Red Lobster
The Red lobster’s mission statement states that “Here at Red Lobster we’re passionate about serving our guests great seafood. It’s why we go the extra mile to bring you the best dining experience possible. Our fishermen take pride in catching only the highest quality seafood, and the freshest fish. Our grill master’s expertly perfect flavors, cooking seafood and steak over a wood fire grill. And our servers pull out all the stops to make every dining experience feel extra special. It’s our passion. It’s our pride. Because at Red Lobster, we Sea Food Differently.”
This is a very good mission statement seeing that it identifies most of the policies that a mission statement should provide. It states how the employees will deal with the customers by saying “…our servers pull out all the stops to make every dining experience feel extra special. It also states its competitive advantage by identifying that their suppliers catch the freshest fish they can. Also, that they have master chefs cooking the best meal for their customers as well. Red lobster said that “Our top priority is to always serve our guests the highest-quality seafood.” (http://www.redlobster.com/our_quality_story/our_commitment_to_quality/) and with fresh food and master chefs this will most definitely last them for a long time.
Target Markets
Red lobster isn’t trying to be the world’s fanciest seafood restaurant, but more of the world’s best overall seafood restaurant. Their target market is that of a middle income level class and up. They want customers that want to go out to dinner with their spouse or family and have a special experience. They want their customers to feel like that have to dress and act appropriately when they come into Red lobster to dine in. They don’t want to make their meals unaffordable but want to uphold class and excellence at the same time. Red lobster is the world’s largest casual dining seafood restaurant which shows the type of market that they want to adhere to.
What
This is a very good mission statement seeing that it identifies most of the policies that a mission statement should provide. It states how the employees will deal with the customers by saying “…our servers pull out all the stops to make every dining experience feel extra special. It also states its competitive advantage by identifying that their suppliers catch the freshest fish they can. Also, that they have master chefs cooking the best meal for their customers as well. Red lobster said that “Our top priority is to always serve our guests the highest-quality seafood.” (http://www.redlobster.com/our_quality_story/our_commitment_to_quality/) and with fresh food and master chefs this will most definitely last them for a long time.
Target Markets
Red lobster isn’t trying to be the world’s fanciest seafood restaurant, but more of the world’s best overall seafood restaurant. Their target market is that of a middle income level class and up. They want customers that want to go out to dinner with their spouse or family and have a special experience. They want their customers to feel like that have to dress and act appropriately when they come into Red lobster to dine in. They don’t want to make their meals unaffordable but want to uphold class and excellence at the same time. Red lobster is the world’s largest casual dining seafood restaurant which shows the type of market that they want to adhere to.
What
References: Fortune Magazine (2012) Fortune’s Best 100 Companies to Work For 2012. Retrieved February 3, 2012, from http://money.cnn.com/magazines/fortune/best-companies/2012/snapshots/99.html Red Lobster (2012) New Bar Harbor design. Retrieved February 3, 2012, from http://www.redlobster.com/bar_harbor/ Red Lobster (2012) Contact Us. Retrieved February 3, 2012, from http://www.redlobster.com/contact_us/ Red Lobster (2012) Chef’s Kitchen. Retrieved February 3, 2012, from http://www.redlobster.com/kitchen/ Red Lobster (2012) Today’s Fresh Fish. Retrieved February 3, 2012, from http://www.redlobster.com/menus/fresh_fish/ Red Lobster (2012) Join the Club. Retrieved February 3, 2012, from http://www.redlobster.com/club/