Skrimp Shack opens in the south of the Augusta business center



Over the past week, Bonita Smith has made three stops at the Skrimp Shack off Windsor Spring Road, and she plans to return in the near future.

“The warm welcome and the delicious food,” said Smith. “It was definitely, I believe, a gift that God sent through the owners. This is the best fish sandwich in town.

The seafood restaurant officially opened last week and has already gathered a steady stream of customers. The restaurant is a franchise, but locally owned by Brandon Dotson.

Dotson grew up in the Newport News, Virginia area and moved to Augusta, where he graduated from Greenbrier High School. He went to Albany State University and returned to Augusta about eight years ago to be closer to his family.

Skrimp Shack opened in south Augusta near Windsor Spring Road on May 11.

Whenever Dotson visited Newport News, he stopped by Skrimp Shack. About four years ago, he decided to ask them if they were franchisees. He started working to get financing, develop a business plan and get everything in order, but ran into problems.

“There isn’t a lot of funding for first-time restaurant owners, so it took a while to save what needed to be saved. Then we ran into the whole COVID situation, which set it back another year, ”he said. “The original plan was to open a year ago.”

Dotson originally wanted to open in May 2020 and then later in the year, but said it never seemed like the right time.

What’s new in Augusta? The last year brings many new restaurants and Topgolf; more on the horizon

Choose southern Augusta

Dotson was familiar with the southern Augusta area and said he had looked at the place, anchored by Planet Fitness, Food Lion and Sitel, for about two years and felt it was the perfect place to open a Skrimp Shack.

“It’s a very busy place. Lots of heavy traffic, lots of pedestrian traffic, ”he said. “It makes sense.”

He liked the neighborhood because it was close to two high schools, close enough to Fort Gordon, and surrounded by businesses. He hopes southern Augusta will become a hub for other new businesses.

Skrimp Shack has a variety of seafood options including Po Boys and sandwiches.  Augusta's new location is only the second in Georgia.

“We are located in southern Augusta, which was once the business center of Augusta. We hope that small businesses like ours and many others will be the start of this revitalization, ”he said.

Dotson said it means a lot to operate a black-owned business in Augusta. He said black people generally don’t have the same opportunities as others and hopes his business becomes something the African American community can be proud of. For those who wish to follow in his footsteps, Dotson encouraged them to do the following:

  • Count the costs
  • Make sure everything is in order
  • Have a good business plan
  • Have good credit
  • Don’t take no for an answer
  • Don’t be afraid to think outside the box

Dotson said there are many sacrifices involved in owning and opening a business. After eight years, he quit his job as a high school teacher and focused full time on opening the restaurant.

Customers come first

Dotson appreciates the support the Augusta community has shown his business over the past week. By the time the restaurant opened at 11 a.m., customers were already waiting to order.

Dotson said the goal is not only to provide great food, but also to provide a fun and safe environment for customers to enjoy.

A constant stream of customers stopped to eat at the new Skrimp Shack restaurant, which opened on May 11.

“When people come to the Skrimp Shack they can expect a quality environment, a clean environment, a safe environment, a loving environment, exceptional customer service, we strive to go above and beyond, we can’t wait to go above and beyond, that’s what sets us apart from everyone else, ”he said. “The food sells itself, the food is amazing.”

The Skrimp Shack is located at 2115 Windsor Spring Road, Suite 14, Augusta and is open Monday through Saturday from 11 a.m. to 9 p.m.



About Author

Leave A Reply