Outer Banks Boil Company has been serving seafood boils for nearly a decade, but its original purpose wasn’t to feed anyone. It was just to get Matt Khouri a good grade in college. The concept began as a senior project, which Khouri didn’t think would work in the real world—but it had more potential than he imagined. Since opening its first brick-and-mortar in 2016, the company has grown to three corporate locations, and in 2020 the seafood catering-and-takeout business started pursuing franchise-driven growth. The concept turned out to be perfectly suited for the pandemic, thanks to its small real estate footprint and carryout and catering-only options. That helped stores continue operating on a 30 percent profit margin. Now that the company has sold five franchise locations, Khouri reflects upon the hectic year, and what’s in store for the future.
Your company came from a senior project. That’s not something many people can say.
This story is from the July - August 2021 edition of Entrepreneur.
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This story is from the July - August 2021 edition of Entrepreneur.
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