After 100 years, Phillips Seafood remains family-owned an family-operated.
In 1956, the Phillips family created an outlet for their surplus crab by opening a simple “crab shack” in the famous seaside resort of Ocean City, Maryland. So there it was, over 60 years ago, that the first of the Phillips Seafood Restaurants collection acquainted new generations with flavorful memories of the family’s fresh, delicious seafood delights. The Phillips family tradition, now in its fourth generation, continues to expand and refresh its culinary offerings.
How does a restaurant group keep moving forward in this day and age? Phillips has taken 60+ years experience operating high-volume restaurants and expanded into non-traditional venues. Through strategic partnerships, Phillips has opened locations in over a dozen high-traffic airports, travel plazas and casinos, with additional locations in the plans for future development.
After 100 years, Phillips Seafood remains family-owned and family-operated. Just as Brice and Shirley passed down their dedication to their business to their sons, so has the next generation become an integral part of the company’s future, fulfilling a wide variety of roles at Phillips.
Yet there is another “Phillips Family” that Brice and Shirley always spoke of: their loyal family of employees. In an industry with a high rate of turnover, Phillips has been lucky to hold on to many of those who contributed to the company’s success over the years. Phillips’ family-style management and promote-from-within policy have resulted in many employees who have 20 or more years of service with Phillips Seafood.