1. 2
Next
SINGLE PAGE
You don't have to live in Maine to open a lobster shack, but it does help to have connections in the state that produces world-class lobsters that have satisfied the tastes of seafood fans for as long as the state has been trolling the Atlantic waters. Check out the directions in this article to get started, and it won't be long before your lobster bibs are doing double duty---from lobster bisque to dessert.
Instructions
1. Define what you mean by "shack." Identify the types of businesses the term "lobster shack" can describe to clarify your intention: eat-in restaurant, take-out only, lobster bar, or a combination of retail lobster sales and restaurant under one roof.
2. Design a business plan that includes a budget, location research, competitor analysis, lobster purveyors, marketing strategies, kitchen and dining equipment and furniture, site build-out projections, and other research. Take that plan and supporting documents to financial lenders and investment sources to capitalize your lobster shack.
3. Pick a unique name for your shack. Find a prime location. Shop properties with a commercial realtor. Save lots of legwork by looking at properties already outfitted with commercial kitchen and dining areas, or get the most bang from your buck by choosing a fixer-upper that will allow you to build your shack from scratch.
4. Learn about and file for permits, licenses, and other documentation required before you may open your doors. Expect to pay fees for local and state credentials, and if you're seeking a liquor license, be prepared to fork over serious cash. Begin working on your menu, logo, and graphic elements that will represent your shack.
5. Shop for equipment and furniture. Access numerous restaurant sites to find good deals. Consider purchasing used equipment and furnishings. Consult with suppliers to get help purchasing quantities of plates, glassware, pots, pans, linens, cleaning supplies, and other items necessary to operate your lobster shack.
6. Choose one or more wholesale lobster purveyors and contract with them. Stick with Maine because the state supports about 6,000 harvesters at any given time and is known for great shipping and fulfillment service. Get ordering tips on typical lobster cuts ordered by restaurateurs: live, whole-frozen cooked, whole-frozen raw, fresh meat, fresh-cooked meat, frozen cooked meat, tails, and specialty cuts.
7. Install a computer system and load it with restaurant-specific software to track hourly wages, inventory goods, update vendor invoices, and calculate receipts. Train and hire staff. Recruit a manager if you don't plan to run the shack on your own. Schedule final inspections with the health, fire, and public safety departments to make certain everything is up to code. Feed these essential workers lobster as a thank you for putting the final seal of approval on your shack.
8. Affiliate with an industry nonprofit like the National Restaurant Association so you always have a resource to help you overcome problems, get you certified, and give you marketing and sales tips to help you grow your lobster eatery.
