Dallas Hale is the Chief Executive Officer at Shell Shack, a successful seafood chain with six locations in Texas and one in Florida. He is also the CEO of Texas-based restaurants Sushi Marquee and Ebb & Flow. He's gone from working as a busser to operating some of Texas' top restaurants and overseeing more than 500 employees. Before this, Dallas proudly served in the US Coast Guard for five years.
Shell Shack has become the go-to destination for seafood in the Dallas-Fort Worth area. So, what makes it stand out from the hundreds of other seafood hotspots in Texas? Dallas Hale, the co-creator and CEO of Shell Shack, tapped into a restaurant market that left much to be desired — and transformed it into something amazing.
Dallas first came up with the concepts that made Shell Shack a success while working at a nightclub. With this experience under his belt, he was able to build the seafood restaurant into a fun and engaging atmosphere with mouth-watering food. Since then, he has overcome the challenges of running multiple restaurants in different locations, operating these restaurants during the pandemic, and keeping his concepts fresh and up-to-date. Now, Dallas is here to share his secrets for creating the best restaurants in Texas.
In this episode of the SpotOn Series, Chad Franzen chats with Dallas Hale, the CEO of Shell Shack, Ebb & Flow, and Sushi Marquee, about how he grew his restaurants into dining destinations. He discusses his humble beginnings in the industry and shares the lessons he learned from bussing tables, working in nightclubs, and managing award-winning restaurants. Whether you're a foodie looking for the best crab in DFW or an entrepreneur planning to open your own restaurant, you don't want to miss this!
