Podcasts about Sabin Lomac

In this episode, we explore Cousins Maine Lobster—a leader in the food truck and brick-and-mortar space. Co-founder Sabin Lomac shares insights from their Shark Tank experience that helped launch the business. Discover what makes their mobile restaurant concept so successful, and tune in for invaluable advice for aspiring entrepreneurs!

035. Cousins Maine Lobster | 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. ***   Looking to sell your land in North Carolina? Connect with Bubba Land Company and experience the straightforward way to get top dollar for your property!  

After an insanely successful first day, the founders of Cousins Maine Lobster knew they had an instant classic on their hands. But what they didn't know was that some of their early customers were actually Shark Tank producers. Not once, but twice, the producers tried to convince the two founders into appearing but each time, they turned it down. Eventually, the call of the Tank was too powerful to ignore and Cousins Maine Lobster appeared on Season 4 of Shark Tank. Since closing a deal with Barbara Corcoran, they have been able to expand to over 50 trucks and locations across 24 states. In today's episode, we chat with Sabin Lamac, the co-founder of Cousins Maine Lobster about:

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

Garry chats with Sabin Lomac, a co-founder of Cousins Main Lobster. Sabin and his cousin Jimmy took their single food truck business on to Shark Tank several years ago, came away with a deal with Barbara Corcoran, and now have one of the most successful businesses in the show's history.

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.

Entrepreneur Sabin Lomac opens up about his journey in making it big in the food industry with his company, Cousins Maine Lobster. From acting to getting his first food truck to Shark Tank, Sabin opens up about what he has learned in his journey as a business owner. Sabin talks about family and how he navigates his work and personal life. Sabin also gives great tips on building a brand. Listen to Dream Big and get inspired.

Ditch the four walls, head outside, and get your fill of those portable powerhouses known as food trucks. Episode content:Jeff Mauro gets happy about an angry lobster sandwich from the Happy Lobster Truck in Chicago. Brad Miller brings us to Los Angeles to eat the game over sandwich from Yeastie Boys Bagels Claudia Sandoval goes all in on the torta de albóndigas from Corazon de Torta in San Diego, CA. Sabin Lomac puts the pedal to the metal for The Bacon Truck's bacon mac and cheese bites in Boston.Elena Besser describes the delicious carrot top dipped cone from Mister Dips in Brooklyn, NY. Fanny Slater talks buffalo chicken grilled cheese by CheeseSmith in Wilmington, SC.  Ali Khan speeds towards the best food on wheels at LeRoy and Lewis Barbecue in Austin, TX.Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Thank you for tuning into "Starting Small", a podcast about brand development, entrepreneurship, and innovation in the modern world. In this episode, I am joined by Sabin Lomac, co-founder of Cousins Maine Lobster, brining authentic Maine lobster nationwide through food trucks and brick & mortar restaurants. Growing up in Maine, Sabin and his family had been absorbed into the seafood space, consisting in memorable items such as the lobster role.  As Sabin departed for California, he quickly became aware of the LA scene... Cheap, inauthentic foods, provided for the typical unaware tourist. When Sabin's cousin Jimmy came to visit, they recalled on the food back home in contrast to California. The childhood picnics, home feeling, and of course the delicious lobster, pushed them to do something about the void in the LA food scene. In 2012, they launched their first food truck, quickly experiencing substantial lines. Following quick growth and a brand customers gravitated towards, the cousins decided to make an appearance on ABC's, Shark Tank. Landing a deal with Barbara Corcoran, Cousins Maine Lobster has grown the business into a franchise machine, acquiring locations across the U.S. Make sure to check out Cousins Maine Lobster at: https://www.cousinsmainelobster.com/   Follow Starting Small: Instagram: https://www.instagram.com/startingsmallpod/ Facebook: https://www.facebook.com/Startingsmallpod/?modal=admin_todo_tour LinkedIn: http://linkedin.com/in/cameronnagle   Support for Starting Small comes from Humanscale, the leading designer and manufacturer of high-performance ergonomic products that help create a healthier work life. All of their products, from chairs to standing desks and more, are comfortable, easy to use, and sustainable. And great for either the office or the work from home environment. With an increase in shifting workplaces, comfort can be especially hard to find. As I run the podcast, I am in front of my desk for hours a day; from scheduling, researching, interviewing, and more. Humanscale allows me to remain productive, without the consequence of body stress to follow.  Make sure to check out Humanscale at humanscale.com, and use code: STARTINGSMALL at checkout to save 20% on your purchase.

