2012
70
$267,000
$38,500
$969,000
No
Cousins Maine Lobster is a premier seafood franchise that brings the authentic taste of Maine to communities across the United States. Founded in 2012 by cousins Jim Tselikis and Sabin Lomac, the brand gained national recognition after appearing on ABC’s Shark Tank, where they secured a partnership with investor Barbara Corcoran. This exposure catapulted the brand into a nationwide phenomenon, known for its high-quality, wild-caught lobster dishes.
The franchise offers a flexible business model, including food trucks, food halls, and brick-and-mortar locations, catering to various market needs. With over 70 locations across 27 states, Cousins Maine Lobster has become a trusted name in the seafood industry, delivering a consistent and exceptional dining experience.
Proven Business Model: The food truck model requires approximately half the labor of a brick-and-mortar location and has an average unit volume of about $1.3 million, compared to just under $1 million for traditional locations.
Strong Brand Recognition: Featured on Shark Tank and the Food Network’s Food Truck Rehab, the brand has a loyal customer base and significant media presence.
Scalable Opportunities: With multiple franchise models available, investors can choose the best fit for their market, whether it's a mobile food truck or a permanent storefront.
High-Quality Offerings: Menu items like lobster rolls, bisque, tacos, and grilled cheese are made from sustainably sourced, wild-caught lobster, ensuri
Founded: 2012
Founders: Jim Tselikis and Sabin Lomac
Headquarters: West Hollywood, California
Franchise Units: Over 70 locations across 27 U.S. states
Industry Category: Fast-Casual Seafood
Cousins Maine Lobster started as a single food truck in Southern California, launched by cousins Jim Tselikis and Sabin Lomac. The brand gained rapid recognition after appearing on ABC’s Shark Tank, securing a deal with investor Barbara Corcoran. This exposure significantly boosted the brand’s credibility and accelerated its expansion across the country.
The company focuses on serving high-quality, sustainably sourced lobster dishes, including lobster rolls, tacos, bisque, and grilled cheese. Its menu emphasizes authenticity and freshness, which has helped build a loyal customer base.
The franchise operates in multiple formats:
Food Trucks: Mobile units allow flexible location choices and lower operational costs.
Food Halls: Small-format units in high-traffic areas.
Brick-and-Mortar Locations: Permanent restaurants in prime locations, although these are fewer compared to food trucks.
Cousins Maine Lobster has become a notable player in the U.S. fast-casual seafood industry, combining a recognizable brand name with a scalable and adaptable business model. Despite some closures of individual brick-and-mortar locations, the franchise continues to thrive primarily through its mobile and flexible formats, which appeal to both entrepreneurs and customers.
Ownership & Market Presence:
The company remains privately owned by its founders. With a footprint of 70+ franchise units across 27 states, it has established a strong national presence and continues to expand in underserved markets. Its reputation as a premium, innovative seafood franchise positions it as a top choice for aspiring franchisees in the fast-casual dining segment.
Industry Recognition:
Featured on Shark Tank, Food Truck Rehab, and other media outlets.
Recognized for pioneering the gourmet food truck concept in the seafood sector.
Holds a reputation for high-quality food, operational support, and franchisee success.
Cousins Maine Lobster provides comprehensive pre-launch, operational, marketing, academic, and ongoing support to help franchisees succeed in the competitive fast-casual seafood market. Their support system is designed to guide franchisees through every stage, from initial setup to long-term operations.
Before opening, franchisees receive extensive guidance to ensure a smooth launch:
Site Selection & Lease Negotiation: Assistance in identifying high-traffic, profitable locations for food trucks, food halls, or brick-and-mortar units.
Design & Construction Guidance: Support in designing food truck interiors or restaurant layouts that meet brand standards.
Permits & Licensing: Guidance on securing all local permits, health inspections, and business licenses.
Initial Inventory & Equipment: Help with ordering equipment, sourcing ingredients, and stocking initial inventory.
Franchisees undergo hands-on, in-depth operational training covering:
Food Preparation & Quality Control: Training on cooking methods, portion control, food safety, and maintaining consistent product quality.
Point-of-Sale (POS) & Technology Systems: Instruction on using the franchise’s proprietary POS and operational software to streamline ordering, inventory, and reporting.
Customer Service Standards: Training on delivering a superior customer experience aligned with the brand’s reputation.
Staff Management: Guidance on recruiting, training, and managing employees for efficient operations.
Cousins Maine Lobster equips franchisees with marketing tools and strategies:
Digital Marketing Materials: Ready-to-use social media posts, email templates, and promotional campaigns.
Branding Guidelines: Ensures consistency across all units in logo usage, signage, and customer messaging.
National Advertising & PR: The franchise coordinates national campaigns and media outreach to drive brand awareness.
