Luke's Lobster

Omsom, Luke's Lobster Team Up for Limited-Time Offers

It's in honor of Asian American and Pacific Islander Heritage Month.

Lobster roll fast casual restaurant promotes operations team member.

Luke's Lobster Promotes VP to COO Role

Virginia Rector will oversee all of the fast casual's U.S. locations.

Luke Holden's Lifelong Lobster Quest

Luke's Lobster has blazed a new path in sustainable seafood sourcing.

Can Craft Soda Win Over Healthier Customers?

Craft soda strikes a happy medium for health-minded consumers.

Inside the Rapid Rise of Regional American Cuisine

Regional American cuisine lets limited-service restaurants tell a compelling food story.

Bringing Lobster to the Fast Casual Masses

Luke's Lobster is committed to quality as it continues to grow its beloved brand.

The Growth 40

How growing quick serves decide it’s time to enter a given market.

Dig Inn, Luke's Lobster Collaborate on Seasonal LTO

Nothing says summer quite like lobster and corn on the cob.So says Adam Eskin, the founder and owner of Dig Inn, a New York City concept that serves up seasonal, farm-to-table fare. This month, Dig...

Gone Fishin’

Seafood gives operators a versatile protein that has a sustainable, healthful halo.

Ones To Watch: Luke’s Lobster

Maine-inspired fast casual works with fishermen to deliver the freshest catches.

Sea Change

Supply challenges and climate changes are forcing the U.S. seafood industry to adapt.

Putting Some Pop in Soda

Operators play with technology, craft procedures to make stand-out soda.

The Seafood Startup

In just five years, Luke’s Lobster has carved out an industry niche despite—or perhaps because of—its elevated price point and premium characteristics.

Lobster’s On a Roll

Once confined to fine dining, lobster finds success in the national quick-service industry.