Podcast appearances and mentions of jim tselikis

 In this episode I interview Jim Tselikis, co-founder of Cousins Maine Lobster a startup food truck business which has grown to over 50 units, including both gourmet food trucks and fast-casual restaurants whose wakeup call was coming up with the idea and keeping it secret with his co-founder cousin and former guest on this podcast until they could launch a single truck in Los Angeles. In this episode Jim offers a master class in both "family first" values and growing an entrepreneurial business from an idea and a passion. https://www.cousinsmainelobster.com/

Jim Tseleikis is the co-Founder of Cousins Maine Lobster. Jim graduated college in 2008 and went into sales, specializing in medical device sales for about 4 years. While visiting his cousin in LA, the two men conjured up the idea for Cousins Maine Lobster, based on their love for family and lobster back in their home state of Maine. 13 months later, in April of 2012, the first Cousins Maine Lobster food truck opened in LA. They appeared on Shark Tank not long after that, and today they have 62 locations, including restaurants and food trucks, and they're a booming franchise. Show notes… Favorite success quote/mantra: "If you're prepared, you have nothing to worry about." Today's sponsor: Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website Thanks for listening!

Sherri gives her hilarious take on the latest headlines! Then, host, author, and broadcaster Elizabeth Vargas stops by to talk about her one-hour live news show, “Elizabeth Vargas Reports,” on NewsNation. Plus, Cousins Maine Lobster founders Jim Tselikis and Sabin Lomac, whose food truck business and brand were supported by “Shark Tank's” Barbara Corcoran, cook up some delicious lobster dishes for summer!

What's it really like to work with Barbara Corcoran after making a deal on Shark Tank? Or better yet, how should you be eating your lobster rolls? Host Jon Dick is joined by co-founders of Cousins Maine Lobster, Sabin Lomac & Jim Tselikis to answer what's it like to actually pitch to the sharks, how their business handled the rapid growth after airing, and if going in the Tank is the right move for other entrepreneurs. Know a segment or company we should feature from Shark Tank? Let us know at podcasts@hubspot.com Another Bite is a HubSpot Original Podcast // Brought to you by The HubSpot Podcast Network // Produced by Matthew Brown.

In this episode I interview Sabin Lomac who along with his cousin Jim Tselikis co-founded Cousins Maine Lobster and have grown it into 50 units including gourmet food trucks, fast-casual restaurants and an overnight mail order business from Maine to your door and whose wakeup call was visiting his cousin in Los Angeles and getting the idea for bringing the affordable luxury of lobster rolls, etc. into the food truck industry which exploded after a successful appearance on Shark Tank. http://cousinsmainelobster.com

We're back with part two of our interview with Jim and Sabin from Cousins Maine Lobster. We continue our conversation by diving deep into the skills needed, best practices adopted, and the lessons learned as the cousins navigated their way through the difficulties of scaling a restaurant concept to massive proportions. That's Sabin and Jim from Cousins Maine Lobster. For more on the guys and their restaurant group, visit https://www.cousinsmainelobster.com/. ____________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other shows: Restaurant Marketing School Restaurant expert videos & webinars

Today's conversation is part one of a two part series. I sat down with Sabin and Jim from Cousins Maine Lobster. Maybe you know them from Shark Tank, maybe you don't. What you should know is that these two cousins have scaled one food truck into a $55 million dollar business over the last 10 years. Over the next two episodes, we'll unpack the tactics, tools, and strategies they used to build a restaurant empire. For more on the guys and their restaurant group, visit https://www.cousinsmainelobster.com/. ____________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other shows: Restaurant Marketing School Restaurant expert videos & webinars

Bob, Cutsy, and Bear Down invite Jim Tselikis, one of the owners of Cousin's Maine Lobster, on the show. They chop it up about Beardown's care package from them and what it was like on Shark Tank. Top 5 Breakfast Items to close the show.

Sabin Lomac and Jim Tselikis, actual cousins from Maine who founded Cousins Maine Lobster, started with one truck, a simple menu and a commitment to source the best-tasting, best-quality Maine lobster for their lobster rolls. That caught the attention of Barbara Corcoran when the pair pitched the concept on Shark Tank. She invested and mentored the partners, and 10 years later, Cousins Maine Lobster has close to 50 locations, including nine brick-and-mortar restaurants and an enthusiastic team of franchisees who are driving growth. Listen as the pair discuss why lobster prices have skyrocketed, the importance of keeping the menu limited to what they do best, how they spread the Maine spirit to both franchisees and customers and how they strive to be the name and face of Maine lobster as they grow.

This week, we're joined by ABC's Shark Tank alum and co-owner of Cousins Maine Lobster, Jim Tselikis. In this episode, Jack talks about weird jobs around the world, Jim pitches the concept of Golf, and everyone gives Luis sh*t for not knowing where to find a lobster. Subscribe at Patreon.com/IDKAT Tiers start at $2 a month and come with perks ranging from ad-free IDKAT episodes, exclusive After Show episodes, and other bonus content! See omnystudio.com/listener for privacy information.