Local Marketing Assistance: Advice on local promotions, events, and community engagement strategies.
Franchisees benefit from structured education programs:
Franchisee Onboarding Program: A multi-phase curriculum that covers business management, menu preparation, and operational procedures.
Workshops & Webinars: Ongoing learning sessions for skill enhancement, new menu items, and operational innovations.
Peer Networking: Opportunities to connect with other franchisees for knowledge sharing and collaboration.
After opening, franchisees continue to receive robust support to ensure long-term growth:
Dedicated Franchise Director: A single point of contact to assist with operations, marketing, and problem-solving.
Regular Site Visits & Performance Reviews: Operational audits and guidance for improving efficiency and sales.
Supply Chain Management: Ongoing assistance with ingredient sourcing, vendor negotiations, and inventory management.
Technology Updates: Access to updates and training on POS systems, inventory tracking, and operational software.
Financial Guidance: Advice on cost control, pricing strategies, and profitability improvement.
Promotional Campaigns: Seasonal or product-specific promotions to attract and retain customers.
Crisis Management: Support in navigating operational challenges, including staffing or market fluctuations.
Cousins Maine Lobster seeks franchisees who are entrepreneurial, passionate about food, and committed to operational excellence. The ideal candidate possesses a blend of business acumen, financial stability, and personal drive to successfully operate a fast-casual seafood business.
The best-suited franchisees typically have:
Experience in restaurant management, food service, or multi-unit operations.
A strong understanding of customer service, staff management, and profitability strategies.
Skills in handling daily operations, inventory management, and team leadership.
While prior seafood experience is helpful, it is not mandatory, as Cousins Maine Lobster provides comprehensive training and operational support.
Cousins Maine Lobster franchisees must have:
Minimum Cash Requirement: $100,000 available for initial investment.
Net Worth Requirement: $200,000 or more.
Total Investment Range: $267,000 – $969,000, depending on the location and business model (food truck, food hall, or brick-and-mortar).
Financial stability is critical to cover start-up costs, initial inventory, equipment, marketing, and working capital during the initial growth phase.
Genuine enthusiasm for delivering high-quality seafood and exceptional customer experiences.
Dedication to upholding the brand standards in food quality, service, and cleanliness.
Motivation to grow the business over the long term, whether as a single-unit operator or multi-unit owner.
Flexibility in choosing urban, suburban, or high-traffic locations for mobile or stationary units.
Willingness to work hands-on in the business, especially during launch and early growth phases.
Openness to adapting to seasonal demand, local events, and mobile business opportunities.
The ideal franchisee demonstrates:
Leadership & Team Management: Ability to motivate and lead staff effectively.
Problem-Solving Skills: Capable of handling operational challenges efficiently.
Marketing & Customer Engagement: Ability to leverage local marketing opportunities and engage with the community.
Resilience & Adaptability: Willingness to learn and adapt to evolving market trends and consumer preferences.
Interested in scaling the business by opening multiple trucks or expanding to brick-and-mortar locations over time.
Focused on achieving a strong return on investment (ROI) and long-term profitability.
Open to collaborating with the franchisor and other franchisees for knowledge sharing and operational improvement.
| Category | Details / Range | Notes |
|---|---|---|
| Total Investment Required | $267,000 – $969,000 | Includes start-up costs, equipment, inventory, and working capital. |
| Franchise Fee | $38,500 | One-time initial fee for franchise rights. |
| Royalty Fees | 6% – 8% of gross sales | Ongoing fee for brand support, training, and operational guidance. |
| Marketing Fee | 2% of gross sales | Contributes to national and local marketing campaigns. |
| Minimum Cash Requirement | $100,000 | Liquid cash needed to invest and operate the franchise. |
| Net Worth Requirement | $200,000 | Minimum personal net worth of the franchisee. |
| Franchise Units | Over 70 units | Across 27 U.S. states, including trucks, food halls, and permanent locations. |
| Infrastructure Cost | Varies by model: Food Truck ($150,000 – $300,000), Food Hall / Brick-and-Mortar ($300,000 – $900,000) | Covers equipment, renovations, and leasehold improvements. |
| Working Capital | $25,000 – $75,000 | For operational expenses in the first 3–6 months. |
| Average Unit Volume | $1.0M – $1.3M | Higher for food trucks; slightly lower for small brick-and-mortar locations. |
| Break-Even Time | 12 – 18 months | Depending on location, unit type, and market demand. |
| Expected ROI | 20% – 35% annually | ROI may vary based on sales performance, costs, and scale. |
| Revenue Streams | Lobster rolls, tacos, bisque, grilled cheese, beverages, catering, merchandise | Additional opportunities through local events and corporate contracts. |
