Like a Boss: Luke Holden’s Work Diary: Managing a Lobster Empire, From the Docks of Maine to Downtown Taipei
To its hungry patrons, the business of Luke’s Lobster looks uncomplicated: Seating in its restaurants, called shacks, consists of a handful of reclaimed-wood tables, and the menu features little more than seafood rolls, chowders and chips. Yet Luke’s involves a vast and vertically integrated crustacean operation. Based in Brooklyn and Saco, Maine, the company buys…
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