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A T L A N T I C May 2016 | Vol. 18 | No. 2
N AT I O N A L
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On a roll
TOP 35 CHAINS REPORT HErE’s wHo sold tHE most in AtlAntic cAnAdA
Dave’s Lobster moves into New Brunswick
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By Bill Tremblay, Assistant Editor SAINT JOHN, N.B. — A lull in IT consulting has helped create a growing chain of lobster roll eateries. In early 2014, Dave Hyndman, an independent IT consultant, noticed business was sluggish, so he decided to create a side project to fill the void. “I had a concept,” Hyndman said. “There are lots of places that sell a lobster roll in Charlottetown (P.E.I.), but there was nowhere that specialized in it.” With the concept of “fresh, local and authentic” in mind, Hyndman opened the first Dave’s Lobster in Charlottetown’s Founder’s Hall. Hyndman’s experience in the tech world helped him launched his new business venture. “I applied what I knew about how you would launch a tech startup to launching a restaurant Dave’s Lobster employee Jordan Burrows and owner Dave Hyndman. startup,” Hyndman said. “I spent a lot of time in the tech startup world, there’s a lot that I’ve bun and four ounces of broken claw and knuck- grilled cheese on the menu made with P.E.I.’s learned about patterns and how you start a busi- le lobster meat. The amount of lobster used for Cow’s Creamery Extra Old Cheddar. At each location, local businesses are recruiteach sandwich is key to success, Hyndman exness.” The second Dave’s Lobster opened in Hali- plained. “At the end of the day, it’s about the ed to supply the menu. Hyndman explained he finds a local bakery for his buns and serves local lobster,” Hyndman said. fax last year. The rolls, which cost $16 each, come in beer from breweries near each location. Now, he is opening two more locations in “We try to play up the local story,” HyndSaint John, N.B., and Cavendish, P.E.I. All four three styles: The Local, a traditional East Coast locations are seasonal businesses that operate roll dressed with a seasoned mayonnaise; Some man said. Although Dave’s Lobster has grown to four Fancy, which features lobster warmed in butter, throughout the summer. “I’m geared towards growing it, but I’m garlic and lemon; and the Lobster Taco, served locations, Hyndman continues to call IT condoing it carefully. I opened in Charlottetown in a soft tortilla with spicy lime mayonnaise and sulting his day job. However, he has plans to APPROVAL REQUIRED thinking I had a good concept and developed sugar and vinegar coleslaw. A kosher dill pickle open more locations in the future, with Ontario The enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. NOT GIVEeven VERBAL and INSTRUCTIONS. CHECK CAREFULLY! New Brunswick’s Covered Bridge Potato serving as his first outpost outside of Atlantic a good brand,” Hyndman said. DO “It went Beyond this point we cannot accept responsibility for any errors. Alterations (other than typographical errors) will be charged extra. Mark proof “OK” or “OK with corrections” as the case may Canada. “My goal is to get this to the point Chips are served on the side. better than I expected.” be, signing your name so we may know that the proof reached the proper authority. As an alternative to lobster, there is also where it is my full-time job,” Hyndman said. Dave’s Lobster rolls are made using a toasted
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