Fox Business
Expand
Browse All Video
Watch Live

You're watching...

Lobster Hits the Streets of New York

Details

  • Description

    Red Hook Lobster Pound Owner Susan Povich on the success of her NYC food truck.

  • Duration 5:05
  • Date

Clips

Also in this playlist...

Latest Video

Auto-advance: ON

Auto-advance
View All

Transcript

This transcript is automatically generated

And welcome back to Fox Business summertime is here it's a beautiful day here in New York City and for the last segments.

The -- seconds -- everywhere we've got -- small business but a big idea that's become very successful and very popular.

On the streets of New York we're -- in front of the lobster old truck none as big red and Susan -- is the CEO of lobster Red Hook lobster pound.

You're the co-founder -- your husband sort of the business.

You have did you you've remain and you decided.

That -- needed to be on the streets of new your.

How's business so far.

This is being great we actually have the right my husband had the idea a couple years ago.

We under building and -- -- Brooklyn and when the credit crisis hit you weren't quite sure you're gonna be able to afford to build up apartments and -- -- My family in May not it was called our family keeps Kosher.

And we couldn't eat lobster in the house so we came back we brought some -- down from Portland with his friends are that have boats.

And we ate it in Brooklyn and -- husband heard me is that let's start lobster pound and read -- Brooklyn -- that building.

You know this is it -- no slacker -- -- here.

You're a graduate of Harvard law you know about about that must have been easy -- -- you're also went to culinary schools even actually bring a wealth of experience.

In -- the business but so you're taking a chance on something like this what makes you so confident that you could expand like you've been doing so -- -- here and also in Washington.

I'm you know it's all your belief in your brand in the quality of your product we had incredible feedback and -- for six months.

We looked at it looked at it very hard and we decided that our product was.

Really excellent and our brand had been established and it was only natural.

Expansion process my cousin -- our business in Washington.

He is a great partner -- -- Culinary Institute of America.

So bonds we keep our quality fresh and afford a -- We think our business can expand nationwide.

Do you think these are pretty popular.

Out your customers find you obviously you have to have a following.

But he do about that.

Well let's just run through social media in Washington DC we have slid 181000 Twitter followers who we got a lot stalkers they stock has down every -- I'm here we have five or 6000 followers.

But here FaceBook pages very active in the we'll check the web -- we have a schedule on our.

Web site of where we're gonna be we've posted on Monday and people find it pleasant here city there's just a density of people walking on the street they see a nice look -- -- like -- and they're curious as to what -- -- I think give us a question.

-- have how many of these trucks do you have -- new York and how many in Washington and how long does it take.

Between the time the let you catch the lobster until it ends up right here.

Okay we have one tracking new York and we have two tracks in Washington we also have a storefront in Brooklyn and we sell.

At the Brooklyn flea events in Brooklyn and at -- street -- Start businesses gotten quite large as we talking about and a good.

Yeah well I -- that I'm.

Wait a lot it's not monsters are probably caught I would say on Monday.

And then there actually picked in Maine we go through so much around army that would be completely unhealthy for us to try to do it ourselves -- you're not shy of lobster in the role doesn't yet we only a whole -- and that -- -- that's according got a fresh Maine lobster.

And it's sixteen dollars including sales tax.

What are 300 -- what today than we can offer such a great product that we get direct.

To remain to be expected to the people that actually got like fifty people standing around a lot location open -- Betty America ought.

-- been the floor yeah.

Yeah.

I can't -- it.

I beg your customers.

Your partner I don't know.

Exit epic I think it's fascinating to come on our go I gotta be -- -- -- well.

And again right -- does it mean he's really aren't you.

I think -- -- -- -- is at the food truck.

Trends here in New York City has gotten huge giving us cupcake truck it's theirs is the -- but it's -- -- I don't.

-- -- As a -- more certain parts seasonal food baker is people focus on what these products.

You know to come out and and put their best on the street when you have a restaurant you have to have a large menu you have to have.

Yet -- -- everyone the kind of hit me yet trapped you know they don't want my cholesterol they might put down the street to my friend David Erickson -- invite stumbling.

Not that you look -- of course -- under the you can see what pot and see if they get sixteen dollars and that's main sell -- lobster.

And then it comes with chips and a drink for it I can't -- and drink or nineteen dollars.

Ninety dollars up price strip well with -- -- all wired me the trick.

Wednesday it I'd serve to take projects are we ought to have what BI's which is the main street beat -- at Bally's.

Go up are great about baker gotta replace all -- client thank you so much for coming out today that they're a small business big guys evident that there is going to be big business -- you -- thank you very.

Load More