Red Lobster

Red Lobster Red Lobster is a seafood style restaurant that was first opened in Lakeland, Florida in 1968, by a man named Bill Darden. His love for seafood helped to establish Red Lobster locations throughout the South East in the 70’s and later on through the entire United States and Canada. There are currently close to 700 locations across North America. Red Lobster has always been dedicated to offering customers fresh new seafood dishes and excellent quality service. Popcorn shrimp was actually invented by Red Lobster. Their continuing success and growth is a true testament of their passion for seafood and willingness to evolve with the wants and needs of their customers. I chose to purchase a Red Lobster restaurant simply because it is one of my favorite restaurants (Red Lobster, 2012). Red Lobster is the largest casual dining chain of restaurants that focuses on seafood as its main theme in the world. They are a subsidiary of Darden Restaurants, Inc., who also operates other establishments such as Olive Garden and Bahama Breeze. The Red Lobster menu definitely honors its seafood theme in its menu and décor within the restaurant. Red Lobster also offers a Du Jour menu of fresh fish of the day each day, as well as, fresh lobster from Maine, and their signature freshly baked cheddar biscuits. The du jour menu is updated daily since fish, varying by season, is being flown in for best quality freshness for guests. Prices of the fresh fish will also vary depending on the market price at that time. They also offer a “lighthouse” menu with healthier options for people who prefer a healthier lifestyle. There any many varieties of food to please each individual guest, including a kid’s menu specific to their wishes as a small consumer. From wood-fire grilled items, to fried foods, and cold desserts, the diverse types of food preparation allows for the kitchen to run smoothly and efficiently to keep guests satisfied with the timing of which they receive each menu

References: Feinstein, A. H., & Stefanelli, J. M. (2012). Purchasing: Selection and procurement for the hospitality industry (8th ed.). Hoboken, NJ: John Wiley & Sons. Kaplan, M.D.G., (September 1, 2010). Red Lobster: Substainability for the seafood lover of the future. Retrieved on January 24, 2012, from http://www.smartplanet.com/blog/pure-genius/red-lobster-sustainability-for-the-seafood-lover-of-the-future/4454 Red Lobster. Retrieved on January 26, 2012, from http://www.redlobster.com