How I Built Resilience: Luke Holden and Ben Conniff of Luke's Lobster

Hey. Hey everyone and welcome to How I Built This Resilience Edition. On these episodes, we're talking with entrepreneurs and other business leaders about how they're coping during this crazy time. And today we're gonna hear from Luke Holden and Ben Conif, the co-founders of Luke's Lobster. We first met Luke and Ben last year in Boston when we told their story in front of a live audience. Their episode came out last November, and you can check it out. If you're interested. Anyway, since then, Luke's Lobster has gone through the many stages of a restaurant during COVID.

which meant furloughing and temporarily closing more than 30 restaurants of the US, Taiwan, and Japan. Lucanman not only oversee a restaurant chain, but they also work closely with their fishermen, to buy, process, and ship lobster and other seafood around the US. I spoke with Luke and Ben from their office, which is right by the water in Portland, Maine, so you might hear some boat engines and glass clinking in the background, but Yeah.

Kinda feels like you're catching lobsters with them. So When it became clear that the pandemic was really gonna create some some severe economic disruptions. You guys had to take some severe actions, right? I mean you had to uh you had to shut down your processing plant, you had to let go of about three hundred employees.

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