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Service is key to the DSR relationship at The Lobster Pound

Service is key to the DSR relationship at The Lobster Pound

Lobster, any way you want it, is the order of the day at The Lobster Pound on Route 1 in Lincolnville Beach, Maine. Richard McLaughlin is in his 53rd year with this seafood favorite that overlooks a harbor spilling into Penobscot Bay. At the far side of the harbor is the island of Isleboro, a popular vacation spot.

Richard McLaughlin, with his brother Lynn, bought the restaurant from their parents in 1972. Then Richard bought out Lynn in 1990. Son Peter is the chef, and another son, Rick, owns and operates a takeout place next door. The Lobster Pound has 260 seats inside and another 40 on the patio. It is open May through October. Richard McLaughlin has taken part in industry affairs as a board member of the National Restaurant Association for nine years.

Chef Peter spoke with us about his relationship with the distributors and distributor sales reps who serve the restaurant.

How long have you been chef here at the family restaurant?

Since 1989. I went to Johnson & Wales in Providence [R.I.]. I just came back from five years working elsewhere. I’ve been back a year.

Who is your primary distributor, and do you have a particular DSR?

I use PFG NorthCenter in Augusta, Maine. They’ve been my distributor since I started as chef. My DSR is Jim Beach.

What is it you look for in a distributor? What’s kept NorthCenter as the primary for so many years?

Service. That’s the key. I just got rid of two specialty distributors because they weren’t giving me the service I need, making sure everything is stocked properly and rotated. They just didn’t care.

I can call NorthCenter and get anything I need any time. Also, Jim takes care of things when I need them. I can call him on a Sunday or any time.

What do distributors do that annoy you?

Well, they try to levy a fuel charge. I won’t pay it. It’s their job to figure out how to work it into their pricing.

Do you order electronically?

No, Jim takes my order. I do use their system for shopping for things and finding out pricing, however. I don’t shop on price, though. I know chefs who will price shop five or six distributors. I don’t believe in doing that. You don’t gain anything that way.

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