Analysis Of Dining At Red Lobster

The day has arrived; the day that we anticipate once a month, Sunday family dinner. The reason for the excitement? Red Lobster, need I say more? Finally, we get to dine at our favorite restaurant. This is the best choice ever! Who could turn down those warm buttery, garlic cheddar biscuits? Hopefully this time we can make it to dessert. We seem to get full off the good food, and miss out on trying the desserts. Dining at Red Lobster is an extraordinary familiarity because the atmosphere is always welcoming, the food is appealing, locations are convenient, and the staff generally show that they love their job, which reflects on the service they provide. We arrived at the Red Lobster at 2579 Cobb Parkway, Smyrna Georgia, with high aspirations
Bill Darden, the owner of Howard Johnson restaurants and hotels mostly in Florida, noticed that seafood was the best-selling items in his restaurants. With this new found discovery, Bill risks trying to see if a full-service seafood restaurant would work in a location away from a shoreline area. He knew that if the restaurant could survive away from the coast, it could survive anywhere. He envisioned a restaurant that would be family oriented with prices lower than a seafood restaurants in a larger city. In 1970, General Mills acquired Red Lobster after making Bill an offer he could not refuse, and, making him executive in their larger company. The merger grew the business and in 1980, Red Lobster was grossing nearly $400 million dollars in annual sales. Mr. Darden died in 1994, and in 1995 General Mills established Darden Restaurants to run their restaurant chains, so that his name, and his ideas, could live on. The restaurant chain grew in business over the years. However on December 19, 2013, Darden Restaurants announced their plans to sell the Red Lobster brand. On July 28, 2014, General Mills sold Red Lobster to Golden Gate Capital for $2.1 billion
It’s boastful, yet casual; but confident atmosphere, welcomes you as you enter the door. The lights are dimly lit making for a cozy, laid back, atmosphere. I like that the restaurant has this nice and cozy, yet upbeat décor. It makes you feel relaxed. The sound of soft and sultry sound of jazz plays in the background over the PA system as we wait to be seated. I admire the look of pure delight on my nephew’s face as he yelps with excitement recognizing the live lobsters in the aquarium. He runs over to the aquarium and taps on the glass, thinking this will cause them to scatter about, like it does to his fishes in his fish tank at home. Suddenly, a confused look appears on his face, and he calls for his father to come over. He asks his father about the red tape over the hands of the lobsters. His father explains to him that red Lobster uses the red tape to protect the staff when selecting a lobster for a customer; this keeps the lobster from snapping at their hands. My attention is then commanded by my daughter, who is learning and loving to read. She wants to read out the names listed on the restaurant windows. She points to the first word, c. r. a. b. s, crabs, l. o. b. s. t. e. r. s., lobsters, s. h. r. i. m. p., shrimp. As I let my daughter know how proud I am of her, the hostess comes to greet us and let us know that our tables are