We’re back with part two of our interview with Jim and Sabin from Cousins Maine Lobster. We continue our conversation by diving deep into the skills needed, best practices adopted, and the lessons learned as the cousins navigated their way through the difficulties of scaling a restaurant concept to massive proportions.
That’s Sabin and Jim from Cousins Maine Lobster. For more on the guys and their restaurant group, visit https://www.cousinsmainelobster.com/.
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