Brian Langley is a a culinary arts teacher and local restauranteaur.  Langley learned the restaurant business from his father and discovered his passion for cooking when he took a culinary program in high school. His seafood-centered restaurant, the Union River Lobster Pot in Ellsworth, Maine, is based on the lesson that you have to sell what people want to buy, not what you want to sell. Langley serves a variety of fish but the top sellers are salmon, halibut, scallops, shrimp, and clams. He has owned his restaurant in Ellsworth for nine years and had another place in Trenton for ten years before that.

Scope and Content Note:
Langley discusses his business and the seafood industry. He mentions that his restaurant sources its seafood from Maine Shellfish and other places, as there is not always enough local supply. Langley also states that the busiest time of the year for his restaurant is from July 17 to August 21, which coincides with the tourist season. He adds that different crowds come during different times of the year, with August having more families and September having more couples. Langley explains that haddock is more popular than cod in his area because it flakes less and is less expensive. He also notes that the price of seafood varies daily and gives some examples of the average prices of different types of seafood, such as swordfish and crabmeat. Langley shares the challenges of running a restaurant that relies heavily on seafood and how supply and pricing can be volatile. He emphasizes the importance of being able to think on one's feet and to keep learning in the restaurant industry. Additionally, Brian discusses the impact of the seafood industry on the local community and economy and the importance of understanding this impact.