Since 2014, Mason’s Famous Lobster Rolls has been rapidly expanding across the country because we stick with classic, New England lobster roll recipes that feature 100% sustainably sourced Maine lobster at its peak tenderness. We deliver an authentic experience to every guest, every time.
We believe everyone deserves the luxury of lobster and invite you to join us in our mission.
WHY CHOOSE MASON’S FAMOUS LOBSTER ROLLS?
The fast-casual segment, which is a step above fast food but not quite full service, is the fastest-growing dining segment at 11.4% annual sales growth – almost doubling the growth rate of any other segment. Busy consumers, seeking quality fresh food, have flocked to these concepts.
Lobster, once reserved for fine dining and white tablecloths, is more accessible today than ever before. As both fast-casual concepts and lobster rolls are trending, people are lining up to experience the luxury of lobster in Mason’s Famous Lobster Rolls.
Mason’s Famous Lobster enjoys some of the highest ratings among customers. We boast an average 4.5-star rating on Google, Yelp, and Trip Advisor, which is why they come back again and again. Our most loyal customer has dined with us 450 times…and counting!
Luxurious lobster rolls command a higher price point than many other fast-casual concepts, yet our operational costs are relatively low. This gives our franchisees the potential for higher margins. The key is in our simplicity. Our decor is true to the laid-back lobster shacks of New England, so there are no over-the-top build-outs. With limited menu items and simple recipes, there is also no extensive equipment, storage, prep or cooking required. All of this allows our franchisees to keep construction, rent, and labor costs low.
Unlike many common restaurant types, there are only a few regional lobster roll players in most markets, giving Mason’s franchise owners an incredible opportunity to stand out and become the lobster roll destination.
We created a streamlined, repeatable process with a supportive infrastructure that ensures you can get up and running in no time without heavy equipment or skilled labor investments. If you have business experience and attend our 10-day training program, you’re ready to operate a Mason’s.
LET OUR SUCCESS LEAD TO YOURS
Dan Beck, Founder & Chief Executive Officer Prior to opening Mason’s, Dan was the owner of a private company that sold high-quality specialty seafood, including lobster, to restaurants in Washington, D.C., and surrounding markets. Dan is a seasoned veteran of the restaurant and seafood industries and a well-acknowledged seafood expert. His relationships in the seafood and lobster markets make him uniquely qualified to source the best quality lobster at attractive prices.
Yuriy Fedoriv, Co-founder & Advisor, has been a long-time partner of Dan Beck in prior restaurant endeavors and currently serves as an advisor and shareholder for Mason’s.
Rusty Kurtov, Chief Operating Officer, is a seasoned veteran of the restaurant industry with more than 15 years of full-service and casual dining experience. Among his vast restaurant experiences is his tenure as a multi-unit manager for a Tropical Smoothie franchise group in North Carolina. Rusty is a minority partner in Mason’s Lobster Franchising, LLC.
Alefiya Dhilla, Chief Marketing Officer, is a seasoned executive specializing in profitable growth for startups, mid-sized, and scaled companies. She has helped increase enterprise value across a wide variety of industries including retail, e-commerce, technology, and financial services.
Dane J. Cherry, Vice President of New Store Development, has been in the food and franchising industry for more than 30 years. Dane has won numerous Franchisee-of-the-year awards as a multi-unit operator and has started several successful franchise companies as well. These concepts have also won him multiple “Best of” awards throughout the United States and internationally. Dane is also a partner in the Rehoboth Beach, DE Mason’s franchise.
Kevin Bastedo, Director of Operations Kevin has over a decade of operations experience and a proven track record in restaurant operations and training. Kevin’s experience ranges from single to multi-unit operations, and from fast food to high-end casual.
Lou Termini, Director of Franchise Sales, brings more than 40 years of experience in senior leadership, founder, and CEO roles at both retail chains and development firms. Multiple concepts that he has created over the years have collectively garnered dozens of awards and received national notoriety. He has headed up expansion and development programs for various food service chains.
¹ These figures are as published in the May 2015 edition of QSR Magazine. We make no representation whatsoever that this information is accurate, nor do we represent that these figures are in any way indicative of the potential performance of a Mason’s Lobster franchise. You are strongly advised to consult with a financial advisor to assist you in conducting your own independent research regarding purchase of a Mason’s Lobster franchise.
Complete our form, and we’ll reach out to you!