Jim Tselikis and Sabin Lomac are the founders of Cousins Maine Lobster,  a franchise food truck business based in Los Angeles, California.  The idea for Cousins Maine Lobster came when cousins Jim and Sabin were discussing food they used to eat while growing up in Maine. Impressed with the Los Angeles food truck industry, they decided to start selling Maine lobster in the L.A. area.  The company received an investment of $55,000 from Barbara Corcoran after appearing on Shark Tank in 2012.  More content on https://createeveryopportunity.org/ 

The idea for Cousins Maine Lobster originated over a night of drinking and a visit between two cousins, Sabin Lomac and Jim Tselikis. Jim had trekked out to visit Sabin in L.A., and a few drinks into the night, the conversation grew nostalgic as they reminisced about their shared Maine childhood.  “We decided that we wanted to do something creative. We wanted to work together. And the more we drank, the more nostalgic we got about our childhood. And that led to lobster,” Sabin recalls.  Opening a restaurant seemed too daunting, with long leases and big buildouts. This was 2012 in L.A., and gourmet food trucks were just beginning to arrive on the scene. The cousins figured they could buy one for around $60,000.  “Let's put a truck on the street. Let's represent our home state. What we wanted really was just to recreate our childhood,” Jim adds. “We were privileged to have grown up with the best lobster in the world and we wanted to bring it to other areas… at the end of the day, it was a passion project. Something we could do together, have fun with, represent our home state of Maine, and see where it goes.”  Ten years, one “Shark Tank” investor, 50 food trucks and a franchise later, and the cousins have created a multi-million dollar business. In this episode of the Working For a Dream Podcast, Jesse Lee tells Patrick how she made it big in network marketing after starting at zero — and how she ultimately created success on her own terms.   What You'll Learn: How the question “what would make our moms happy?” led the cousins to develop such a successful business idea How they managed to stay cool, calm and collected in the Tank What it's like to have Barbara Corcoran as an investor And much more!   Favorite Quote: “That's one of the things we were taught, is like, hey. You may not know everything. We always say we didn't go to business school. We didn't have any restaurant experience. But what we did have was passion. This had a lot of meaning for us, because it was about our family.” — Jim Tselikis   How to Get Involved:   Connect with Sabin and Jim:  Facebook Instagram Cousins Maine Lobster   Connect with Patrick:  LinkedIn Facebook Instagram

In this week's episode we are joined by Jim Tselikis and Sabin Lomac, the co-founders of the wildly popular food chain Cousins Maine Lobster. Jim & Sabin walk us through their rise to success including their experience on Shark Tank, their unique franchising process, and settle the hotly contested debate of the proper way to consume a lobster roll. Find a Cousins location near you, or order yourself some fresh Maine lobster overnight at https://www.cousinsmainelobster.com/ and follow them on Instagram @CousinsMaineLobster --- Send in a voice message: https://podcasters.spotify.com/pod/show/dadbodsanddollars/message Support this podcast: https://podcasters.spotify.com/pod/show/dadbodsanddollars/support

How a food truck startup founded by two cousins from Maine tested the “Shark Tank” waters and made a big splash.  Mainebiz Senior Writer Renee Cordes interviews Cousins Maine Lobster Co-Founder Jim Tselikis.

In this special episode of Modrn Business, Zack riffs with Shark Tank alumni and co-founders of Cousins Maine Lobster, Jim Tselikis and Sabin Lomac. We discuss how they’ve used technology to create a no-touch experience for their food trucks/restaurants, the founding story/how they found franchising, how they used their experience on Shark Tank to catapult their business forward and their goals for 2021.

When cousins Jim Tselikis and Sabin Lomac launched their food truck Cousins Maine Lobster in Los Angeles in 2012, food trucks were red-hot. But while many trucks fizzled out after a few years and the broader trend settled into a sort of community-by-community niche, Cousins has expanded through franchising and established itself as an international seafood sensation with both truck and brick-and-mortar locations. Tselikis joins the podcast to talk about how a food-truck business has some inherent advantages during the COVID-19 crisis, why the food-truck experience is more important than ever, and why a $17 lobster roll still has a place in the value conversation even during a recession. Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Sabin and his cousin Jim Tselikis founded Cousins Maine Lobster in 2012, a food truck and restaurant franchise specializing in bringing wild-caught, sustainably harvested lobster from Maine to different neighborhoods across the country. Sabin is also co-author of the book Cousins Maine Lobster: How One Food Truck Became a Multi-Million Dollar Business, which details his... The post Sabin Lomac Joins the Circuit of Success! appeared first on The Circuit of Success with Brett Gilliland.

