Today we’d like to introduce you to Shree Parchman.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Around 2008 while living in Texas, one of my cousins called me and told me he entered a festival in a small town here in Georgia selling fish and making a killing.
We moved back to Georgia the next year, he moved to California so we took his spot selling fish and crabs, and we made a killing, a few months later, we purchased a food truck.
I started doing festivals and concerts all around the metro Atlanta area. This was strictly part-time and our FUN THING. We never thought it would be full-time, In 2017, we relocated to Savannah for work and I was laid off in 2020.
We heard about the available space in this gas station and the rest is history.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
The biggest struggle is the lack of space, staff, and equipment. Currently, it is just me and my husband. We turned a supply closet into a prep kitchen.
We are currently cooking on a hot plate, a single basket fryer, and a small turbo oven. We have burned out 3 hot plates so far.
Alright, so let’s switch gears a bit and talk business. What should we know?
We are a seafood and wings take-out-only restaurant.
We do wings and fried chicken daily and a different Seafood Special every day, Tues> Seafood Bowls (Shrimp and Veggie Bowl or Bourbon Salmon and Veggie Bowl).
Wed> Shrimp and Grits, Smothered Shrimp over Rice, and Salmon Croquettes.
Thurs> Either Gumbo, Jambalaya, Shrimp Creole, Shrimp Etouffee, or Cajun Seafood Pasta.
Fri> Low Country Boil, Fried Fish.
Sat> Soul Food Saturday and Garlic Crabs.
Any big plans?
We are coming up to the end of our lease and we are looking to relocate our business.
- Website: shreescrabbucket.com
- Instagram: Shree’s Crab Bucket
- Facebook: Shree’s Crab Bucket
- Yelp: Shree’s Crab Bucket