Sabin Lomac, founder of Cousins Maine Lobster, talks about growing a single food truck to a multimillion-dollar business. Sabin talks to host Jaymee Sire about his childhood growing up with a single mom in Maine and how a nostalgic conversation with his cousin turned into a popular West Coast food truck. Sabin talks about his relationship with investor and mentor Barbara Corcoran and the challenges and rewards of scaling. He gives his best advice for aspiring entrepreneurs and his passion for mentorship and philanthropy. Sabin talks about his experience hosting the Food Network Show, Grill of Victory, and the music he likes to blast on set. He gives his thoughts on the differences in grilling in the South vs. the North before revealing whether he prefers butter or mayo on his lobster roll.    Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network    Follow Food Network on Instagram: https://www.instagram.com/foodnetwork  Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire Follow Sabin Lomac on Instagram: https://www.instagram.com/sabinlomac/ Learn More About Grill of Victory: https://www.foodnetwork.com/shows/grill-of-victory Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed    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/ 

In this episode, we visit with actress Mary Hollis Inboden, writer/producer David Black, and host Sabin Lomac of "Grill Of Victory" which premieres tonight on Food Network. For complete episode details, socials, podcast merch and more visit www.GQwithCam.com You can help support this podcast with a one-time donation at www.BuyMeACoffee.com/GQwithCam --- Send in a voice message: https://anchor.fm/camerondole/message Support this podcast: https://anchor.fm/camerondole/support

Sabin Lomac on Breaking it Down with Frank MacKay - Grill Of Victory by Frank MacKay

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

Nick talks to Jim and Sabin about building a strong brand and the highs and lows they experienced along the way (especially on opening day). They also discuss why they felt Barbara was their #1 Shark of choice and why she has exceeded all their expectations.

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

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 Lomac, co-owner of Cousins Maine Lobster joins us on Party's Over Podcast to chat about his Maine inspired business. Sabin had always dreamed of the entertainment world. He dreamed of one day being an actor and set off to NYC to pursue this dream. Eventually Sabin found himself moving to the West Coast where he began a successful career in real-estate. He loved his life on the West Coast and his career, but when Sabin's cousin came to visit him things changed. After one night of one too many drinks celebrating their reunion the idea of Cousins Maine Lobster was born. This idea quickly turned into an appearance on ABC's Shark Tank and is now a multi-million dollar franchise. Sabin shares with us just what this journey was like and how he grew the company to what it is today. This conversation was filled with pockets of inspiration and knowledge!Thank you to Sea Dog Brewing Company for partnering with us on this episode.To purchase your own Sea Dog Hard Craft Seltzers:: https://shop.shipyard.com/products/new-sea-dog-hard-craft-seltzerFollow Sabin:: https://www.instagram.com/sabinlomac/Follow Cousins Maine Lobster:: https://www.instagram.com/cousinsmainelobster/Follow Ashley :: https://www.instagram.com/ashley_clifford/Follow Liz :: https://www.instagram.com/elizabethadley/Thank you for listening!

035. Cousins Maine Lobster | 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. ***

Hi, JRS here. Gavin is out of town in France being a douche bag on Instagram. In his absence, I have decided to release this podcast in record speed! It's Father's Day today and my family took me out for tacos and beer. The tacos weren't that good so mostly I just drank beer. It was very tasty. I may want another one soon, but first it is important to thank Sabin Lomac for booking an appearance on our podcast and then canceling the week of this recording. Secondly, we'd like to thank Jason Rose for laughing silently in the background of the podcast and drinking while we made fun of you. Thirdly, it is important to thank our #StillCoolFriends for spending an hour or so listening to us two dumbasses rant about the things that make us laugh and question our coolness in the world. Much love to the homies of the pod! On this, a very special episode of Still Cool Right: - JRS says goodbye to Philadelphia's famed music venue The Trocadero - Gavin talks about how he'll be a douche on Instagram in France - NYPD launches a new "Rap Unit" - iTunes is shutting down - Gavin somehow is good at Gen Z slang - The sharing economy lowers our expectations - Reality Bites is 25 years old! - Still Cool Music features FEWS Stay Still Cool Friends! XO// JRS/Gavin

@rolandsfoodcourt @siriusxm with @gennaro.pecchia 9:00PM Channel 103 #siriusxmfaction We break lobster rolls with the coolest food family from @sharktankabc @cousinsmainelobster A great visit from @jimtselikis & @sabinlomac Who just launched their new menu in #nyc & added their first kiosk in @timessquarenyc #ny We learn about #cousinsforacause benefitting @bbbsamerica We chat #iamgeorgiagrown & @beardfoundation with Culinary Queen|Executive Chef @iamgeorgiagrown @chefhollychute who drops by with @exploregeorgia superfoods #peaches #blueberries & of course super fine sparkling wine wine from @3sisterswinery which sets the tone for a great conversation on all greatness that can be found in & that comes out of #georgia #usa We cannot to visit the South to experience & feel all the #southernlove with our Friends @smfchicken & @big_green_egg1 Thanks to Our Favorite Gents! @paulofcharsky & @gumbohq @laelfredsell #foodfamily #foodlove #ftw

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.

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".

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

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!

Shark Tank contestant Sabin Lomac joins Taran to talk about running a business, having Barbara Corcoran as a mentor, and how a Big Brother turned his life around. The post Taran Show 26 | Shark Tank contestant Sabin Lomac appeared first on RobHasAwebsite.com.

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. ***

Rolling, Rolling, Rolling.... From Food Truck(s) to restaurant bound in Los Angeles! Cousins Maine Lobster Co-Owner Sabin Lomac and Frach's Fried Ice Cream Co-Owner Zachary Hurst share their stories, determination, and food that create mega lines with locals.

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.