ASHEVILLE — Since its founding in 2005, The Lobster Trap has remained committed to a fresh approach to the restaurant business. Locally owned and independent, The Lobster Trap's customer-facing mission sees locals and visitors alike enjoying fresh, sustainably harvested seafood, bringing a taste of New England to the mountains. Thanks to a solid strategy of respect, opportunity, and promoting from within, this beloved Asheville restaurant demonstrates the value of longevity in an industry typically plagued by high employee turnover.

The restaurant has a significant number of long-serving staff members who've risen through the ranks, moving from entry-level jobs to management positions over years of employment. Among the most notable of these stories is The Lobster Trap's current owner, Mike McCarty, who started as an intern at the restaurant while attending a culinary program at Asheville-Buncombe Technical Community College in 2007. From there, McCarty went on to gain experience working in professional kitchens in Charleston, South Carolina, before returning to The Lobster Trap where he worked his way up to Executive Chef and acquired partial ownership in 2017. McCarty acquired full ownership of the restaurant from its original owner, Amy Beard, in August of 2023.

• Research from Gallup shows that 40% of people who voluntarily left their jobs in 2022 cited engagement and company culture as their primary reason for quitting.
• Gallup cites a lack of advancement opportunity as a major impediment to employee retention.
• Leisure and Hospitality workers make up the second-largest industry employment demographic in the Asheville metro area, according to the Asheville Chamber's August 2023 Economic Indicators report.
• Data from the Bureau of Labor Statistics and Federal Reserve show that the Accommodation & Food Services industry traditionally experiences a much higher quit rate than any other single industry.

McCarty's story isn't the only example of long-term employee success and mobility at The Lobster Trap. The restaurant's General Manager, Chloe Donley, has worked at The Lobster Trap for 5 years, starting as a busser. Though Donley already had restaurant experience, she jumped at the chance to work at The Lobster Trap, saying "I started working as a busser when I was already working at another restaurant as a bartender. I knew I would have to get my foot in the door at The Lobster Trap somehow." Between working as a busser and being promoted to General Manager in August 2023, Donley worked as a server and a manager, showing a clear path of advancement typical of this employee-focused local business.

In another rise-through-the-ranks story, the restaurant's Bar Manager, David Carson, started his decade-long career at The Lobster Trap as a dishwasher. Carson was McCarty's first hire as Executive Chef, and the two have formed a bond of trust that busts restaurant industry stereotypes. 

Of McCarty and his experience at The Lobster Trap, Carson says "Working with someone for over 10 years really sets the tone of trust. You know you can rely on them, and they know they can rely on you too. His management style is very simple: just do your job, that’s all that is asked, and it will run smoothly. Yes, there will be hiccups from time to time, but that’s where the staff really shows up. We have an awesome team and I couldn’t be happier working here."

The restaurant's longest-serving employee, Line Cook Marco Gaspar, has worked at The Lobster Trap for 17 years. In that time, he's gained experience in every area of the uniquely suited seafood kitchen, from the raw oyster bar to steamers. As a result of this longevity and expertise, Gaspar can fill in for other kitchen employees whenever needed. That kind of mutual support is another facet of success for The Lobster Trap — employees pull together and help each other succeed. For Carson, this meant benefitting from his coworkers' experience and support to transition from back-of-house to customer-facing work like bartending and serving, allowing him to step into a management position.

This positive company culture translates to the customer's experience in the restaurant. "I think the reason we do so well with customers is because of the staff," Donley says. "Dining out is such a privilege, especially after COVID. It really makes you think about how lucky we are to be able to do this everyday. And I want people to feel that from the restaurant. This is a place where you can have a good time. I do think happy people make a huge difference in this. If the staff is happy, generally that is reflected in their work." 

Gaspar agrees, saying that "when you take care of someone, they take care of you" and noting that the supportive atmosphere for staff translates into an ability to put extra love into the food so customers can feel it too.

Chef/Owner Mike McCarty attributes The Lobster Trap's successful employee retention to "creating an environment where employees are treated well and know that they're heard; a place where people know they can grow and earn a living. Our employees have been able to afford homes by working here."

Chloe Donley, General Manager, has worked at the restaurant for 5 years. "The Lobster Trap is different because of its longevity. The restaurant has been open for almost 20 years and there isn't much staff turnaround. Most of the kitchen and front of house have been here for years, some even more than a decade. To me, that says so much about our restaurant. That and the fact that we all actually like each other."

David Carson, Bar Manager, has worked at the restaurant for more than 10 years. "The Lobster Trap feels like a second home. You can be yourself here — there’s really no faking it. That’s why I love the bar so much. You can be real, and you know that's what the customer wants as well. What you see is what you get."

Marco Gaspar, Line Cook, has worked at the restaurant for 17 years. "The Lobster Trap feels like family. It isn't like a huge chain restaurant that doesn't appreciate you. I've been trusted to be a real leader," which he notes as a rarity in the restaurant industry.

Thanks to its focus on putting people first — both employees and customers alike — The Lobster Trap is thriving as it approaches its 20th anniversary in 2025. Key to this history of success is a willingness to adapt and think from the customer's point of view. Thanks to a decision to offer reservations after coming back from COVID-related shutdowns in 2021, The Lobster Trap saw a rise in business from locals in Asheville. McCarty attributes this to a feeling of security among local guests that they won't have to wait in long lines, making the experience of going downtown more convenient for those who live in other parts of town.

• The Lobster Trap also plans a renovation of its interior space to enhance the customer experience.
• Local architects Glazer Architecture, PA, are in progress working on the renovation.
• Glazer Architecture have been working with The Lobster Trap since its inception, building out its original space in 2005 and working on subsequent renovations.