How I Built Resilience: Luke Holden and Ben Conniff of Luke's Lobster

COVID-19's impact on the seafood industry hit Luke Holden and Ben Conniff hard; in March they closed their restaurants and laid off 300 employees. Since then, Luke's Lobster has been able to stay afloat by upstarting an e-commerce website, but their focus remains on sustaining the local seafood economy of Maine. These conversations are excerpts from our How I Built Resilience series, where Guy talks online with founders and entrepreneurs about how they're navigating turbulent times.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.