Now you can own a Mason’s Famous Lobster RollTM shop in your market!
Seeking entrepreneurs who share our passion!
WHY YOU SHOULD ACT NOW TO GET IN ON THE GROUND FLOOR OF THIS AMAZING FRANCHISE OPPORTUNITY!
- Americans Crave Lobster!
- Lobster roll shops are a growing phenomenon!
- Simple to operate!
- No restaurant experience necessary!
- Low investment!
- Very little competition!
- High revenue potential!
- Customers love us!
- The Fast Casual restaurant segment is hot!
- Lobster is a health conscious choice!
- Our price point is compelling!
- Backed by an experienced management team
Americans Crave Lobster!
Lobster has always been recognized as the top of the seafood pyramid and U.S. consumption of lobster is becoming more and more popular!
“The enigma behind America’s Freak, 20-year lobster boom” – Seafood News, October 2015
Quotes from this article:
- “The question of how you like your lobster roll is no longer the sole province of foodies, coastal New Englanders, and people who summer in Maine. American lobster has gone mainstream.”
- “Last year, Maine fishermen hauled ashore 124 million pounds of lobsters, six times more than what they’d caught in 1984. The $456 million in value those landings totalled was nearly 20% higher than any other year in history, in real terms.” (This translates to an annual compounded growth rate of 6%.)
Lobster roll shops are a growing phenomenon!
Until the lobster roll shop became prevalent, lobster aficionados had to go to a full service restaurant (like Red Lobster) and sit down with a bib, a nutcracker, and a small fork or pick to access the meat. Also consumers don’t like or don’t know how to cook lobster at home which enhances the appeal of a lobster roll shop.
The lobster roll shop phenomenon is making this this aspirational menu item widely available and easily accessible to seafood lovers throughout the U.S. and lobster is no longer the exclusive province of full service restaurants, or just New Englanders.
“Lobster clawing its way onto fast casual menus” – Fast Casual Magazine, January 2016
Quotes from this article:
- Lobster offerings at limited-service concepts have doubled over the past 12 months”
A Mason’s Lobster Roll shop is simple to operate and requires no prior restaurant experience!
Because the process to operate a Mason’s is so streamlined, with no heavy restaurant equipment or complex restaurant operations, it requires no skilled labor, no chef’s, etc. A savvy entrepreneur with prior business experience can easily operate a Mason’s after attending our 10-day training program.
A Mason’s Lobster Roll shop can be opened with a relatively low Initial Investment, less than half of what is typical in a fast casual restaurant!
A Mason’s Lobster Roll shop does not require an extensive cooking process (and therefore less cooking equipment), it does not require the typical investment in ventilation, electrical, plumbing or air conditioning needs most common in setting up a typical restaurant. Because it can operate with a small kitchen, a Mason’s can operate in spaces as small as 700 to 1,200 square feet. Consequently, the initial investment required is relatively low.
Lobster Roll restaurants enjoy little direct competition!
Mason’s is truly a FRESH fast casual concept. Burgers, pizza, Mexican, coffee and other such concepts are on virtually every street corner. With only a few, regional players, this niche is proven, but with little or no competition in most markets.
High Revenue and Profit Potential
Franchise law does not permit us to make any Financial Performance Representations regarding sales, operating costs or profit. However according to a recent industry article the primary player in the lobster roll segment (with 14 locations) reportedly averages over $1 million in sales per store!1
According to this same article, the president of this competitor was quoted as saying that “He’s not ready to franchise. “We’re not ready to share our business.”1
Customers love us!
- We earn a 4 star rating on Yelp.com
- And a 4 ½ star rating on Trip Advisor where we are ranked easily within the top 10% of all restaurant in our home base of Annapolis, MD
Mason’s competes within the exploding Fast Casual segment of the restaurant industry
The fast casual segment enjoyed 11.4% sales growth, almost doubling the growth rate of any other dining segment. Busy consumers, seeking quality, fresh food have flocked to concepts pioneered by the likes of Chipotle and Panera Bread. Fast casual is a step above Quick Serve Restaurants (QSR), but it’s not quite full service. Customers order at a counter but typically enjoy real plates and cutlery, and can often see their order prepared. Food preparation and the use of high quality ingredients take a higher priority. Fast casual works for today’s consumer because it offers good food and an interesting experience delivered quickly at a comfortable price point.
Lobster is a health conscious choice!
Lobster meat is a healthy, low cholesterol food, with fewer calories and saturated fat than both chicken and turkey. Best of all, our preferred lobster sources are also certified sustainable.
Our price point is compelling!
Although lobster rolls are not inexpensive compared to other fast casual options, Mason’s has been recognized by Washingtonian Magazine “Best Cheap Eats” for two consecutive years (2015 and 2016) and we are considered to offer consumers a good value.
We have an experienced management team
Founder and President, Dan Beck has owed and successfully operated multiple restaurant concepts over the twenty-year period prior to his opening the flagship Mason’s Famous Lobster Rolls in 2014. Several of these restaurants were focused on seafood. Prior to opening Mason’s, Dan was owner of a private company which sold high quality specialty seafood, including lobster, to restaurants in the Washington DC and surrounding markets. Dan is a seasoned veteran of the restaurant and seafood industries and well acknowledged seafood expert. His relationships in the seafood and lobster markets make him uniquely qualified in sourcing the best quality lobster at attractive prices.
Dan has retained FranPoint Partners under a long term contract to help lead the franchise development effort. FranPoint works with emerging restaurant concepts in the Mid Atlantic region and help them develop and implement sound franchise programs. FranPoint’s CEO, Richard Sharoff has over 20 years’ experience in the restaurant and franchise industries. He has been both a multi-unit franchisee of a large national chain and a franchisor of a chain of ice cream restaurants which he grew from six stores to over 125 stores in a 7 year period from 1996 to 2003. Richard serves as Executive V.P. of Franchising of Mason’s.
Yuriy Fedoriv, who has worked with and partnered with Dan Beck in most of Dan’s prior restaurant endeavors, serves as Director of Operations for Mason’s. Yuriy is an operating partner of Dan’s and a shareholder of Mason’s.
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.