From Food Truck to Franchise: How These Cousins Turned Their Love of Lobster Into a Business
When cousins Jim Tselikis and Sabin Lomac were growing up outside of Portland, Maine, family gatherings invariably meant locally caught lobster on the table. Like sweet corn in the Midwest or fresh salmon in the Pacific Northwest, lobster was a regional delicacy they took for granted.
Photographs by Jeff Clark
Both cousins eventually moved away: Tselikis, now 30, to the Boston area, where he sold medical devices, and Lomac, 33, to Los Angeles, where he worked in real estate while pursuing an acting career.
Continue reading this article - and everything on Entrepreneur!
We make some of our best content available to Entrepreneur subscribers only. Become a subscriber for just $5 to get an ad-free experience, exclusive access to premium content like this, and unlock special discounts.
Entrepreneur Editors' Picks
-
Crypto Doesn't Have to Be Serious. Just Ask This Comedian Who Organized a Conference About Failure in the Industry.
-
Want to Succeed? Turn Your Fixed Mindset Into a Growth Mindset.
-
Google's CEO Is Asking Employees 3 Simple Questions to Boost Productivity
-
'Greatest Storyteller Wins.' Katy Perry on the Surprising Link Between Pop Stardom and Entrepreneurship.
-
How to Unleash Your Creativity and Transform Your Marketing Strategy
-
The 5 Personalities You Meet in a Coworking Space
-
'Man's Best Friend' — and Investment: The Thriving Industry of Pet-Related Franchising