Her son’s illness almost stopped Rashelle’s plans for a food truck. Until a drawing from her boy, and advice from her food truck hero helped this single mom get back on the road to her dream. Subscribe to Everyday Bravery in... Apple Podcasts Spotify Stitcher RadioPublic Google Podcasts Pocket Casts TuneIn RSS

You think you’ll have to dive in hook, line and sinker to start your new business? Nope! Many of my most successful entrepreneurs were just moonlighting until their business was humming enough to quit their jobs. Here’s how Cousins Maine Lobster Founders Sabin Lomac and Jim Tselikis did it. They have an incredible story and a lot of great insights to share with us – and volunteered to be guinea pigs for my first interview episode. Listen in!  Got a business question you want to ask me? Tweet it @BarbaraCorcoran and I may just address it in a future show! Also, let me know who you want me to interview next! Follow Business Unusual with Barbara Corcoran on iHeartRadio, or subscribe wherever you listen to podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever had one too many drinks with friends and come up with an absolutely brilliant business idea that you then launch and six years later becomes an international, $20 million dollar brand? You think I’m kidding. Today I’m interviewing two of the most famous cousins in the business world, Sabin Lomac and Jim Tselikis, co-founders of Cousins Maine Lobster. You may know them from one of the early episodes of Shark Tank. Barbara Corcoran ended up taking a stake in their then 2-month old business. Since then they started franchising, opening brick & mortar restaurants, and now they’ve published a book called Cousins Maine Lobster: How One Food Truck Became a Multi-Million Dollar Business.  Sabin and Jim grew up together in Maine eating lobster off paper plates all throughout their childhoods. They went to college and started separate careers in different states and went a few years without much interaction. However, that all changed when Jim flew to LA where Sabin lived and asked him if he wanted to go out to eat dinner to catch up. That infamous dinner - which inlcuded more than a few drinks - was when they hatched the idea for their business. We discuss how they prepared for Shark Tank, their biggest money mistakes and the big-ticket item they’re both saving up for now.  Visit www.somoneypodcast.com for more.

Jim & Sabin are the co-founders of Cousins Maine Lobster, an internationally recognized food truck and restaurant franchise, featuring authentic Maine eats, always using wild-caught, sustainably harvested, premium lobster from Maine.   They rose to acclaim after partnering with Barbara Corcoran on ABC's Shark Tank in 2012.  They just released their book, titled "Cousins Maine Lobster: How One Food Truck Became a Multi-Million Dollar Business".

An entrepreneurial American Dream come true: Jim Tselikis and Sabin Lomac, Co-Founders of Cousins Maine Lobster, speak with host Dan Loney to share their story of growth and their new book Cousins Maine Lobster: How One Food Truck Became a Multimillion-Dollar Business on Knowledge@Wharton. See acast.com/privacy for privacy and opt-out information.

Click Here to Subscribe to the Show: iTunes | Stitcher | Google Play | YouTube Jim Tselikis and Sabin Lomac, Founders of Cousins Maine Lobster and uber success story from Shark Tank, join me on Entrepreneur Hour to talk about their journey in the food truck business and how they grew their efforts to a multi-million dollar venture with a family recipe. Today's Sponsor: [FREE WORKSHOP] The 3 Step Secret to Get More Customers Resources: Cousins Maine Lobster: How One Food Truck Became a Multimillion-Dollar Business

This week on Roland Campos Food Court Jim Tselikis stops by to talk about Cousins Lobster, Shark Tank, and his new book coming out 4/17 called Cousins Main Lobster:How One Food Truck Became a Multimillion-Dollar Business. Chef Paul Denamiel owner of the best French restaurant in the east cost Le Rivage. Chef Paul talks food, hot sauce, french onion soup burger, burger bash and more. Chef Paul WILL BE BACK SOON!!! Joining us during Chef Paul's interview is the head of Agriculture Mcllhenny Company and six geneation family members of Tabasco, John Simmons. John talks about the history of Tabasco, how Tabasco maintained relevancy over 150th years, the process, getting chef Paul hooked up with some Tabasco products and more...

After the near overnight success of their first food truck, followed by a winning appearance on ABC’s Shark Tank, Cousins Maine Lobster cofounders Jim Tselikis and Sabin Lomac found themselves in an enviable position. Financially, they had the capability to quickly scale their business—but getting past the fear was easier said than done. Join us to find out how the cousins strategically grew from one food truck to a nationwide franchise, hear the invaluable advice from their Shark Tank mentor Barbara Corcoran, and why they are determined to stay true to their roots during this time of exponential growth. entreleadership.com/podcast EntreLeadership 1-Day Special Offer from EntreLeadership 14-Day Free Automation Software Trail from Infusionsoft Want expert help with your business question? Call 844-944-1070 and leave a message or send an email to podcast@entreleadership.com. You could be featured on a future podcast episode!

Jim Tselikis is a Co-founder of Cousins Maine Lobster. He is from the coast of Maine, where he and his cousin Sabin Lomac grew up surrounded by family and lobster. They both moved away (Jim to Boston and The College of the Holy Cross, then a secure job at Stryker orthopedics; Sabin to New York City to study drama before acting his way into a career in Real Estate in LA), then reunited in 2012 to bring the authentic experience of their childhoods to their customers. *** For Show Notes, Key Points, Contact Info, Resources Mentioned, & the Fabulous 4 Questions on this episode visit here: Jim Tselikis Interview. ***

Jim Tselikis and Sabin Lomac believe that the best way to satisfy an appetite is to consume some of the most authentic foods from across the globe. Hand cut Italian pasta. French truffles. California oranges. Maine lobster. Foods as unique as the places they come from and the people that harvest them. That’s what we’re about.