Tucson location on Broadway & Wilmot is NOW OPEN!
Our Inspiration
Angela “Angie” Christofellis was born on the Greek island of Lesvos. At a young age, she immigrated with her family to America. They made the courageous journey on a boat, determined to achieve the American dream. They were hard-working immigrants, and like many Greek immigrants at that time, they worked in restaurants.
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Living in Boston, Massachusetts, meant seafood restaurants. Angie worked in seafood restaurants her whole life. She loved fried clams, broiled scrod, and of course lobster — the wild-caught lobster found in the cold waters off Maine and Canada! She eventually owned her own restaurant, Angela’s Seafood. She knew a thing or two about great seafood. Born on a Greek island and then living the rest of her life in Boston, seafood was in her blood.
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My mother, Angie, was everything to my sister and me. She raised us as a single mom. She was a true force of nature. She willed her way through life to ensure she put us in the best position to achieve the American dream one day. She taught us by example to help others when they need help, to love not just our family but also our fellow man, and to serve others, rather than being a boss and having others serve us. She was the most courageous person we knew.
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Up until her final day, she was pushing herself to get out of bed and serve others. She was not afraid of the unknown and trying new things, constantly pushing herself to do more. To be a single mother, and as an immigrant, takes courage. Overcoming three heart attacks and still living life how she wanted it, with lots of energy, fun, and spirit and then battling through stage 4 pancreatic cancer — that takes a lot of courage. She was not a sedan; she was a race car!
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From the moment she woke up and to the time she went to bed, she was going fast and doing what she wanted to do. Angie had so much personality and color. She would dance with the grandkids and sing songs to entertain them, usually while also trying to get them to eat. She would go to the beach and dig for mussels and snails and eat them raw. She loved her Boston Red Sox and the United States of America.
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​She was not a stuffy and cold person; she was full of warmth and personality. She was who she was, and she owned it. She was not perfect, and she owned that too. She was blue-collar and low frills. No person and no task were beneath her. This was very important to her, and she made sure we were the same. She did not like fancy stuff. She wanted things to work and do the job, she wanted efficiency.
I created Angie’s Lobster to honor our mother and make sure that the love we feel every day gets passed on to the next generation and to future generations.
Our mother passed away on March 2, 2020, ending her battle with cancer. But that did not end her impact on the lives of her family and friends. Someone like Angie does not go away. The love she had for us and others does not disappear, it stays with you. It’s something we continue to feel every day.
I created Angie’s Lobster to honor our mother and make sure that the love we feel every day gets passed on to the next generation and to future generations. A company that will live every day like she lived her life — with love, courage, compassion, servant leadership, energy, fight, and fun.
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Angie’s Lobster will be a company — scratch that – a family that will carry on her legacy forever. Angela Christofellis has passed away, but Angie’s Lobster will live forever. Live forever like her love that still guides us. The heart-shaped lobster claws in the logo will remind us of that every day. Her signature shown in the “Angie’s” logo will show throughout America, one drive-thru at a time. America, the country she loved so much. The country she came to on a boat to achieve the American dream.
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My family hopes you will feel her love every time you go through the drive-thru and get a lobster meal. Before Angie’s, that would cost $26 and higher. But now, luxuries like lobster and wild-caught seafood are no longer for the few, they're for everyone. Not just for the rich, but now for the immigrant single mother of two! ​​
Our Mission
Our Mission is to Make luxuries like Maine lobster and wild-caught seafood Affordable to everyone!
How do we do it?
01.
We built our business from the ground up to be able to sell lobster and wild-caught seafood at this price. Our model is about efficiency, we do not chase revenue. We chase efficiencies.
02.
We are going deeper into the vertical by purchasing lobster right off the boats from our wharf in Maine and processing the lobsters and wild-caught seafood in our own Maine facility. We eliminate third parties in every area we can. For every third party you eliminate, you eliminate their profit, overhead, inefficiencies, and for some, their greed.
03.
You, our customer, do some of the work by processing your own payment and picking up your own food at the drive-thru. We also use self-ordering kiosks and QR codes for walk-up orders! This allows us to have two less people working every hour and puts us one step closer to achieving our mission.
04.
We don’t invest in packaging. We give you a paper tray with no lid, one napkin, a straw-less lid, non-branded drink cup and non-branded paper bag. Our packaging is meant to work, not meant to be pretty.
05.
We buy a few things, but we buy a lot of those few things. The most efficient menu in the restaurant industry.
06.
Serving breakfast lowers our overall food costs so we can keep our prices low. Although our breakfast meals are made with premium ingredients and still run a much higher food cost as a % of sales than a breakfast meal elsewhere, the food cost on our breakfast is still lower than that of our seafood meals. Therefore, the more breakfast meals we sell, our overall food costs go down.
07.
We have the fewest people working per hour in the drive-thru industry, but we pay our team members the highest wages. Our team is incredibly dedicated and produces more per hour than any other fast-food business. We have 8 team members total on staff per store, while most drive-thrus have 20-75 per store.
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We don’t invest in expensive marketing; our money goes into our food and people.
09.
We don’t invest in fancy corporate offices and we have fewer corporate team members than the other guys.
10.
Our stores are designed to reduce the number of deliveries; thus, we save money on fuel, trucks, and labor.
11.
We don’t give out paper receipts. We also don’t give out salt, sugar, or pepper packets. Our lobster and seafood meals are craveable as is and best with our house-made sauces.
