realized I had a knack for understanding the business beyond technology.”
A Shift Toward Franchising
Despite his success in the corporate world, Schryver felt unfulfilled and began to consider what his next chapter might look like. That’s when he discovered Shuckin’ Shack, a growing seafood brand known for its laid-back atmosphere and quality oysters. The concept resonated with him — it offered a way to combine his operational expertise with his passion for seafood.
“I was ready for a change,” Schryver said. “After visiting a Shuckin’ Shack location in Cumming, I knew this was the right fit. The experience was authentic, the food was fantastic and the brand’s culture aligned with what I envisioned for my own business.”
New Perspective on Franchising
Interestingly, Schryver’s perception of franchising wasn’t always positive. His early experiences left him with a view that franchises were rigid and often resistant to outside ideas. But after talking with the team at Shuckin’ Shack, he saw that smaller, emerging franchises can offer a different kind of relationship.
“With larger franchises, there’s often a lot of friction between corporate and franchisees,” Schryver said. “But with Shuckin’ Shack, I’ve found a more collaborative approach. It’s a smaller organization, and they really listen to franchisees. There’s an open dialogue that I didn’t expect, and it’s refreshing.”
Bringing a Unique Dining Experience to Alpharetta
Schryver’s vision for his Shuckin’ Shack location in downtown Alpharetta is clear: he wants to offer something different. While the area has its fair share of upscale seafood spots, Schryver believes there’s room for a more casual, affordable option focused on high-quality oysters and seafood.
“There’s a gap in the market here,” he said. “People love seafood, but they don’t always want the formal dining experience. I want to recreate that feeling of stumbling upon a great oyster shack while on vacation — relaxed, approachable and centered around great food.”
Future Growth and Aspirations
While Schryver is focused on getting his first Shuckin’ Shack up and running, he’s already thinking about the future. His goal is to open at least one more Shuckin’ Shack in the area and eventually explore the possibility of starting a non-franchise restaurant concept.
“I like the idea of building a cluster of restaurants close to each other,” he said. “It’s about creating a local destination and a sense of community. For now, I’m taking it one step at a time, but I’m excited about what’s possible.”
A Word of Advice for Aspiring Franchise Owners
Reflecting on his journey, Schryver offers some candid advice for those considering a leap into franchising. “It’s not just about the brand or the product — it’s about understanding what it takes to run a business,” he said. “You have to think through every aspect, from hiring and managing staff to securing financing and handling unexpected expenses. It’s a lot to juggle, and if you’re not fully committed, it can quickly become overwhelming.”
For Schryver, the transition from corporate consulting to franchise ownership hasn’t been without its challenges, but he remains confident and motivated by his passion for the restaurant industry. As he prepares to open his doors, he’s looking forward to offering Alpharetta a unique seafood experience and embracing the entrepreneurial journey he’s long dreamed of.
“I know it’s going to be hard work, but that’s what excites me,” Schryver said. “I want to be the one making the decisions, learning from my mistakes, and seeing the direct impact of my efforts. It’s a different kind of reward, and it’s exactly what I’ve been searching for.”
