While many believe emotion hinders sound decision-making, it can very often be the impetus to a successful business. In the case of Luke Holden, homesickness prompted the Maine native to open the first Luke's Lobster in New York's vibrant East Village back in 2009. His concept was simple: approachable prices, a casual setting and good lobster – light on the mayo – on a toasted bun. It was an instant hit, with lines snaking around the block a common sight.
“I was doing investment banking at the same time. I left my business partner Ben Conniffand my father, Jeff [at the outlet], at seven in the morning and went to work. I didn’t hear from them until one in the afternoon because of how busy it would get. We were making people happy and having fun. The first month, we had strong sales and just so many good reactions. I was happy to go to the shack after my day job to close and even work weekends,” shares Holden, 35, who realised very early on that this was his calling. After the second New York location opened in May 2010, he quit his finance job to run the business.
In 11 years, Luke's Lobster grew from a single small shack into a fully vertically integrated operation with a lobster processing plant and 37 outlets around the world, with the latest in Singapore.
This story is from the November 2020 edition of The PEAK Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the November 2020 edition of The PEAK Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
A Sophisticated Bachelor Pad
In this two-storey apartment belonging to a finance in professional, designer Jerry Tan of Joey Khu ID created distinct arez ork and play.
Fringe Modalities
Poet, frontwoman, and shamanic healer ArunDitha Emmanuel returns to Singapore with renewed vigour to push the state-enforced boundaries of art.
Taking On Decolonisation
The annual Per°Form Open Academy of Arts and Activations by T:> Works this year tackles the complex subject of decolonisation with a line-up of artists from the global south.
Japan at Half-speed
A walking tour through the Kunisaki Peninsula in Kyushu is an invitation to appreciate thé country’s beauty ata snail's pace.
Truffle Sabotage
In the heart of Chianti, dark tales of the truffle trade, bacchanalian feasts, and sun salutations await at Christina Ong's COMO Castello del Nero in Tuscany.
Is Barolo the Next Burgundy?
With Burgundy prices reaching starry heights, we find out why Barolo is the next frontier for oenophiles.
Hungry for Hansik
Hansik, or Korean food, is becoming more popular worldwide due to the proliferation of Korean pop culture. We explore two of the cuisine's stalwart elements.
Maxed Out
We explore the intricacies of high-performance tyre development inside Continental’s top-tier test facility in Germany and put its new MaxContact MC7 tyres to the test.
India Rising
From a culture whose glorious traditions have greatly influenced luxury jewellery today, young designers like Renu Oberoi are rewriting the narrative.
A Life Less Ordinary
Street culture pioneer-entrepreneur Feroze McLeod defies convention, even in his watch collection.
