Salad and Go founders embrace New England roots with Angie's Lobster drive-thru restaurant
Phoenix is a long way from the Northeast, but one New Englander is looking to bring a bit of that region to the desert. And he’s taking a unique approach to making it happen.
Tony Christofellis and his wife started the Salad and Go drive-thru chain, and now, they’re opening a series of drive-thru restaurants serving lobster rolls. The first, in Mesa, is scheduled to open next week.
Christofellis says they’d been tracking the price of claw-knuckle meat, but starting around May of last year, the price was at or near record highs before starting to come down recently. So he decided to cut out some of the middle men and bought a wharf in Maine. That wharf, by the way, is more than 2,700 miles from the first drive-thru.
The Show spoke with Christofellis about the chain, and started the conversation asking about the thought process that led to buying that wharf.
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